Main Season 2018 CSA – Week # 22 – Distribution for 10/23/18

CSA 2018 – WEEK #22

October 22, 2018

We have harvested a pile of sweet potatoes for you this week!  Sweet potatoes are not just delicious and fabulously healthy, but they are also super versatile.  You can use them in recipes for main courses, side dishes and even dessert.  This week’s recipe for sweet potato pie is a favorite.  A note about the fall kale….we had a lot of issues with disease this fall that has wiped out most of our plantings.  So instead of kale, you’ll be seeing collards and other fall greens in its place.  This week we’re also happy to bring back one of our favorite chicories…the sugarloaf chicory!

THIS WEEK IN THE SHARES…

Sweet Potatoes – Freshly dug and more to come!  Remember that sweet potatoes cannot be stored in the refrigerator.  They need to stay above 50 degrees or they will get cold damage. It’s best to keep them on the counter or in a cool (not cold) spot.
Storage: In a cool (NOT cold) spot.  Do not refrigerate.  Uses: Cooked When to use: Within 3 days.

Collards – Collards are very similar to kale and can be used interchangeably in recipes as long as you give it a little more time to cook.  I love to stew collards until tender, which takes a while!  Patience is key.
Storage: In airtight storage in the refrigerator. Uses: Cooked When to use: Within 3 days.

Sugarloaf Chicory – A conical shaped head, this chicory is wonderful paired with sharp cheese, olive oil, lemon juice and garlic in a salad.  Also great with pears and apples to balance out the slightly bitter flavor.  Chicory greens are some of the healthiest foods in the world!
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Japanese Salad Turnips – These are wonderful when roasted together with the radishes.
Storage: In airtight storage in the refrigerator.  Separate the roots from the greens. Uses: Raw/Cooked When to use: Within 5 days.

Red Radishes – Try roasting these!  They’re delicious (and beautiful) when roasted in the oven.  Storage: In airtight storage in the refrigerator. Separate the roots from the greens.  Uses: Raw/Cooked When to use: Within 3 days.

Parsley – Adds bright flavor to dishes.  Also freezes very well!
Storage: In airtight storage in the refrigerator. Uses: Raw/Cooked When to use: Within 5 days.

Red Potatoes – These are a waxy, red-fleshed variety.  Excellent for roasted potatoes.
Storage: In a cool (NOT cold), dark place. Uses: Cooked When to use: Within 10 days.

BRIERMERE FARM FRUIT SHARE: Red Delicious & Winesap Apples

RECIPES

Roasted Parsley Potatoes
Collard Potato Salad with Mustard Dressing
Sweet Potato Pie

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