Week 19 – What’s in the box?

This week’s harvest
Mini Mustard Greens Mix
We’re so excited to have our *favorite* mustard greens back this fall!  It’s best eaten raw in a salad at this tiny size.  The leaves are delicately peppery (not spicy) and will not hold up to cooking.  Toss with a vinaigrette for a very special fall salad.  This is never found in stores…exclusive to your CSA.
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Scallions
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Purple Fall Radishes
A wonderful variety with deep purple skin and white flesh. Not spicy when grown in the cool fall weather.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Japanese Salad Turnips
Don’t forget that the turnip greens are as delicious as the roots and the roots can be eaten raw.  They’re back for the fall!
Storage: In an airtight container in the fridge. Separate the roots from the greens.
Uses: Raw/Cooked
When to use: Within 5 days

Butternut Squash
Don’t be afraid of cutting into your squash.  Here’s a VIDEO to show you how!
Storage: On the counter in a cool, dry spot.
Uses: Cooked
When to use: Within 10 days

Green Romaine Lettuce
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

“Charming” Mini Sweet Romaine
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days