This Wednesday’s Farm Share will most likely include:
Carrots! Broccoli! Cabbage, Salad Greens, Peppers, Tomatoes, Turnips OR Beets
Want to purchase bread to pick up with your Farm Share on Wednesday? See our Bread ordering page here. Ordering is open until 7 am on Tuesday. (Feel free to bookmark this link and visit anytime on future Mondays…it opens by 8 am each Monday morning.)
Market Share CSA Members:
Ordering is open until 7 am on Tuesday for…Arugula, Cilantro, Eggplant, Hearty Greens Mix, Kale, Parsley, Jalapenos, Shishito Peppers, Green Tomatoes, and our Organic, Naturally Leavened, Hearth-Baked Bread (Seed, Raisin, & Sunny Greens varieties). Reserve your selection online to pick up on Wednesday, Oct 26th.
Recipe Suggestions…also cataloged on our Recipe Page and Pinterest Page
Carrots – We consistently hear that our carrots have much better flavor (especially in the fall when temps are cool) than those found in the grocery store. Enjoy these as a raw snack, on top of salads, or cooked in any dish.
Broccoli – Ditto for Broccoli. If you need inspiration, think of Broccoli & Beef with Noodles, and remember you can always substitute vegetarian protein for the meat, and use any kind of noodle that you prefer.
Cabbage – We’ve been eating cabbage as Cole Slaw, on Tacos, and cooked with Sausage.
Peppers, Turnips, Beets, Tomatoes – Garlic Roasted Vegetables with Pasta is a versatile recipe that can use any vegetables.
Beets – We most enjoy beets when diced, roasted (in oven or pan), and then served along with good cheese and oil. This can be on top of raw salad greens or on top of any cooked greens. Use feta, goat cheese, or burrata. Combine with a good oil and vinegar. While heirloom tomatoes aren’t abundant right now, you can improvise with this recipe for Tomato, Beet, & Burrata with Basil Oil. (Find our favorite Basil Oil @ The Olive Oil Taproom.
Turnips – We finally are getting a break from the bugs’ attacks on a number of our veggies, including our turnips. (They are still wreaking havoc on our cabbages and kale, however.) Regardless, if the turnips come up out of the ground Tuesday morning in consistently good shape, they will be of the quality that we can’t resist eating raw: Sliced on salads or simply for dipping into hummus, etc. Or, roast them (oven or stove top) with butter and salt for the simplest of cooked turnip enjoyment. This is eloquently described by Epicurious as Glazed Hakurei Turnips.
Janet, Dan, & the whole Broadfork crew
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