CSA 2016 - Week #22

We have lots of fall greens for you this week!  The fields are full of all of the cold weather favorites we wait all summer for... Stay tuned for a farm update later this week.  Until then, bon appetit!

Cabbage - This is a great time of year for stuffed cabbage and braised cabbage.  Raw salads are nice too, but I'm craving any recipe that warms the kitchen and fills the house with delicious aromas...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked or Raw. When to use: Within 5 days

Batavian Lettuce - A wonderful, crunchy and sweet variety for your fall salads.  My favorite fall lettuce salad is topped with chopped apples, toasted pine nuts, shaved gruyere cheese and red onion in a simple balsamic vinaigrette. Delish!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Bok Choi -  Both the stalk and the leaves can be eaten raw, or cooked. Whether they're stir-fried, gently steamed or added to soup, Bok Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

White Salad Turnips - Both the tops and the roots are delicious on these turnips!  Another great 2-for-1 veg.  You don't need to peel the roots, just wash them well.  They are surprisingly juicy and delicious raw or cooked.  Your choice!  The tops saute up quickly as a side-dish or in a stir-fry. 
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They'll last longer that way. Uses: Raw or cooked. When to use: Within 5 days. 

Arugula - This baby planting is still extremely tender, so dress it lightly!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 3 days.

Toscano Kale -  Perfect in a warming soup.  Try the recipe for the classic Tuscan & White Bean soup below...  Don't forget to remove the stems.  Fine Cooking has an excellent photo tutorial and video to teach you how to easily do this. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Baked (Chips) Cooked (Best in Soups) or Juiced. When to use: Within 5 days

FRUIT SHARE - Mixed bag of Bosc Pears, Empire & Golden Delicious Apples

Recipes

Braised Cabbage with Caraway
10 Ways with Bok Choi - from the Kitchn
Mediterranean (Vegetarian) Stuffed Cabbage Rolls
Tuscan White Bean & Kale Soup