CSA 2016 - Week #19

Fall is here and so are our cooler season crops!  I'm so excited to reunite with kale and leeks in the kitchen this week. And more winter squash for roasting in the oven...

Butternut Squash - Perfectly paired with this week's leeks for a delicious, silky smooth soup.  See recipe below.
Storage: Winter squash should be stored at room temperature - and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: Cooked When to use: Within a month

Red Beets - Don't forget to eat the tops - it's a two-for-one veggie! Storing the tops separately helps to keep the greens fresh.  Just rip off the greens and keep them in a separate plastic bag in your fridge. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days. 

Leeks  - Perfect for soups or braised! See recipe below. They can be sandy inside, so be sure to wash them properly! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 2 weeks.

Red Kale - Kale is back!  You'll remember this red variety from earlier in the season.  The leaves are wonderfully tender, so it's a perfect variety for raw kale salads...
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days. 

Red Boston Lettuce - A sweet, soft-leaf variety.  Go lightly on the dressing so the flavor gets a chance to shine! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Farmer's Choice Vegetable - Your farmer's pick of the week to be decided...

FRUIT SHARE - Mixed bag of Cortland Apples & Bartlett/Bosc Pears

Recipes

TUTORIAL: How to wash leeks
Braised Leeks with Parmesan
Leek & Butternut Squash Soup
Fall Kale Salad with Apples & Ceddar
Roasted Beets with Sauteed Beet Greens