CSA - Bonus Week!

We hope everyone had a wonderful Thanksgiving! Matt and I are full of gratitude for our wonderful and supportive CSA community (that's you!) and our amazing farm team who helped us get through this challenging farming season. We managed to keep everyone healthy and grow food to safely feed our community for the full 25 weeks of the program. And now, here we are harvesting an additional full week of vegetables for each and every one of you. A BONUS week of veggies to make up for some of the lighter weeks back in the summer. A promise is a promise!

I'll be sending out an end-of-season farm letter in the next few weeks. Warmest wishes from all of us for a happy and healthy holiday season!

- Maggie, Farmer Matt, Galen, Zinny, Kelly & Crew

This week's harvest

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

Sweet Potatoes
Storage: In a cool, dry (NOT COLD) location.  Do not store in the fridge.
Uses: Cooked
When to use: Within 10 days

Romanesco Cauliflower
A baby, but a beauty! A mathematic marvel and nutty too!  Learn more about the Fibonacci Sequence here!
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Yellow Potatoes
Storage: In a cool, dry and DARK spot.
Uses: Cooked
When to use: Within 10 days

Toscano Kale
A bag of medium-sized leaves.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Cabbage
Pointy, Green OR Savoy variety.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 6 days

Parsnips
Storage: In an airtight container in the fridge.
Uses: Cooked
When to use: Within 10 days

Carrots OR Beets OR Watermelon Radish
As we harvest what's left in the fields, you'll receive one (not all) of these items this week.  This is a bonus week and we're gleaning the very last of what's available to harvest!
Storage: In an airtight container in the fridge.
Uses: Cooked/Raw
When to use: Within 10 days

Recipes!

Simple & Delicious Parsnip Recipes - From the Guardian
Parsnip & Chickpea Curry
Roasted Romanesco
Killer Collard Greens with Spiced Butter