Hi Friends!
We're heading into the last few weeks of the growing season and I just love seasonal cooking this time of year. I pop the winter squash in the oven to roast, get some big batches of soup cooking on the stove and maybe a quick apple crisp for dessert. A bunch of the items in this week's box (cabbage, peppers, leeks, turnips, bok choi) will also make a delicious stir fry. I often batch cook stir fry and then enjoy it for lunch through the week with a fresh pot of brown rice or soba noodles. My kids love a ginger peanut sauce on top. This is a great one. Bon appetit!
When's the last week of the CSA?
For those of you wondering about the final week of pick-up, it's the week of November 9th for Weekly & Biweekly B members and the week of November 2nd for Biweekly A members.
Let us bring the veg to your holiday table!
Thanksgiving boxes are separate from our regular season and are available for purchase now. They include everything but the turkey! Add-on apple shares and home delivery option. Open at all Long Island & Queens pick-up locations. Learn more here.
What about next season? Enrollment for 2027 CSA will open on January 1st.
Enjoy this week's wonderful share!
Bon appetit!
Maggie & Matt
What's in season this week?
Autumn Frost Squash
This winter squash is so nutty and sweet. Halve, scoop out the seeds, and roast cut-side down at 400°F until tender, about 40 minutes, then finish with butter and a drizzle of maple or a scatter of fresh herbs. The flesh is also lovely puréed into a velvety soup with sautéed leeks and celery root. Storage: keeps well at room temperature in a cool, dry spot for a month or more.
Delicata Squash
Among the easiest of winter squashes, since the skin is entirely edible and no peeling is required. Halve, scoop out the seeds, and roast in rounds at 400°F until caramelized at the edges, about 25 minutes. Storage: keeps well at room temperature in a cool, dry spot for a month or more.
Salad Turnips
Slice them thin and eat raw with a little flaky salt, toss into a salad for a gentle peppery crunch, or roast whole until just tender. The greens are delicious too, sautéed like a mild mustard green. A good source of vitamin C. Storage: remove the greens and refrigerate the turnips and green separately in an airtight container for up to two weeks.
Baby Bok Choi
Tender and sweet! Halve lengthwise and sear cut-side down in a hot pan with garlic and a splash of soy sauce, or add to a warm noodle soup for the final minute of cooking. Storage: refrigerate in an airtight container and use within a few days for the best texture.
Leeks
Leeks are an elegant relative of the onion.Slice the white and light-green parts into rounds and rinse thoroughly, as grit likes to hide between the layers. Delicious in soups, stews or let it be the star of a dish. Braised leeks is a favorite. Storage: refrigerate unwashed in an airtight container and use within two weeks.
Cabbage
A dense, crisp head, and one of the most useful vegetables in the cold months. Shred it for a bright slaw, sauté it simply in butter until sweet and tender, or braise slowly with apples and a splash of vinegar for a classic autumn side. Storage: refrigerate whole in an airtight container, where it will keep for weeks; once cut, wrap tightly and use within the week.
Peppers
Sweet and glossy, these are the very last of the season, so savor them. Roast until soft and blistered for a smoky side, slice raw into salads, or sauté with leeks. Storage: refrigerate in an airtight container and use within a week.
Carrots
Sweet and crisp, there's nothing better than fall carrots! Storage: remove the greens and refrigerate in an airtight container for up to two weeks.
Celery Root
Knobby and funny looking, celery root is one of the great secrets of the fall kitchen. Trim away the rough skin with a sharp knife to reveal the pale, fragrant flesh, which tastes like a cross between celery and parsley with a hint of sweetness. Roast it in cubes until caramelized, purée it into a velvety soup, mash it with potatoes, or shred it raw into a classic French rémoulade with mustard and lemon. Storage: refrigerate in an airtight container, where it will keep for several weeks.
FRUIT SHARE
Ashmead’s Kernel Apples
Ashmead's Kernel is an heirloom English dessert apple known for its intense, complex flavor and homely, russeted appearance. It was raised in Gloucester, England in the early 1700s and has ben prized by fruit connoisseurs for over three centuries. A very special variety we are thrilled to share with you this week!
For PAID fruit share members only.
Storage: In the refrigerator.
Recipes from our Farmhouse Kitchen
Classic Celeriac Remoulade
Braised Leeks with Mustard Vinaigrette
Apple Cider Braised Cabbage
Autumn Frost Squash Soup