Broccoli
Leeks
Rutabaga
Jonagold and Ida Red Apples (from Molter Farms in Watervliet, MI)
Red and Green Head Lettuces
Tat Soi
Pie Pumpkin (from Genesis Growers in St. Anne, IL)
Mix of Red-Stemmed and Traditional Spinach
Wednesday Morning In Photos
The size of our crew has grown smaller as the work load decreases. Jesse, Nick and Andy will be with us through the first part of December. Their main priorities will be bringing in the remaining root crops, harvesting greens from the hoophouses, packing CSA boxes, and removing plastic mulch and tomato stakes from the fields.
With their purple tops, rutabagas look a bit like turnips. The difference is that rutabagas are slightly more elongated than turnips and the flesh is a little more yellow. They're also sweeter than turnips and less peppery. Rutabagas are creamy and starchy and work well for mashing, roasting and braising. Store them in a plastic bag or in the crisper drawer of your refrigerator.
This week's apples come from the certified-organic farm of Aaron Molter in Watervliet, Michigan. Both apple varieties are good for fresh eating, but they really shine in sauces, pies and cakes. Make sure to store apples in the refrigerator.
Tat Soi, with its bouquet of dark green spoon-shaped leaves, is one of the most beautiful of the cold-hardy autumn greens. It is an Asian green that is related to cabbage and broccoli. It has the texture of bok choy with a slightly spicier, but not bitter, flavor. Use it raw in green salads or saute or steam it lightly and dress with sesame oil and vinegar.
This Week's Recipes
Porkchops and Homemade Applesauce
Puffed Apple Pancake
Roasted Pumpkin Bisque
Herb-Basted Chicken with Pearl Barley and Root Vegetables
Rutabaga and Leek Chowder with Smoky Croutons
Spiced Rutabaga Fries
Next Week's Harvest (our best guess)... winter squashes, lettuces and other salad greens, garlic, potatoes, carrots, sweet potatoes, and more.
