Clockwise, from upper left corner: Curly kale, buttercrunch lettuce, red leaf lettuce, purple top turnips, joi choi, cilantro, brussels sprouts, rutabaga, black radish (large share pictured).

Use first (will keep about a week in the fridge): red leaf lettuce

Store a little longer (about 2 weeks): buttercrunch lettuce, cilantro, joi choi, curly kale.

Store very well (a month or more): brussels sprouts, black radish, rutabaga, turnips.

Welcome to the winter season of our CSA! Prepare to be delighted for the next 10 weeks by tender, luscious greens, and remarkable root veggies!

So what the heck is the difference between a rutabaga (left) and a turnip (right), anyway? They are both members of the Brassica family; excellent roasted, in soups, stews, mashed, you name it! Rutabagas are slightly sweeter than turnips, and are more golden than white. We never wax our root veggies (common practice for grocery produce), so you will find there is no need to peel your turnip before cooking it. We generally do peel our rutabagas, as they have a slightly thicker skin, though you can bet we will be running a test in our home kitchen tonight to investigate further…stay tuned! However you prepare your root veggies this week, we hope you have fun doing it!

Here are some box-based recipes to inspire your cooking this week:
Rutabaga Fondue
Cilantro Salad Dressing
Rodale’s Roasted Black Radishes
Kale and Brussels Sprout Salad

Party on (and eat more vegetables!),
Vic, Mary, Bethany, & the Team at Priapi Gardens

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