In the box this week (from upper left corner, clockwise): Dinosaur kale, mustard greens, butter lettuce, napa cabbage, poblano peppers, kohl rabi, sweet peppers, cilantro, daikon radish (large share pictured).
Use first (will keep about a week): lettuce, cilantro
Store a little longer (about 2 weeks): kale, mustard greens, cabbage, peppers
Store very well (a month or more): onions, kohl rabi, carrots, turnips
While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying.
Week 9 of the Fall CSA is here. Have incorporating these local beauties into your Thanksgiving menu! We’re saving our mustard greens for our turkey sandwiches the day after — raw mustard greens elevate any sandwich, and they will help your body recover from any indulgences that may have come your way the day before!
Dinosaur kale is one of the best for kale salads, which are a staple on our Thanksgiving menu. As peppers and cilantro are often around this time of year, we’re combining the two in a Mexican inspired stuffed poblano pepper appetizer — yum! Whether you love or tolerate cilantro, after a couple of 20 degree nights it will no longer be making an appearance in your box.
No operation exists in a vacuum. While we are particularly vocal about our gratitude this time of year, we are grateful every day for our community of supporters (You!), who enable us to pursue our passion for plants of all sorts. From our farm & garden family to yours, Happy Thanksgiving!