SUPER SUPPORTERS!! WELCOME TO THE CSA EXTENSION
Have we got a surprise for you….. Tomatoes… in November….What????
We went into the hoophouse and high tunnel for one final tomato harvest. Everyone is getting some green tomatoes and some that are beginning to ripen. You can let them all ripen, but I recommend using some of the green ones for Green Tomato Soup or fried green tomatoes. You can even make a Green Tomato Pie just like an apple pie. Replace the apples with the sliced green tomatoes. I know it sounds crazy, but it really tastes just like apple pie. Search for a recipe online. I made one several years ago, and it blew my mind. Enjoy these last tomatoes of the season.
Your Veggies this week: wash your veggies at home before use
Potato – Adirondack Blue; Shallots, Green Cabbage, Garlic, Green & Ripening Tomato, Lettuce Mix, Broccoli, Bok Choy, Red Giant Mustard Greens, Butternut Squash, Hakurei Salad Turnip, Radish, Parsley, Pepper – mini & green bell
Need help identifying your veggies? See the Variety List for 2026
Vegetable Directory: storage tips and recipes
Inspiration for your veggies this week:
I have gathered quite a few recipes for this week’s list. Some crops are not in this week’s share, but you may still have some in your fridge. I searched through the archives to make it easier for you to find.
Adirondack Blue Potato – high in anthocyanins (antioxidants), vitamin C, and fiber; scrub them, don’t peel away the nutrients and fiber in the skin. They retain the color when cooking. Excellent roasted or potato salad, mashed, home fries. Enjoy this special treat.
Shallots: highly valued in cooking; cooked or raw; cooking develops an aromatic, sweet, subtle flavor; raw is crisp and astringent; other uses are caramelized or pickled
Butternut Squash: Our crop wasn’t the greatest this season. We had weather issues and wildlife damage. Great roasted and for soup.
Broccoli – this crop was grown outside without pest protection – please swish vigorously in cold water before cooking. There are likely cabbage worms. We did our best to knock them out before sending them home, but they do cling on.
Not sure what to do with all of your parsley? Keep your parsley fresh for weeks – wrap in a paper towel and place inside a plastic bag in the fridge. Freeze: pull off individual leaves, stuff them into a baggie, then place it in the freezer; pull out leaves whenever you want a pop of color and freshness in your dish. Another Idea: I have been making this recipe lately. You can keep it in a jar in the fridge or freeze it into cubes. Spread it on anything – sandwiches, toast, burgers, boiled potatoes, roasted veggies. Very versatile and so yummy. Chimichurri Sauce – Love and Lemons
Creamed Greens: Another recipe I use when I have a lot of greens is creamed greens. I recently made this with my bag of arugula. The recipe can be used with any green. When using arugula, I added an additional splash of lemon juice and a teaspoon or two of maple syrup to reduce any remaining bite. Give this one a try: Garlicky Vegan Creamed Spinach – Minimalist Baker
Great week for a stir-fry. Here is a quick tip: separate your broccoli flourettes and steam for approx 5 minutes. You want them to be bright green and firm with a little crunch. You can peel the stem and slice into rounds to add to your stirfry. Cook your aromatics – garlic, onion, ginger and then add the harder veggies – radish, stems, turnip, peppers. Once your veggies are to desired tenderness and still crisp. Cut veggies similar in size to cook evenly but also vary shapes like 1/2 moon, matchsticks, diced, sliced, shredded to add more textures to your dish. Add any chopped greens that you will wilt into your dish. Add in the stir fry sauce recipe you see below and toss in the broccoli once the sauce has thickend a bit and stir to coat evenly in the sauce. Serve over rice or noodles.
Potato quick tip: scrub and par boil your potatoes for about 8 minutes (add a bayleaf to your water to enhance flavor) then keep them in the fridge for a quick side dish that you can cook quickly. You can steam them to reheat and cover with chimichurri, butter and chopped parsley, or cut up for homefries. One of my favorite gold potato recipe is below-Roasted Yukon Golds with Rosemary and Capers
Radish: use in salad, stir-fry, or roast; yes, you can use an air fryer; cooking mellows the spiciness of radish – can be cooked; try creamed radish
Red Giant Mustard Greens: Spicy and bold mustard flavor; raw or cooked;
Links to RECIPES – past cookbooks included
- Miso-Glazed Daikon and Komatsuna Stir-Fry
- Roasted Radishes
- Oven-Baked Red Norland Potato Wedges – any potato
- Roasted Vegetable Medley – any potato
- Roasted Garlic
- Mizuna, Bok Choy and Radish Salad with soy-ginger dressing
- Purple-Daikon-Radish-Salad
- Skillet Potatoes and Greens
- Easy Stir Fry Sauce
- Roasted Yukon Gold Potatoes with Rosemary and Capers
- Wilted Arugula
- Spicy Daikon Radish “French Fries”
- Watermelon Radish, Orange & Goat Cheese Salad
- Crispy Smashed Red Potatoes
- Rosemary Smashed Red Potatoes
- Broccoli Salad with Basil Pistachio Vinaigrette
- Arugula Walnut Pesto
- Green Tomato Soup
- Hasselback Butternut Squash
- Roasted Cabbage Wedges
- Mixed Greens and Turnip Saute
- Savory Cabbage Pancakes
- Butternut and Turnip Mash
- Butternut Squash and Chickpea Salad
Photos are of recipes in the list
FARM NEWS:
We are removing all plant debris from the field and planting a cover crop to improve our soil next season and in the years to come. We try to keep our soil covered during the winter months to aid in carbon exchange and keep our soil microbiota happy.
You must be logged in to post a comment.