EXT #2: Nov 10th-13th

2027 CSA Weekly Membership Form

2027 CSA Bi-Weekly Membership Form

Your Veggies this week: wash your veggies at home before use

Specialty Potatoes – Masquerade & Amarosa fingerling, Onion, Broccoli, Swiss Chard, Asian Greens (Pac Choy & tatsoi, lettuce mix, Acorn Squash, Peppers (Bell & Italian), Purple top turnip, purple daikon radish, watermelon radish

Need help identifying your veggies? See the Variety List for 2026

Vegetable Directory: storage tips and recipes

Your potatoes this week: don’t be alarmed…your potatoes this week are supposed to be blotchy. These are both new varieties that we decided to try this year: Masquerade and Amarosa Fingerling. We are only offering these in the extension share this year. They were grown in limited supply. You have 1# of each.

Inspiration for your veggies this week:

Made this with some of this week’s veggies: I roasted the Italian peppers, steamed the chard (stems removed), cooked some Beyond sausage, and combined it with rice. I steamed the sausage for a few minutes to wilt, then finished cooking it in the greasy sausage pan for extra flavor. Then I chopped the chard, peeled the peppers, removed the stems and seeds, and cut it up. Then I cut the sausage and combined everything. It was quite yummy. How to roast peppers

One of my favorite ways to cook fingerlings is to roast them into thin sliced coins. A little oil and whatever seasonings you prefer – I used salt, pepper, thyme, and pressed garlic; I would have used garlic powder, but I am all out.

I also used my potatoes for home fries and cooked them with some peppers and shallots. Scrub and par-boil for 8 minutes. Allow to cool, then dice. Cook shallots and peppers. Remove from pan; add potatoes to hot pan in a single layer. Stir after about 5-6 minutes on medium heat. Continue until potatoes are crispy to your preference; allow them to brown for 4-5 minutes between stirring. Return peppers and onions to the pan with potatoes and stir. Season with salt, pepper, and paprika. We ate ours with a scramble.

Roast your watermelon radish with your daikon radish – so much color! Add some chopped parsley after roasting. Choose your seasonings – a little bit of oil and a combination of garlic, thyme, or curry, and a little maple syrup to help with caramelization and a hint of sweetness.

Storing your roots – turnips, radishes: your goal is to maintain moisture but not be soggy. You can keep them in the plastic bag, but add some paper towel to absorb excess moisture. Another option is to purchase produce storage containers. Look for containers with a tray at the bottom for any condensation and to keep your veggies out of excess moisture. These also have ventilation. There are linen bags that are sold for this purpose. Stored properly, your roots should last for months in your fridge. Here is a sample of a container – this one is Rubbermaid FreshWorks

Broccoli – this crop was grown outside without pest protection – please swish vigorously in cold water or salted cold water before cooking. These velvety green caterpillars are larvae from the cabbage white butterfly. They prefer brassica crops like broccoli, kale, cabbage, cauliflower. We did our best to knock them out before sending them home, but they do cling on.

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. Arugula can also be made into pesto – recipe below

Great week for a stir-fry. Here is a quick tip: separate your broccoli florets 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 stir-fry. 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 thickened a bit and stir to coat evenly in the sauce. Serve over rice or noodles. Add your daikon radish, watermelon radish, asian greeens, peppers. Cut vegetables into interesting shapes – julienne, triangles, cubes for variety

Potato quick tip: scrub and par-boil your potatoes for about 8 minutes (add a bay leaf 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 home fries. Store them away from onions – they cause them to sprout.

Acorn Squash -typically roasted, cut in half with butter, brown sugar, salt, and pepper. The skin on this roasted squash is edible. Not into sweet squash? Try the savory recipes we have in the newsletter