Sept 11 2014

Veggie list and veggie notes (9/11/14, week #17, green EOW)

The switch to fall crops has begun, with winter squash, cauliflower and broccoli harvested this week.

Red potatoes, 3.5 lb
Cauliflower AND/OR broccoli
Sweet Dumpling squash, 2
Slicing tomatoes, 1.5 lb
Plum tomatoes, 2 lb
Mixed sweet peppers
Lettuce, 1 small head
Yellow onions
Garlic
Some sites will get an heirloom tomato

Next week’s box will probably contain red cabbage, broccoli or cauliflower, tomatoes, peppers and more.

Red potatoes – My favorite potato farmer Chris Malek retired from farming this year.  Chris and I shared a lab during graduate school at UW/Madison in the 1990’s.  He is very conscientious and I always trusted him to do a great job with the potatoes.  On Chris’ recommendation, we’ve bought this batch of organic potatoes from his cousin Chad Malek.  We only buy a few items for our CSA (potatoes, mushrooms, some garlic) and want the quality to be consistent and high.
Sweet Dumpling winter squash (round, speckled green and white or yellow) – This is one of our most flavorful winter squashes and a personal favorite.  Sweet Dumpling are one of the first winter squash types ready to eat in fall.  These will not store for long so eat them soon.
Storage:  Store all winter squash at room temperature.
Preparation: These squash have a central cavity that can be stuffed if you wish.  Cut squash in half, scoop out and discard the seeds.  To cook, I place the cut squash face-down on a cookie sheet, then put some water in the pan, and roast at 400 oF until easily pierced with a fork.  The water in the pan is optional.  The flavor is best if you allow the pan to dry during the cooking, so the squash has a chance to caramelize.
Mixed sweet peppers – We are sending mostly sweet Orano peppers this week.  These orange peppers are the best flavored peppers we have right now.  Excellent raw or cooked.