Things you need to know about your winter share
* Your delivery will consist of two different boxes, labeled “A” and “B”. Take one “A” box and one “B” box. The boxes contain different vegetables.
* Please pick up your boxes on the day of delivery, during the normal hours for your site.
* Outpost members, please get your boxes on Friday. This is the busiest weekend of the year for the Outpost staff, so we cannot ask them to hold boxes past Friday.
* Members at outdoor sites, please carefully put the blankets back on the boxes. That keeps everyone’s produce in good shape.
* The boxes are heavy! It’s OK to take home the packed boxes, then return the empty boxes to your pickup site within two weeks. We’ll swing back and pick them up.
Veggie List and Storage Info (Storage share, Nov. 19/20. 2015)
We hope you enjoy this shipment of veggies! Strategize to use them well, as some will last longer than others.
* This vegetable is the most perishable: kale.
* These are the next-most perishable: Brussels sprouts, cabbage, leeks and onions. Keep an eye on your butternut, potatoes and sweet potatoes. The last two are susceptible to drying out.
* These will last the longest: Beauty Heart radish, beets, carrots, celeriac, garlic, parsnips and rutabaga.
Box “A”
Beauty Heart winter radish, 2
Beets, 3 lb
Brussels sprouts, 1 – 2 short stalks
Carrots, 6 lb mixed colors
(orange 4 lb, yellow 1 lb, purple 1 lb)
Celeriac
Green cabbage
Kale
Leeks, 3 lb
Parsnips, 3 lb
Rutabaga, 1 or 2
Box “B”
Butternut squash, 3-6, ~12 lb
Sweet potatoes, ~10 lb
Red Maria potatoes, ~5 lb
Carolla potatoes, ~5 lb
Red onions, 1 lb
Yellow onions, 4 lb
Garlic, 3
Beauty Heart radishes (round, white with pale green shoulders and bright pink interior) – Refrigerate. The interior color is lovely. Slice thinly and add to salads, cook lightly in mixed vegetable medleys or cut into matchsticks and add to pasta salads. We enjoy grated carrot and Beauty Heart salads all winter.
Beets – Refrigerate in a bag or container. Beets will store for two months or longer.
Brussels sprouts – Pluck from stalks and refrigerate in a bag or container. Eat soon.
Cabbage – Refrigerate. Cut off chunks as needed.
Carrots, orange. Refrigerate in a plastic bag. Will keep for several weeks.
Carrots, yellow and purple. These varieties are pretty AND they taste good. The purple carrots will turn your tongue green. That will get the kids interested.
Celeriac – Will store for months in your fridge. Cut off chunks as needed.
Garlic. Can be stored at room temperature.
Leeks. These need washing. It was getting dark as we prepped them, and we did not realize how much soil was still on them. Refrigerate and eat within three weeks. Leeks are not a long-storage crop. You may need to strip off one or two outer leaves to freshen the leeks before you cook them.
Onions: Store in a cool, dark spot or refrigerate. Protect from light. Exposure to light stimulates sprouting. Refrigerate if you expect to hold for more than one month.
Parsnips (These look like large white carrots.) – Refrigerate in a plastic bag. Parsnips will store for two months but will darken in color. That is a harmless change.
Potatoes, Carola and Red Maria – Can be stored at room temperature or in a cool spot, but must be kept in the dark so they do not turn green. The Carolas are think-skinned and prone to drying out, so keep an eye on them. A loose plastic bag over the paper bag might help, but do not close the plastic bag. Both types will store longer if kept cool. Around 40 – 50 F is ideal. These potatoes were grown by our friends/neighbors Peg and Matt Schaeffer.
Carolas are small to medium potatoes with yellow skin and flesh. Matt says they are his favorite potato and referred me to this description online: “These yellow-fleshed potatoes have moist, creamy-sweet flesh and satisfying texture; a favorite for oven roasting to a rich golden-brown, as well as grilling, steaming, mashing or frying. They add sensational flavor and texture to soups and stews.”
Red Marias are another favorite for the Schaeffers. They are good all-purpose red potatoes with moist, sweet white flesh, good for boiling, mashing, roasting, and salads. Stores well.
Rutabaga (round root, cream-colored with purple shoulders) – Cover and refrigerate. Will store for several months.
Sweet potatoes – These are the Covington variety, and have developed excellent flavor and sweetness. Store at room temperature, no lower than 55 F. Keep them on your kitchen counter where it’s easy to keep an eye on them. I like to keep ours in a paper bag so they don’t dehydrate. Cook promptly if they start to soften. The roots come in a wide ranges of sizes and all are good.
Butternut winter squash – You will receive three to six butternuts, depending on size. They are a mix of varieties: Metro, Waltham, JWS. Store winter squash in a cool, dry place. 50 F is ideal. Do not put in a plastic bag. Inspect your squash frequently and cook promptly if you see any soft spots developing. You can cook, mash and freeze the squash for future use. I find that you can refrigerate cut raw squash for up to one week. This runs counter to the accepted way to store squash, but is useful if you want to cook just half a squash at one time. Try microwaving your squash for one to two minutes before cutting or peeling. This softens the squash and makes large butternuts easier to handle.
What are you cooking for Thanksgiving?
We are creatures of habit when it comes to Thanksgiving. Here are our plans so far: brined roast heritage turkey (Beth), Brussels sprouts with garlic-mustard vinaigrette (Steve), roasted sweet potatoes with garlicky yogurt dip (Sophie), glazed butternut squash (Beth), crunchy carrot-Beauty Heart salad with sesame-seed dressing (Steve), homemade applesauce (Ari), and apple pie (Sophie). We love celebrating Thanksgiving and the end of harvest season!
Menu Ideas
There are many terrific Thanksgiving menus and recipes online right now. Many include vegetables that you will receive in this delivery. Here is a list of the recipe sites I rely on for new vegetable and salad recipes. Search any of these sites if you are stumped about what to do with your storage share.
* The New York Times Cooking app keeps getting better and better. They post appealing recipes and recipe collections every day, and just posted a Thanksgiving menu planner. In my opinion, Melissa Clark is the best NYT food writer. She’s practical and her dishes are always flavorful. David Tanis, Mark Bittman and Martha Rose Shulman are other favorites. The app and recipes appear to be free to the public, but I think you need to be a NYT subscriber to save recipes.
* I like the lively Food52.com site, and always read the community comments.
* Smitten Kitchen is our go-to site for dessert recipes but has excellent veggie recipes too. Plus the blogger is funny. She’s posted a string of interesting recipes this month. Once our work is over, I’m cooking my way through all of them.
* The Kitchn. I found this site after wandering over from their Apartment therapy home-design site. Good recipes.
* 101cookbooks. Always has good vegetarian and whole-grain recipes.
* Finally, remember that we have access to the entire catalog of Local Thyme recipes all winter. Check them out for Thanksgiving ideas.
Do you have favorite menu sites for fall and winter recipes?
If so, please share in a comment!