In Your Share (Oct 7th edition)

DelicataIt was an epic winter squash harvest, but we got it all out of the field and it’s safely stored in the barn! This week you’ll see Delicata in your share, but we also brought in a bumper crop of acorn, pie pumpkins, spaghetti squash, red kuri, kabocha, hubbard and more. The last few summer share pickups will include some of these varieties and the rest will feed us through the winter. The winter share is looking VERY BOUNTIFUL!! If you haven’t signed up yet, you’ll find all the info here.

Last Summer Share pickups: SE Portland Tuesday Oct 22nd & Luscher Farm Thursday Oct 24th

First Winter Share Pickups: SE Portland Tuesday Nov 5th & Luscher Farm Thursday Nov 7th

Recipe Packet this week you’ll find recipes for fall greens, delicata squash & tips for kohlrabi.

This week your share may include…

  • Cilantro: Nice big bunches
  • Garlic: These would be great roasted with the Jimmy Nardellos and sauteed kale and poured over pasta.
  • Kale: Huge curly leaves of green winterbor 
  • Kohlrabi: These are the biggest bulbs of kohlrabi we’ve ever grown!! Don’t be intimidated by the size, just peel off the outer layer and inside you’ll find that they are sweet and crunchy.
  • Lettuce: Tender succulent heads of red butter lettuce
  • Jimmy Nardello Peppers: These long skinny red SWEET Italian frying peppers are one of my favorites! It is on the endangered list in the Slow Food Arc of Taste and you can read more about it here. It is a sweet, thin walled Italian frying pepper which can be eaten raw (and I do eat them all the time in the field) but is incredible when sauteed – becomes melt in your mouth creamy and delicious.
  • Hot Peppers: Three kinds – green jalapeño, czech black, and bulgarian carrot. The first two are about the same heat level and the last is hotter – more like a serano pepper. If have any leftovers make a paste with some olive oil and freeze single serving size like you would pesto.
  • Green Peppers: The last of the Poblano peppers this week. These have a variable amount of heat – some are hot and some are not. Cut in half & roast them under the broiler skin side up until they’re charred. Let them steam for a few min in a covered container, then peel the skins off. Use them to make salsa, soup, or with rice & beans. They add an interestingly complex (& possibly spicy) flavor to any dish that calls for green peppers. They’ll keep in the fridge for a few days or freeze them to use over the winter. 
  • Onions: The last of the small sweet onions are in the share this week. The level of sweetness in onions is inversely proportional to their storability. The very sweetest onions, like Walla Walla’s, don’t keep for more than a month or two after harvest. This week, we’re giving out a variety called Candy which is sweet and in a good year will store into December. Then we’ll move on to tasty, but less sweet varieties like Copra & Redwing which will keep us in onions all winter and often into spring.
  • Potato: Yummy Yukon Gold.
  • Green Tomatoes: All that rain last week did in the tomatoes : ( We’ll have a few green ones in the share if you want to make fried green tomatoes or a little green tomato salsa.
  • Winter Squash: Delicata roasted in half or in rings until it starts to get a little bit caramelized is so simple and so tasty!!

Coming soon… The Winter Share!