- Stir-fry mix
- Delicata squash
- Pears- Bosc (The pears have been in cold storage so keep them in a paper bag on your counter at room temperature and they will soften in a couple days to a deliciously sweet pear!)
- Collard Greens
* Just another reminder that if you are not part of the late season and would like to stop getting the emails/blog posts, then all you need to do is scroll down your email and hit the unsubscribe button…thank you!!
* We would like to apologize for the late delivery last week….Linda had to leave town to help her sister who is recovering from surgery, and we had a new driver doing the Late Season delivery…since he picks up the empty boxes from the sites that are not participating as Late Season delivery locations as well, it proved to be a long day and he didn’t know to give a call to the hosts to let them know he was running late…thanks to all of you for your patience in making extra trips to the sites, and thanks to the site hosts for fielding questions and dealing with frustrations that might have occured…this week should be much smoother!
Vegetable Handling and Preparation Tips…
ROMANESCO: Romanesco can be cooked and prepared in any way you would use cauliflower. Cook in boiling water for about 10 to 12 minutes until tender to the fork, or steam until tender, about 5 to 7 minutes. Trim off any outer leaves before cooking. Store unwashed in fridge in a plastic bag for up to 1 week.
Romanesco broccoli, also known as Romanesque cauliflower, Buzzy Broc, or simply as Romanesco, is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty. (Information found on Wikipedia)
Roasted Romanesco from The Kitchen Snob
Cauliflower Soup from Martha Stewart
Creamy Cauliflower Chowder from The Miniature Moose
Pear and Almond Tart from Epicurious
Pasta with Cauliflower and Collards from Martha Stewart
This week, with the weather being so rainy and windy on the farm I wasn’t able to get out and photograph your farmers in action…I am hoping for a break in the rain next week to get out and capture some of the late season fun. Jabrila sent me a photo that she has been meaning to share since the last regular season harvest, of some beautiful cabbages…
Even though it is hard to let go of those beautiful sunny fall days, I have been enjoying the fall cuisine, of soups and root bakes, long evenings by the wood fire, and the excitement in my kiddos, for all the fun festivities to come…
I hope you all enjoy this time of year and if you celebrate Halloween, please have a safe and fun time this Saturday!