Typically we’ve had a light frost by mid-September. Since I’m in the produce business, one would think that a frost would get me down, but quite the opposite. A frost in September marks a definitive transition from summer to fall crops. Brussel sprouts and other cole crops sweeten up with a little frost, vines die and expose the winter squash, and all those hot-season crops die. It’s quite a relief.
At this point, we’re stuck in a summer-fall limbo where I can’t fully let go of summer stuff, which is just making me anxious. Still, there are only two other weeks of the CSA after this week, and I just have to move into all those wonderful fall crops out in the field. So, I’m trying to turn the corner into fall, frost or no frost. Enjoy a week of cooking some hearty meals with these roots and squash we included.
In the box:
- A couple of Purple Top Turnips: These are the ones with the big green tops that are taking up a lot of room in the box. Try them mashed with potatoes (which would be a Dutch recipe called hutspot) or check out this one for them glazed with carrots: http://www.foodnetwork.com/recipes/food-network-kitchens/glazed-carrots-and-turnips-recipe.html
- Braising mix
- Green Onions
- ‘French Breakfast’ Radishes
- Green Cabbage: We almost always roast cabbage and use as a side with everything. Cut into wedges, toss with some oil and salt, and roast on baking sheet at a high heat, like 425 degrees.
- Pontiac Red Potatoes
- ‘Sunshine’ Kabocha Squash: I find this similar to a buttercup.
- A couple Buttercup Squash: Maree made this recipe with some buttercup a couple days ago and it’s great. It calls for acorn, but buttercup work well: http://www.thekitchn.com/recipe-squash-stuffed-with-bread-cheese-and-bacon-recipes-from-the-kitchn-132068