Wednesday, October 21, 2015

October 21 or 24 Extended Share

1 bunch Hakurei turnip, 3 Kabocha Squash (1 dark green, 1 gray, 1 orange), 2# russian banana fingerling potatoes, 1 head of cabbage, 1# broccoli, 2 small heads of romaine, 1 bunch black radish, 1 bunch mustard greens, 1 bunch kohlrabi, 3 bulbs garlic, 1# red sweet peppers.

Last of the peppers as we had a killing frost over the weekend.  The kabocha squash are very sweet, dry fleshed winter squash.  They will keep well so no hurry on eating them.  Potatoes need to be refrigerated because we washed them.  The black radishes are good keepers if you take the tops off and store in refrigerator drawer.  Cabbage and kohlrabi will keep for 3 weeks in fridge.
Click on this link for: Great recipe with radishes.  This recipe calls for any radish but the black radish is good in it. 

Kabocha squash make really good pie and soup and are also good by themselves roasted.

We have been enjoying slaw made with cabbage and shredded kohlrabi with radish greens and a mustard vinaigrette dressing.
Digging forks taken by Marc LeMauviel

No comments:

Post a Comment