October 16th CSA

small shares this week:  3/4lb. lettuce mix, 1-2 heads tatsoi, 1 bunch of carrots, 1 bunch of beets, 1 kohlrabi, 1 bunch of french breakfast radishes, 2 lbs. orange "covington" sweet potatoes.
regular shares this week:  all the above plus 1/4lb more lettuce, 1 head red radicchio, 1 small head of broccoli, 2 more pounds sweet potatoes.

Beet in the field

The sweet potatoes will be sweeter if you wait a few weeks to eat them.  They keep best at 50 - 60 degrees and dry (not in the refrigerator).  The longer they sit, the sweeter they get.  Next week we'll put some japanese and all purple ones in the boxes so you have a sample of all the varieties we grow.

The tatsoi is best stir-fried with some onion, salt and pepper.  Add a little lemon juice or vinegar before eating so that the iron becomes available to you rbody.

The radicchio, in my opinion, is best enjoyed raw.  We make a salad of 1 head of chopped radicchio, 1 to 2 pears or apples cut into chunks, 1 cup of toasted walnuts, 1 T. balsamic vinegar, a sprinkle of salt, a drizzle of olive oil, and if you like, crumble blue cheese on top.

The kohlrabi is small and so tender it doesn't need to be peeled if you eat it within 2 days.  It is a nice addition to salad raw or lightly pickled.  It is good in tuna or chicken salad.  It is good roasted with potatoes.

MARINATED CARROTS from the Talisman cookbook
1 bunch carrots
2 cloves garlic
1/2 tsp. salt
1/2 tsp black pepper
1/4 cup olive oil
2 T wine vinegar
1 tsp oregano

Wash carrots and cut into thick slices.  Boil in water for 10minutes or until tender but not overcooked.  Drain well and place in bowl with all other ingredients, stirring and mixing well.  Let stand in marinade for 12 hours before serving.

I hope you have a good week and we'll see you next week for the last regular season box!