September 30 or October 3

I'm reminding you about our party.  Its on October 10 starting at 4.  We'll make food and have some beer and non alcohol drinks.  Please come and see where your veggies have been growing and visit a while!  If you do think you'll come, please let us know so we make enough food.  Thanks to those who have already RSVPed!  We're looking forward to it!  The address for the party is 222 Sluder Branch Rd. Leicester NC 28748.  We'll send another reminder next week.

This week is the second to last box for 2015.
Small boxes:  1 bunch of green kale, 1 head of romaine, 1 bunch of french breakfast radishes, 1 bucnh of white salad turnips, 1 small head of celery, 2 pounds each of japanese and purple sweet potatoes.
Regular boxes:  all the same contents as the small box plus 1 head of green cabbage, 1 bunch of baby carrots, 3/4 pound spinach, 1 pound papa cacho fingerling potatoes.

Storage:  Sweet potatoes like warm, dry, dark for storing.  These sweet potatoes will be at their best flavor if you wait a week to start eating them and under proper conditions will keep all winter so there is no hurry to eat them.  You will get orange ones next week.  The Japanese sweet potatoes are white fleshed and have a nutty flavor.  The purple ones are purple all the way thru and have a dry, starchy flesh.  Both are less sweet than the orange ones.
All other veggies this week need to be stored in the refrigerator.  The turnips are a delicious addition to salads or good all on their own.  They have a mild, sweet turnip flavor.  The greens are great too, either raw or cooked.  The celery is full of flavor and a little goes a long way.  It is excellent in soup.

KALE AND WALNUT PESTO (adapted from Seed Savers Calender, 1998)
1/4 cup chopped walnuts
1 T plus 1/2 tsp salt, divided
1 bunch of kale, coarsely chopped
2 cloves of garlic, minced
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
freshly ground black pepper
1.  Toast the walnuts in a dry cast iron skillet over high heat, stirring constantly, until they start to brown in spots and become fragrant.  (Be careful not to over toast them as they burn quickly.)  Immediately transfer toasted nuts to a cool dish.
2.  Bring 2 quarts of water to a boil.  Add 1 T salt, then add the kale.  Cook kale until tender, about 5 minutes.  Drain.
3.  Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined.  Witht he blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
4.  When the ingredients are thoroughly combined, transfer to a bowl.  Stir in the cheese, remaining 1/2 tsp salt, and pepper.    Serve hot with good, crusty bread or as a dip for other vegetables (like salad turnips!) or on pasta.

Addiebelle taking a turn hoeing endive with a scuffle hoe.