Mark your calendars for our end of the season potluck and harvest celebration on Saturday, October 25th at 4:30 pm. There will be plenty of hot cider, and music and contra dancing if the weather permits. We hope to see you there!
Veggies this week:
· Potatoes or Beets
· Brussel Sprouts
· Cauliflower, Broccoli or Peppers
· Husk Tomatoes, Salad Turnips or Kohlrabi
· Mizuna, Bok Choi or Cabbage
For those of you who are wondering what to do with husk tomatoes A.K.A husk cherries, check out these ideas:
Sliced husk cherries on toast with goat cheese and warmed honey
Husk cherry and sausage sandwiches
Husk cherry pastries
Kohlrabi is back! If you missed it in the spring, here’s the scoop again: Kohlrabi is an other-worldly looking veggie that is sweet and crisp, reminiscent of broccoli stems. We Like to eat it fresh, peeled, sliced and dipped in dressing, but for more creative ideas take a look at this article: http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html. Whatever you do, make sure you peel it, as its skin is very chewy and fibrous.
A simple, but delicious way to prepare brussel sprouts is to toss them with olive oil, balsamic vinegar, honey, salt and pepper and then roast them in the oven at 400 degrees until they are a soft and browned. If you want to expand on this recipe, while the sprouts are roasting you can fry chopped bacon until it’s crispy in one pan, roast walnuts in another, and in yet another pan, fry an onion with dried cranberries and a bit of water to reconstitute them. Then you can stir all of these treats into a bowl with the roasted sprouts and you have a dish fit for thanksgiving!