- Head Lettuce
- Red Onion
- Hakurei Turnips
- Butternut Winter Squash
- Purple Cauliflower
We finally got brave and decided to try to harvest some of our celery this week. I mentioned a few weeks ago that we've been avoiding it and giving it the stink-eye cuz it's been a dud year: the stalks have been spongy and stringy and the hearts had tip burn all summer. The hope was that the shift into fall weather - cool and wet - would help it bounce back and get juicy before a hard frost knocks it down for good. The wishful thinking played out, enough so that you're getting a small juicy heart this week - juicy enough that you might even consider it a vegetable instead of a cooking herb :). Celery has always been tricky for us. It requires crazy amounts of water - at least twice as much as anything else on the farm - and we always struggle to grow that picture-perfect store-bought head of blanched, mild, crunchy, juicy, California-esque celery. The one thing ours does have going for it is FLAVOR, so I always encourage our members to cook with it: soup base, stock, etc.
Also this week, I'm thrilled about the purple cauliflower. Our spring cauliflower got knocked out by cabbage root maggot, so it was deeply satisfying to fill up dozens of bins with big, neon purple heads of fall cauliflower from the field yesterday. This variety holds most of it's color when cooked, but it will be brightest and most vibrant if you eat it raw.
Butternut squash! Soup it up! I made this recipe last week and it tasted like I had roasted the squash next to a chicken and mixed all the drippings in, ala Thanksgiving. I think the rosemary and sage were key for that savory effect, and I skipped the ginger - so good! https://www.loveandlemons.com/butternut-squash-soup/
And our beloved Hakurei turnips are back for fall! The mildest, juiciest, tenderest turnip on earth. They played a central role in the wooing of my husband 16 years ago, so don't underestimate their magic.
Have a great week with your fall veggies!