It was another relatively light week for us, which was good for me since Josh was away again and I had to carry the veggies home in the rain. We didn’t receive any new items but I was pretty happy with what was on the list. This week our share contents included:
Bok Choy – 1 each
Greens – 0.5 lbs
Butternut Squash – 1 each
Carrots – 1 lb
Radishes – 6 each
Celery – 1 each
Sunchokes – 0.5 lbs
Wax Beans – 0.5 lbs
We still haven’t done anything with the celery yet but fortunately they keep fairly well. The carrots also keep for a long time, and now I’ve got quite a collection in the fridge. In contrast, the bok choy and the chard need to be eaten relatively quickly, since they start to wilt a bit in the fridge.
We got another sunchoke this week, also known as a jerusalem artichoke. They look like pieces of ginger but are a root vegetable that taste great when roasted. They’re a bit hard to clean but they don’t need to be peeled, so I just chop them up and toss them in the oven with a little olive oil and salt. Flavor-wise, they’re slightly sweeter than potatoes.
The butternut squash we got is a decent size, but I find them hard to prepare because the outer skin is so tough. I might just try cutting it in half and roasting it like that, then scooping out the flesh.
I’m thrilled that we’re still getting radishes, as Josh and I are both loving them this year. I always root around in the bin looking for the largest ones, and they’re always crunchy and slightly sweet, with just a tiny bit of a bite on the finish. Delish!