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Sweet Potatoes – 1.5 lbs
Greens – 0.75 lbs
Turnips – 5 each
Bok Choy – 1 large
Butternut Squash – 2 small
Carrots – 1.5 lbs
Green Tomatoes – 1 lb
Green Peppers – 2 each
I was surprised to see green tomatoes on the list, as I thought tomato season was long over. I’m hoping that since these are fairly firm, they’ll last until we get back. Maybe I can turn them into some sort of fried green tomatoes.
For our greens, Josh picked a mix of kale and mizuna, a slightly bitter salad green that is similar to arugula, though not as peppery. The kale has already been turned into the kale chips, and the bok choy has been roasted as well. I plan on using the mizuna to top some prosciutto and mozzarella pizzas that I’ll be making tomorrow (we went to DiPalo’s this weekend).
The turnips, butternut squash, carrots, sweet potatoes, and green peppers will just have to wait until we get back. They’re pretty hearty though so I’m not worried about spoilage. Although we’ll be missing the next two weeks of our CSA, I’m sure our vegetables will be going to good use, and I’m super excited about our upcoming trip – more details to come!
]]>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!
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