CSA Week Seventeen

News from the field:

Slowing down. When we were up harvesting this morning, you could tell the end was in sight. Some weeks, the basket basically fills itself. This week, we had to think a little about what we had left to put in the basket. Over the course of an 18-week CSA season, the first couple of baskets, and the last couple of baskets, are always a little tricky to put together because the weather may not always cooperate. And on this autumnal end, there just aren’t too many veggies that you can absolutely count on in October in Vermont. But this week’s basket looks pretty good.

Enjoy!

In the Basket:

Tomatoes. The last remnants of summer, thanks to those greenhouses.

Green things: Dandelion greens, broccoli, and romaine. All love the cool weather. Dandelion greens are a tender, sharp, cooking green. You can treat them like spinach, though they have a more zesty flavor. My favorite way of eating dandelion greens is raw with a hot dressing on them – the recipe is on the blog at July 19, 2006.

Onions and garlic. Because you can always use onions and garlic. And if you haven’t used all your onions from a few weeks ago, don’t worry – these onions should store well in any cool dry place.

Radishes. Crunch for your salad.

Carrots. A big bag, and a recipe idea on the back.