Fall add-on week one

News from the field:

Welcome to the first annual fall add-on! We are excited to be expanding our season this way, and we are glad you decided to give it a try. A few reminders – these baskets are smaller than the regular season baskets. During the summer, we try to pack $22-24 worth of produce in your basket, and for the add-on, we are shooting for the $15 range. Also, the variety will be somewhat more limited, especially if we get a foot of snow here sometime soon. But we still think what we will be able to offer is better than what you can get from California in the supermarket, and keeping it local will make it easier on the environment as well. So enjoy!

In the Basket:

Delicata squash - You can bake or steam these like any winter squash, but the easy peeling skin (or edible skin ) also provides other opportunities, Deborah Madison also suggests pan frying them: Peel the skin with a vegetable peeler, slice of the ends, scoop out the seeds with a spoon, slice into rings about 1/3 inch thick. Pan fry in olive oil (or butter but keep the heat low) about 6 minutes per side.

Leeks - Great for soup, of course, or try the recipe on the back.

Brussel Sprouts and broccoli - Nothing says fall like hardy green veggies. And hopefully, the frost has sweeten these up a bit!

Salad turnips - These are an Asian variety of turnip we grow to eat raw, like a radish. You can cook with them, but don’t substitute them one for one for purple top turnips because these are much wetter.