Fall add-on week four

News from the field:

Last week the cold wasn’t any big deal. This week, the consistent nighttime temperatures in the teens and twenties are starting to affect the veggies. For example, this week you will find the spinach kind of tough, but extremely flavorful. The cold typically increases the sugar content of the veggies, making them taste better, but the cold also starts to beat up their cell structure, making things tougher, and in some cases, deader. For example, this week we add romaine to the dead list, which means no more lettuce until spring.

But these gray days aren’t for mourning spring – they are for making hearty soups and eating lots of bread. So try the recipe on the back and eat it in front of the woodstove.

In the Basket:

Potatoes – These are a variety that has red skin and white flesh. They are more toward the moist end of the spectrum, which means they are great for soups, for boiling, potato salad, and even roasting in cubes. But they are not the greatest baked potato in the world. Don’t be shy about using these because there will probably be a few more potatoes of a different variety in the basket next week.

Broccoli - People seem happy with the broccoli, and it is super tasty and bountiful right now. Try the recipe on the back, with the potatoes as well, for a yummy fall soup.

Spinach – A big bag – about one pound. As was mentioned above, the cold has made this spinach a little tough, but extremely tasty.

Cabbage – A dense storage cabbage. Pretend you live in Siberia and make some cabbage soup!

Garlic – Everything in this basket tastes better with garlic!