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This week’s share will include:

• Veggies: lettuce, red skin potatoes, spinach, sweet potatoes, kale, arugula or tatsoi, celery, baby carrots, Brussel’s sprouts, daikon, leeks, scallions and choice of an herb (“B” group for half shares)
• Add-on shares:
  • Fruit: finished for the season
  • Flowers: finished for the season
  • Mushrooms: no mention in John’s email

Serving suggestions:

• A few years back I tried a new technique for cooking Brussels sprouts that was featured on a Bon Appetit video (here’s a written version of the recipe that isn’t behind a paywall). It was a strange approach but worked well so I have been using it every since. The method starts with high heat (450) before reducing the heat, and has you shaking the pan every so often to loosen the sprouts. The recipe includes a pomegranate-pistachio-lime glaze that is tasty but may be too punchy for Thanksgiving traditionalists. You could go simpler with some hot honey or balsamic. Or, do what I do and just stick to oil, salt and pepper to let the sprouts shine.
• I love CSA celery. But, in my experience, the celery may not last long enough to make it into your stuffing making next week. Since you’re not using them for crunch you could get away with cutting and freezing a few days early. Defrost in the fridge overnight and then add with your chopped aromatics when making your stuffing.