To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Peppers, kale, choice of arugula, tatsoi, or other mustard green,
  lettuce, bok choy, rainbow carrots, daikon, butternut squash, orange sweet potatoes, mixed onions, banana fingerling potatoes, and choice of an herb.
• Add-on shares:
  • Fruit: finished for the season
  • Flowers: finished for the season
  • Mushrooms: Lion’s mane
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “B” week. LAST WEEK!

Serving Suggestions:

• Just in time for Thanksgiving, I came across a new recipe for Sweet Potato Pie that intrigued me. I heard the chef, Malcolm Livingston, talk about it on the Recipe Club podcast. There’s a video of him making the pie on Youtube that includes the recipe in the notes. Especially interesting are his thoughts about the difference between using large sweet potatoes versus skinny ones. Note, the recipe calls for an uncommon ingredient Agar Agar. You can buy a bag on Amazon or at a specialty Asian grocery.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Kale, choice of arugula, broccoli raab, or other mustard, baby bok choi, salad turnips, red cabbage, beets, winter squash assortment, Adirondack red potatoes, and sweet potato combo.
• Add-on shares:
  • Fruit: Stayman apples (bonus for fruit share members)
  • Flowers: finished for the season
  • Mushrooms: Oyster
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week. LAST “A” WEEK!

Serving Suggestions:

• John’s update this week included a special note for this with a fruit share. If you’re about to receive this unexpected batch of apples and didn’t have a recipe in mind, I share a few non-pie Thanksgiving Serving Suggestions below:
  • Here’s an eye catching dessert, Baked Apples by Simple Recipes, they are baked whole and full of familiar fall flavors.
  • Apple butter would be an interesting addition to the Thanksgiving table. I can see it warmed with some buttery dinner rolls, or as an alternative condiment to cranberry sauce for the tart-averse. If you have family staying over, smear it on your favorite breakfast carb before Black Friday shopping.
  • If you’re planning to serve a green salad with your Thanksgiving meal, add some sliced apples. They’ll provide some crunch and a sweetness that complements a punchy vinegar-forward dressing. Bonus points if you have some shredded or diced cheddar in your salad to lean into the classic combo.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Spinach, choice of arugula, broccoli raab or mustard greens,
  peppers, baby bok choi, carrots, lettuce, cauliflower, Napa cabbage or broccoli, Garnet sweet potatoes, delicata squash, leeks, and tomatoes (if not this week, then next). Small sweet potatoes as an extra.
• Add-on shares:
  • Fruit: Pink Lady apples (last fruit of the season)
  • Flowers: finished for the season
  • Mushrooms: Brown clamshell
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “B” week.

Serving Suggestions:

• John’s update mentioned boiling the extra small sweet potatoes whole and feeding them to your dog. I can’t recall a time he mentioned feeding the CSA veggies to our pets so I share some info about that here today. Caveat… You know your dog best and should check with your vet before introducing any new foods you may not be sure about.
  • Dogs: The American Kennel Club has a long list of fruits and veggies that dogs can eat. A few highlights we’d expect to get in deliveries the rest of this season: broccoili, Brussels sprouts, carrots and green beans. And we’ll all surely have celery on hand in a few weeks for Thanksgiving. Of note on the “no” list is onions and other alliums, they suggest calling your vet immediately if your dog eats something from that family.
  • Cats: PETA’s list for cats is very similar, but includes an interesting addition: pumpkin.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Spinach, choice of arugula, tatsoi, or broccoli raab, beets, peppers, radishes, choice of an herb, Honeynut squash, mixed onions, cauliflower, Napa cabbage or broccoli, and Japanese sweet potatoes.
• Add-on shares:
  • Fruit: Fuji apples
  • Flowers: finished for the season
  • Mushrooms: TBD
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week.

Serving Suggestions:

• Today’s suggestion comes from CSA Member Jeff Schrimmer. Jeff was excited to receive a new batch of leeks and potatoes last week, “Yay. More leeks and potatoes. I do a version of Julia Child’s potatoes and leeks soup using a slow cooker. Besides tasting wonderful, it gives my home an earthy smell that lasts for a day or two. Wonderful.”
  • The official recipe is called “Potage Parmentier” and was published by WBGH a few years ago. I haven’t tried it yet but it’s not far off from how I make my own potato leek soup — simple is best. I usually keep two handfuls of diced potatoes in water while the soup cooks. My family prefers some chunks rather than a silky smooth consistency so I’ll throw those extra chunks in for the last 15-20min before serving (or, alternatively you could reserve a few spoonfuls before mashing/blending).

To view Farmer John’s latest update, click here.

To view this year’s Stock Up Share info, click here.

Serving Suggestions:

• If you’re new to the CSA you may be unfamiliar with the “stock up share.” The stock up share is the annual add-on available at the end of the season; it is delivered the week of Thanksgiving which is good timing given the usual inclusions (potatoes, squash, greens, Brussels sprouts). My family has received the stock up a few times and split it with friends. It can be a challenge to use it all before it spoils but with some planning it’s possible.
  • Be ready with plenty of fridge space and ample ziploc/plastic bags to help you separate and store items.
  • Triage the things that need to be used first — greens before squashes. If you have a second fridge, make sure you’re keeping the most perishable items in the kitchen fridge so you don’t forget about them.
  • Plan to knock out as many Thanksgiving dishes as possible using the stock up share. That may require slight tweaks — like swapping the type of potatoes you used for your mashed — but it’s worth it.
  • If you are going to use the stock up for Thanksgiving, expect to need to supplement with some store bought veggies since the exact amounts you’ll receive is unpredictable year to year. Some years I’ve had plenty of Brussels sprouts to serve our family, others I needed to go buy more. Same for onions and carrots which I use a ton of that week. Sounds like onion and garlic will be light this year.
  • Don’t be a hero when it comes to the lesser-known veggies like rutabaga. Search some trusted recipe websites like NYT Cooking, Spruce Eats or America’s Test Kitchen to help you learn how to prep and cook them.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: arugula or broccoli raab, peppers, cauliflower, rainbow
  carrots, cranberry beans, leeks, bok choy, fingerling potatoes, butternut squash, choice of an herb, mini-pumpkins, and sweet corn.
• Add-on shares:
  • Fruit: Jonagold apples
  • Flowers: finished for the season
  • Mushrooms: Lion’s mane
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week.

Serving Suggestions:

• I’ve never tried cooking the mini pumpkins we get occasionally from the CSA. I liked John’s suggestion to cook them after displaying them for a bit, so I shared some recipe links below:
  • Savory: Mushroom stuffed mini pumpkins
  • Sweet: Baked mini pumpkins with cinnamon sugar
  • If you don’t cook your pumpkins, keep an eye on the I Love Living in the Caldwells Facebook group in a few weeks. A few members are often looking for pumpkins to use for feeding their animals.
• Just in case you don’t read through the update, a note that the cranberry beans are to be shelled!
  
  

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Lettuce, choice of arugula or broccoli raab, colored peppers,
  spaghetti squash, Napa cabbage or kohlrabi, radishes, sweet corn, choice of dill or cilantro, baby bok choi, scallions, string beans, and sweet potatoes.
• Add-on shares:
  • Fruit: Macoun apples and Starkrimson pears
  • Flowers: finished for the season
  • Mushrooms: not mentioned in this week’s update from John
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “B” week.

Serving Suggestions:

• Last week I shared our kohlrabi with a family member who had never tried it before. For members who might be intimidated I share some kohlrabi info today:
  • Kohlrabi might look crazy but it’s a cousin of more familiar cabbages (think “kohl” = the “cole” of cole slaw)
  • Sometimes called a German Turnip, it’s not actually a turnip
  • It can be eaten both raw or cooked
  • High in fiber and more Vitamin C per gram than an orange!
  • In the past I have grated them and used them with potatoes to make homemade latkes
  • Add diced kohlrabi to bulk up vegetable soups
  • Try roasting thick slices and topping with parm and garlic

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: Swiss chard, choice of arugula or broccoli raab, lettuce, yellow
  onions, colored peppers, summer squash, beets with tops, kohlrabi or Napa cabbage, tomatoes, purple potatoes, sweet corn, edamame soybeans, and choice of an herb (parsley, thyme, basil).
• Add-on shares:
  • Fruit: ginger gold apples & bartlett pears
  • Flowers: finished for the season
  • Mushrooms: chestnuts or lion’s mane
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week.

Serving Suggestions:

• Edamame returns this week. By my searching, we had the soybeans early last October but prior to the previous time was all the way back in 2017! In case you need some ideas, I gathered some interesting sounding edamame recipes to share here:
  • Many edamame recipes fall into the “ginger, garlic & spicy” realm. This one from Inspired Taste had the best looking thumbnail.
  • A different take was this one for Crispy Parmesan Garlic Edamame (although I kinda doubt the “crispy” part)
  • If eating them from the shell isn’t for you, you could try either of these NYT Cooking recipes and turn your soybeans into an Edamame Tofu Dip or Stir Fried Succotash with Edamame.

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: choice of arugula or broccoli raab, colored peppers, baby bok choi, summer squash, salad turnips, cauliflower/broccoli/Napa cabbage, tomatoes, cherry tomatoes, leeks, sweet corn, and choice of an herb
• Add-on shares:
  • Fruit: sweetie apples & asian pears
  • Flowers: sunflowers (final week)
  • Mushrooms: yellow or blue oysters
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “B” week.

Serving Suggestions:

• In case you need some inspiration to “spice up” your veggies this week, today I will share my favorite Burlap & Barrel spice blends below. I first bought spices from Burlap & Barrel about two years ago when I received a gift card. I felt the quality was high, loved their mission, and felt the prices weren’t much higher than I had paid for premium spices elsewhere online. Since that first order, I’ve purchased a few more times and have zeroed in on a few favorites:
  • Base spices: I always keep their Purple Stripe Garlic, Toasted Onion and Smoked Pimenton Paprika on hand. With some salt and pepper, I probably season 75% of my cooking with this trio.
  • Cacio e Pepe: Sometimes all you need or want is buttered noodles or some steamed rice (especially if you’re a 4 year old), a few sprinkles of this makes an otherwise simple bowl delicious.
  • Grillin’ Out: This is an all-purpose blend that I use to season meats destined for the flattop, like smash burgers. I also use it more generally as a blackening or Cajun style spice, often adding it to a pot of beans. (Sadly, this one seems to be unavailable at the moment!)
  • Za’atar: When I have this on hand I’ll use it in places where I might use a more generic Italian seasoning. Especially good mixed in some oil for bread dipping.
  • Tutto Porchetta: Not too many spice blends are heavy on fennel which is a favorite of mine. I tend to use it more on roasted vegetables than meats, but it’s versatile enough to go on anything.
    

To view Farmer John’s latest update, click here.

This week’s share will include:

• Veggies: arugula, beans, colored peppers, zucchini, broccoli
  or cauliflower, red onions, rainbow carrots, sweet corn, red fingerling potatoes, tomatoes, and choice of an herb (Cilantro, dill, basil).
• Add-on shares:
  • Fruit: gala apples & hardy kiwi berries
  • Flowers: paused this week
  • Mushrooms: chestnuts
  • Eggs: not mentioned in this week’s update from John, but assuming yes

For those with half shares, this is “A” week.

Serving Suggestions:

• If you’re looking for one last summer-y use for this week’s potatoes, try my trick for a mayo-less potato salad. I chunk and boil a few potatoes until they are soft and smushable. While they boil, I whisk together a quick mustard dressing with olive oil, vinegar, sliced shallot, salt and pepper. After draining the potatoes I put them back in the hot pot, and using a wooden spoon I “rough them up” a bit. I’ll smash a few, while others I’ll just roughly stir them up. The goal is to get plenty of mushy potato starch on the surface of the potatoes. It’ll mix with the dressing to make it creamy without mayo and also helps the dressing to stick. If you have some green herbs on hand, feel free to sprinkle some in after you chill the salad completely and before you serve. Two other important tips… 1) Don’t rinse the potatoes after you drain them, even if they have some starchy water clinging to them it’s fine, just toss them back in the pot. 2) Put the potatoes into the dressing while they are hot, I think they soak up more of the dressing than if you let them cool completely.