In the CSA:
- Sugar Dumpling squash - Don't be misled by appearances - this squash looks decorative, but it is edible, and as the name indicates, it's nice and sweet! I love to cut in half and roast these before stuffing with rice or quinoa, sauteed veggies plus a few dried cranberries and/or goat cheese.
- Hakurei turnips - These tender salad turnips that many enjoyed during the spring are back this week.
- Fennel - The bulbs are small, but they're still great for roasting or shaving on top of salads
- Daikon radish - This giant radish packs a spicy punch. I like to pickle them with carrots and ginger.
- Winter squash - butternut, buttercup and acorn
- Beets - mixed Chioggia, Red Ace and Golden
- Potatoes - Kennebec and Red Gold
- Colored Peppers - two more frosts over the weekend appear to have finished off the sweet Italian peppers, so this is likely the last week.
- Savoy Cabbage
- Baby Bok Choi
- Lettuce - limited this week as our final lettuce plantings are slow to mature in the shorter, cool days
- Cherriette radishes
- Sunflowers - this variety is called buttercream
- Herbs: Cilantro, Parsley, Thyme and Oregano
In the store:
Everything available in the CSA will also be available in the store, as well as pie pumpkins, red kuri squash and Happy Rich mini broccoli. We will also have Jack-O'-Lanterns grown by Bill Kenney down the road from us.
I didn't use any lemon, used about 1/2 the pine nuts called for, and probably doubled the garlic!
- 8 ounces baby spinach
- 3/4 cup pine nuts, toasted
- 2 medium garlic cloves, peeled and smashed
- 1/2 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
- Finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)
- 1 tablespoon freshly squeezed lemon juice (from about 1 medium lemon)
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 cup extra-virgin olive oil