In the share this week: Garlic, Yellow Onions and Pie Pumpkins! These pumpkins are great for carving on Halloween and making pie or soup — don’t forget to roast the seeds.
To toast pumpkin seeds, heat them in a dry skillet, stirring occasionally, until they begin to brown and become fragrant, about 5-10 minutes.
Para tostar semillas de calabaza, cocinelas en una sarten sin aceite, revolviendo ocasionalmente, hasta que empiecen a dorarse y huelan bien, de unos 5 a 10 minutos.
Credit to Sustainable Food Center’s Fresh Seasonal Recipes.
In the share this week: Kale, Watermelon Radish with edible tops and Herbs from Good Flavor, plus… Apples from Montgomery Place Orchard!
A few notes about Watermelon Radish: also known as Red Daikon — daikon means “big root” in Japanese. Watermelon Radish are green on the outside, red on the inside and delicious all the way through. No need to peel! Try watermelon radish raw grated in salads, or sliced thin with cheese; or sauteed in thick slices with butter or oil. The greens are good, too — try them mixed in with kale. Yum!
In the share this week: acorn squash, carrots, broccoli, and the first cut of red loose leaf lettuce!
Q: Why loose leaf instead of head lettuce?
A: Loose leaf lettuce will quickly regrow because the plants have established a valuable root structure, which remains in place for several harvests. And, since the days are getting shorter there is less sunlight to help speed things along.
No produce jokes this week… but if you think of one, LETTUCE KNOW!