Local, organic produce share for $350 from the Small Farms CSA (Fall 2010)

We'll probably just steam them and put a little sea salt or kosher salt on them.

Nina tells me that the main difference in green beans is between snap and pole beans.

These delectable beans are SNAP, indeed! And very tender.

These babies are a bit hard to shell, but delicioso!

It's been YEARS since I shelled peas. And, let me tell you: I now understand why it used to take place in groups...so you'd have something to keep you from running out of patience! :)

Cowpea Chow Chow

Yum!

Grown on hard wood logs!

I see more Pesto and bruschetta in our future!

A mixture of greens good for wilting or braising, such as: turnip, kale, collard, sweet potato, swiss chard.

Good braised with diced tomatoes and then seasoned with chili garlic sauce.

However, we usually prefer to cook our green types separately (as there are different ways to make each green shine).

A slightly more bitter taste than other salad/cabbage greens.

But they are less bitter on the inside, near the heart.

I feel like this should be some sort of karmic metaphor. :)

These have a great, nutty flavor and are good on sandwiches, in salads, and stir fried with wine vinegar.

It's important to cook the leaves differently than the stems.

The leaves are very spinach-like, but the stems are tougher and are best when roasted with some canola spray and parmesan cheese.

E. makes the most delicious stir fry with this and onions, turkey pepperoni, and low-sodium soy sauce.

Sometimes it would have endive in it, giving it a bit more bite than some of the earlier bags of salad mix.

These were delicious, even better than regular cabbage!

 Nom. Nom. Nom.

 Good wilted in a pan.

Good, solid salad lettuce.

These have an intriguing, somewhat nutty flavor.

We still haven't figured out how best to cook them, however.

Small, but very sweet.

Very sweet!  We used the greens to make pesto.

Makes my favorite Korean soup recipe (see recipes by drbenkim and dishgracepoint).

We chopped them into cubes; added a small, cubed potato; boiled it all, then made mashed (or, possibly pureed) turnips!

These are also good as cubes in a hearty soup or stew.

The greens were still attached, so we cut them off and wilted them in a sautee pan with last week's wilting greens.

I ran out of ideas for how to cook the greens, though.

Joe suggested I slice these VERY thinly and eat with buttered bread.

18 oz.

The key to cooking with these more-pungent turnips seems to be dicing them up small or slicing them thinly.

Yummy when roasted in the oven!

As with all roots, I'm now cutting off the greens as soon as we get them and am NOT storing them in the refrigerator, but in a dark, dry location (i.e. my empty crockpot).

I julienned a few of the smaller beets and put them in the some similarly-cut sweet radishes that I'm pickling in a bread & butter pickle juice in the refrigerator.

I'll probably julienne the remaining beets and throw them on a salad.

E. found a great side dish recipe of braised radishes with onion and honey sauce.

I wish we liked the greens more, but at least the compost bins appreciate them. :)

We ran out of recipes for these, I'll have to find more ways to use radishes for next fall.

Did you know that sweet potatoes cure?  The longer they sit, after being de-greened and dug up, the higher sugar content they get.

Joe lets his cure for 2 weeks, which gives them a wonderful, subtle sugariness...we REALLY enjoyed using these potatoes with just a hint of sweetness!

E. found a GREAT recipe with these and tomatoes and eggplants.

These got smaller in size as the season progressed, but were perfect for E's eggplant chips!

Spicy Garlic sauce

I tend to like the Japanese better than the round ones, although I'm still not a huge eggplant fan.

We found the small purple variety bitter, unless I sautee or otherwise cook them.

But the green and red ones were SWEET and crunchy!

Yum - you can have fried green tomato slices, without any breading and just a light frying in a pan.

They are heavenly.

My favorite discovery: these are absolutely DELICIOUS raw. 

E. also likes them skewered and roasted on the grill.

We used some of our shitake mushrooms and made that famous gruyere cheese, mushroom and butternut squash casserole recipe.

I still like the Japanese eggplant better, but eggplant lasagna helps me enjoy these.

 Amazing eggs is right.

These were a wonderful, tasty source of protein for us. E. made a killer souffle with these and the goat cheese.

Very strong and smooth goat cheese.

Spreadable or good in omelets.