We post this just before the truck takes off for Boston each week...
This is our final box for the season - thanks so much for all of your support - see you next spring!
Kale: The large bunch of dark green leaves at the top of the box. These are great when cooked.
Leek: The cylindrical green and white veggies near the top of the box. Use these in place of onions or in a delicious potato soup.
Celeriac: The gnarly looking round tan root near the middle of the box. This can be used in place of celery in soups and stews - great taste from a very ugly vegetable!
Rutabaga: The round smooth tan and maroon root near the middle of the box. Great baked or mashed. New England pride!
Carrots: Sweeter with the cold nights.
Parsnips: Looks like a white carrot. Tastes like a carrot with a little something extra. Not to be eaten raw - much better when cooked. Check the newsletter for a great recipe
Beets: Winter Beets - don't be put off by their size, as they are very sweet and delicious. These were grown by a neighboring farm (organic) and we traded for surplus cauliflower (which we had in October) when our cows ate our beets!
Green Cabbage: The green head near the bottom of the box. Great for sauerkraut, slaw, or steamed with any meat dish. Will store for up to 3 months in your refrigerator (really!)
Sweet Potatoes: Loose, near the bottom of the box.Very sweet and great for pies, fries, or soups.
Yellow Potatoes: In the paper bag - these are good for mashing, baking, or frying.
Yellow Onions In the paper bag. What you don't eat this week, just keep in the bag and they will store for a very long time (many months). These are pungent and flavorful.
Butternut Squash : The tan squash at the bottom of the box. A New England Thanksgiving classic!
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