Just a reminder that this is the last summer season share! If you signed up for the fall season extension, you've got four more weeks of veggies coming your way (you can check your upcoming deliveries here if you forget).
If this is your last veggie share for the season, THANK YOU for sharing in our harvest this season, we hope to feed you again next year! If you're looking for ways to eat local this winter, we'd love to see you at Fill Your Pantry Market this November 11th, 11-3pm at the Fairgrounds (more info here), or you can find our greens and some roots at Central Oregon Locavore and Schoolhouse Produce this Fall and Winter.
This week we've got lot's of fall goodie options for you, so check out our swap options! We've got more lovely baby bok choy + curly kale as well as celery + celeriac (celery root) for cozy cooking. Celery root is one of our favorite unpopular vegetables. We love to sub it into soups in place of celery, potatoes, or turnips, but it's also great as a mash. I like this recipe as is, or with half potatoes and half celeriac. We've also got a great pureed soup recipe on our website.
We've also got both spaghetti squash and red kuri squash available, take your pick this week, or grab both! We had a fantastic rendition of creamed spaghetti squash at a special harvest dinner at Feast Food Company last week and now this recipe is on my list for the week. Red Kuri squash is my favorite for pies, and I love it for roasting because you don't have to peel it, but we also have a great quickbread recipe on our website. Essentially, replace anything you'd otherwise use butternut squash for (or pumpkin pie!) with this highly superior squash (in my humble opinion).
That ought to get you started for a cozy fall of good food,
Your farmers,
Ashley, Caleb and the Sungrounded Crew
