We've made it to the end of our summer share and it feels like it on the farm. We've only got a few beds left of summer crops in the greenhouses, all of which will come out this week to make way for the last fall and winter plantings. Boxes have a fall look to them this week to match the season.
We're excited to bring you the best of fall roots this week. Salad turnips are looking beautiful and we've got beets and carrots for you to enjoy as well. It's the perfect time for a roasted root medley. I love to roast a big sheet pan of roots as my lazy meal prep this time of year. They make a great side, bowl addition, or can be crafted into a fast weeknight soup.
Our fruits of fall are Green Tomatoes (try them fried on a BLT!) and Delicata Squash, the first taste of our winter squash crop. Delicata is by far the most well loved winter squash we grow for it's ease of prep (no need to peel!) and it's versatility in the kitchen. My two favorite ways to prepare is are to cut it in half lengthwise and then scoop out the seeds and slice into 'smiles' and roast, or to roast it and stuff it. Any type of ground meat, a green and a few other goodies make a fabulous dinner, try this one stuffed with roasted turkey and spinach.
We do have spinach for that recipe this week as well, as well as mesclun greens and yellow onion to round out boxes this week.
