This Week's Fall Local Farm Box




There's nothing quite like fall comfort food. Bon appétit!


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Hakurei Turnips

Hakurei turnips aren’t your typical turnip. They average about 2" each, have a mild, sweet flavor, and are best enjoyed raw. They are also referred to as Japanese salad turnips.


How to enjoy Hakurei turnips:

Slice up for salads or slaws, or simply cube them up as a snack! Also delicious for roasting!




Watermelon Radishes

These gorgeous radishes are distinctive for their deep red center surrounded by white flesh. Their spicy flavor and beauty add a pop to any fresh dish.


How to enjoy watermelon radishes:

Simply slice up the radish and use it as you would any other radish--quick pickle them or use them fresh in salads, sandwiches, and slaws. Don’t throw out the spicy greens--check out Chef Richard’s recipe for radish green pesto here.



Mustard Greens

Mustard greens are bold and peppery, and can be enjoyed raw or cooked. These greens are also great for you--they are packed with folic acid, Vitamin K, calcium, and magnesium.


How to enjoy mustard greens:

Mix lace leaf mustard greens into a salad for some added spiciness. Cook large leaf mustard greens to mellow out their flavor, making them a bit less spicy. Mustard greens also complement egg dishes well--check out Chef Richard’s Mustard Green Frittata for inspiration.


Winter Squash

A fall farm box wouldn’t be complete without winter squash. Sweet and nutty in flavor, winter squash is the ultimate comfort food. Endless varieties **


How to enjoy winter squash:

Winter squash can be enjoyed in so many ways. Roast it for a simple side or salad topping, or prepare it in a delicious casserole or baked dish. Check out our fall recipe page for unique winter squash recipes.


Sweet Potatoes

Sweet and hearty, sweet potatoes are rich in a variety of nutrients, and are a significant source of beta-carotene.


How to enjoy sweet potatoes:

When you cook sweet potatoes, an enzyme is released that breaks the starches into sugars. Cooking sweet potatoes on low and slow heat results in a sweeter end product, as the starches have more time to break down. Chef Richard’s Sweet Potato and Turnip Gratin plays with flavors--melding the sweet potatoes with nutty cheese and earthy turnips.


Red Potatoes

Potatoes have earned their spot as a staple in American pantries. They’re versatile as a side, or can shine as a main dish. Red potatoes are loved for their firm flesh (great for potato salad) and creamy texture.


How to enjoy red potatoes:

Red potatoes can be prepared in a variety of ways--roasted, mashed, or baked. Try Chef Richard’s Buttermilk Potato and Radish Salad as a great accompaniment to your next meal.


Salad Radishes

Salad radishes are a spicy and crunchy addition to any salad or sandwich. They have a bit of a peppery bite, with a smooth red exterior.


How to enjoy salad radishes:

Slice them up on top of salads, or quick-pickle them to preserve them for later. Don’t throw out the greens--radish greens can be sautéed and enjoyed as a side.


Kale

Kale is a leafy green with a bold, earthy taste. Kale is one of the most nutrient-dense foods that you can put on your plate, with powerful antioxidants and tons of vitamins and minerals in each bite.


How to enjoy kale:

Kale is delicious baked to make kale chips, sautéed, or enjoyed raw...the secret to eating kale raw is to massage it with olive oil first to tenderize the greens. If you're in the mood for something heartier, you'll want to try Sylvia's Mess O'Greens.


Collard Greens

A Southern staple, leafy collard greens are a nutritional powerhouse. Almost always cooked, collard greens sweeten when prepared.


How to enjoy collards:

A classic way to enjoy collards is to soften them by simmering the greens for several hours with a smoked ham hock and other spices. Feeling more adventurous? Check out our culinary page for more inspiration.


Dill

Dill is an herb with a fresh, almost lemony flavor, and should always be added after cooking a dish.


How to enjoy dill:

Dill is a lovely addition to potato salad (made with your red potatoes!), and also adds great flavor to refrigerator pickles.




Candy Onions

Candy onions are a bit less pungent than their traditional counterparts, and lack a thick, papery skin.


How to enjoy candy onions:

Mild yet flavorful, they are delicious sliced and grilled.




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Garlic

Despite its small size, garlic packs a punch--in both flavor and health benefits. It has been used medicinally for centuries and has antibiotic properties. It also is used as a cooking component in many cuisines spanning the globe.


How to enjoy garlic:

Smash the cloves of garlic with the side of your knife to easily remove the papery skin. You can mince garlic and add it to soups, sauces, stir-fries, and more. You can also roast it whole with some olive oil for a mellower, sweeter flavor.


Cauliflower

Cauliflower has gained popularity due to its versatility and health benefits. It has a lower glycemic index than many of the starches it can replace--including potatoes and rice.


How to enjoy cauliflower:

Cut the cauliflower head into florets and roast with olive oil, salt, and pepper for a simple side. You can also mince the cauliflower in a food processor to make rice and mashed potato substitutes. The possibilities are truly endless!

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