Hi Everyone,
This week’s tips include a few standard preparation tips:
We recommend washing all produce just before use, always.
• Purple Top Turnips – these are great in a salad. Also very nice boiled and mashed with
olive oil or butter (like potatoes with a tangy flavor); or cubed and roasted in the oven, it
is roasted root vegetable season after all
• Genovese Basil – we are amazed to be able to harvest basil this time of year. These are
the tender tips. Not enough to make a big batch of pesto but basil goes great with most
any dish cooked or raw.
• Pink and Purple Vivid Choi – stir fried with the cauliflower and bell peppers, and then
topped with fresh chopped basil, is a simple recipe that combines the 3 veggies well and
is very satisfying. The stems and leaves are all edible and delicious.
• Garlic, CVF Hardneck variety – don’t be shy with the garlic, we are eating more and
more and feeling great. Garlic is not only known for it’s culinary qualities but also is
known to be a health promoting food with many benefits.
• Autumn Frost Squash – said to be better than butternut. These could be peeled and
chopped and roasted with the turnips. Or simply cut in half, remove the seeds and roast.
Makes an amazing pumpkin pie as well.
• Red Bell Peppers – the peppers seem to be getting sweet with each week. It is unclear
how long the season will continue, weather permitting. Enjoy them while we can.
• Cauliflower – fall cauliflower in Michigan is a special treat. We like to cut the head into
large pieces, rub with olive oil, sea salt, and black pepper, and roast in a cast iron pan (or
sheet tray) on a high heat until it shows a little brown color. Served with tahini. Also a
great addition to a soup. Cauliflower leaves also are very edible and have a nice flavor,
steamed, sauteed or in soup.
