We have a lot of food for you this week!  The vegetable list is on our website on the what's in page.  We still have a few hardy herbs left in the field that are open for pick your own. 

Our lowest temperature recently was 15 degrees so there are some signs of cold damage here and there but the hardiest crops made it though that cold quite well. Cold can delaminate leaves, cause white spots, cause a bit of limp-ness but it also increases the sweetness of many of the greens and roots so we hope you are enjoying that benefit! Some of the kohlrabi are a bit ugly out of storage but if you just peel the outer layer off, they are crisp and sweet and tasty on the inside.

Kale, bok choi, turnip greens, arugula, and brussel sprouts are all very hardy so we eat a lot of them this time of year.  They are some of the most nutritious foods, high in vitamin K, C, A, B6, calcium, folate, manganese, iron, and more.  Spinach is the hardiest of them all - your spinach this time went through the 15 degree night uncovered so we decided to keep picking that patch instead of moving to the covered patches that we can pick later.  Spinach also has amazing amounts of vitamins and minerals, especially vitamin K, A, B2, B6, C, E, manganese, folate, magnesium, iron, and calcium.

Several CSA members passed on recipes and cooking tips recently:

Juliane passed on a recipe for brussel sprouts, saying 

" It's ~!~aMaZiNg~!~ "

Karen shared, " I like both kohlrabi and rutabaga raw, sliced thinly - about 3/8" - and simply salted lightly. I've also used various seasoning concoctions and used them as an unexpected crudité with dips (you can do that with young parsnips, too.)  I'm not a "raw foodist" - just a lazy cook.  :)"

And this one from Peter:

ROASTED BUTTERNUT SQUASH AND HERB TART

• Heat the oven to 375 F. Coat a deep 7- or 8-inch round springform pan with cooking spray [BUTTER].
• In a small bowl, mix together the thyme, oregano, rosemary, garlic powder, salt and pepper. Set Aside.
• Use a mandoline or food processor to slice the potatoes, onion and squash as paper thin as possible. Keep the vegetables in separate piles.
• Arrange a single layer of potato slices, slightly overlapping, over the bottom of the prepared pan. Spritz with cooking spray [BRUSH WITH BUTTER], then sprinkle a pinch of the seasoning blend over them. No need to season heavily.
• Top the potatoes with a few onion slices. The onion will break into thin rounds. This is fine. You don't need a full layer, just a scattering of slices. Top the onions with a single layer of butternut squash slices, slightly overlapping. Use your hand to gently, but firmly compress the layers. Spritz the squash slices with cooking spray [BRUSH WITH BUTTER], then sprinkle a pinch of seasoning over them.
• Repeat the layering and compressing in this manner, starting with the potatoes and continuing until the layers reach the top of the pan. You should use all of the potatoes and onion, but may have some squash left. Spritz the top with cooking spray [BRUSH WITH BUTTER], then sprinkle a bit more seasoning over the top.

Enjoy your veggies!

Wendy and Asher