In This Week’s Box: Butternut Squash, Yellow Onion, Kohlrabi, Potatoes, Parsnips, Purple Daikon Radish, Radicchio, Tardivo, and Goldrush Apples
Just looking at these vegetables has me dreaming up a sauté of kohlrabi, apples and onions. That’s right, we have apples for you this week. The Goldrush apples are our winter fruit of choice and we have never distributed them to the CSA before. This year we had an abundance on our two trees, plenty to share, and they are tart and sweet, perfect for cooking up for dinner or for spreading with peanut butter for a satisfying snack. I am also pleased to tell you that there is a butternut squash in your box. I love the humble butternut for its versatility and its easiness to peel. I like to peel them, cut them in half and scoop out the seeds, then cut them into approximately 1″ chunks and roast them with olive oil, salt and pepper. I often do this before adding them to a thick winter stew, although, if I must be honest, sometimes most of them mysteriously disappear on the way into the pot. Parsnips are also really good when prepared this way. I know it adds another step to what you are cooking, but the caramelization that happens during roasting, really makes vegetables irresistible. Last week my son ate a purple daikon as big as the one in the lower picture. Half before school in the morning and the other half upon returning home. For those of you who are not quite ready to eat one of those like an apple, please remember that they keep quite well in the fridge and can be added to your salads in small amounts throughout the week.
The Calliope Crew