Week #17

Fall harvest! The half share this week includes: eggplant, cucumber, yellow onions, shallot, green peppers, tomato, salad mix, parsley & dill flower herb bunch, and Koginut Squash.

Dill flowers are lovely addition to pickled anything. If you have any leftover root vegetables from past shares or if you’re not sure what to do with the onions, check out how to make quick pickled vegetables.

We hope you enjoy the fresh salad mix. This week the mix includes mesclun, Tatsoi, which is an asian spinach, and baby chard. A note on the Koginut Squash - this fall beauty is best served up baked, cut in half, face down in a pan, add an inch of water to the pan, roast at 350 for about 45 minutes until you can stick a knife through it. Simple, delicious. Add butter/maple syrup/anything you desire. Happy eating!