Week 8 – Farm Basket
Welcome to Week 8! What could be in your basket this week:
Although a fruit, butternut squash is used as a vegetable and can be roasted, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins.
Brokali (no, that’s not a typo!)
Half kale, half broccoli. There’s no ‘waste’ with this one – both the florets, leaves and stems are a tasty treat. The stems taste like the best asparagus you’ve ever had!
The carrots are looking great, they are tender and crisp. Store your carrots in a bag in the fridge.
The tomatillo is also known as the Mexican husk tomato. If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator.
A last batch of beans has just ripened! Check out our Pinterest page for some great ideas on how to use this versatile bean.
Orange and yellow and brown tomatoes are gorgeous, we love their eye-popping color in salads, and they are also less acidic and sweeter than red tomatoes.
Perfect for making a fresh salad! In order to extend the life of your lettuce: fill a bowl with cold water, submerge the leaves, spin them in a salad dryer (or in a dish towel), then stick them in the drawer.
Also, be sure to check out our Farm Basket Recipes at Pinterest. We have pinned delicious recipes for the wonderful produce found in your farm basket and a guide on how long different produce will last.
The contents of the baskets may change through the week as we monitor the fields and harvest what is at its peak.
Drop off/pick up date:
Thursday, SEPTEMBER 24, 4:30-5:15PM at the TMG back entrance.