The September Slowdown.
There are many reasons I love this time of year. The cooler weather and the attending return of some favorite spring veggies, like Hakurei Turnips; the pace of work on the farm slows down a bit; we get to catch up on some projects that got away from us earlier in the year, like finally building doors for the pack shed; the light gets all pretty; it feels like the world exhaling after holding its breath for six months - or maybe I'm projecting...
This week's CSA share feels very suddenly Fall. Broccoli, radishes, garlic, Hakurei (pronounced hawk-ooh-rye) turnips, sage, baby bok choy, yellow onions, and Sunshine kabocha squash. Kabocha is a Japanese winter squash with sweet orange flesh that comes in, texture-wise, somewhere between a pumpkin and a sweet potato. Kabocha is typically green with white stripes, but the variety we grow is bright orange and called "Sunshine" for obvious reasons. Like delicata, the skin of kabocha is also edible, though some folks certainly choose to peel it.
A little side note on bunched roots: whenever you get roots with their greens still attached (think carrots, beets, turnips, radishes, etc...) you should remove the greens and store them separately like other bunched greens such as kale or chard. With the greens still attached, the plant will continue to transpire (loose water through its leaves through evaporation), which draws water from the roots like sucking on a straw. This is why, if you've ever left the tops on your bunched carrots, they go soft after a couple days even if they've been in the refrigerator (refrigeration slows transpiration but does not stop it all together). You can (and should) eat the greens of many a root vegetable (especially hakurei turnips - they're soooo good!), but I've yet to find something good to do with carrot tops. Let me know if you have any ideas!
Check out these recipe ideas, maybe find some inspiration, and have fun!