From our farm to your table this week…
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Item
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How to Store it
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How long will it last?
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Acorn squash
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Room temperature
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Several months
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Apples
regular & robust
shares only
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In fridge
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Several weeks
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Green Beans
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green beans: unwashed in
fridge
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green beans: 3-4 days
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Sweet Potatoes
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room temperature, in a
ventilated container, in a cool, dry, dark area
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Several weeks
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Tatsoi & Bok Choy
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washed & thoroughly
dried (my preference) or unwashed, in fridge, sealed in container or plastic
bag
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~2 weeks
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Yellow squash, or zucchini
mini shares only
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Unwashed in fridge
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1-2 weeks
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Tips
for enjoying the produce in your weekly share can be found below:
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Green & orange are my two favorite fall food colors, and this week you’ll find plenty of each! Here are some ideas for making the most of your flavorful fall greens like Bok choy and tatsoi in combination with hearty orange vegetables like sweet potatoes and acorn squash.
Tatsoi, sweet potato, feta & walnut salad 4 -5 cups tatsoi, washed, & shredded
3-4 small or 2 medium sweet potatoes
1-2 Tbsp olive oil
½ tsp chili powder
½ tsp salt
1 cup walnuts, toasted
1/3 cup crumbled feta
Salad dressing
options – balsamic vinaigrette, or
creamy oil &
vinegar are our favorites for this
salad.
Preheat oven to 400oF.
Prepare tatsoi and set aside.
Wash peel, and chop sweet potatoes
into thin, French fry-size strips.
Toss with oil, chili powder, & salt and roast at 400oF
for 30 minutes, turning once half-way through baking.
Prepare individual servings of salad by dividing tatsoi among 3-5 serving dishes, top with warm sweet potato “fries”, toasted walnuts & feta.
Top with your favorite tangy salad
dressing and enjoy!
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Bok
Choy Apple Salad
1 large head bok choy
2 large or 4 small apples (sweet & crunchy are best)
1/2 cup sliced almonds
½ cup raisins
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons soy sauce
1-2 Tablespoons sugar
Rinse bok choy and separate stems. Clean thoroughly – dirt likes to hide out
down at the bottom of those long white stems!
Layer the leaves in stems in one tall stack then chop off the stems and dice them into ¼ thick pieces. Roll the leaves up tightly into a log shape and slice into fine ribbons.
Toss chopped bok choy with remaining dry ingredients
except sugar.
Combine remaining ingredients and whisk
vigorously. Pour over salad, stir
and enjoy!
This will last 3-5 days in the fridge.
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Click on the link above and try this recipe from the
Fat-Free Vegan kitchen to make your own healthy veggie burgers right at home!
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