There are only two more weeks of the CSA season. I've been a bit sad. Having to go shopping in the grocery store again to navigate my way through aisles of out-of-season vegetables and fruits flown in from who knows where. But yesterday I got good news: There's going to be a winter CSA! There will be deliveries every two weeks of 3-5 lbs of storage vegetables, a bag or two of frozen vegetables (these are spring and summer vegetables that the farm has frozen at an off-site freezing facility that exclusively serves small farms), and cooking and salad greens as the weather allows. I am (possibly inordinately) excited by the prospect of a winter CSA.
I did swap my Napa cabbage again (extra sweet potatoes!), but I did spend a while contemplating making kimchi. I still have red cabbage left from last week. I just couldn't do it. Maybe I'll make some before the season is over, but frankly, I'm a little scared of fermented pickles.
This week's share:
3 lbs sweet potatoes
1 lb Russian banana fingerling potatoes
2 red peppers
1 bunch leeks
.5 lb salad mix
1 bunch French breakfast radishes
1 bunch beets
2 lbs Honeycrisp apples