Week 18's Vegetables

ROOTS
Celeriac-Perhaps saute steamed celeriac with onions and sprinkle with salt and lemon juice
Carrots-Ginger, Carrots and Daikon.
Daikon Radish
Potatoes-We don't wash these. They store better when unwashed
COOKING GREENS
Swiss Chard-bunched, You can curry any of the cooking greens with potatoes.
Red Russian Kale-young
BRASSICAS
Cabbage-Fermentation Class coming up at the Learning Center if you would like to learn to make live sauerkraut
Broccoli
ALLIUMS
Garlic
Onion(s)-maybe; yellow storage
FRUITING CROPS
Winter Squash-a butternut; always pay special attention to the ripeness of the squash; if a particular squash begins to become overripe and has a soft spot, cut off that portion, bake the squash, and use for pie or quick bread or freeze for winter use.
Popcorn-an ear; This popcorn was just harvested and likely needs more drying time before all of its kernels will pop fully. We suggest putting it in a windowsill for a couple of weeks and then removing a few kernels and test popping it to see if its ready.
Eggplant-maybe
HERBS
Cilantro-likely
SALAD GREENS
Lettuce- 2 heads from among the following varieties: Red Salad Bowl (a red oakleaf), Magenta (a red summercrisp), Cherokee (a red summercrisp), Winter Density (a green bibb-romaine) and/or Jericho (a green romaine)