Chicken with Cabbage, Carrots and Celery (Crock Pot Style)

Roasted Veggies

Sidewalk Salsa

Sauteed Greens with Pierogies

Broccoli Breakfast-for Dottie

Baked Acorn Squash

Pumpkin Soup (from Farmer John's cookbook)

Tim's Roasted Potatoes

Beet Salad

Chicken Sausage Pasta with Kolhrabi, Carrots and Peppers

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)

Week 17's Vegetables

ROOTS
Beets-with their greens
Potatoes-We don't wash these. They store better when unwashed
Radishes-with tops which are good for cooking
COOKING GREENS
Spinach
Winterbor Kale
BRASSICAS
Kohlrabi
Broccoli
ALLIUMS
Onion(s)-yellow storage, maybe.
FRUITING CROPS
Winter Squash-an acorn and a pie pumpkin or a delicata; 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.
Heirloom Tomatoes and/or Tomatoes-green or just beginning to blush
Peppers-some of the last for season
HERBS
Parsley
SALAD GREENS
Lettuce-heads ofBlack Seeded Simpson (a green leaf), Magenta (a red summer crisp) and/or Two Star (a green leaf)

Week 16's Vegetables

ROOTS
Celeriac-with their tops which you can cook just like you do with celery
Carrots
COOKING GREENS
Redbor Kale or Collards
Spinach-tasty cooked or in salads
BRASSICAS
Cabbage-red or green; a few red cabbage recipes at this link, or Cauliflower
Broccoli
ALLIUMS
Onion(s)-yellow storage
FRUITING CROPS
Winter Squash-delicata and sweet dumpling, these are not good storage squash, use soon! Heirloom Tomatoes and Tomatoes-green or just beginning to blush
HERBS
Basil - the final harvest; just before the cold.
SALAD GREENS
Lettuce-heads of New Red Fire (a red leaf) and Black Seeded Simpson (a green leaf)

Cauifower Pasta with Parmesan Broth

Week 15's Vegetables

COOKING GREENS
Helvetican Spinach-See week 12 NL if you missed Bob writes.
Toscano Kale-New York Times recipe for toscano kale
ROOTS
Potatoes-dark red norland, kennebec and/or carola
Beets
BRASSICAS
Kohlrabi
Broccoli
Cabbage or Cauliflower-maybe
ALLIUMS
Garlic
Onion(s)-yellow storage
FRUITING CROPS
Winter Squash-pie pumpkin and a sweet dumpling
Peppers
HERBS
Lemon Balm or Anise Hyssop-try in baked goods, fruit or vegetable salads, or fish
Cilantro
SALAD GREENSLettuce-heads of Red Salad Bowl (a red oakleaf), Magenta (a red summer crisp) and/or Two Star (a green leaf)