It’s nearing the end of the growing season and yet The Table gardens continue to produce beautiful bounty. Here is a list of what you will find in your share this week:
Acorn squash, spaghetti squash, potatoes, zucchini/summer squash, eggplant, salad turnips, radishes, green beans, bok choy, kale, peppers, tomatoes, lemon basil, tomatillos, and cucumbers
First, a tip regarding the winter squash (acorn and spaghetti) – it should be stored in a cool, dry place for a 10-20 day curing period, which helps finish the ripening process. It can be stored for up to 3 months.
You may or may not be familiar with bok choy, but there are plenty of recipes out there using fresh or cooked bok choy in salads or soups. Here’s one of our personal favorites: Crunchy Bok Choy Salad.
Additionally, you’ll find multiple colors of potatoes in your share. Here’s a fun recipe for Smashed Fingerlings with Jalapenos.
Lastly, here’s a recipe from CSA member Virginia Vinyard which adds chicken to your Table vegetables (onion, eggplant, cherry tomatoes, and kale)
2 boneless chicken thighs
1 small onion cut up
1 small eggplant cubed
10-15 cherry tomatoes cut in half
3-4 cups chopped kale
Put onions and chicken into a 10-12” sauce pan.
Put all other ingredients on top, spread around.
With lid on, cook on low heat for 20-35 minutes until chicken is done, turning once about halfway through. Makes 2 servings.
*Be careful not to cook it dry!