Delicata Squash Winter squash season is here! This variety has thin skin, so you can eat the entire thing. They are simple to roast either in halves or rounds. You can stuff them for a beautiful display or simply eat them with oil or butter and salt.
Potatoes These white fleshed potatoes have a few dark spots- nice evidence of the fact that we don’t use any chemicals to grow your food! Feel free to cut around them.
Beets This variety is cylindrical rather than the more traditional round beet, making it possible to end up with more even slices. The greens are delicious cooked or raw like spinach or chard.
Collard Greens Tender young leaves on our fall crop of cooking greens. You can cook them or try using them like a tortilla to make wraps!.
Sweet Peppers The pointy colored peppers are called Corno Di Toro types (Italian for bull’s horn). Don’t let their shape confuse you, they are incredibly sweet and not hot at all.
Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.
Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.
Dill You can always dry dill very simply if you don’t use it up in salad dressing or soups this week. Just hang upside down in a well ventilated area.
Garlic This garlic is fully dry and should store on your countertop for months at this point.