Russet Potatoes These versatile white fleshed potatoes store better than the fancier ones you got at the beginning of the fall.
Watermelon Radishes You could try a fancy Thanksgiving appetizer by slicing these and using them as crackers topped with any kind of spread. You can also simply shred them up for raw salad or roast them in the oven in thick discs the same way as I do with daikon radishes and storage turnips.
Daikon Radishes These Asian storage radishes are perfect in sushi or stir-fries. You can also eat them raw if you like a sharp bite in salads or roast them in the oven if you want to bring out the sweeter side.
Purple Top Storage Turnips The turnips you received earlier in the season wouldn’t store for more than a week and they were easy to eat raw. In contrast, these are best cooked whether as thick roasted slices, blended into soups, or boiled in stews like cholent.
Kohlrabi This variety is meant to be large and to store for months. We’ve been eating them raw, peeled, and cut into sticks on their own or dipped in hummus. It tastes like a cross between an apple and a broccoli stem and is kind of addictive. You can also cook kohlrabi on the stove or in the oven.
Cabbage Another storage crop that you have plenty of time to get to. I love making salads with cabbage, cooked french lentils, walnuts, and mixed well chopped miscellaneous produce like kohlrabi, radishes, raisins, and apples. I use a creamy dressing and have a dish full of protein, vitamins, and flavor.
Long Pie Pumpkin This heirloom makes the best pie with incredibly smooth texture and rich flavor. It isn’t very sweet, so take that into account when measuring sugar. It also makes great soups, muffins, and roasts.
Onions Essential to fall soups and stews. Remember- the longer you caramelize them the more flavor they’ll yield.
Dill or Cilantro We had a beautiful crop of late season dill and cilantro, but not quite enough to give everyone a bunch of either. Hopefully you will get to choose your favorite.
Spinach The leaves sweetened in the cold weather and are truly gourmet.
A note on what their isn’t. We are sad to say that the fall broccoli and cauliflower did not make a quick enough recovery to be in the CSA shares after having been feasted upon shortly after their planting by thirsty woodland critters who made their way onto the farm in search of water. We are glad to have had a successful crop in the spring and proud of the rest of this autumn’s bounty.