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Hello Friends,
The mornings are cooler now, and the air carries that unmistakable scent of fall. Out in the fields, we’re gathering the last of the summer harvests while watching the greens and roots take over. Each week’s box tells a story of the season’s transition, one we’re grateful to share with you.
Here’s what we have for Gene’s Choice this week:
Rainbow Potatoes: A colorful mix of red, gold, and purple potatoes. They’re tender, buttery, and perfect for roasting. Each variety brings a slightly different flavor and texture, making even simple dishes look and taste special.
Fuyu Persimmons: These crisp, sweet persimmons can be eaten like an apple, without waiting for them to soften. Their honeyed flavor and smooth texture make them a favorite for snacking, slicing into salads, or pairing with cheese.
Carnival Squash: A cross between acorn squash and delicata, a festive, speckled squash with creamy, golden flesh and a nutty, slightly sweet flavor. It’s excellent for roasting or stuffing, and its natural sweetness deepens beautifully in the oven.
Garden Greens: A mix of versatile greens: rainbow chard, several varieties of kale, mustard greens, and collard greens.
Chijimisai: A unique Japanese green that’s somewhere between spinach and bok choy, with crinkled leaves and a mild, savory taste. It’s delicious sautéed with garlic or added to soups and noodles, and stays tender yet crisp when cooked.
Purple Broccoli: A stunning variety that has vibrant purple florets. We leave some of the leaves on that can be cooked up as well.
Shallots: Milder and more complex than onions, shallots add a subtle sweetness and depth to sauces, dressings, and roasts. Their rich flavor caramelizes beautifully and adds warmth to fall dishes.
For choose-your-own members and those just jumping in for this week, please have your order in by 5 pm Tuesday, and leave some extra choices, just in case. Thank you so much!
Rooted in Good Soil,
Gene & Victoria