THIS WEEK’S HARVEST

A Route	Z Route
broccoli, Nu Way Farm	carrots or hakurei turnips, Blue Goose Farm (CNG) or Sunny Meadow Farm, Blackberry Meadows Farm (OG)
beets, Blue Goose Farm (CNG)	cauliflower, Nu Way Farm
parsley, Crighton Farm	parsley, Crighton Farm
celeriac, River View Farm (OG) ***With leafy tops. You’ll want to remove those quickly. The life of the celeriac will be prolonged. However, you can use them for your next batch of stock.	red slicing tomatoes, Matthews Farm
Bosc pears, Dawson’s Orchards	Jonagold apples, Kistaco
red potatoes, Weeping Willow Farm	swiss chard or braising mix, Blue Goose Farm (CNG) or Grow Pittsburgh
large kale, Nu Way Farm	daikon radish, Clarion River Organics (OG)
green tomatoes, Matthews Farm	sweet potatoes, River View Farm (OG)
hot pepper medley or hot pepper jelly, Beccari’s Farm or Penn’s Corner Farm Alliance

OG = Certified Organic, CNG = Certified Naturally Grown**

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Braising Mix

Grower: Grow Pittsburgh

Info: A mix of hearty greens such as chard, baby bok choy, mustards, kale, spinach and arugula.

Store: In a plastic bag in the crisper drawer of the refrigerator.

Recipe: Simple Braised Greens

Broccoli

Grower: Nu Way Farm

Store: Covered in the crisper drawer of your refrigerator

Recipe: Garlic Parmesan Broccoli Potatoes, One Pan Honey Garlic Chicken and Veggies

Bosc Pears

Grower: Dawson’s Orchards

Store: Pears will continue to ripen off the tree (indeed, they really have to ripen off the tree to avoid a woody texture). So if your pears are a little green and firm, just leave them at room temperature and they’ll finish up nicely. Then you can refrigerate them.

Recipe: Brown Sugar Pear Steel Cut Oats, Aged Havarti, Pear Chutney, and Walnut Puff Triangles

Jonagold Apple

Grower: Kistaco Farm

Store: Keep them in the crisper drawer with a damp paper towel, or else keep them in perforated plastic bags in a cold shed or cellar.

Apples give off a lot of ethylene gas, and so just one bruised and rotting apple will give off enough to swiftly ripen (and rot) the others. If you have any bruises or soft spots on an apple, set it aside for eating. Don’t store with the other apples.

Recipe: Apple Kale Smoothie

Large Kale

Grower: Nu Way Farm

Store: Wrap the leaves in a damp paper towel, and store them in a plastic bag in the refrigerator for 3 to 5 days.

Recipe: White Bean and Kale Stew, Fall Vegetable Quinoa Soup

Beets

Grower: Blue Goose Farm

Store: In the refrigerator.

Recipe: Beet Pesto Pizza with Kale and Goat Cheese, Cider Vinaigrette Roasted Root Vegetables Recipe

Parsley

Grower: Crighton Farm

Store: Refrigerate in a plastic bag.

Recipe: Buttered Parsley Potatoes

Celeriac – ***This celeriac has the greens on it. You’ll want to remove those as they don’t have the best flavor and reduce the quality of the root. However, they will work very well if you’re making a broth.

Grower: River View Dairy

Store: In the crisper drawer of your refrigerator.

Recipe: Celery Root Mash, Apple Celeriac Soup

Red Potatoes

Grower: Weeping Willow Farm

Store: In a cool dry place at 50-55 degrees.

Recipe: Garlic Mashed Red Potatoes, Crash Hot Potatoes

Green Tomatoes

Grower: Weeping Willow Farm

Store: Leave them on the counter out of direct sunlight.

Recipe: Fried Green Tomatoes, Amish Green Tomato Salsa

Hot Pepper Medley

Grower: Beccari Farm

Store: Keep them in a bag in the crisper drawer.

Recipe: Preserving Hot Peppers

Carrots

Grower: Blue Goose Farm or Sunny Meadow Farm

Store: Refrigerate in a bag.

Recipe: Roasted Fall Vegetables and Lentils

Hakurei Turnips

Grower: Blackberry Meadows Farm

Store: Keep them in the cripser drawer of your refrigerator.

Recipe: Roasted Hakurei Turnips with Israeli Couscous Salad, Mashed Turnips with Bacon

Cauliflower

Grower: Nu WayFarm

Store: Covered in the crisper drawer of your refrigerator

Recipe: Smoky Roasted Cauliflower,

Red Slicing Tomatoes

Grower: Matthews Farm

Store: At room temperature on a plate not in plastic, keep out of sunlight. Keep in mind that storing in a refrigerator can make tomatoes mealy and the skin dry. If you find that your tomatoes are not yet ripe, let them ripen on your counter top for a few days.

Recipe: Roasted Tomato Soup

Swiss Chard