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Week 20

rainbow carrots

Hi everyone,

The season is really starting to wind down now. But the late fall veggies are some of my very favorites. I love potatoes, winter squash, carrots for roasting, leeks, cabbage, cauliflower... the list goes on. As I get all my onions cleaned and my garlic braided and my winter squash washed and stored, I feel secure and ready for another winter. I assume this satisfaction at stashing a bunch of food for the cold months is a feeling left over from a time when the grocery store wasn't just a short drive or walk away. But it is nice to know there's plenty of food in the house ready to be used for many meals with family and friends. It makes winter something to look forward to, really, instead of dreading it. But enough philosophizing...


In your bags this week you have:

Yellow potatoes

White onion


Cooking (Pie) pumpkin

Kohlrabi or Cauliflower or Broccoli

Rainbow carrots

(yellow, white, pink, orange and reddish- they're all carrots and all very tasty!)


Red or green cabbage


If you're not sure about kohlrabi or what to do with it, check out this article. It has a bunch of recipes and cooking instructions- note the kohlrabi and celery root puree, if you still have your celeriac (aka celery root) from last week.

pie pumpkins

pumpkin pie

And don't be shy about cooking that pumpkin! Treat it just the same as any other winter squash- cut off the top, cut it in half (the skin isn't very tough so it cuts pretty easily) and scoop out the seeds. Feel free to save these for roasting, if you like. Then I put the two halves cut-side down on a cookie sheet or broiler pan. Bake in the over for an hour or so at 350. Cook longer if you need to, it varies quite a bit. But the end goal is for the pumpkin to be quite soft when poked with a fork. Remove from the oven and allow to cool. Then just scrape the soft flesh off the rind, whip with a fork in a bowl, and it becomes a pumpkin puree, ready to cook with or freeze once it's cooled off. It freezes really well, so I usually cook my pumpkins right away and freeze it to use in pies, pumpkin bread, pumpkin soup, pumpkin cookies or pumpkin pancakes (my favorite!). You probably don't want to let it sit around until Thanksgiving. It might last, but pumpkins aren't usually the best keepers, so better use it before you lose it!

Happy Cooking, everyone! Best, [if !supportLineBreakNewLine]

Sarah VanNorstrand

for Lucky Moon Farm

#kohlrabi #pumpkin

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