But before that happens, we must bring in the fall harvest! Our coolers are LITERALLY overflowing with our produce. We're bringing in our storage crops for the winter, the turnips, beets, celeriac, carrots, cabbages and radishes that we'll have for markets into the early spring. Plus, our fall greens are just exploding in the field. Greens like spinach, tatsoi, bok choi and kale love this cool weather and are beautiful and in abundance. It's a bountiful time of year for us. And amazingly, at the end of October, we're still bringing items like field-grown tomatoes and yummy snack peppers to market--and those items are still delicious and flavorful! Even more amazing is that we are adding to the variety at market each week. At the Sunday market at Dupont Circle, don't miss out on our own celery, sweet potatoes, winter squash, fennel, romanesco cauliflower, and French Breakfast radishes. At Saturday market at the Sheridan School, you'll find all of our fall bounty plus some beautiful items from the cooperative, like brussels sprouts, colorful carrots, snow peas, eggplants, and a wide variety of colorful peppers.
BUT FIRST! Have you sent in your comments to the FDA about the Food Safety Modernization Act?? Well, why not?? Need more convincing? Read this NSAC blog post for the Top 10 Reasons to Weigh In! Then go the NSAC Action Page to write and send in your comment! If you aren't sure what to say, ask Jim at market or email him!
Now, on to the recipes....