This week on the farm, Week of October 21 2013

IMG_6091_ThisWeekSince most of the fresh eating vegetables are done for the season, you’ll be seeing a lot of storage vegetables these last few weeks.  The great thing about storage veggies is exactly that, they store well!  These varieties have been bred to last longer in storage, but that does mean they have to be treated a bit differently.  For example, the cooking carrots this week definitely need to be cooked.  They aren’t as crispy as summer carrots, but they will still lend a fabulous sweetness to your soups and broths.  Many of the winter squashes will last several weeks outside of the refrigerator, and several months if kept cold.  What is even better, is that many of the dishes you can make with these veggies will also store well.  Cook up a batch of potato leek soup, and freeze the extras for a cold night warm-up in the middle of the winter.  We’ve gone ahead and preserved one of your items for you!  We have been processing strawberries, and we made syrup with the extras after making jam, so we’ve included a jar of syrup this week!  Enjoy!

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