October 7, 2024
Lovely Fall Vegges
by Linda Dansbury

The colors in the pick up room this time of year are stunning: reds, orange, green, white, purple - simply beautiful. Here are a couple of notes on a few of the crops.

Broccoli and Cauliflower - so many ways to enjoy these delicious and nutritious veggies - raw, steamed, stir fried, roasted, and turned into soup. The only note is that even though Derek has said pest pressure is low this year, often these organic beauties have hidden worms in them, which if left on/in the crop can lead to damage. So, when you get them home, rinse well, checking in between the florets for "critters", removing any you find. Then, let dry on a towel prior to refrigerating because like most veggies, they don't like to be stored wet.

Radicchio - this much maligned veggie is so delicious and can be enjoyed in different ways. I like to take a leaf or 2 off at a time and cut it into small pieces and add to salads. The color is beautiful and it adds a nice texture and taste. It can also be halved (or quartered depending on size), brushed with olive oil and grilled or roasted. Then, drizzle a bit more olive oil and sprinkle your favorite herbs and/or parm cheese, or feta or blue cheese crumbles. So delicious!