What’s in the box?

basil (medium and large)
broccoli (medium and large)
tomatoes
radishes
peppers
salad turnips
delicata squash
onions
cucumbers
salad mix
spinach

Notes on the box.

This is the last of tomatoes! Summer crops are really wrapping up. The frost has killed the basil. It’s time to transition to fall crops.
Delicata squash is lovely and versatile. The skin is edible. It can be stored outside of the fridge for several weeks.
The salad turnips are nice roasted and the greens are also edible.

Cosmic Wheel Creamery Cheese Shares.

Yummy whole milk ricotta! And also Moonshadow. The ricotta will keep for a couple to a few weeks in the fridge. My favorite way to eat it is to go savory putting it on a good piece of toast with a drizzle of olive oil and salt and pepper. Or it’s also nice sweet with honey and dried fruit and toasted nuts.

Recipes.

Roasted Veggies with Caper-Rasin Vinaigrette and Breadcrumbs
Vinaigrette recipe - Put 3 Tbsp balsamic vinegar in a little bowl with 1/3 cup golden raisins. Put 3 garlic cloves, 3 Tbsp capers, a 2 oz can of drained anchovy fillets into a food processor and pulse until you have a course paste. Add parsely and pulse until chopped. Add raisins and vinegar and puls until blended but slightly course.
You can use turnips, radishes, broccoli, delicata squash, really any veggies that you like to roast. You want about a pound and a half of veggies.
Prepare veggies by halving radishes/turnips, cutting delicata squash into half moons, cutting broccoli into bite size pieces, etc. Heat oven to 450 with a baking sheet in the oven. Toss veggies with a few Tbsp olive oil and season with salt and pepper. When oven and baking sheet are hot, carefully remove the pre-heated baking sheet and dump veggies onto it. Return to oven and roast until veggies are nice and tender and browned on the edges. When done, pile veggies into a big bowl and toss with juice of half a lemon and the vinaigrette. Toss with fresh breadcrumbs or freshly toasted and chopped nuts or pumpkin seeds and serve.

Maple Roasted Delicata Squash with Sweet Red Onions

Spinach Ricotta Pasta Bake