In the Basket:

This week’s basket is a double sized one. We hope this will give you a start to a delicious Thanksgiving and a great winter. We hope you’ll be back next year!

Five pounds kennebec potatoes - Keep these cool (ideally 40-50 degrees) and out of the light.

Five pounds yummy frost sweetened carrots – Store in the fridge. The bags we use have holes in them which let the ethylene gas out while keeping them moist. Try not to store near apples or other fruit.

Five pound dark red ace beets – Same storage recommendations as carrots.

Two buttercup squashes (about 7 pounds) – Store in a dry, dark, cool (50-60 degree) place.

One pound purple top turnips – Same storage recommendation as carrots.

One pound spinach – This is so good you should eat it now but if for some reason you can’t, it freezes well. I usually blanch, squeeze out the extra water, chop roughly, put in a Ziploc bag, squeeze the air out, smush flat and freeze. Several customers told me they just freeze the spinach as is and take it out of the freezer as many leaves as they’re going to eat and it works fine.

One bunch dandelion greens – I love these. They’re delicious and supernutritious. I love them raw, sliced up, and wilted with a hot dressing, but you definitely can cook them – the original version of the turnip greens tart recipe was for dandelion greens. There’s an intriguing hot dressing recipe on epicurious – if anyone tries it, please let me know what you think.

Three heads garlic

This is the article I excerpted on the back of the paper flyer this week.