This week CSA members will enjoy….
Appearance: Red blushed, with a creamy yellow background color
Flavor Profile: Blended sweet-tart flavor. Exceptionally juicy and crunchy. Our most popular apple.
Uses: Honeycrisp is best eaten fresh out of hand, or chopped for salads. Some of our customers enjoy adding a Honeycrisp apple to a pie for a little bit of natural sweetness.
Appearance: Greenish-yellow skin. Very large apples
Flavor Profile: Super sweet and juicy.
Uses: Excellent eaten fresh, especially as a dessert apple – slice and share with friends! Mary Margaret says it’s also a very good frying apple, as you don’t need to add a lot of sugar because it’s naturally sweet.
Maybe you are a newbie to Sunchokes? Sunchokes are the edible tuber of a plant in the Sunflower family. They taste sweet and nutty. They are great roasted (scrub clean under cold running water with a stiff brush – slice thin – add salt, olive oil and a little fresh rosemary – cook on baking sheet at 425 degrees for 15-20 minutes until the sunchokes are tender inside like a potato!) Or click here for our Cream of Sunchoke Soup or Jerusalem Artichoke Relish recipes! And, one warning on Sunchokes – they contain a Carbohydrate known as inulin – which some people have a difficult time processing and have some major bloating and gas as a result! Might we suggest some Beano or Gas-x prior to a sunchoke meal? Or….we have also heard that if you slice the tubers and boil them for 15 minutes with cream of tarter or lemon juice, or bake them in a 200 degree F oven for 24 hours, it will convert the inulin carbohydrate into a more digestible fructose.
Jar of Unsweetened Applesauce
Head of Cabbage
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