What's In The Boston Box?

DiStribution WEek #24

Last Box! Every other week shares/Senior and Full shares pick up today!

this is the box that will be available
at our Boston Distributions on Thursday

THIS IS THE LAST BOX OF THE SEASON. What a year it was!! We hope you enjoyed it and hope you are able to enjoy this box with someone over the Thanksgiving holiday. Thanks so much for joining us this season, it was an absolute delight to have you all along for the ride. Enjoy your winter and we hope to “see” you all next year!

Curly Kale: One of the last late season greens hold out. Curly kale can really withstand the frosts because its leaves naturally have a waxy coating (you might see it on your hands after handling it) and it also sweetens its sap in response to the cold to act as antifreeze. Late season kale is the best because its sweeter and the frosts soften it.

Escarole: Our other most hearty green. A slightly bitter green commonly used in Italian cooking, it is good cooked (commonly paired with white beans) or raw in salads.I like it with fruit, nuts, sharp cheeses and a balsamic dressing.

Yellow onions: Great for cooking or raw. Carmelizes beautifully.

Carrots: Fall carrots sweetened by multiple frosts. So good raw but cook the if you please. Store wrapped in a air tight bag in your fridge.

Celeriac: Gnarly hairy roots that when peeled reveal a smooth white flesh with a mild celery flavor. Great roasted with meet or in soups and stews. Also delicious mashed with potatoes.

Green cabbage: We thought there would be Brussels sprouts but the aphids were creeping in on them and they were getting a little too buggy to be shipped to you so I replaced them with the cabbage. Crunchy and sweet raw for tacos or salads or great cooked. It will store for a long time if you wrap it in an airtight bag and put it in your fridge, then you can cut hunks off as needed.

Butternut squash: Scoop out the seeds and roast or chop up for soups and stews. Store on your counter but not in your fridge (they don’t like it cold).

Sweet potatoes: Great roasted or mashed or in your grandma’s casserole. Store these on your counter or cupboard but not in your fridge (they don’t like the cold).

Parsnips: A relative of the carrot, these have a floral, buttery flavor. Great mashed or roasted or in soups and stews.

Garlic: Great in everything. Will store just fine on your counter.

Beets: These are good boiled, baked, steamed or roasted, tossed into a salad or on their own. Store in your fridge wrapped in an airtight bag.

Rutabaga: Classic Thanksgiving fare. These are typically waxed and sold in the grocery store as turnips. They have a slight nutty flavor, cream colored flesh and are sweet and crunchy. Great for the standard Thanksgiving mash or roasted or thrown in a soup.