See here for storage information!

Each share includes one pickup of 55-65 pounds of easily storable produce.  This amount of produce is great for either one person or an entire family as each produce item will keep for quite a while (from 4 weeks to 4 months based on the type of produce) if stored properly.  While each share will vary in exact weight of items, shares will include approximately:

Winter squash (20#): 4-7 squash in each share, varieties selected from delicata, sweet potato acorn, butternut, spaghetti, buttercup

Potatoes (10#): Yukon gold, Kerrs pink, russet, and more

Sweet Potatoes (5#): orange, purple, pink, or white

Onions (5#): yellow or purple

Carrots (8#): orange or purple

Beets (3#): red or red/white

Leeks (2#): green

Greens (2#): Spinach, kale, or chard

Turnips (2#): Purple Top

Parsnips (2#): White

Cabbage (4#): green, purple, or chinese

Storage tips for each produce item will be included with each share.  In general, a cool dark area is ideal for storage of the sweet potatoes, potatoes, onion, and winter squash.  Other items can be kept for 3-6 weeks in the refridgerator, or frozen for use all winter (freezing tips included). 

Pickup of shares will take place at Zook's Coffee and Ice Cream, 3156 west 38th ave. Denver CO from 5:30 to 7:00pm on your selected pickup day (October 11, 15, 18, 22, or 25).  Price of one share is $100.

3 tbsp. extra virgin olive oil

1 onion, peeled and cut into small wedges

2-3 garlic cloves

2 tbsp. balsamic vinegar

½ c. chicken or vegetable broth

4 c. cooked winter vegetables (such as carrots, turnips, winter squash, sweet potatoes, beets, broccoli, cabbage, kale) cut into bite-size pieces

2 tbsp. chopped fresh oregano

3 tbsp. chopped fresh Italian parsley

salt

freshly ground black pepper

6 oz. cheese (such as goat, Cheddar, feta, or Monterey Jack) crumbled or shredded

¼ c. (1 oz.) grated Romano, Parmesan, or Asiago cheese

Cook pasta according to package directions. Drain and place in a large bowl.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, or until almost soft. Add the garlic, vinegar, and broth. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the cooked vegetables, oregano, and parsley and season with the salt and pepper. Simmer for 3 minutes, or until heated through. Pour over the pasta, top with the cheeses, and toss to coat well.

Serves 4.

This is a great way to use leftover vegetables. Vary the vegetables and cheese for a completely different flavor combination.

¾ cup light corn syrup

1 cup pecans (chopped)

3 eggs (beaten)

1/3 cup brown sugar

¼  cup butter (softened)

1 tsp vanilla            ½ tsp salt

Beat together with an electric mixer.

9-inch pastry shell

Pour into pie shell.  Bake in pre-heated oven at 350°F until set, 45-55 minutes.                                    Yields one pie.

2 flavorful fall apples, peeled and sliced approx ¼ inch thick

1 Tbls butter                 ¼ cup maple syrup or honey

¼ cup apple cider         ½ tsp salt

Preheat oven to 350¢ªF. Oil a large shallow baking dish.  Arrange sweet potato and apple slices attractively in dish.  Combine butter, maple syrup or honey, cider and salt in a small saucepan over low heat.  Stir until butter is melted.  Pour half of the mixture over sweet potatoes and apples.  Bake for approx 45 minutes until sweet potatoes are tender.  Halfway through the baking, drizzle the remaining butter/syrup mixture over the sweet potatoes and apples.  Serves 6.

4 cups vegetable broth                          4 cups chopped, peeled sweet potatoes

2 tart apples, peeled and chopped          4 or 5 roma tomatoes, peeled and chopped

¾ tsp salt                                             freshly ground pepper to taste

1 cup lowfat milk                     

the leaves from 1 sprig of fresh thyme (or ¼ tsp dried thyme)

Heat butter in a soup pot over medium-low heat.  Add onion and sauté until soft, approximately 8 to 10 minutes.  Add a little of the broth if the onions begin to stick.  Add the sweet potatoes and apples and stir for a minute or two.  Add the tomatoes, the remaining broth, salt, pepper, and thyme.  Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender—35-45 minutes.

For a perfectly creamy soup, puree in a food processor or blender, working in small batches.  Take care not to burn yourself when pureeing the hot soup.  If you would like your soup to have more texture, blend just a portion of the soup.  Return pureed soup to pot and gently heat while you slowly stir in the milk.  When heated through, ladle into bowls and serve at once. 

Serves 6 to 8.

3 Pounds Turnips

1 Tablespoon Oil

1/3 Cup Grated Parmesan Cheese

1 Teaspoon Garlic Salt

1 Teaspoon Paprika

1 Teaspoon Onion Powder

Directions:

1. Preheat oven to 425 degrees F.  For easy clean up and crispier 'fries' line a baking sheet with a piece of aluminum foil and lightly grease.

2. Peel turnips, cut into french fry-sized sticks, about 1/3 by 4 inches.  Place into a large bowl, and toss to coat with oil. 

3. Place Parmesan cheese, garlic salt, paprika, and onion powder in a bag and shake to mix.  Place the oiled turnips into the bag, and shake until evenly coated with the spices. 

4. Bake in preheated oven until the outside is crispy, and insides are still tender (about 20 min.) 

Cook the bacon over medium heat until fat has rendered. Add onion and continue cooking until and bacon is done but not crisp and onions are translucent.

Add the parsnips, potatoes, and carrots and saute until vegetables have sweated and relaxed a bit.

Sprinkle flour over vegetables, mix and continue cooking another 3-5 minutes. Add water or stock, salt, and pepper. Cover and bring to a boil. Lower the heat and simmer for about 10 minutes or until the vegetables are tender. 

Add milk. Correct the seasoning and heat gently but don't boil.

Serves 4 for dinner or 8 for lunch or first course.