October 7th, 2026

• Salad Mix

• Peppers

• Japanese Salad Turnips*

• Carrots

• Storage Onions

• Autumn Frost Winter Squash*

Japanese Salad Turnips - We love “Hakurei” turnips! They have become very popular among our members because of their tenderness and sweetness, unlike a storage turnip, which has a tendency to be more dense and slightly bitter. We definitely recommend trying them raw; on a salad, sandwich, salad, or just plain. They also sauté nicely and pair well with napa cabbage, bok choy, carrots, and scallions. The greens are also delicious and nourishing! Add them to salads or stir fries. My favorite way to eat Japanese salad turnips: Cut turnips in half or quarters, (I like to leave a little stem and the root on for cuteness) heat a cast iron on medium-medium high and add coconut oil, olive oil, or butter with a sprinkle of salt. Place turnips cut side down once the pan is hot. Cover. Let cook for 10-15 minutes and try to resist moving them around (you want them to brown). The steam will cook the inside of the turnips while the heat will brown the outside. After 15 minutes, give them a poke with a fork. If you can easily pierce them and the bottom is crispy, they’re done. If not, continuing cooking while covered. If they’re soft but not brown, take the cover off and turn up the heat a little until they get crispy. Toss in miso or soy sauce and eat with rice or noodles or by themselves.

Autumn Frost Winter Squash - These squash are new for us this year and they are bringing me a lot of joy. They are NOT fully cured yet, so if you’d like to use them as some fall decorations in a window sill that would be very appropriate. Use this squash as you would an acorn or butternut; in soups or roasted.

Morning salad harvest, photo by Matt Filipiak