I love fall’s bounty, and one of my favorites is winter squash. Sweet, hardy and filling, one of the easiest and tastiest ways to prepare them is to roast with brown sugar and butter. Check out this recipe from Food & Wine…the picture alone should be enough to make your mouth water! https://www.foodandwine.com/recipes/classic-brown-sugar-roasted-acorn-squash

Our Napa cabbage is crisp and sweet with a slight mustardy spice. Great fresh as a slaw, used for making kimchi or cooked up with Asian style meals. This easy side dish can be served with most any kind of meat and rice is recommended for soaking up all the yummy sauce! https://www.foodandwine.com/recipes/stir-fried-napa-cabbage-spicy-garlic-dressing

Spaghetti squash makes a great veggie side dish that you can season almost any way you like. It goes great roasted and topped with cheese, or get festive with this herby holiday spin: https://www.rachaelrayshow.com/food/recipes/19079_melissa_darabian_s_thanksgiving_spaghetti_squash

I am SO excited we were able to get parsnips for the winter CSA this year! They are hard to grow in Alaska because they have an extremely long growing season and are often not worth the effort for many farmers. Rempel Family Farm grows great parsnips though, that get nice and sweet because of our cool fall temperatures. To experience the full flavor of this root, try a simple roasted recipe: https://www.foodandwine.com/recipes/ginger-roasted-parsnips

One of the tastiest ways to eat turnips, & most root veggies in my opinion, is to roast them. You can always do a simple olive oil, salt & pepper mix, but this recipe adds a great twist with cardamom & lime: https://food52.com/recipes/63258-moroccan-style-roasted-beets-carrots-turnips

Beets are an under appreciated powerhouse of vitamins and other nutritional benefits. I love the combo of apples with beets, they add a little extra sweetness which balances out the earthiness of the beets wonderfully. https://www.theharvestkitchen.com/beet-kale-quinoa-salad/

Our orchardist Dan Elliot grows close to 100 different varieties of apples, about one variety to every tree, so you will mostly likely have several different kinds in your box. Each kind varies in taste and texture, but most will do well being baked (especially if they are too tart for your taste raw). Try this apple pancake recipe for a delicious weekend morning breakfast. https://www.seriouseats.com/recipes/2014/11/german-apple-pancake.html

The sweet oniony flavor of leeks goes great in soup! Try this recipe from Oprah herself! https://www.oprah.com/food/broccoli-leek-soup

I know two artichokes isn’t a whole lot, but rather than not give you any at all, we wanted to at least give you a little sample so you could taste how amazing these things are! (And yes, we’re trying to find more farmers to grow these in the future!) These small, tender guys we get in Alaska will require slightly shorter cooking time than most recipes call for and also, DO NOT cut the stem off! There is some of the most delicious meat in there 😊 https://www.npr.org/2011/04/

Don’t forget about your beet greens! These very edible and delicious greens have a taste like your rainbow chard. This dish uses both the roots and tops of your beets: https://www.nytimes.com/2012/02/08/health/nutrition/beet-greens-with-beets-lemon-and-yogurt-recipes-for-health.html

Brussels sprouts are one of my favorite winter veggies. This recipe brings them to a whole other level, adding a bit of maple-y sweetness to counteract the slight bitterness for any brussel skeptics at your table. These will definitely be featured in my Thanksgiving feast!: https://www.foodandwine.com/recipes/maple-roasted-brussels-sprouts

Baking or roasting are some of my favorite ways to eat root veggies. It really helps bring out the sweetness and gives them a great texture. Get a little creative with this gratin from Williams and Sonoma: https://www.williams-sonoma.com/recipe/beet-and-turnip-gratin.html