CSA Newsletter: Storage Share


Lettuce Mix // Store loosely in a plastic bag until ready to use. Should last up to a week.

Cabbage // Cabbage is one of the best storage vegetables. It can easily last three weeks to two months. You don’t need to do much to it. Keep it in the fridge in the crisper drawer. A plastic bag can help retain moisture, but it doesn’t matter much. The two outside leaves are used as storage leaves. Remove them before eating. The longer you store the cabbage, the more layers you may have to peel away.

Curly Kale // Lasts at least a week if kept moist. Kale doesn’t taste as good once it’s dried out. Keep it in the crisper drawer of your fridge or loosely in a plastic bag to seal in the moisture. Also freezes well for soups.

Carrots // Refrigerate carrot roots in a plastic bag. They will easily keep for 2-4 weeks this way.

Beets // Beet roots will easily last a couple of weeks to a couple months. They’ll get soft after that but can still be used. Store the roots loose in the crisper drawer of your fridge.

Purple-Top Turnips // Store loose in the crisper drawer of your refrigerator. You can also store them in an open plastic bag to best retain moisture but they may mold faster. Either way, turnips can store weeks if not months.

Rutabaga (Large Shares Only) // Store loose in the crisper drawer of your refrigerator. You can also store them in an open plastic bag to best retain moisture but they may mold faster. Either way, rutabagas can store weeks if not months.

Celeriac (Large & Medium Shares Only) // Store in the crisper drawer of your fridge with the skin (and dirt) left on. Root vegetables store much better before they are washed. You can also store in a plastic bag or plastic wrap to help it keep longer. It should last 4-6 weeks with no issues. After that it will soften but still have great flavor.

Watermelon Radish // Store in the crisper drawer of the fridge for several months.

Purple or White Daikon // Daikon always seems to last for forever in the crisper drawer of my fridge, especially if it has not been cut. It will get a little soggier the longer you store it, but will still work quite well pickled. Use within a month or two and you should be a-okay.

Butternut Squash (Large & Medium Shares Only) // Store winter squash in a cool, dry place and try to use within a week or two. Do not store in the fridge! This will cause it to spoil much more quickly.

Oneida Gold Potatoes // Store just like you’d store any bag of potatoes from the grocery store: in a cool, dark place. Out of the light, they should keep for at least a couple months.

Leeks // Store in the fridge and try to use within the month. Store in a plastic bag for best storage.

Yellow Onions // Store along with your potatoes in a cool dark place. Use any that feel soft first. Should last several months.

Shallots (Large & Medium Shares Only) // Store in a cool dark place until ready to use. These have been cured and should store for months, though you should use within a month for best quality. Use any that feel soft first.

Thyme (Large & Medium Shares Only) // Store in the fridge. For long term storage and drying instructions, see here.

Sage (Large & Medium Shares Only) // Store in the fridge. For long term storage and drying instructions, see here.


Thank you all so much for your purchase of a fall storage share from our farm! We had so much fun putting this beautiful box together for you all! 

The items in your share are the kind of things that sustain Wisconsin vegetable farmers all winter long. Most of us enjoy making a game of sourcing from the root cellar or fridge all winter long. In other words, aside from the kale (which I encourage you to freeze if it’s too much for you to consume raw) and lettuce, you needn’t be in any hurry to use up this box of goodies. Some of the roots will soften over time but they will still taste just as amazing roasted, pickled, and tossed into soups. The text below will have lots of tips on storage so that you can maximize the life of your veggies. 


There also may be some things that are new to you. Even if you’ve gotten a CSA box from us before you may never have had to deal with any quantity of purple top turnips, beets or radishes. Don’t worry. You will also find tons of vegetables IDs and recipe suggestions below. A quick scan will show you soups, salads, roasted veggies and so many bowls of goodness. It is our hope and our goal to help you love Wisconsin winter eating just much as we do. I think my favorite thing about looking at a box like this is the reminder that local eating doesn’t have to boring or brown or bland in the cooler months. The contents of this box are colorful and varied. They will add a lot of flavor and interest to your meals. 

Thank you all so much for taking Raleigh’s Hillside Farm produce into November with you. It feels so good to end our season with a massive harvest and delivery of bounty. After today’s delivery there is very little left to do in the fields. We’ll be mulching the garlic on Friday and hoping to seed some late cover crops of winter rye before this weekend’s forecasted snow. Then we’ll roll up all the remaining row cover (that had been insulating so many of the crops we harvested for you on Monday), move it out of the field and into our pack shed and the 2018 season is a wrap. Only record keeping, book keeping, marketing, and business planning and visioning left to do for the farm this year. 

Thanks for being a part of a great ending to a year that has been so hard. Your support of us through a difficult season is not only appreciated but also essential to our long-term success. Having a bountiful storage share and ending the season on such a high note helps us go into our year-end review and goal setting for next year with such positivity, aspires and joy. 

Happy November everyone! May it be delicious! 


PS If you need more ideas for recipes, be sure to head to the farm’s Pinterest account where you will find recipe boards categorized by vegetable! 


VEGGIE ID: rutabaga vs purple top turnips

Rutabaga and Purple Top Turnips are not so different. They both fall into one of my favorite categories of delicious savory storage root vegetables. They are both in the brassica family and even look alike with purple tops. They have subtle almost radish or kohlrabi-esque flavor.

See the pictures below to identify but note that you can absolutely substitute one for the other without issue.



Celeriac is not the prettiest vegetable you will ever encounter and because of that fact, folks often think they're not gong to like it. But celeriac is a wonderful fall veggie with loads of flavor. It's also a long-season crop (meaning it takes over 100 days to grow) with tiny seeds and for that reason, this is our first time actually growing it successfully. It's a hard crop to grow and we have often lose ours to the weeds. This year we transplanted the delicate crop in late May and kept it in a low field with lots of shade and lots of moisture. It did very well here! We're so excited to have celeriac for our members for two weeks!

What does it taste like?

Some people call it celery root as it is essentially a celery plant bred to grow large roots instead of large stems and leaves. It tastes much like celery but with a more nutty, sweet flavor.  It's also rather starchy and potato-like.

How do I eat it?

First and most importantly, you are going to need to peel the celeriac and you will want to do so aggressively. I cut off both ends and then peel it with a knife rather than a vegetable peeler. I'll lose a little bit of flesh this way but its a much faster and easier way to peel it. Then the options are limitless! I love celeriac mashed with potatoes. It's great in soups to impart a little creaminess and celery flavor (you can always sub it for celery in soups). Even just roasted with a bunch of other root veggies, celeriac really shines. But if you want to find some more creative ways to use this interesting veggies, head over to Rodale's Organic Life. They have some really awesome ideas for how to use your celeriac!



Daikon is not all that different from a regular radish (crisp and sweet with a little bit of spice). The main difference is just that it's MUCH larger. Daikon can get anywhere from 3-15 inches long. You can enjoy them raw, sliced, shaved, or cut into matchsticks. They add a great crunch to pretty much any dish with just a very subtle spice. In fact, because they were in the ground through a few frosts they will actually be a bit sweet. I especially love to pickle daikon and toss them on sandwiches or grain bowls.

Have fun experimenting and if you want to learn more about this unique veggie: head over to Food 52 where they give you loads of  information and ideas for how to use it.


Leeks are the super tall vegetables in your box this week that look almost like a giant green onion. These are one of my all time favorite veggies and I hope you learn to love them too!

They are in the allium (onion, garlic, shallots, etc) family so have that delicious allium flavor. They can be used any place where you would use an onion but I LOVE them in potato leek soup! To use them, you want to cut a tiny bit of the bottom off (the fringy part that was in the ground) as well as the leaves (use the parts that are white and pale green, skip the parts that are dark green- though they can be used for soup stock) and you can then cut them into rings or slice the leek in half and slice it much as you would an onion.

For more info on leeks and how to cut them, head over here!



The pretty pinkish purple thing in your box this week that looks a lot like an onion is actually a shallot. Their flavor is a lot richer and sweeter than an onion. They lend a lot of flavor to any dish, but I really love to mince them finely and use them raw in salad dressings made of buttermilk or caramelized and the focus on a pizza or other savory dish. I also love to use them in any salad that calls for raw onions because they have the perfect amount of subtle pungency.



Early on, Lauren's mom instilled in her a great love of cooking. She's always had a garden and knows what to do with abundant produce better than anyone. We hope you enjoy her classic Wisconsin preparations of summer abundance. 

Appetizer Potato Skins Carbonara // Potatoes, Thyme or Sage

6 large potatoes (or equiv. smaller ones)

2 tablespoon butter, melted


1/4 pound pancetta or bacon

1 cup mascarpone cheese or cream cheese

1 egg

1/3 cup grated romano or other flavorful cheese

1 teaspoon minced thyme or sage

1/2 teaspoon fresh minced garlic (or in oil)

1 cup shredded mozzarella or Italian cheese blend

1/4 teaspoon black pepper (I’ve also used those McCormack spice grinders – either Italian herb or garlic pepper)

  1. Preheat oven to 350 degrees, bake potatoes directly on oven rack for 1 hour. Remove from oven, set aside, let cool to the touch. (I’ve even baked, cooled and refrigerated them until the next day).

  2. Cut potatoes in half lengthwise, scoop out middle leaving ~1/4” shell. At this point can cut them in half crosswise.

  3. Preheat oven to 425 or 450 degrees. Place skins upside down on greased baking sheet, skin side up. Brush with melted butter, sprinkle lightly with salt.

  4. Bake shells 20 min. until crisp and golden brown.

  5. Meanwhile, dice, cook and drain bacon or pancetta. Drain on paper towels. Soften cream cheese, cream, stir in bacon, egg,  romano cheese, thyme or sage, and garlic (+ other seasonings if desired).

  6. Take potato skins out of oven, turn right side up, divide filling evenly between them. Top with mozzarella cheese.

  7. Return to oven, bake for another 5 minutes. .


box inspiration:

Every week I'll share the links to some of my favorite recipes for the produce in your box from my own blog as well as my favorite bloggers and chefs. I am a master recipe substituter so be sure to read my notes before clicking through to see what vegetables I am swapping for others and how I adapt favorite recipes time and time again with whatever is in season! Though some of the recipes I share may look complicated, I also love sharing tips for streamlining or suggesting other preparation suggestions in the notes of the recipes.


Favorite Kale Salad with Roasted Butternut Squash, Apples & Cheddar // Kale, Butternut Squash // I shared my favorite kale salad recipe many newsletters ago. It had tiny pieces of cubed apple and cheddar cheese with a simple lemon juice dressing. Now that it’s fall I’ve tweaked this awesome salad ever so slightly adding roasted squash and a sweet tangy vinaigrette of apple cider vinegar, maple syrup and olive oil. An upgrade suitable for fall indeed!

Vegetarian, Gluten-Free


photo by: Dishing up the Dirt

photo by: Dishing up the Dirt

Sesame Noodle Bowls with Lemongrass Meatballs // Carrots, Daikon // For some reason or another, this dish has turned into a winter staple in our house. I love the combination of hot meatballs, sesame noodles, pickled winter veggies and a cool creamy sauce. If you are stumped on how to use those daikons, make this recipe on repeat all winter long! PS. The cashew sauce is the only part of this recipe I find complicated so we often do a sauce of mayo, yogurt, sesame oil and sriracha instead!



Beet Citrus Salad // Beets, Shallot, Sub Lettuce Mix (or Kale) for Arugula, add Watermelon Radish // If you haven’t quite figured out how to love beets yet than I challenge you to try this salad. With sweet candied nuts and delicious winter clementine, orange and/or grapefruit segments, the beets melt into something that resembles a bright, earthy candy. Feel free to also add some pieces of quartered and sliced watermelon radish!

Vegetarian, Vegan, Gluten-Free

photo by: Dishing up the Dirt

photo by: Dishing up the Dirt

Roasted Roots with Turmeric Tahini Sauce // Rutabaga, Turnip, Carrot, Sub Potato for sweet potato (unless you still have some), and skip the parsnip altogether // This box is just begging to be roasted. All those root veggies will taste swell together, especially if covered in a delectable sauce. This simple turmeric tahini sauce is rich, vibrant, healthy and hearty at once. It’s sure to be a new favorite.

Vegetarian, Vegan, Gluten-Free

Watermelon Radish Toast with Miso Honey Butter // Watermelon Radish // If you haven’t had watermelon radishes yet, I hope this recipe helps you understand the joy and beauty they bring to cold month tables all around the Midwest. Watermelon radishes have this perfect blend of spice and sweetness that deserves celebration all on their own, but then you slice them and see where the real excitement lies. These radishes are a beautiful addition to any table and any meal. And because of their subtle flavor you can keep it simple like done here, just throwing them onto your morning toast.



Leek Soup with Shoestring Potatoes // Leeks, Potato, skip the Garlic and Parsley // A CSA member reminded me of this favorite recipe over the weekend and I’m so overjoyed that they did. I made it for a farm to table event a few summers ago without the fried herbs (mine just turned into a greasy mess) and added a simple jalapeno oil (poblano oil would also be fabulous). The soup has a lot of butter and a lot of cream, actually a lot of dairy generally, but don’t let that stop you. It’s the best leek soup you will ever eat.

Vegetarian, Gluten-Free


Cabbage Salad with Squash, Beets & Rotisserie Chicken // Butternut Squash, Beets, Onion, Cabbage or Kale for red cabbage // I developed this recipe right before leaving on vacation and then attempted to eat it every single meal. Then I made it again as soon as we returned from vacation. This salad is a WINNER! Equal parts simple, healthy and incredibly filling. And I know you aren’t receiving red cabbage from us but I have a sneaking suspicion that green cabbage or kale would be just as lovely as a base for this salad. Enjoy!


photo by: Bon Appetit

photo by: Bon Appetit

Radishes with Buratta // Watermelon Radish // You may think you aren’t a big radish person but let me just tell you that you are WRONG and that watermelon radish will change your mind. My all time favorite watermelon radish recipe is just sliced watermelon radish, sliced carrot, an avocado and a ton of garlic, olive oil and lemon, but I couldn’t find that recipe so instead you get my second favorite. It’s a bit fancier with the expensive cheese but a beautiful, delicate way to appreciate radishes and let them be center stage. Yum!

Vegetarian, Gluten-Free


Crock Pot Pork Carnitas with Roasted Vegetables // Celeriac, Carrots, sub Potato for Sweet Potato, skip the Parsnips sub some Turnips or Parsnips, leave out the Broccoli or Brussels Sprouts // Slow cooker + sheet pan and a boat load of vegetables. My favorite kind of cooking. Simple, healthy, quick to pull together, delicious. What’s not to love?



Spicy Kimchi Slaw // Sub regular Cabbage for Napa cabbage, Daikon Radish, Carrots // Napa cabbage and daikon radish are a match made in heaven, but I didn’t want to give you a kimchi recipe because I know most folks won’t go home and make a vat of kimchi (but if you do happen to want to, check out this great recipe). This recipe calls for prepared kimchi mixed with Napa, daikon and carrots for a light, bright salad that would taste great paired with some ribs or fried chicken. The only veggie it calls for that we didn’t give you is scallions, and I recommend buying some because scallions are an essential part of kimchi.

Vegetarian, Gluten-Free

photo by: Dishing up the Dirt

photo by: Dishing up the Dirt

Lentil Vegetable Shepherd’s Pie // Onion, sub Turnips for the Parsnips, use just Potatoes for the topping // My all-time favorite way to eat rutabaga is simple: mash it up and serve it with butter and a bit of maple syrup. The caramel-y notes of rutabaga make the best mashed vegetable you’ve ever had. However, it’s not November and mashed rutabaga seems a bit premature for the season. So, instead, try this. Mashed potatoes a top of slew of other veggies, mushrooms and lentils for a healthy light version of one of my favorite childhood meals.

Vegetarian, Vegan, Gluten-Free


Sheet Pan Chicken with Cabbage & Leeks // Cabbage, Leeks // I need more recipes like this: recipes that come together on ONE PAN and require next to no dishes but are still absolutely delicious. This recipe is a sure winner!

Gluten-Free (sub tamari for soy sauce)

photo by: The Awesome Green

photo by: The Awesome Green

The Ultimate Veggie Burger // Beets, Sub Festival or Butternut Squash for Sweet Potatoes, Onion // It’s the burger of your dreams, and guess what, it’s totally vegan. Whoever thought of adding sweet roasted sweet potatoes (or squash) AND guacamole to a burger is pure genius.

Vegetarian, Vegan

photo by: Bon Appetit

photo by: Bon Appetit

Celery Root & Carrot Soup // Celeriac, Carrot // Celery Root or Celeriac is a beautiful fall vegetable with the flavor of celery, but the creaminess of a potato. It’s delicious roasted, but I think it shines best in soups. With accents of apple and ginger, this soup is everything I love about warm fall flavors all in one lovely bowl and I just adore it.

Vegetarian, Gluten-Free

photo by Half Baked Harvest

photo by Half Baked Harvest

Fall Harvest Apple & Kale Salad // Kale (or sub lettuce), Shallot, Thyme, add some thinly sliced radish // This salad came out just a couple weeks ago and I’ve already stared at the photo longingly five times. I finally made it this past weekend and it is every bit as perfect as it looks. And a great way to use up kale if you aren’t a huge kale fan. You could also sub lettuce for the kale if you prefer that as a salad green.

Vegetarian (without the prosciutto), Vegan (without the prosciutto and cheese), Gluten-Free

photo by: Smitten Kitchen

photo by: Smitten Kitchen

Root Vegetable Gratin // Onion, Potatoes, Celeriac, skip the Sweet Potatoes // Rutabaga, celeriac and potatoes can all absolutely stand alone, but I’m just in love with making them the star trio of pretty much any root vegetable dish. This lovely gratin calls for totally different vegetables (fennel, celeriac and gold potatoes) but onion, turnip, rutabaga and russet potatoes will be equally (if not more) delicious.


photo by: Half Baked Harvest

photo by: Half Baked Harvest

Crockpot Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash // Carrots, sub Butternut Squash for acorn squash, sub Leeks for green onions, add some daikons or watermelon radish cut into matchsticks // This clearly qualifies as a PROJECT recipe. I prefer not to share project recipes for all you lovely members because I know your preference is usually to cook maximum vegetables in minimum time with limited crazy techniques and/or ingredients, but this recipe, this recipe is oh so worth it. And it uses a crock pot, so that equates ease, right?