In today’s Medium box:

• Beauregard Sweet Potatoes
• Celery
• Green Butterhead Lettuce
• Green Chard
• Purple Carrots
• Stripetti Squash
• Sweet Habanero Peppers
• White Kennebec Potatoes 

I found this Celery root, persimmon, and Swiss chard stuffing recipe that calls for half of the things in this week’s shares! (Note, I also get the separate Fruit share. Today’s Fruit share included Granny Smith apples, Asian pears, and Fuyu persimmons) Swiss and green chard are quite interchangeable, and I know celery root is very different from celery, but maybe if I use the potatoes plus the celery for the flavor… I don’t think I’ll tackle this recipe, but I was amused.

I don’t often cook green celery-centric dishes (stir-fried celery uses a different type of celery) and tend to snack on the celery raw and/or save for stock. I’ll put together a celery post later this week.

Stripetti squash is a hybrid of spaghetti and delicata squash. Treat it like a spaghetti squash, as it has the same hard skin and noodle texture.

I highly recommend using rubber gloves when cutting spicy peppers. Especially if you’re accustomed to big grocery store jalapeños, which have nothing on what LFFC farmers tend to cultivate.

Scared of heat of the habanero? Hard to imagine that the habanero is old news now. Read about the newest (crowned last week!), spiciest pepper – Pepper X.

Potatoes are generally either:

• Starchy, e.g. Russet potatoes, fluffy, good for baked potatoes or mashed, falls apart in soup, or
• Waxy, e.g. red potatoes, hold their shape, good for stews, roasts, salads, tend to be lumpy and gluey when mashed

The White Kennebec Potato is an all-purpose (does the job of both) but is particularly well suited to chips or fries or baking.

If you want to read more: The Difference Between Starchy, Waxy, and All-Purpose Potatoes—and How to Choose the Right Type for Your Recipe