First share of Fall and this is what’s in today’s Medium boxes:

• Red butterhead lettuce
• Green bell peppers
• Purple broccoli
• Escarole
• Arugula
• Fennel
• Red Radishes
• Butternut squash
• Garlic

This week looks remarkably similar to last week. More green salads on the horizon.

Storage

Checking the butternut squash for any bruises or deep scratches determines how many months it can store. Here’s one website’s squash storage chart. Separate the red radish from the radish greens and store separately. Both parts are edible. Likely would do an arugula salad and a cooked radish green side dish quickly like today or tomorrow as those two are likely the quickest to sadden this week. Followed by the heads of lettuce and escarole.

Meal prep

The heads of lettuce and escarole will store better in heads vs pre-chopped. Maybe dice up the green bell pepper for sprinkling into various meals. Roasted cubed butternut squash might be nice adds to some of those green salads.

Some recipe ideas

I think salads of leafy bitter greens like escarole benefit from something sweet, like apples or oranges (and radish). Or escarole + fennel + radish all rolled into one salad.

Stir fry the radish greens.

There are a lot of butternut squash + fennel bulb + apple recipes on the internet. It is obviously the season for it. Here’s one recipe for a butternut squash, apple, and fennel tian that looks like a beautiful Pixar movie and calls for shallots (which I still have from Summer’s Week 25) and rosemary (which someone keeps leaving massive piles of in the Community Herb Garden).