This week's box included two of the cutest baby butternut squash ever. I'll probably make butternut squash soup from them, just chunk them and cooked in chicken broth before pureeing.
Also in the box: apples, collards, Italian parsley, lettuce and sorrel, sweet peppers, Asian turnips and radishes. The radishes will go in salads and I'll save the turnips for the Thanksgiving turkey soup. If you asked me why we put turnips in the turkey soup, my only response would be because they're usually in the vegetable drawer.