Juice Carrots (15# & 25#) from Ridgeland Harvest & Driftless Organics – this was a great year for local carrots – they’re super sweet with lots of color.  These are “juice” grade, meaning they’ve got some cosmetic blemishes, funny shapes, broken ones, etc. that are perfect for juicing, but also just fine for cooking up into soups, stews, sauces, etc. at an approximately 40% savings over “table” grade ones. 

Tomatoes (Slicers, Heirlooms & Cherries) from Scenic Valley Farms (green house grown) – kind of makes you think summer isn’t over yet!  We should have them through Thanksgiving, but get ‘em while you can, as they won’t have them all winter.

Cabbage Red & Green from Keewaydin Organics & Pat Slattery – both  are very high in vitamin C, K, & lots of Brassica-family antioxidant phytonutrients.  Red has some different phytonutrients than green because of its color, so be sure to mix them up a bit.  Either will retain nutrients better if you eat them raw or lightly steamed/sautéed rather than cooked for a long time.