Delicata Winter Squash These are very similar to the striped acorn squash you received in your last share. They cook the same way but the skins on these are thinner and edible.
Collard Greens These fall cooking greens are tender and delicious. Slow cook them for a traditional southern dish. Parsley If you want to preserve parsley, hang it upside down in a well ventilated area. Crumble into a jar once fully dried (2-4 weeks). Tomato These are indeed winding down but we hope to have small amounts of tomatoes for a few weeks yet. Peppers These aren’t producing at the rapid pace that they were, but there are still plenty of small peppers on the plants that should size up over the next month. Purple Cabbage The beautiful purple color on these is like no other vegetable. Try these shredded in slaw, roasted with oil in the oven, tossed in toward the end of boiling a soup, or steamed with onions, parsley, and eggplant for a beautiful dish. Onion These should store for months if kept dry at room temperature. Salad Mix This mix of baby salad greens has been triple washed so they should be ready to eat. If you want to temper the sharp flavor of the mustards, try a sweet dressing. Scallions These green onions, also called spring onions, can be used raw in salad or as a topping for soups. You could also stir-fry them with other veggies like eggplant, collards, peppers, and/or cabbage. Eggplant We had a big flush of eggplant come on! Acorn Winter Squash The easiest and most delicious thing to do with these specialty, striped acorn squash is to slice them in half, coat with a little olive oil, and roast until tender- about 45 minutes at 350. Winter squash are in the same plant family as cucumbers and zucchini but they are quite different culinarily. They store for weeks and don’t need to be refrigerated. Think of them more like a pumpkin than a zuke.
Chard Greens are back for the fall! This gorgeous rainbow chard is a relative of spinach and cooks much the same way it does. Parsley If you want to preserve parsley, hang it upside down in a well ventilated area. Crumble into a jar once fully dried (2-4 weeks). Slicing Tomatoes and Cherry Tomatoes If you haven’t tried cooking with these yet, give it a shot. They roast or stew to be even more flavorful. Sweet Peppers We grow red bells as well as yellow and red long Italian sweet peppers. All are incredibly sweet and can be used interchangeably. Carrots White carrots taste just like the orange ones. Onion These can be stored in a cupboard rather than the fridge. Salad Mix This mix of baby salad greens has been triple washed so they should be ready to eat. If you want to temper the sharp flavor of the mustards, try a sweet dressing. Scallions These green onions, also called spring onions, can be used raw in salad or as a topping for soups. You could also stir-fry them with other veggies like eggplant, chard, peppers, and/or carrots. Eggplant There was a bit of a lull in the eggplant output the plants are still laden with fruits for the next couple of weeks! Jalapeño While green bell peppers ripen to be sweet colored peppers, green jalapeños ripen to be especially hot when they turn red. Acorn Winter Squash The summer squash petered out just in time for winter squash season to begin! Winter squash are in the same plant family as cucumbers and zucchini but they are quite different culinarily. They store for weeks and don’t need to be refrigerated. Think of them more like a pumpkin than a zuke. The easiest and most delicious thing to do with these specialty, striped acorn squash is to slice them in half, coat with a little olive oil, and roast until tender (about 45 minutes) in the oven.
Kale A small bunch of Red Russian kale this week- much more to come throughout the fall! Try a kale chip recipe, or toss your kale into tomato sauce, stuffed squash, or a pepper and greens saute. Oregano This fresh herb would be delicious in sauce from your paste tomatoes. If you want to preserve it, hang it upside down in a well ventilated area. Crumble into a jar once fully dried (2-4 weeks). Tomato Tomatoes are beginning to wind down. Try cooking the paste tomatoes down to sauce with fresh oregano. Remember you can freeze it for the winter in ziplock bags or can it in mason jars. Sweet Peppers We grow red bells as well as yellow and red long Italian sweet peppers. All are incredibly sweet and can be used interchangeably. Carrots Rabbits nibbled the tops of many of these, so you may notice some broken or gnawed carrots in the bunch. They still taste just as sweet! Onion These can be stored in a cupboard rather than the fridge. Lettuce This is French heirloom butterhead. Its outer leaves are red while its’ white-green inner leaves have red speckles. The elongated center of the head is due to a switch in its’ growth stage from generative to reproductive- it was getting ready to make seed. We generally avoid this issue by harvesting sooner but this variety got a bit ahead of us. The flavor should still be delicious. Potato This blue fleshed variety is particularly flavorful. We washed the potatoes this week so they won’t store for quite as long as the dirty potatoes. Store in a dark bag and/or cupboard. Garlic We bought enough of these small heads of garlic from a neighbor to distribute several times since our garlic crop failed. Enjoy! Jalapeño While green bell peppers ripen to be sweet colored peppers, green jalapeños ripen to be especially hot when they turn red. Oregano This fresh herb would be delicious in sauce from your paste tomatoes. If you want to preserve it, hang it upside down in a well ventilated area. Crumble into a jar once fully dried (2-4 weeks).
Tomato Tomatoes are beginning to wind down. Try cooking the paste tomatoes down for a pasta sauce with fresh oregano pasta sauce and remember you can freeze it for the winter in ziplock bags or can it in mason jars. Sweet Peppers We grow a number of varieties of sweet peppers including red bells as well as yellow and red long Italian peppers. All of them are incredibly sweet and can be used interchangeably for raw snacks, roasted delicacies, and sautes. Leek This will be the last week of a bountiful leek harvest- just in time for potato leek soup! Onion These can be stored in a cupboard rather than the fridge. Lettuce This red butterhead is a French heirloom variety. Potato This red skinned variety is called Dark Red Norland. We are distributing potatoes dirty this season to improve storage (washed potatoes are vulnerable to rot when stored for a long time). Wash no more than a week before use. Store in a dark bag and/or cupboard. Napa Cabbage This versatile green is delicious raw in marinated or dressed salads. It cooks quickly so be careful not to overdo the timing when sautéing, steaming, or adding to soup. It should store for up to two weeks in the fridge. Cherry Bomb Pepper I find that just a little bit of hot pepper can enhance the flavor of a dish without adding any real heat. If you don’t usually like hot peppers, consider adding just a 1/2-1 teaspoon of finely minced bomb pepper to a large dish meant for 4-6 servings. Summer Squash Believe it or not, this is likely the very last of the summer squash. After so much of it- I know its hard to imagine cooking without! Onion These onions are pretty well cured so you can store them in a cupboard rather than the fridge.
Yellow Italian Sweet Pepper Throughout the fall we’ll be distributing different colored sweet peppers- including red bells, red Italians, and yellow Italians. They can each be used interchangeably as raw snacks, roasted delicacies, or sauted. Tomato This week you are receiving slicing tomatoes and paste tomatoes. The paste tomatoes are drier than slicing tomatoes. They cook down easily for sauce, ketchup, paste, or thick salsas. The slicing tomatoes can also be used to make those same dishes, but they are particularly delicious and juicy fresh. Leek Potato leek soup would be a perfect dish for this week with its cooler evenings. Sorrel This lemony, sour green can simply be chopped up and added to soups, salads or other dishes. Kids love to eat it raw. Napa Cabbage This versatile green cooks more quickly than thicker cabbages so be careful not to overcook- unless you are going for a mushy textrure. It is delicious raw in marinated or dressed salads. It should store for up to two weeks in the fridge. Parsley It would be a good week to make tabouli. Mix with cooked bulgar with lots of parsley, tomatoes and maybe even sweet peppers or napa cabbage. Season with salt, lemon juice, and a little olive oil. Serve cold. Cherry Bomb Pepper These hot peppers have a deliciously complex flavor. They are the main ingredient in our Bomb Jelly and they also work well in salsa, curries, stir-fries, or any other spicy dish. Summer Squash The plants just keep on giving! Potato This red skinned variety has white flesh. We are distributing potatoes dirty this season to improve storage (washed potatoes are vulnerable to rot when stored for a long time). Wash within a week of use. Store in the dark (ideally in a paper bag in a dark cupboard). |
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