Napa Cabbage These gorgeous Asian style cabbages will store for longer than the kale will so you may want to use that first. It makes delicious raw slaws and salads and is also wonderful when very lightly sautéed or stir-fried.
Fennel This will be the only week of fennel. We decided to grow one succession of it this season since some people love it and others are more challenged to find the anise flavor palatable. Both the greens and bulb are used, often in the same dish. Try simply trimming the greens from the bulb, chopping both and tossing in a lemon dijon dressing. You can also roast fennel bulbs or make a creamy soup out of the greens and bulbs. There is some soil caught in between the layers of the bulbs because of the way they grow. To get it out, separate the layers. Red Bell Pepper The peppers continue to ripen despite the cooler weather! Yellow Italian Frying Pepper These long thin sweet peppers are incredibly delicious raw, roasted or sauteed. Cherry Tomatoes We are so glad that the cherry tomato plants are continuing to produce through the cooler weather. Slicing Tomatoes Tomatoes are definitely winding down due to the cooler weather but we hope to have small amounts to give out all the way until we get a frost. Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can put it in the fridge. Keeping them at room temperature is best for flavor. Paste Tomatoes Also sometimes called Roma tomatoes, these more narrow, long tomatoes are less juicy than the slicing ones so they cook down into sauce more quickly. You can also use these tomatoes raw for salads or salsas. Garlic This garlic is cured, so it will store well. Onion Get out your handkerchief when you chop these! Eggplant We hope to have another small surge of eggplant for the fall as we often due but you never know how the heat loving plants will fare. Kale Cooking greens are back for the fall season! This tender young Red Russian steams up beautifully. Speckled Romaine Lettuce This heirloom lettuce is not moldy! It is a green head of lettuce with beautiful red speckles. It is quite tender and delicious with crispy ribs.
Red Bell Pepper The firm walls of these mature peppers are perfect for raw veggie sticks and dip but they are, of course, also well suited to roasting, sautéing, or stir-frying. Red Italian Frying Pepper These long thin sweet peppers are incredibly delicious raw, roasted or sauteed. Cherry Tomatoes This orange variety called Sungold is the sweetest. If you don’t just pop them all in your mouth raw, they are great for salads and even cooked. Garlic This garlic is cured, so it will store well. Scallions Sometimes called green onions or spring onions, these oniony greens are great for salads, stir-fries, soups, egg dishes, or most anything you would use onions for. Slicing Tomatoes Tomatoes are definitely winding down due to the cooler weather but we hope to have small amounts to give out all the way until we get a frost. Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can put it in the fridge. Keeping them at room temperature is best for flavor. Paste Tomatoes Also sometimes called Roma tomatoes, these more narrow, long tomatoes are less juicy than the slicing ones you’ve been receiving this summer so they cook down into sauce more quickly. If you want to make a real batch of sauce you may want to add these to some of the slicers since you only have six. You can also use these tomatoes raw for salads or salsas. Dill This herb wilts quickly in the fridge but still has plenty of flavor even if you use it after its gone soft. Swiss Chard Cooking greens are back for the fall season! This relative of spinach and beets cooks down quickly so sautee or steam lightly if you want to maintain some of its’ texture. Cantaloupe These fresh cantaloupe are hard to grow in our climate so we have a very short season on them. Enjoy them while they last!
Eggplant The eggplant are slowing down their production with this colder weather but we hope they stay steady for another few weeks. Lettuce These red and a green miniature romaine lettuces are meant to be harvested at a personal salad size. Red Bell Pepper The firm walls of these mature peppers are perfect for raw veggie sticks and dip but they are, of course, also well suited to roasting, sautéing, or stir-frying. Red Italian Frying Pepper These long thin sweet peppers are incredibly delicious raw, roasted or sauteed. Onions These are pretty well cured already so you don’t need to store them in the fridge. Be prepared to tear up when you slice them though, they are quite strong! Slicing Tomatoes Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor. Paste Tomatoes Also sometimes called Roma tomatoes, these more narrow, long tomatoes are less juicy than the slicing ones you’ve been receiving this summer so they cook down into sauce more quickly. If you want to make a real batch of sauce you may want to add these to some of the slicers since you only have six. You can also use these tomatoes raw for salads or salsas. Cherry Tomatoes The sweetest! Cherry Bomb Hot Peppers These aren’t as hot as jalapeños but add a little kick to your cooking, especially if you include the seeds. Dill This herb wilts quickly in the fridge but still has plenty of flavor even if you use it after its gone soft. |
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