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!