Salad Mix These greens don’t grow as well in the heat of summer so we savor them as a spring and fall treat. Your shares have a super tender mix of baby sized arugula, mizuna, red russian kale, swiss chard, and lettuces. The combination of greens lends a dynamic flavor for salads.
Kale This young kale is incredibly tender, so it might be a good week to make a raw kale salad. Try massaging the leaves with oil, salt, pepper, and a bit of balsamic vinegar. You can also cook it of course. Tomato Our tomatoes are finally ripening at full steam! In addition to cherry tomatoes, you have different colors of slicing tomatoes in your share this week. If they aren’t quite ripe yet, let them sit on the counter for a few days. Hot Pepper Each share got a different hot pepper. Colored Italian Sweet Peppers Roast them or just eat them raw, they are so flavorful! These are the larger red or orange narrow peppers. Delicata Winter Squash Roast these simply with a bit of oil and they are incredible. So sweet! The skin is edible. Apples We harvested these little apples from a friend’s unsprayed tree in Falls Village. They are wonderful for apple sauce or pies, but I’ve actually been eating them fresh and enjoying the flavor. Garlic and Onion Well cured, so these should store fine on your counter top. Oregano Add to pizzas, tomato sauces, soups, squash and beyond. If you don’t think you’ll use the oregano this week, you can dry it for another time. Kohlrabi I don’t know why this isn’t a more common vegetable- its so fun looking and delicious! Peal the kohlrabi and eat it sliced raw, or try sautéing it or adding it to soups. The greens can be used just like kale.
Kale Our first kale harvest of the season! Tomato Our tomatoes are finally ripening at full steam! You have different colors of slicing tomatoes in your share this week as well as cherry tomatoes as well as paste tomatoes which are long and thin and ideal for drier salsas and sauces. All three types of tomatoes can be used interchangeably but you can also find specific recipes for each. Jalapeño Peppers and Cayenne Hot Pepper A spicy week! Colored Italian Sweet Peppers The flavor of these long pointy sweet peppers is out of this world. Leeks Milder than onions, these are delicious in potato leek soup of course. Leeks have an especially creamy texture when slow cooked in oil. Gold Potatoes These beauties are from MX Morningstar Farm. We don’t have a ton on our farm due to poor sprouting and not having planted enough buffer in the spring so we bought some in to supplement. Nobody wants a fall without any potatoes! Green Beans OR Lettuce We generally try to give everyone the exact same share to make sure no one feels like they missed out. However, this week we had a little of these three precious crops and still wanted to share them with you even though we couldn’t give any of them to everyone. Its a good exercise in practicing acceptance I guess! Garlic and Onion Well cured and delicious:) Fennel This crop can be tricky to grow but these are gorgeous! Use the fronds in soups or salads and the bulbs in roasted veggies or salads. Anise lovers- enjoy! Dill It’s a good potato salad week! Dill is also great in broth, salads, and dressings. You can also hang it up to dry if you aren’t going to use it this week. Apples We harvested these little apples from a friend’s unsprayed tree in Falls Village. They are wonderful for apple sauce or pies, but I’ve actually been eating them fresh and enjoying the flavor.
Purple Curly Kale This kale is from MX Morningstar Farm. Our kale is coming along but isn’t quite ready to harvest yet. Try some brightly colored kale chips, steamed greens, soups, or casseroles. Tomato All the tomatoes in your share are from our farm- the many gorgeous green fruits are finally starting to ripen more rapidly! Most are ripe and ready to eat but some may need a few days on your counter top. Consider keeping the cherry tomatoes in your refrigerator as they tend to split when they get super ripe. Cayenne Hot Pepper The long thin red peppers are spicy! You can dry them if you don’t use this week. Cherry Bomb Peppers The little round red peppers are spicy, but also a bit sweet. The flavor is quite lovely if you like spice! Sauerkraut This lactofermented kraut is full of good healthy gut bacteria. It will store well in the fridge for months. Parsley Perfect for Mediterranean recipes, blending up in dips with garlic, or adding to soups and salad dressings. Gold Potatoes These beauties are from MX Morningstar Farm. We don’t have a ton on our farm due to poor sprouting and not having planted enough buffer in the spring so we bought some in to supplement. Nobody wants a fall without any potatoes! Green Beans OR Lettuce OR Peppers We generally try to give everyone the exact same share to make sure no one feels like they missed out. However, this week we had a little of these three precious crops and still wanted to share them with you even though we couldn’t give any of them to everyone. Its a good exercise in practicing acceptance I guess! Garlic and Onion Well cured and delicious:) Fennel This crop can be tricky to grow but these are gorgeous! Use the fronds in soups or salads and the bulbs in roasted veggies or salads. Anise lovers- enjoy! Dill It’s a good potato salad week! Dill is also great in broth, salads, dressings, an dos on. You can also Parsley A bit of parsley goes a long way in tomato salads, soups, dips, and dressings. You can always dry your parsley if you don’t think you’ll use it while it’s fresh by simply hanging it upside down in a well ventilated area.
Swiss Chard These greens are growing beautifully despite the heat, hence the fact that you’ve gotten quite a bit of them! You can wilt and freeze it if it’s too much. I made a new variation on my weekly batch of chana saag (Indian style chick peas and greens) by blending the chard with an immersion blender after steaming. Tomato The sun gold cherry tomatoes are from our farm but the slicers are from Hotchkiss’s greenhouse thanks to their generous invitation for us to come and glean there. Most are ripe and ready to eat while others may need a few days. This is the week for tomato sandwiches, BLTs, fire roasted tomatoes, tomato soup, tomato sauce, etc! The slicers are perfect for slicing of course but you can also cook them down as well. Cayenne Hot Pepper The long thin red peppers are spicy! You can dry them if you don’t use this week. Carrots Most of the carrots in your shares this week are white. Shishito Peppers The small green narrow peppers are shishitos. They are not spicy but they do have a deep flavor. These specialty peppers are often blackened on a grill or in a pan but can be used in a wide variety of recipes. Green Bell Pepper OR Italian Sweet Peppers Some members received a green bell pepper this week. Others received a yellow or red narrow Italian sweet pepper. Garlic Such a potent and delicious crop this year. Store on your counter top- they are fully cured. Eggplant Still a few eggplant out there on the plants and they are quite gorgeous and delicious. Basil This week you have a larger amount of basil than you have in the past so that you can make pesto. Add nuts, olive oil and garlic and blend! |
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