Harvest Notes Week 17

Baby Bok Choi This Asian green is super easy to prepare. I simply chop off the nub at the bottom, cut in half or thirds, and sear in a bit of oil on a cast iron, cover and cook for a few minutes- just until the green color brightens but not so long that the crisp ribs get mushy or the leaf on top turns dark. I top with a bit of soy sauce and maybe a pinch of rice vinegar, browned garlic, and cayenne if I’m feeling fancy. So yummy!


Lettuce Mix Tender and mild young greens for fresh salads!


Delicate Winter Squash Squash season is upon us! These can be roasted and stuffed or cooked in a pan. My favorite thing to do is simply slice them into rounds, remove the seeds, and roast until soft in the oven. I top with just salt or maybe some maple syrup and warm spices like cinnamon or nutmeg. The skin is edible. Several more varieties of winter squash are on their way in the coming weeks.


Tomatoes and Cucumbers Enjoy these last few of the harvest while they last!



Onions and Garlic These should both store well on your counter top.


Eggplant Our eggplant plants were in high production earlier in the summer but have given us a small second flush. Enjoy them stir-fried with bok choi or softened in a pan or the oven to eat with tomatoes.


Sweet Peppers Try roasting these if you haven’t yet. The flavor concentrates and it is super yum. Overwhelmed by all the peppers? Consider freezing them to enjoy this winter when a fresh sweet pepper is a distant memory. Just slice and bag in a freezer zip-loc. When you pull them out of the freezer they go well into stir-fries and soups.


Cayenne The small red peppers are spicy cayenne. The seeds are the hottest part so if you just want to add a little spice to a dish, try using just the red flesh.