Harvest Notes Week 10

Basil A pesto amount of basil this week! Pesto is simple to make with our garlic, basil and some nuts and cheese if you like too. Last night’s storm splashed a lot of mud up onto these leaves and we did not wash them because washing basil too far in advance of use compromises it’s quality. Please do rinse right before you use it!

Sweet Onions These fresh onions have not yet been cured, so they won’t store for long on your counter. They are incredibly sweet, like a Vidalia or Walla Walla onion, especially when caramelized (slowly cooked in a bit of oil and salt on low heat).

Green Peppers Our pepper crop is growing beautifully so expect more green peppers and, soon enough, colored peppers to come.

Parsley Use this parsley fresh in a cucumber-tomato salad or some other dish. Or you can try drying it down by hanging in a well ventilated space.

Garlic These heads have begun to cure a bit, so they will last longer and don’t need to be stored in the fridge. You will notice that their skins are a bit thinner.

Green Beans These beans are a bit more mature than the first ones you received so they will need a longer cooking time.
Cucumber Yup, we’ve still got a lot of cucumbers coming in! Try a simple Hungarian style cucumber salad with peeled cucumbers, white vinegar, salt and a touch of olive oil.

Watermelon This variety is called Sugar Baby and it is super delicious! Watermelon stores for a few weeks so there is no rush, unless of course you need to make room in your fridge:)

Tomatoes We grow many varieties of tomatoes so you’ll see standard red slicers, red tomatoes with yellow shoulders, dark purple tomatoes, yellow tomatoes and orange tomatoes over the season. They are all ready when soft and should be stored on the counter for maximum flavor.

Summer Squash We’ve tried hard not to overwhelm you with summer squash this season and we hope we’ve hit just the right amount in your shares. You know they are fresh when little beads of moisture form as you slice them.