Harvest Notes Week 10

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Leeks Slowly sauté thinly sliced leeks with a bit of salt for a caramelized, mild flavor that adds creaminess to sauces, roasted veggies, or potato-leek soup.


Potatoes We’ve started harvesting our crop of potatoes!


Cucumbers and Zucchini/Summer Squash Our cucumber and zucchini harvests are slowing down a bit in the humidity. We hope the plants will keep churning out harvests for a few more weeks.


Eggplant The trick to perfect eggplant texture is cooking thoroughly. Whenever you roast, fry, saute, or braise your eggplant slices, avoid rubberiness by adding enough oil and continuing to cook long enough to soften. Try a delicious babaganoush dip by thoroughly roasting halved eggplant and then blending with garlic, olive oil, tahini, and salt.


Swiss Chard These greens are super yummy when stewed with tomatoes.


Garlic These heads are now fully cured and can be stored in or out of the fridge.


Green Peppers The first of our pepper harvest!


Purple Peppers These gorgeous peppers aren’t sweet yet like red or orange peppers but rather taste more like green peppers. Their color lightens when cooked.


Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect. Heads up that one of our pink varieties has green shoulders- which means that even when it’s ripe the top will have a green color to it.