Harvest Notes - Week 11

Winter Squash Growing Beautifully

Fresh Onions The onion crop are as big as they’ll get, but they haven’t “cured” yet. That means that they we’ve harvested them fresh rather than letting them dry. These won’t store well in a cupboard the way that your fall onions will, but as long as you use them within a week or two and store them in the fridge they’ll be great!

Eggplant What a great season for eggplant! Try roasting them on the grill, possibly with a little tahini, for a really simple delicious treat.

Tomatoes How amazingly delicious are these tomatoes?! We’re sorry for ruining grocery store tomatoes for you. The texture and flavor of this year’s crop has been particularly remarkable thanks to the lack of rain. Drought concentrates tomato flavor and we are able to irrigate just enough to keep the plants going.

Leeks I like to saute these slowly before blending them into tofu or sour cream for an amazing pizza topping or dip.

Cilantro Another salsa week! This may be the last cilantro for a while.

Cucumber Believe it or not, the cucumber season is starting to wane. Its been a good run but we inevitably start to feel the pressure from a plant disease called Downy Mildew in late August. Enjoy them while they last!

Cherry Bomb Peppers These hot peppers have a deliciously complex flavor. They are the main ingredient in our Bomb Jelly and they also work well in salsa, curries, stir-fries, or any other spicy dish.

Green Peppers We’ll have red peppers ripening soon enough.

Summer Squash It would be a good week to make ratatouille with onions, tomatoes, pepper, eggplant, and zucchini.

Lettuce It can be hard to eat leafy greens in summer. They aren’t quite as delicious as they are when grown in cooler weather and there are so many other exciting summer veggies! We’ve included a small lettuce this week anyway to keep our vitamin intake diverse. This will be the last one for a couple weeks.