Harvest Notes - Week 16

Acorn Winter Squash The easiest and most delicious thing to do with these specialty, striped acorn squash is to slice them in half, coat with a little olive oil, and roast until tender- about 45 minutes at 350. Winter squash are in the same plant family as cucumbers and zucchini but they are quite different culinarily. They store for weeks and don’t need to be refrigerated. Think of them more like a pumpkin than a zuke.

Chard Greens are back for the fall! This gorgeous rainbow chard is a relative of spinach and cooks much the same way it does.

Parsley If you want to preserve parsley, hang it upside down in a well ventilated area. Crumble into a jar once fully dried (2-4 weeks).

Slicing Tomatoes and Cherry Tomatoes If you haven’t tried cooking with these yet, give it a shot. They roast or stew to be even more flavorful.

Sweet Peppers We grow red bells as well as yellow and red long Italian sweet peppers. All are incredibly sweet and can be used interchangeably.

Carrots White carrots taste just like the orange ones.

Onion These can be stored in a cupboard rather than the fridge.

Salad Mix This mix of baby salad greens has been triple washed so they should be ready to eat. If you want to temper the sharp flavor of the mustards, try a sweet dressing.

Scallions These green onions, also called spring onions, can be used raw in salad or as a topping for soups. You could also stir-fry them with other veggies like eggplant, chard, peppers, and/or carrots.

Eggplant There was a bit of a lull in the eggplant output the plants are still laden with fruits for the next couple of weeks!

Jalapeño While green bell peppers ripen to be sweet colored peppers, green jalapeños ripen to be especially hot when they turn red.