Harvest Notes Week 18

Salad Mix This triple washed array of baby greens includes mild and tender lettuces, sharper mustard greens like arugula and mizuna, and spinach.


Fennel It looks like an alien vegetable from another planet, but it’s actually an anise flavored culinary delicacy! Trim the fronds and use as a licorice-like herb in salads, dressings, or broth. Shave the bulbs for sautéing or cut them into wedges to roast.


Jack O’ Lantern We thought it would be fun to grow a few of these this year! These are meant to be decorative and aren’t particularly yummy. Thats where the pie pumpkins come in….


Pie Pumpkins You can decorate with these for October and then make a pie with them in November! I like to roast them in the oven, scoop out the seeds and toast them, then scoop out the flesh for soups or pies.



Kale This fall kale is particularly tender and yummy. Try roasting for kale chips, sautéing as a side dish, massaging for salad, or adding to just about any savory dish for a few extra antioxidants.


Napa Cabbage This Asian cabbage makes excellent raw salads and stir-fries. Also great in dumplings! When cooking, make sure not to overcook so that it remains crisp.


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


Sweet Peppers The pepper plants are slowing down their output as the weather turns colder but they are still delicious!


Potatoes We’ve left these dirty so they’ll store better- plus you get the added bonus of getting to encounter the soil they came from:)


Thyme Who doesn’t need a little extra time in their life? This savory herb pairs well with fall roasted veggies, salad dressings, and stews