Harvest Notes- Week 20

Broccoli Raab This specialty broccolini, also called rapini, has a mustardy flavor. Cook the little florets, stalks, and the greens. I like to simply put oil in a pan with garlic, sear the florets for a few minutes, add the greens and a little soy sauce, cook for another few minutes, and serve with rice. You can also roast, grill, or stew it.

Tomato Tomatoes in October!

Butternut Squash These store beautifully so if you don’t use it this week, it will last for months and it will even get sweeter as the weeks roll by.

Spinach Such a gorgeous green color!

Onion These are storing nicely.

Hot Pepper This was the last of the peppers for the season. They are milder than they would be if they were further ripened.

Green Peppers In our final sweep we picked peppers that hadn’t fully colored up. They are delicious as green peppers.

Turnips Roast them, mash them, make soup, or make turnip pancakes browned and buttered for all like in Jan Brett’s gorgeous picture book that celebrates this humble vegetable. These also store well. Notice a theme? All your roots, squashes, onions, and garlic will keep for weeks if not months.

Eggplant Did you miss these after the summer eggplant abundance? They made a small autumn comeback and we’ve harvested the last of them for you.

Garlic Such a great deal of garlic this season!

Parsley Just enough for a garnish or addition to soups, salads, or roasted roots.