Harvest Notes Week 20

​Acorn Squash Feeling overwhelmed by squash season? Remember that these wills tore for months so there is no rush to eat them all right away. Roast these acorn squash in the oven in slices or by cutting in half. Try stuffing the halves or scooping out the flesh after roasting and adding to other dishes.


Napa Cabbage This Asian style cabbage is perfect for stir-fries but only cook lightly so they retain some crispness. They also make delicious raw salads when sliced thinly and can be marinated in soy sauce, sesame oil, mirin, and other seasonings.


Tomatoes We keep getting a trickle of a harvest out of our high tunnel. Enjoy!


Collard Greens If you haven’t given these cooking greens a proper try, you’re in for a treat- they are probably my favorite. Southern American cuisine centers these greens cooked long and slow with animal fat. I love to simply sear them in olive oil and then toss in some water after about ten minutes of sautéing, cook for another five, salt, and wallah!


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


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


Carrots Wow. This variety is particularly sweet and tasty.


Parsley This is flat leave Italian style parsley. Add it to salads, sauces, soups, roasted roots, or consider drying or freezing it for winter.


Hakurei Turnips These are not your average turnips! Also called salad turnips, they are juicy and delicious when eaten raw as well as cooked. They can be roasted, sautéed, or pickled in addition to just being sliced or quartered to eat raw. The greens are also super yummy- try them in a stir-fry, in soups, blended up for dips, or just lightly sautéed.