Harvest Notes Week 21

Swiss Chard Like spinach… but more colorful!

Green Tomatoes We cleared out all of the tomato plants from our tunnel ahead of this cold weather coming in and harvested the green fruits as we went. Fry these up for classic Fried Green Tomatoes, or look up one of the many recipes for green tomato salsa, green tomato soup, green tomato pie, or green tomato pickles.

Colored Tomatoes These may need a day or two to finish ripening on your counter top.

Delicata Squash Tender enough to eat the skins and so sweet!

Salad Mix Triple washed and ready to eat.

Scallions Chop these small for stir-fries, soups, miso, salads, kimchi, or scallion pancakes.

Shunkyo Radishes If you have never roasted radishes, you may want to start… especially if you think you don’t like radishes! These gorgeous, long pink radishes are divine when sliced into rounds, lightly oiled, and roasted in the oven until tender. You can also eat them raw as you would typical salad radishes.

Apples These golden apples are sweet and crunchy, great for fresh eating. They’ll store well, so no rush. The little flecks on them do not compromise their quality… just evidence that we don’t spray chemicals in pursuit of perfect looking fruit!

Chinese Cabbage Also called Napa cabbage, this succulent veggie is perfect for slaw with Asian style marinades or lightly cooked as stir-fry. It does cook quickly so don’t leave it on the heat too long unless you like mushy Napa cabbage. You could also pickle it to make kimchi or try a simple recipe of sautéing with garlic for fifteen minutes and then roasting at 450 for fifteen.

---