Harvest Notes Week 21

Collard Greens Collards have a particularly good flavor but their thickness requires a longer cooking time than kale. If you feel a little discouraged by the sporadic holes in the leaves, remember that holes are evidence that your veggies haven’t been sprayed with chemicals. Also keep in mind that research suggests that leaf holes are an indication of higher antioxidant levels. There is always an upside to everything!

Cabbage These cone shaped cabbages are particularly delicious!

Green Tomatoes Why is this tomato green? We harvested all the rest of our tomatoes out of the high tunnel before the freezing temps would have killed them, including the unripe ones. Green tomatoes are awesome for frying or other creative recipes. They just might turn red on your counter top too if you wait long enough. They might also get yucky before they ripen, so its a gamble.

Red Storage Radishes These lovely sharp radishes have purple insides! Slice them thin for salads or crudite, or roast or stir-fry them. The flavor sweetens and concentrates when cooked.

Ripe Red Tomatoes Tomatoes at Halloween!

Parsley What a hardy herb! It does well in summer and in cold temps.

Garlic You can store out of the fridge as they are cured.

Carrots These are, in fact, the last of the fall carrots. Some may be small or have little nicks in them, but they are still delicious.

Onions Looks like the onions are storing well and we should have plenty to last through the rest of the CSA season.

Blue Potatoes Such a gorgeous color no matter how you cook these!