Harvest Notes Week 6

Savoy Cabbage A favorite around here, this cabbage is perfect for slaws and salads partially because a yummy dressing will stick in all it’s nooks and crannies. Cabbage keeps for a long time so no need to use it up right away. If you don’t use it all raw, try sautéing it or braising by steaming it first, then slathering it in sauce and baking on a high temp in the oven.


Eggplant Already? Yup! The eggplant are loving this heat. I find that the trick to delicious eggplant is cooking it fully to soften. If the texture is at all rubbery, I continue frying, roasting or stewing for longer. I also find that plenty of oil helps an eggplant along toward that ideal texture.


Cilantro Perfect for curries, bean dishes, salad dressings or for drying to preserve. Just hang in a well ventilated space if you’d like to go that route.


Rainbow Swiss ChardThe leaves make a gorgeous wrap when used like a tortilla or spring roll. You can also chop for raw salads, sauté, stir-fry, add to omlets or quiche, put in soups… so many options!




Cucumbers Of the four cucumbers in your share, you have two each of two different types. The thicker skinned ones might be more familiar from the store. The thinner skinned ones are called unagi and really don’t require peeling at all.


Basil On other basil weeks we’ve harvested a small bunch for you to use as seasoning. This week, we’ve distributed a pesto amount of basil in each share! Remove stems and toss into a food processor (or chop by hand) with garlic, oil, salt, and perhaps nuts and/or parmesan.


Curly Kale This variety works well for making kale chips: tear the leaves until bite sized, add oil and salt, mix them around to coat, bake at 350 until crispy and dry (5-10 minutes) and wallah! It is versatile for any other kale use as well.


Carrots We think this variety is even sweeter than the one we harvest earlier this summer. See if you agree! The greens are pretty but bitter. You can try making pesto out of them with garlic, oil and nuts or seeds. You could also use them to make soup stock with your garlic peels, beet stems, and zucchini tops. Or you can feed them to a local rabbit or compost pile:)


Fresh Garlic These heads are on their way toward being cured but continue to store them in the fridge for now.


Zucchini/ Summer Squash We grow green and yellow zucchini so you’ll get a mix of both throughout the summer. We also grow a yellow summer squash that is thin at the top and bulbous at the bottom. All the varieties are interchangeable in cooking.