Harvest Notes Week 8

Beets These are the last of the summer beet planting but expect more this fall. Not used to cooking with beets? They are more versatile than you think! Try a chocolate beet cake, a sweet and earthy slaw, or a blended soup with tomatoes. The greens are edible and can be used in soups or sautée but it’s ok if you send them to the compost too:)


Sweet Onion This variety of sweet onions is mild and perfect for raw salads although you can also caramelize them for pizza toppings or any dish. They are fresh, meaning that they have not yet been cured for storage and should be kept in the refrigerator.


Parsley Washing herbs a while before they are used diminishes their flavor so we always give them to you as is, straight from the field. Some of the leaves on these are a bit dirty so you’ll want to wash well.


Cucumbers When it rains cucumbers, it pours cucumbers! Cold cucumber soup, cucumbers on toast, marinated Asian style cucumber salad, Middle Eastern style cucumber and tomato salad- so many options!


Sungold Cherry Tomatoes These are on the shortlist for tastiest foods on earth. Snack on them raw or make simple and flavor packed sauces or salads with them.


Green Beans Fresh young green beans are so tender they are truly unlike anything else. Snack on these raw, steam, sear on the grill, or toss into stir-fry.


Rainbow Chard Gorgeous greens for soups, omelets, sautée, casserole, steamed greens, salads, curries, or tahini dips.


Fresh Garlic These heads are on their way toward being cured but you should 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.


Slicing Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect. Heads up that one of our pink varieties has green shoulders- which means that even when it’s ripe the top will have a green color to it.