Week 14 Harvest Notes

Kohlrabi I don’t know why this isn’t a more common vegetable- its so fun looking and delicious! Peal the kohlrabi and eat it sliced raw, or try sautéing it or adding it to soups. The greens can be used just like kale.

Kale Our first kale harvest of the season!

Tomato Our tomatoes are finally ripening at full steam! You have different colors of slicing tomatoes in your share this week as well as cherry tomatoes as well as paste tomatoes which are long and thin and ideal for drier salsas and sauces. All three types of tomatoes can be used interchangeably but you can also find specific recipes for each.

Jalapeño Peppers and Cayenne Hot Pepper A spicy week!

Colored Italian Sweet Peppers The flavor of these long pointy sweet peppers is out of this world.

Leeks Milder than onions, these are delicious in potato leek soup of course. Leeks have an especially creamy texture when slow cooked in oil.

Gold Potatoes These beauties are from MX Morningstar Farm. We don’t have a ton on our farm due to poor sprouting and not having planted enough buffer in the spring so we bought some in to supplement. Nobody wants a fall without any potatoes!

Green Beans OR Lettuce We generally try to give everyone the exact same share to make sure no one feels like they missed out. However, this week we had a little of these three precious crops and still wanted to share them with you even though we couldn’t give any of them to everyone. Its a good exercise in practicing acceptance I guess!

Garlic and Onion Well cured and delicious:)

Fennel This crop can be tricky to grow but these are gorgeous! Use the fronds in soups or salads and the bulbs in roasted veggies or salads. Anise lovers- enjoy!

Dill It’s a good potato salad week! Dill is also great in broth, salads, and dressings. You can also hang it up to dry if you aren’t going to use it this week.