Week 15 Harvest Notes

Napa Cabbage This Asian style cabbage is perfect for raw marinated salads. It can also be used in any recipe you’d use cabbage for, but be aware that it cooks more quickly than other cabbages. When I cook with it, I prefer to stir fry it very lightly.

Slicing Tomatoes The quantities do seem to be dwindling with these colder temperatures but we’ll have smaller amounts of tomatoes for a while to come.

Paste Tomatoes This is a good opportunity, perhaps the last of the season, to cook some paste tomatoes down for sauce. You can also use these to make a salsa that isn’t as soupy as salsas made with slicing tomatoes can be.

Cherry Tomatoes If you’ve finally eaten your fill of raw cherry tomatoes, toss them into sauces and soups either with the bigger tomatoes or on their own. You will be amazed at how rich the flavor is. You can also roast them in the oven with a mix of veggies or use them in hash browns, eggs, and other stove-top dishes.

Red Onions The onion harvest is finally in! Onions are the first thing we seed in March and they take all the way until September to be ready. These giant beauties were worth the wait.

Parsley We can’t get enough of the fresh smell of this parsley!

Collard Greens Collards can be used much in the same way that kale can, although I’d give it a little longer to cook. If you don’t eat pork, try a variation on the traditional Southern recipe by using vegetable stock, onions and garlic.

Garlic You can store these outside of the fridge as they are fully cured.

Red Potatoes These are incredible white-fleshed potatoes that bake, fry, and mash well!

Colored Peppers If you don’t eat all of these raw, try roasting them in the oven, removing the skin, and eating on toast or in pasta.

Beets This heirloom variety is cylindrical to allow for the most even slices. Don’t forget to use the greens! They are tender enough for raw salads and can also be cooked just like spinach or chard, to whom they are related.