Week 15- Harvest Notes

Kale Tender young leaves on our fall crop of cooking greens. When sautéing or steaming, be sure to turn the heat off just at the point when the greens have brightened and before they return to a darker color to maintain the most nutrition.

Potatoes These white fleshed potatoes have a few dark spots- nice evidence of the fact that we don’t use any chemicals to grow your food! Feel free to cut around them.

Leeks These onion relatives have a mildness and creaminess all their own.

Sweet Peppers The pointy colored peppers are called Corno Di Toro types (Italian for bull’s horn). Don’t let their shape confuse you, they are incredibly sweet and not hot at all.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Beets The greens can be used like chard or spinach for salads or cooked dishes. The roots can be shredded for raw salads, roasted, steamed or made into soup.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Dill You can always dry dill very simply if you don’t use it up in salad dressing or soups this week. Just hang upside down in a well ventilated area.

Garlic This garlic is fully dry and should store on your countertop for months at this point.