Week 17 - Harvest Notes

Spaghetti Squash It is super fun to roast these and then pull out the spaghetti-like strands of yellow squash for eating with sauce or adding to a number of versatile dishes. These should store very well so there is no rush to eat them right away.

Tomatoes The field tomatoes are finished for the season but we’ll still have a trickle of ripe ones coming out of our high tunnel for few weeks.

Red Onions These onions are incredibly flavorful and may make you sob as you chop!

Dill Beets and dill go together beautifully. Or maybe a dill dressing for kale salad?

Yellow Carrots This variety is exciting for its color but less so for its raw eating qualities. They aren’t as sweet as our orange carrots but are delicious and beautiful in soups, stews and roasted veggies.

Eggplant Eggplant love hot weather but they are still slowly turning out a few fruits on these cooler fall days.

Curly Kale This perfect kale chip kale grew beautifully in the cooler weather.

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

Napa Cabbage This cabbage grew much better than our European style cabbage, hence the abundance. We hope to have the other varieties later this fall but for now we’re very excited about all of this Napa. It is so crunchy and succulent raw and we’ve also been enjoying it in stir-fries and sautés.

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.