Week 9 Harvest Notes

Red Cabbage These small cabbages will store for weeks, so there is no rush to start eating them if you are overwhelmed by this week’s the summer bounty. I find cabbage a great salad base in the summer when lettuces are too bitter for harvest.

Marketmore Cucumbers The gift that keeps on giving! We snack on cukes all day in the fields this time of year. We predict several more weeks of this bounty.

Curly Kale This is a great variety for kale chips but it will also pair well with tomato, sweet onion and other veggies in salads when massaged with oil and vinegar (or just vigorously stirred).

Sweet Onions These onions are like a walla walla, they are sweeter than traditional storage onions.   

Green Beans Fresh beans are so very much unlike unfresh beans! We leave their little “hats” on when we pull them off the stem because it allows for better storage in your refrigerator until its time to eat them.

Zucchini We’ve heard a good deal of zucchini enthusiasm in feedback from members, which we’re glad of since the plants keep offering up fruits each week!

Cauliflower Y

Green Peppers

Patty Pan Squash These flying saucers cook just like zucchini, they are just a bit more fun to look at!

Italian Eggplant We’re having an excellent season for eggplant with all of this heat!

Fresh Garlic The garlic is beginning to dry down a bit but I would continue to store yours in the fridge for another couple of weeks.

Basil If you want your basil to store particularly well, you can put its stems in water like a flower bouquet.

Tomatoes We are so excited to have beautiful tomatoes coming in! The lack of rain has been hard on us in the sense that we’ve had to run around irrigating all the crops. The upside, however, is that the tomato plants look really healthy without any fungal disease spreading on wet leaves as we see in high rainfall years.

Sungold Cherry Tomatoes This variety is so sweet we love to just snack on them throughout the day in the field.

Celery This is a tricky crop to grow, especially in a year without much rain. You can use the leaves for soup stock along with onion peels, basil stems, and other bits of veggies you might not be using. The stalks are yummy raw or in stir-fy, soups and, of course, ants on a log.