I have not quite gotten enough of the summer season this year and already it feels to be slipping away. I can imagine that it will bring some relief as your share of summer squash dwindles but I’m not quite ready to give up working in Tshirts, harvesting tomatoes off the vine, and relishing in all the flavors that have taken a good part of this year to grow.
The fall and winter garden is nearly complete at this point. We have worked hard this past week transitioning our beds from crops or cover crop into broccoli related plantings, fall greens, and overwintered green manures. It is always a clean transition to make. Summer brings so much to the garden that come September it usually looks awfully chaotic. It is so nice weeding and turning the beds into blank slates to bring food into the future. It is also a time when I generally start thinking about what worked and what didn’t and I have so many questions to ask you all! There are some things we easily recognize could have been improved and there are things that clearly worked but we need your very important perspective so- stay tuned for an online survey!
Over the last few weeks you have some new things to look forward to: winter squash, raddichio, mustard greens, Asian pears, and butter oak lettuce.
This week your share includes:
Heirloom Carrots
Baby Lettuce Heads
Cilantro- My favorite herb is back! Enjoy a salsa!
Leeks- I wanted to couple these baby leeks with the fingerlings because they are always such a good combo. I would saute them in a little butter and olive oil and serve on top of roasted potatoes. They are also great in eggs!
Cherry Tomatoes
Tomatoes
Eggplant- This week I rediscovered how much I love to bread summer time veggies and then cook in the oven. For eggplant, slice thinly and dip into beaten eggs. Then you can dip in corn flour (mixed with salt and pepper and herbs..)and put on a baking sheet in an oven at ~400 or fry! This works great for summer squash too! I like it best topped with pesto but just some balsamic is great too.
Pepper- I really wish we’d gotten you these sooner but….there’s not much we can do to control the weather. There will be more but we are still holding off for better color….
Cucumbers
‘Rose Finn’ Fingerling Potatoes- This salad sounded like a great weekday meal. Try these little guys roasted or glazed. They don’t need much- they’re great plain!
Italian Plums- These are the best plum variety to cook with. Try this Plum Upside Down Cake recipe.
Rainbow Chard
‘Cascade Giant’ Green Bean
Garlic
What a bounty!!!
