Kale - Russian or Tuscan
Red Peppers
Carrots
Onion
Garlic
Zucchini or Summer Squash
Green Beans
Romano or Pole Beans
Watermelon
Sweet Basil
Fine Leaf Basil
Broccoli Raab (Rapini)
Salad Mix or Arugula and Asian Spinach (Tat Soi)
Notes from the Field: Despite the warm temperatures this past week, leaves are falling, nights are cool, and fall is in the air. Although September traditionally signals harvest time for gardeners, we have been busy this past week planting new crops! Planting, cultivating and harvesting go on constantly and concurrently throughout the growing season, and although summer is on the wane, we look toward at least six more good growing weeks (gardeners are always optimistic!).
So we are keeping an eye on the winter squash as they reach maturity, and have just started harvesting our third plantings of zucchini and green beans (both crops represented in this week's share). But this week we have also:
transplanted lettuce seedlings for our last lettuce patch,
cultivated our next-to-the-last lettuce patch
cultivated our soon-to-be-picking radish patch
and seeded more radishes (on the right) next to the recently seeded young spinach (on the left).
This week we also said good-by to intern Jenny Johnson. This leaves Kirstin, Dorothy and Angie to help us bring bring in the harvest. If all the work we did this week bears fruit, we'll have a busy fall!
Kenny, Billy, Augustus (Gus!), Angie, Edwin, Jenny, Kirstin, Dorothy
Notes from the Box: Here are some tasty suggestions for this week's share.
Kale - Russian or Tuscan - time for Kale Chips again?
Red Peppers - Take the next four veggies listed and make a delicious and colorful stir-fry. Saute one-half onion with 2-3 cloves of garlic in 1 T. olive oil. Add diced carrots, continuing to stir occasionally until carrots start to soften. Add diced red peppers and saute until soft. Salt and pepper to taste.
Carrots
Onion
Garlic
Zucchini or Summer Squash - These squash are from our new patch, and although some of the squash have grown rather, shall we say, enthusiastically, they are all tender and sweet. This is how we enjoyed them this week: Saute 3-4 cloves of garlic in 1-2 T. olive oil. Add cubed zucchini/summer squash and stir occasionally until squash softens. Add 1/2 bunch of fine leaf basil, chopped, and cook together for 5-10 minutes. Salt and pepper to taste.
Green Beans - We added green beans to Minestrone Soup this week. Romano or Pole Beans would go nicely as well. Soup weather is coming!
Watermelon - You probably don't need any suggestions for this!
Sweet Basil - Pesto is suggested! When the weather finally does get cool, basil gets pretty sulky and it always surprises us how quickly the crop diminishes. Putting some by in the form of pesto now will make you very happy in the middle of next winter!
Fine Leaf Basil - a preferred variety for vegetable dishes and salads.
Broccoli Raab (Rapini) - a popular green at our market stall, although not as well known in this country as in Italy. Actually from the turnip family, broccoli raab delivers the nutritional benefits of greens with a flavorful flair! For those who are not aficionados of turnips, blanch the broccoli raab first before sauteing with other veggies. This recipe can get you started if this is an unfamiliar vegetable. And this Sausage and Broccoli Raab Stoup recipe looks mighty tasty! (Stoups (thicker than a soup but not quite a stew).
Have a great week!
Kale - Russian or Tuscan - time for Kale Chips again?
Red Peppers - Take the next four veggies listed and make a delicious and colorful stir-fry. Saute one-half onion with 2-3 cloves of garlic in 1 T. olive oil. Add diced carrots, continuing to stir occasionally until carrots start to soften. Add diced red peppers and saute until soft. Salt and pepper to taste.
Carrots
Onion
Garlic
Zucchini or Summer Squash - These squash are from our new patch, and although some of the squash have grown rather, shall we say, enthusiastically, they are all tender and sweet. This is how we enjoyed them this week: Saute 3-4 cloves of garlic in 1-2 T. olive oil. Add cubed zucchini/summer squash and stir occasionally until squash softens. Add 1/2 bunch of fine leaf basil, chopped, and cook together for 5-10 minutes. Salt and pepper to taste.
Green Beans - We added green beans to Minestrone Soup this week. Romano or Pole Beans would go nicely as well. Soup weather is coming!
Watermelon - You probably don't need any suggestions for this!
Sweet Basil - Pesto is suggested! When the weather finally does get cool, basil gets pretty sulky and it always surprises us how quickly the crop diminishes. Putting some by in the form of pesto now will make you very happy in the middle of next winter!
Fine Leaf Basil - a preferred variety for vegetable dishes and salads.
Broccoli Raab (Rapini) - a popular green at our market stall, although not as well known in this country as in Italy. Actually from the turnip family, broccoli raab delivers the nutritional benefits of greens with a flavorful flair! For those who are not aficionados of turnips, blanch the broccoli raab first before sauteing with other veggies. This recipe can get you started if this is an unfamiliar vegetable. And this Sausage and Broccoli Raab Stoup recipe looks mighty tasty! (Stoups (thicker than a soup but not quite a stew).
Have a great week!
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