This Weeks Share: Swiss Chard, Broccoli or Cauliflower or Cabbage, Cucumber, Carrots or Beets, Summer Squash, Hot Peppers, Sweet Peppers, Basil and Tomatoes.
- Swiss Chard: This week the big greens for you are chard greens. These lovely greens with delicious, brightly colored stems are great lightly braised. Here is one of my favorite simple recipes…http://ahungrybear.com/2008/11/swiss-chard-with-goat-cheese-walnuts-cranberries/ Enjoy.
- Broccoli/ Cauliflower/ Cabbage: The new fall broccoli is coming on and tasting very sweet and fresh. Along with it we have more cauliflower and red and white cabbage doing well. These vegetables are so good for you raw and thankfully full of flavor so you really don’t have to cook them to make them taste better. They’re great as is!
- Cucumber: We hope you are enjoying our long and lean cucumbers. Even the big ones are NOT bitter, so don’t be shy. They may need a peel, but trust us, more is better! This recipe has been my favorite thing to make the last couple weeks. I love our tomatoes, cucumbers and lemon juice together and I’ve used basil as well as parsley. Give this a try…it’s so easy, so beautiful, so fresh and light! http://nourishedkitchen.com/tomato-cucumber-salad/#recipe
- Carrots or Beets: Our favorite root crops are back this week and one or the other will make it to your table. They both are wonderful roasted, Barefoot Contessa-style (lots of olive oil and sea salt) with a sweet potato or yam thrown into the mix. Heres a basic and simple recipe for reference http://kosherfood.about.com/od/sidedishesforpassover/r/sweetpotbeets.htm
- Summer Squash: Yep, more. The plants are still producing and the fruit still tasting fresh and delicious. Please, try a different variety than what you’re used to if you dare. You shouldn’t be disappointed.
- Hot Peppers: Everyone will get a couple of hot peppers in the share this week. The red ones pack more punch than the green so choose at your own risk. These will spice things up fairly well, but they aren’t deadly hot peppers. We’ll have ones that are hotter…..if these are your thing.
- Sweet (Bell) Peppers: Everyone will also get a nice bell pepper in the share this week. We have green ones, some yellow and some in shades of purple for you. They are all medium to large sized and very mild and sweet. Mix your mild and spicy peppers together this week with a couple tomatoes for a nice fresh salsa. It’s great over eggs!
- Basil: It’s time to harvest the basil. Everyone should get plenty of these fabulously fragrant leaves to make a pesto for dinner. A little warning that pine nuts are pretty expensive, so if you are eating on a budget some almonds or walnuts can make a delicious pesto just as well.
- Tomatoes: They are here. We have no real idea how long we’ll have them for you, but at least for now ripe tomatoes are here. We are growing several shapes and sizes of various heirloom and traditional varieties. Early girls and Oregon Stars have been preforming the best so far. We have countless green ones in the fields, but they need more heat to ripen as we would like. That heat is not in the forecast. This isn’t the year of tomatoes until the end folks!
FARM NEWS: Here we are at week 16 of the 2010 Season leaving 8 more to come. Summer is not officially over, but let’s face it, it feels like it’s long gone. There is no heat ahead to speak of.
Thanks for tuning in…..Your Faithful Farmers!