This Weeks Share: Bok Choy, Bulls Blood Beets with great quality Chard greens, a Brassica (Cabbage or Broccoli), Radish bunch, Tomatoes, Brussel Sprouts, Garlic, Potatoes and a bonus Summer Item of Farmer’s Choice.
THIS WEEKS VEGETABLES~
- Bok Choy: This crop of lovely vegetable has come to it’s peak. Heads are the perfect size for tender eating and sweet, crisp flavor. This time of year the flavor is more subtle and less sharp. Its white stalks resemble celery without the stringiness, while the green, smooth leaves resemble a lettuce. This light green-leaved variety is prized for it’s delicate flavor. The Chinese commonly refer to bok choy as pak choi or “white vegetable.” Bok choy is great in stir fries or soups and great in noodle dishes.
- Bull’s Blood Beets with Great Chard Greens: The beets for this week cannot be beat! Beautiful candy-striped interior small tender roots supply the base for gorgeous, burgandy-fuchsia red leaves perfect for braising or even raw in salads. This seed variety is mainly grown for the eye-catching, colorful ‘greens’ that aren’t green at all. Enjoy!
- A Brassica: This week you still will be getting beautiful broccoli or crunchy cabbage.
- Radish: Fun bunches of various radish add a nice spicy element to the share this week. We have some round, some long, some fat, some skinny….whatever you get, we hope you’re happy.
- Tomatoes: Still some yummy, heirloom varieties remain but this will likely be the end of them. I am particular to the oblong bright, yellow ones. They are meaty and flavorful. I am really going to miss this favorite vegetable when they’re gone. If you are an egg fan, I strongly suggest my favorite breakfast (lunch or dinner!) of ‘poached eggs in sauce’. I’ll type out the recipe here later…
- Brussels Sprouts: We are really excited to bring you these little jewels of the fall fields! In fact it’s the first time we’ve had a successful crop early enough and plentiful enough for every member to enjoy. We had them for dinner last night sauteed in a home-made teriyaki of soy sauce and brown sugar, with caramelized onions and pine nuts. They were great! They are smaller than ones in grocery stores, but more flavorful and tender. Here is a simple recipe for roasted brussels sprouts from the lovely Ina Garten http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html.
- Garlic: More delicious garlic for you to stock up for winter with.
- Potatoes: Another batch of freshly dug spuds for you to devour or hoard. These pink, and all red potatoes store well and taste lovely. If you keep them in a cool, dark and most importantly dry place they will last for months.
- Farmer’s Choice: The bonus item this week will be some beautiful eggplant or peppers. Cucumbers are completely gone with the last frost and winter squash we are only going to have enough for one week…..we are saving it for the end.
Some better than beautiful looking and tasting food this week to help with the less than beautiful Fall weather…..unless you are into grey and wet. Your meal can be a rainbow, while the weather outside is…….well, grey and wet. Apparently tomorrow the winds will be 2 or 3 mph less, the temperature 2 or 3 degrees more and the rain will subside. That is only for tomorrow and then we get right back to cool, grey and wet. We are at week 23 folks with only one more to go for this 2010 season of happy vegetable harvesting. I’m glad that we will be ending pick-up the week before we fall back for daylight savings. The hours from 4-6 can be dark otherwise. They are getting pretty close already! We are prepping for winter which means planning for spring…I’d love to hear your thoughts and requests for the next growing season…anything new you want to try?
A huge THANK-YOU again to all who were a part of the Harvest Gathering this year. It was a great success and fun….here’s a slide-show to enjoy. A special thanks to the wonderful camera work of our dear friends Rob and Shiela!
See you all soon and happy eating!
Your farmers Kip and Amy