We have a couple of new things for you to try this week. You'll get to try the aforementioned Delicata winter squash, which is one of our favorites. Also, you'll get to try a sampling of Pinkeye Purple Hull Cowpeas. We're giving them in-shell so you get a chance to appreciate the hard work that goes into making a pot of peas! Most people are familiar with black-eyed peas. Well, pinkeye purple hull peas are the same type and can be cooked in much the same way (boil in seasoned water for 1 hour before salting or adding bacon). The pods of these beans are too tough to eat. To shell them, just crack open the pod and the peas should fall right out. The hulls can be composted. A fun fact about cowpeas: their leaves contain the highest percentage of calories from protein of any vegetarian food (even more than the peas themselves, apparently).
Eggplant: Hopefully, we'll have enough this week. We have a few varieties/colors. All can be used interchangeably. Although often bitter-tasting when eaten raw, salting/rinsing/draining, along with cooking, help tame eggplant into a kitchen favorite.
Delicata Squash: This yellow, oval-shaped winter squash is delicious when baked. Recipe below!
Pinkeye Purple Hull Peas: Description above. Shell and cook before eating.
Arugula/Greens: Return of the greens. Use for salad or toss a handful in with a stir-fry or omelet!
Garlic: Our garlic is now cured, and should store fine without its stem in a dark place out of the fridge (like a cabinet). Separate into individual cloves and discard the papery skins before each use.
Onions: We’ll be giving out our bulb onions, which can be stored like garlic.
Green Peppers: These sweet peppers will either be the bell shape that most people are used to or the "bull nose" shape, which are longer and used just the same. Stuff and bake them, eat them in salads, cut them into long pieces for dipping, pickle them, etc.
Melons: Sugar Baby watermelons or "Kansas" cantaloupe. If they aren't as sweet as you like 'em, add a touch of salt or sugar.
Okra: This southern crop is delicious and underappreciated by many. A favorite way to cook it is to slice pods in half, toss with salt and spices and oil, and roast in the oven. We grow "Red Burgundy", "Hill Country Red", "Clemson Spineless", and "Star of David". Try boiling, pickling, stirfrying, etc.
Tomatoes: Yay! We’re growing many varieties of both heirlooms and hybrids: Pink Beauty, New Girl, Green Zebra, Cherokee Purple, Garden Peach, Nebraska Heirloom, Italian Heirloom, Amish Paste, San Marzano, Trucker’s Favorite, etc.
You will receive one of the following herbs this week:Basil: The basil has been struggling with the cool/wet weather, but hopefully we'll have some for you. It is the classic summer herb! Goes great with tomatoes. Blend up with garlic, nuts, and oil to make pesto. To maintain freshness for longer, store at room temperature in a jar with an inch of water in the bottom.