But don't worry! We won't spend all our time daydreaming just yet. That's what winter is for. We still have an exciting fall season ahead! We have spent the week weeding the fall gardens, and I must say that we are filled to the brim with anticipation for lettuce, kale, radishes, beets, etc.
We also spent a few afternoons this week digging the first round of sweet potatoes with our neighbors at Sulphur Creek Farm. These delicious heirloom sweet potatoes will spend the next few weeks curing, a process that will concentrate the sugars and enable these "sweet tates" to store all winter long. Yum!
Delicata or Sweet Dumpling Winter Squash: These delicious winter squash are both green and yellow striped. Sweet Dumpling is more upright, like a small pumpkin with an indention at the top. The Delicata is oval-shaped. There is a slight flavor difference between the two, with the Delicata being slightly sweeter but the Sweet Dumpling having a longer shelf life. They are great roasted and halved. The seeds can be toasted like pumpkin seeds. The skin is also edible and nutritious if you cook it long enough.
Edamame Soybeans: These pods can be boiled in salt water for a delicious snack! See Recipe from last week.
Greens Mix: Use for salad or toss a handful in with a stir-fry or omelet!
Kale/Tatsoi/Radish Greens: These are thinnings from our fall plantings. The Kale and Tatsoi can be used either raw or cooked while the radish greens are better cooked. See radish green soup below, which is quite tasty.
Onions: We’ll be giving out our bulb onions, which can be stored like garlic.
Eggplant: Maybe this week? Mention it to us if you're an eggplant lover. For some reason, the plants haven't done that well this season. 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.
Peppers: Recipe below! 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. We have greens, reds, oranges, etc.
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: Unfortunately, they're almost done for the year, but they've had a good run! 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.
Hot Chili Peppers: We will not include these in our boxes, so be sure to let us know if you want some. We have red serranos and both green and red (ripe) jalapenos.
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.