Some of you may already know this, but we've been selling our produce to several Nashville restaurants this year. If you haven't been getting enough 'Six Boots' produce every week, you can occasionally find our veggies on the menu at Husk, Rolf and Daughters, Merchants,Wild Cow, Silly Goose, and more! We will soon be selling to Josephine's, Etch, and Spark of Life as well.
This week, we're hoping to have a couple of new treats for you. Our carrots and broccoli both seem to be ready for harvest, or very close to ready. The great thing about these fall crops is that they taste very different from the spring versions of the same crops. After a frost, everything seems to sweeten up and have a nice crispness to them that the spring veggies don't have. We planted TONS of carrots and many of the seeds didn't germinate, so we won't have a lot to give out, but we will give what we have. That's the tricky thing about fall gardens: you end up planting fall seeds during the hottest part of the summer and you have to baby the plants until cooler weather arrives, but if the seeds don't germinate, you have a very small window of time to replant or else you won't have enough days before winter for plants to mature. Carrots are especially difficult, sometimes taking a month before you even see a sprout. That said, we've been very happy with our fall veggies so far, and it seems that y'all have as well, so thanks!
Greens Mix: Our mix of Mizuna, Mustard Greens, Tatsoi, and Arugula. Use for salad or toss a handful in with a stir-fry or omelet!
Radishes: We have several types that we will be harvesting: Daikon, Watermelon, Helios, French Breakfast, Black Spanish, and Easter Egg. If you don't usually like radishes, toss them with oil and spices before roasting them. Any spiciness that they have is overpowered by sweetness.
Broccoli Raab/Bok-Choy/Collard Greens/Kale: Surprise greens this week! These are larger bunches, intended for cooking, but try them raw if you dare! Ask us if you're unsure of what you're getting or if you need cooking tips. Broccoli Raab is closely related to Turnip Greens, but there will be small "broccoli-looking" stalks included with the greens. This is an Italian favorite. Quick recipe: http://allrecipes.com/recipe/marias-broccoli-rabe/
Sweet Potatoes: The variety is "Golden Nugget". Bake 'em, fry 'em, saute 'em, or mash 'em.
Sage OR Tarragon: Sage goes great with potatoes, sweet potatoes, and meats, and dries well hanging at room temperature. Tarragon is a mild herb which has a more intense flavor when dried. It goes great with many meats, or can be rolled in soft butter or "marinated" in vinegar.
Lettuce: Beautiful heads of Bronze Arrowhead, Speckled Troutback, or Winter Density lettuces. Did you know that Romaine is the most nutritious type of lettuce, whereas some lettuce varieties such as "Iceberg" have little nutrition at all?
Possible this week, depending on readiness:
Broccoli: Small heads of "Green Magic" variety broccoli are sweet and tender. Eat raw, steamed in a vegetable basket, sauteed, or made with other veggies in a pasta primavera sauce.
Carrots: You know what to do with 'em! Cut off the tops before you store them in your fridge to keep the carrots from "going floppy". The tops can be used for pesto, juice, or soup stock.
Green Onions: These scallions can be sliced up for salads, stirfries, and more. Try to use both the green and white parts, and store in the crisper of your fridge until you use them.
Turnips: "Purple-top White-globe" is a traditional variety of turnip with a touch of bitterness/spice that many folks, including us, love. They are often roasted or boiled, but if you like the flavor, just slice up and eat raw. The turnip roots will store for a long time in your crisper while the greens have a much shorter storage life.
Garlic Cloves: We may give out extra cloves that we peeled prior to planting and saved as extras. These won't store for a long time since they have been separated from the garlic head, but otherwise use like normal garlic.