In this week’s share:
- salad mix
- kale & chard
- salad turnips & icicle radishes
- green and purple beans
- cylindra beets
- cucumbers
- eggplant
- sweet red peppers (the long red ones are jimmy nardello’s. the large red ones are red bells. both are sweet and not hot at all)
- red skin potatoes (these will keep better if you take them out of the plastic bags)
- summer squash
- cherry tomatoes (these will keep better if you remove the plastic bag around the basket)
packed together in a small bag:
- ground cherries
- tomatillo
- cayenne peppers (red, very hot)
- eisley wax peppers (yellow, hot)
- jalapeno pepper (green, a little hot)
Half share members, this week is an “A” week.
Farm News & Recipes
As fall approaches root vegetables will become staple items in your shares. Simply roasted root vegetables (like the beets you got this week) are a delight, but don’t forget about the leafy greens attached to these earthy treasures. The greens from beets, radishes, and turnips are all tasty and full of nutrients. You can wash and then juice them, eat them together with their roots, braise them, mash them with potatoes, make a salad, blend in a smoothie, mix with pasta… the possibilities abound. Nose-to-tail eating applies to vegetables too!
