DIGGING DEEPER

In Your Share (Sept 19th edition)

This could be the peak of the tomato season!! Keep you fingers crossed for some sun so we can keep picking for a few more weeks.

This week on the farm we’re just trying to keep up with all the harvesting! Summer crops are still going strong but we also need to bring in the storage crops like potatoes, onions, dry beans and popcorn. In fields that we have finished harvesting we plan to start seeding cover crops soon.

This week your share may include…

  • Basil: You can chose from several varieties this week. Thai basil has green leaves with purple stems & flowers – it’s minty fragrance adds a distinctive flavor to many southeast asian recipes. Genovese basil is all green and the classic variety of traditional italian pesto. Purple basil can be used like the Genovese but I also sometimes showcase the intense dark purple color by adding some leaves to summer salads.
  • Corn: Some of our sweet corn has crossed with the popcorn we are growing nearby. We have tried to pick only the good ears, but if you see a few pink and purple kernals or if it tastes a bit starchy you’ll know what happened. Sorry about that – next year we’ll be planting them much further apart!
  • Eggplant: The long skinny asian varieties are tasty and more productive for us than the traditional italian vareities. Most of what you see in the share will be the dark purple Orient Express and the pink Orient Charm. These varieties can be used exactly as you would use the regular eggplant. I’ve posted one of my favorite recipes for a simple spanish eggplant salad here.
  • Fennel: The mild anise flavored bulb is very versatile – it can be shaved into salads and is also great in gratins. More ideas here.
  • Mizuna: This is one of my favorite asian greens as it is very mild and can be used in salads or sauteed.
  • Peppers, Anaheim:  These peppers have just a hint of heat and they really shine in traditional southwest and mexican cooking. I made some great corn & roasted chile salsa this week. This is a good recipe for stuffed peppers and once you have the basics you can get creative and come up with lots of variations on this theme.  I often use Anaheim’s to substitute for regular green bell peppers in recipes too.
  • Peppers, Jalapeno: Time for salsa!
  • Summer Squash: The much maligned courgette will produce obscenely large fruit if you turn your back on it this time of year. We harvest regularly so you always have a wide variety of shapes and sizes to choose from. Take larger ones if you want to make zucchini bread. The smaller fruit can be steamed whole.
  • Tomatoes, Stupice: These small early tomatoes continue to be tasty and productive throughout the season.
  • Tomatoes, Heirlooms: This week may be the absolute peak of the tomato season! We have Brandywine, Moskovitch, Azoychka, German Striped, Black, Zapotec Pleated and more varieties to chose from. Some are beautiful, all are incredibly flavorful!

Coming soon… Sweet Gypsy Peppers and Tomatillos!!