Thank goodness the work in the gardens is ALL HARVEST right now. When I got home this week, veggies were practically leaping off the dirt and vines into my arms. Boy, the eating is good right now! I'm having a blast planning the menu for this Saturday's final field-to-table dinner, and I we had a ball putting together these beautiful kaleidoscopic shares for you this morning. Here's what's in the box:
Pumpkin - It's odd to have a hard squash at the top of the list, indicating you should use it PRONTO. But we had a terrible late-season infestation of squash beetles and they spread a disease with their mouths that makes the squash rot quickly. So it's good to eat - just eat it soon! Make a pie this weekend, like I am:)
Tomatoes - Ripe and juicy heirlooms are the stars of this week's box. Lots of pink brandywines! The BEST tasting tomato known to man. Messy, though!
Raspberries - Last of the season. Enjoy.
Basil - Yummy yum.
Peppers - Lots of pretty sweet peppers in here! Tiny and long ones are hot.
Greens: Arugula and Endive - YAY! Greens are back! I love how fall is spring all over again with tender greens. These are the first cuttings from fall greens field. Enjoy with radishes!
Aronia Berries - Another box for you to experiment with. Have fun! We're going to have Aronia Fizz cocktails on Saturday evening.
Kohlrabi - One of my all-time favorite veggies. Of course, I'm all about the brassicas. We wish these were bigger. Perhaps you'll enjoy shredding them over a salad, or making into little matchsticks and eating with yogurt dip.
Onions - Similar to the pumpkins, these picked up something in the field (a different one, though) that is causing them to not cure properly. All that means is eat them now, and store in the fridge.
Herb Bunches - You've got parsley and sage here, half of a Simon and Garfunkel song.
Kale - Tender, fresh leaves are benefitting from the cool nights.
Radishes - French breakfast!
Leeks - These beautiful baby leeks are tender and just perfect to slice into potato leek soup with the russets we packed for you. Exceptional!
Russet Potatoes - Terrific for baking and mashing. But amazing with leeks in soup. I'll use duck stock for mine - but you can use just a milk base, or a chicken stock one.