Planning for the final box of the season is tricky. We always have a few things in mind that we'd love to have at the end - some of which end up being ready, and some that don't make it - and we always have a few surprises. This year, the biggest surprise is tomatoes! We've still got 'em, which is unusual for a Box 10. We had a frost last night, but we put a few brandywine tomatoes in the hoop house with the peppers, so we've still got some in the box for you. Some aren't totally ripe, so just leave them on your counter - not in the fridge! - until they soften up. Most things are still going gangbusters, and greens are ate their best flavor of the season. Here's what's in the box:
Tomato - Heirloom Brandywine!
Peppers - We didn't succeed in getting you many red bell peppers - they just didn't ripen up in these cool summer! But there are a lot of tasty peppers in here. The hot ones are yellow and long, short and green and tiny and red :)
Tatsoi - Like Bok Choy but smaller and more tender. Over the years we've gotten lots of negative feedback on bok choy. So we thought we'd go with the smaller, more tender version and see how that went over. You can use these leaves chopped in salads - use the crunchy stems, too - or cook whole leaves in stirfry or float in soup. The little middle leaves are especially wonderful in a broth-y pho-ish soup.
Radishes - Lots of very cool radishes in the box this week. You've got loose in the box some pretty Misato Rose, Beauty Heart and French Breakfast Radishes. Serve them sliced on a veggie plate with dip, because they've all got dramatic colors inside and out. We've also included 2 White Icicle radishes with their lovely sweet greens. Please do eat the greens - they are very nutritious and taste sauteed or included in a soup. The radishes can be sliced and lightly sauteed in butter, or grated into kimchi and relishes.
Kale - Sweeter every day as the weather cools.
Sweet Potatoes - Yum! Just in time for cool nights. Bake and eat with a little butter, cube and roast in the oven, or boil and mash into curry soup. Great paired with coconut milk!
Red Cabbage - These mini heads are unbelievably sweet. Grate for a slaw or braise with shredded apples in apple cider.
Minuet Mini Napa Cabbage - Wonderful for fresh eating, as in a salad or Asian-flavored slaw, but also great cooked. I like these tender little leaves instead of a bun for burgers, meatballs, and larb-influenced meat/rice mixes.
Potatoes - Great for fluffy mashed dishes or wonderful in hash browns.
Garlic - Robust flavor.
Enjoy!!!!!!!! And thanks a million for your support of our little farm! Look for an end-of-season survey in your inbox soon!