Tennessee Dancing Gourds tangling up the Sungold Cherry Tomatoes on the trellises: it's just total chaos out here!
Now, here's what's in the box:
Salad Mix – In some ways, fall in the garden is like spring all over again, and we are delighted to be enjoying some of those cool season crops again. This is a mesclun mix, with sweet brassicas as well as butter lettuces and bitter chicories. A little bit of everything to celebrate the cold nights.
Cilantro – What a year for cilantro! We hope you have had the opportunity to make a lot of nice Thai dishes and salsas. We often have a difficult time maintaining the cilantro through the summer, but since we had such a cool one, it made it through wonderfully!
Tomatoes – This is really the last week. We’ve been saying that for a few weeks, but now it’s really true. At least for the heirlooms. We will not be picking more heirlooms! We’ve had itJ But there just might be more sweet little cherries to glean from the vines. They seems to still be going gangbusters, producing flowers and putting on height, still.
Summer Squash – That’s all folks! The plants are done – leveled by squash bugs and two nights in the 30s. Enjoy!
Broccoli – Oh, these lovely heads are getting sweeter by the day! DO enjoy the stems as well as the florets – a lot of the mildest, sweetest flavor is in the stems. If you slice the stems relatively
thin, they’ll cook up at the same rate at the florets. We love this steamed with tamari and sprinkled with sesame and seaweed.
Sweet Peppers – Well, we’ve waited about as long as we can to let these peppers ripen to red, but looks like it isn’t going to happen for us this year. Enjoy these green peppers! The small long ones are spicy jalapeneos.
Salad Turnips – These wonderful, sweet white bulbs are absolutely NOT your grandma’s turnip! In recent years, American growers have learned to love these Japanese turnips that are more suited for fresh eating than for boiling. Try as-is, sliced into a salad or served by themselves with a yogurt horseradish dip. Also nice lightly sautéed in butter. Greens are terrifically healthy, so save and use them in a sautee, too.
Yellow Radishes – Absolutely delicious, mild and SO crunchy. LOVE these spread with butter and sprinkled with salt and pepper. A decadent, delicious appetizer, even more decadent if you spread the butter on a baguette slice and then put slices of radish on that. Garnish with a tiny piece of cilantro. EAT the greens, too! Ribbon up into your salad, or eat slightly wilted with warm bacon grease and crisp bacon crumbles on top. Even better, add a tiny bit of warm goat cheese on top of that!
Sweet Potatoes - We had a gorgeous crop of these, and we’ve only just started digging, so you can expect to see more of these in your boxes in the next few weeks. These, though, will be best if you let them sweeten up for a week or so. As they cure in your warm kitchen, lots of there starchiness with convert to sugar. Our absolute favorite way to enjoy sweet potatoes is roasted and tossed with chili powder or a curry/cumin mix.
Brussels Sprout Leaves – These were a super hot item with chefs last fall, and with good reason – they are delicious! Our guests at the September Thankfulness Dinner raved about them. Treat just like a collard or kale leaf, only you’ll find these a lot more tender since they are the newest leaves from the top of the plant. To encourage the plants to put their energy into the sprouts instead of more height, we topped the plants this week and this is the harvest. Next week, we’ll get back into the kale and bring you some collards, but enjoy these as your cooking green this week. Try them roasted! For our dinner, we slow-cooked them with apples, apple butter, balsamic vinegar and pears. Garnish with walnuts.
Oregano – You’ll want this for your fresh tomato sauces this week.
Watermelon (Full Shares Only) – These little sweeties are small, but still a bit much to fit in the Shortie Boxes.
Tennessee Dancing Gourds – We grew these little mini gourds in the edges around our tomato trellis and summer squash. They’ve crawled in and around and insinuated themselves all over the place! They are a great symbol of the creative chaos of fall harvest. Enjoy sprinkled across your autumn table...
Please check out the recipe blog and our Farmer Kriss Pinterest pages for great recipe ideas for this week's box.