Week 17

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We’re having another colorful week as the weather starts to feel more like fall.  A little variation today is provided by our friend kohlrabi.  My favorite way to eat it is to trim away the leaves and the outer tough skin, then cut the interior into matchsticks for snacking & dipping.

We are getting into some new sweet peppers this week as well, which will continue into the fall.  They are red (“stocky red roaster”), yellow (“gatherer’s gold”), and one that turns from a pale white-ish yellow through orange to red (“gypsy queen”).  They all have the classic Italian roasting pepper shape: pointy ends and blocky shoulders.  They are technically roasting peppers but are great for fresh eating as well.  If you’ve never roasted sweet peppers though, you should give it a try.  You can do it in the oven or on the grill.  Mark Bittman’s instructions are here.

“Samantha” red leaf lettuce makes a nice splash of color this week.  A little bit of cucumbers, eggplant, and summer squash are still trickling in, but they’ve slowed down quite a bit.  A few onions are here as well so you can make salsa with the peppers and tomatoes.  Carrots are back and tasty as ever.

That leaves tomatoes!  Besides the cherries, we have slicing varieties and sauce varieties, though the sauce varieties are fine for slicing into salads or sandwiches as well.  I’m trying to do a better job of marking which are which when you’re picking them out.  I’ll try to post a picture later this week identifying all the varieties.  Let me know if you aren’t sure.  Also, let me know if you are interested in buying extra sauce tomatoes to make a large batch.

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