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Sorry for the late post this week.  It’s a bit of an odd share, with a few new veggie friends.  New to the share this week is celeriac, winter watermelon radishes, shallots, treviso radicchio, blue kuri winter squash.  And some more familiar items: swiss chard (although this is a new planting with scary HOT PINK stems!),… Continue reading Week 24 – Spooky fall veggies

The rains have really arrived now, and the sun is hanging low in the sky even at midday.  But the temperatures are still mild and the soil life is still active, so things are still growing, just more slowly.  We have a more fall-ish share this week, with a few summery holdouts.  Potatoes make a return… Continue reading Week 23 – settling into fall

Yes there are green tomatoes and red tomatoes in this week’s share.  You know what that means, right?  Yes it means the tomatoes in the field are not ripening up anymore so I picked all the green ones that were left.  Sorry there are so many small-ish ones, but that’s mostly what was left on… Continue reading Week 22 – green tomatoes & escarole

Yep a little bit of summer in the fall is what we’ve got in the weather and in the share this week.  Summer peppers, tomatoes and cucumbers sit alongside fall leeks, potatoes, hakurei salad turnips, spinach, and salad mix.  That pretty much sums it up…  I think leek and potato soup is on the menu… Continue reading Week 21 – summer in the fall

I know the first thing you’re wondering is if any of these are hot peppers.  And yes, the ones on the far left are Hungarian Hot Wax — not too spicy except for the seeds.  The rest of the share is: a bunch of mustard greens for braising (try adding some apple cider vinegar or… Continue reading week 20 – winter squash!

So here’s the rundown for this week: There’s a bunch of beet greens (use like swiss chard or spinach – these are thinnings from the last beet planting of the year), a bunch of hakurei salad turnips (remember these from spring? eat raw or cooked, their greens are delicious cooked as well), a bag of… Continue reading Week 19 – salad mix & spuds

This week’s share: – arugula! – for a great spicy salad or perhaps a pizza topping – 3 lbs of tomatoes – pico de gallo, pasta sauce, salads, sandwiches, etc… – various eggplant OR sweet peppers — moussaka, ratatouille, baba ghanoush, roasted peppers… – bunch of carrots (you may need to cut out some bad… Continue reading Week 18

Yes the solanums are in full force: the peppers, eggplants, and tomatoes are all members of the solanum plant family.  These heat-loving crops are now producing well in the field in addition to the hoophouse, thus you are starting to see some new varieties, like the asian eggplant (“ping tung long”) and the “jimmy nardello”… Continue reading Week 17 – scrumptious summer solanums

In this week’s share: – various cucumbers & summer squash/zucchini – These are all slowing way down right now, especially the squash/zucchini due to powdery mildew, which always comes in late summer. – walla walla sweet onions – carrots! – nice bigger ones now – though some have a bit of carrot rust fly damage which… Continue reading Week 16 – peppers and eggplant

My apologies for the lack of a blog post last week – everything seemed to fly by.  With the full harvest season upon us, time is the one thing I don’t have a lot of. So the share this week has: various cucumbers, beets, celery, zucchini and summer squash, Brooks plums (from my backyard tree),… Continue reading Week 15 (and 14 in retrospect…)

  The first eggplant from the hoophouse is in today’s share (try baba ganoush recipe below!).  Also Romano beans were given out last Thursday as well as today.  They are an italian heirloom green bean: flatter, longer, and meatier than your typical green bean.  Use them as you would a regular green bean or try… Continue reading Week 13 – eggplant, romano beans

Kale is back in action in the share this week after a hiatus to recharge a bit.  The tomato harvest is larger this week, making it really feel like summer on the farm now.  Monday’s share had a head of lettuce in it.  Thursday will not, but may have some cut lettuce mix instead.  Cucumbers… Continue reading Week 12 – fingerlings, walla wallas, chicory…

Cucumbers galore this week!  Summer squash continue as well.  The newbies this week are tomatoes and red torpedo onions.  Chard is back along with beets.  Basil needed to get chopped so you got a long big bunch, along with a head of fresh garlic for those who want to pesto it up.  Two heads of… Continue reading Week 11 – toe-maters, red torpedo onions… oh my

We finally took a picture of the darn share this week (photo credit Della!):You’ve got green onions, potatoes, carrots, kohlrabi, zucchini and yellow summer squash, either Boothby’s Blonde or Diva slicing cucumbers, green beans, White Russian kale, and a head of lettuce. The spuds are the new exciting addition this week.  These are ‘new potatoes’… Continue reading Week 10 – spuds

In the share Monday: – 1 lb green beans – 1/2lb mesclun mix (mix of arugula and various mesclun greens) – bunch of hakurei salad turnips (these have a little bit of insect damage on the roots but it’s mostly on the surface so it can be cut off easily) – bunch of beets with their… Continue reading Week 9 – green beans!

New this week ….  savoy ‘famosa’ cabbage, ‘easter egg’ radish, cucumbers, and fresh garlic…  and a reprise of fennel!  Fresh garlic is mature garlic that hasn’t been cured for storage (so keep it in the fridge).  It is used just like regular garlic – but I think the flavor is even better. The heat is… Continue reading Week 8

What should one do with a whole big bunch of parsley, you ask?  I have two ideas for you: 1) tabouleh, and 2) skhug.  Skhug (also spelled schug and zhug) is a Middle Eastern hot sauce that uses hot peppers as a base and often uses either parsley or cilantro.  Originating in Yemeni cuisine and brought to Israel by Yemenite Jews,… Continue reading Week 7 – What is skhug?

There are a bunch of new items today:  carrots, basil, green cabbage, cucumbers, and zucchini!  For me fresh carrots from the farm are one of the most exciting things in life.  I just can’t get enough of them.  So don’t leave your extra carrots sitting around me or they’ll disappear in a blink. The snow… Continue reading Week 6 – carrots are here!

Here is your share this week: If you haven’t had grilled fava beans before, I recommend trying them that way as it is probably less labor intensive than other methods.  Here’s a link to an easy grilling recipe: http://www.101cookbooks.com/archives/grilled-fava-beans-recipe.html  Basically it’s olive oil and salt on the pods, grilling them on medium-high, whole in the pod,… Continue reading Week 4 – grillin favas