Harvest possibilities for this week - September 1st - Week #13 The farm makes daily decisions for the share based on weather, harvest, etc. large share and small share items may differ Bok Choy Scarlet Queen Turnips with Greens Radish - Pink Beauty, Rudolf Lettuce Tomatillo Beans - Green Provider, Haricot Vert, Gold Rush Yellow Wax Peppers - Bell, Mini Sweet, Sweet Peppers - Hot - Hungarian Hot Wax Pepper/ Jalapeno/ Serrano Scallions Onion Garlic Sweet Corn Potato - Purple Majesty, Mountain Rose, Fingerling Tomato - Bellstar - plum tomato Heirloom Tomato - Purple Prudence / Cherokee Purple / Rose / Black Prince / Striped German/Green Zebra
Storage & Cooking Tips :
Bok Choy – Store in the fridge, retain moisture / stir fry or sauté , stems first, leaves last
Radish – can also eat the greens, if not using right away store separately, radish can be eaten raw or cooked, radish will keep the crunch and lose the spicy heat when cooked – steam or sauté, radish will store for quite a while if stored properly
Turnips & greens – Store in the fridge, if not using right away store roots and greens separately, retain moisture – turnip : mild and crunchy – raw, braised, pickled, fried, grilled, roasted / greens can be eaten raw or cooked
Tomatillo – Store room temperature / can be eaten raw or cooked; known for salsa verde
Sweet Corn – Eat as soon as possible for best sweetness / we like to grill in the husk – it’s great that way and the silks come right off.
Look for other tips in our past newsletters – you can also use the search feature on the site