The harvest is gaining momentum. You must take some time to freeze or can the produce because soon you will not be able to find your kitchen from all the vegetables.
This week you will receive cucumbers, kale, peppers, broccoli, lettuce, cabbage, green beans, garlic, cilantro, and zucchini.
Wouldn’t it be interesting to be tiny and live in cucumber and beet world?
You will receive the entire plant because the greens are almost as nutritious as kale. In fact, you could cook them up together. Beets can be grated raw on salads. They can be juiced with carrots. The leaves can be sauteed in olive oil with garlic and onion and served on the steamed beet roots.
Due to the cool nights, the vegetables are ripening slowly.
There are more tomatoes this week than last, including the very sweet Sungold cherry tomatoes. This variety is orange when ripe and lower in acid than the usual red ones.
Some of you didn’t find the chamomile or yarrow last week. Please look up above the produce bags and take 1 of each if you want them.
Okra is not grown by many northern farmers. It is popular in the southern USA, often mixed with black-eyed peas or cajun style mixed vegetables. We enjoy it, but we grow only a small amount in order to introduce it to you, but not overwhelm you. Let us know if you like it and what you do with it.
Fava beans were grown this year as a trial. We don’t feel confident of the quality. Majid and Benaan will be the judge of this. You will have the option of taking some home to try.