6/27/10
bunch of dandelion greens,
bunch of Tuscan kale,
bunch of sweet marjoram,
1 napa cabbage,
escarole,
quart of sugar peas,
bunch of chocolate mint,
1 bunch sorrel,
7/24/10
rainbow chard,
ground cherries,
2lb cukes,
2lb zucchini,
2lb summer squash,
tulsi/holy basil,
red beets,
okra,
tuscan kale,
lettuce,
onions,
radishes.
8/7
bag of wild gourmet lettuce mix,
bunch of onions,
2lbs white patty pan squash,
3lbs cukes,
tulsi basil,
spearmint,
okra,
multicolored sweet corn,
quart of mixed ground cherries and cherry tomatoes,
2lb heirloom tomatoes,
1lb red tomatoes,
1 lb pole beans,
1 bunch beets.
8/28/10
Here’s what’s coming at you for this week’s share.
2lb heirloom tomatoes
1lb cherry tom’s: peruvian goldenberry, matt’s wild, sungold, riesentraube,
swiss chard
puntarelle (chicory)
chives
tomatillos
jalapeños
yellow bell stuffing/paste tomatoes
sugar baby watermelon!
9/2/10
baby brassica mix
2lb tomatoes
goldenberries
groundcherries
hot peppers
sweet peppers
red russian kale
cilantro
dill
1lb yellow bell tomatoes
chocolate mint for labor day mojitos
10/2/10
-edamame(soybeans)- quite a bit so you can blanch and freeze, or boil in broth/bouillon for 5 minutes and eat from the pod now- do eat or freeze soon
-sweet potatoes,- a book by sandor katz called Wild Fermentation is great, has recipe for sweet potato beer
-handful of peruvian golden berries
-small bunch of tat soi- asian green similar to spinach
-bunch of special arugula mix- same as was bagged a few weeks ago with pepper cress and broccoli rabe as well
-bunch of big cilantro- cut leaves away from stalk(which may be fibrous)- think cilantro pesto
-bunch of basil-
-big bag of gourmet lettuce mix- rinse a couple of times because rain storms kick up a lot of sand from the sandy soil
-pink beauty radishes
-couple of green tomatoes marking the end of tomato season- let them ripen on the windowsill or fry or chutney them
-big golden beets with edible tops- beets and swiss chard are in the same family, the beet root gets bigger faster than that of swiss chard.
10/9/10
-Celery
-Sorrel- lemony green- traditionally used in soups by the French, but
also great mixed with other salad greens for citrusy zing
-Head of lettuce
-Bunch of arugula
-Buch of nasturtium greens- Lilly pad looking greens with peppery zing
great in salad not traditionally used, as its fragile flower is most
famed
-Green tomatoes- let them ripen, fry them, or chutney them.
-Sweet potato- slowly doling them out, as there’s a lot to be had
-Winter squash
-San marzano tomatoes- classic paste(ketchup) or sauce tomato
10/16/10
-Black radishes (http://www.dietobio.com/aliments/en/radish.html)
-Green Bell peppers, not hot
-Small sweet potatoes- great roasted as is for fries- just wash and toss with a bit of oil and salt then bake
-Turnips- great raw or cooked with mashed potatoes or even roasted
-Bronze herb fennel- eat frilly tops for sweet anise flavor
-Red Russian kale
-Broccoli rabe
-Arugula
-Parsley
-Chocolate mint
11/6/10
-Leeks
-Sweet potatoes- though these ones are shaped a bit more like potatoes
-Big bunch of arugula
-Tat soi- Asian green that can be treated like spinach- sauté, steam, or fresh after a good double rinse
-Pepper cress- zingy spicy little green, similar taste to nasturtium
-Celery root/celeriac- cook the leaf tops for celery flavor, but ditch the stalks. But, the main event is the root, which you peel to reveal brilliant whit celery flavored flesh- gets sweet when roasted, restaurants also shave raw celeriac in salads- one of my fav’s, but didn’t grow super well for me which is sad
-Big pink beauty radishes- a little melted butter or olive oil and coarse sea salt accompanied by beers is killer snack.
-Winter squash- cut in half and scoop seeds out with a fork and put in sauté pan with olive oil and salt on med heat and monitor for about 10 minutes til seeds are crisp and delicious. Then scoop out the rest of the stringy stuff and roast the rest of the squash!
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