This would be a great week to buy a mess of greens and make a nice soup. I made a delicious gumbo the other day of tomatoes, okra, green beans, zucchini, onions, mustard greens, collards, and more; the greens really add flavor and texture. These cool fall temperatures are perfect for such things. And there’s always just the nice, easy, mess of sauteed greens as a side. Enjoy them while they’re still at the peak of their quality.
NEW THIS WEEK:
We’ll have some fall beets, though this planting hasn’t been spectacular. If we have time, we’ll dig some sunchokes, which are a sweet tuber that remind me of water chestnuts.
Mustard greens, collard greens, kale, mizuna, lettuce mix, okra, green beans, turnips, radishes, herbs, and more. Might have some sweet peppers, and we’ll evaluate the bok choi on Friday. This will be the last week for bok choi if we do bring any. The daikon radishes should be sweetening up with this recent cool weather, and we have lots of these in the ground. The turnips are nice right now; I love these roasted with potatoes & other root vegetables.
DONE FOR NOW:
Cherry tomatoes are definitely done; we just don’t think their quality is up to our sale standards anymore. Same is true for tomatillos, which are starting to show more regular worm damage and whose yields are dropping anyway.
Next week we’ll start selling sweet potatoes; our test digs revealed some very promising specimens. Next week is also our target to start offering fresh-ground cornmeal and dried beans, though the former is dependent on our ability to move to a market slot on the north side where we can get power for our grinder. We’ll also start offering sorghum & cornstalks in various sizes & configurations, perfect for decorating your home for fall and Halloween.