This week’s market will look a lot like last week’s, with possible (or soon) addition of cucumbers and squash, both of which are close to yielding on a new planting.
AVAILABLE THIS WEEK
Hot peppers: Green Anaheim & jalapeno hot peppers.
Sweet peppers: Red and yellow sweet peppers are just beginning to ripen. We don’t grow full sized bell peppers, but we’ve found several varieties of open-pollinated/heirloom sweet peppers that we think have amazing flavor and can be used just like bell peppers. These include: Doe Hill Golden Bell, a sweet, roundish, yellow-orange pepper that is Joanna’s favorite; Sheepnose Pimento, a sweet red pepper shaped similarly to the Doe Hill; Chervena Chushka, a pointy sweet red pepper with nice thick walls; and Jimmy Nardello’s Italian Frying Pepper, an all-purpose narrow pointy pepper that is Eric’s favorite.
Cherry tomatoes: Heirloom mix, lots of different flavors and colors. At peak of production right now.
Basil: There are so many things you can do with lots of basil: make pesto, put leaves on sandwiches, add to Thai/Asian cooking, infuse in sugar syrups for desserts and drinks, etc. It’s also easy to preserve, either by making and freezing pesto, or by packing the leaves directly into olive oil and freezing in small jars. Basil will store well in a jar of water on the counter; it will turn brown in the refrigerator. We’re harvesting from our last planting of basil, and availability may begin to dimish after this week.
Edamame: Get there at opening bell if you want them. One of the few things we can’t match demand on, but we just can’t handle the picking time and labor it would take to seriously increase our production. If you miss them at market, try Root Cellar.
Tomatoes: Small-medium slicers, red and orange. Dry weather is contributing to very nice flavor and quality, great for all tomato uses. Some of the tomato plants are experiencing an outbreak of what we believe is tomato spotted wilt virus; this isn’t affecting fruit quality but it may cut the harvest short.
Okra: Two varieties, really producing well right now. Fry it in salted cornmeal, add to soups/stews/beans, use in Indian cooking…Okra also freezes very easily; just pop it in a freezer bag (no blanching) for easy use in winter stews. We freeze it by the gallon this way.
Tomatillos: For a really easy, excellent sauce, spread tomatillos, tomatoes, garlic, and peppers on a baking tray, coat all with a bit of oil, and roast at 400 for 30 minutes before blending and adding salt. That’s all it takes.
Garlic: All varieties available this week. Roast it, grill it, make salsa, make pesto…what meal doesn’t use garlic this time of year?
Herbs: Parsley, sage, thyme, mint, tarragon, and possibly more depending on what looks good at harvest time.