We’re enjoying the beautiful fall weather, and some trees–maples especially–are providing nice color. Read on for this week’s produce listing.
Cabbage We grow primarily a Napa-type cabbage for the fall. We always use our first head of the fall for a big batch of Asian cabbage slaw. The heads tend to be on the big side, so you’ll likely have enough for other uses, too. A slow cooked cabbage dish with apples is a nice choice for fall.
Garlic The variety is Samarkand this week.
Leeks Seems to be another good leek year. We hill these to produce a longer white stem, but that means that dirt can work its way between the layers. We recommend slicing these along the vertical axis first, then running the layers under the sink to remove any dirt. Saute them up in butter or oil and use them as you would onions. Leek & potato soup is a classic choice, but they’ll add an extra nice twist to just about anything.
Lettuce (loose or head, our choice)
Mustard and/or collards Depending on which is looking best at harvest time.
Radishes We grow a couple of types of fall radishes, both watermelon & daikon. We’ll likely start with watermelon radishes this week, which are so named because of the pink internal flesh and the green skin. The flavor mellows out when the weather cools down, which it more or less has. If the raw flavor is too spicy for your taste, try adding it to a stir fry or a batch of mixed roasted vegetables.
Carrots The cool spell in August helped the carrots get off to a good start, and there are some nice fat carrots ready for harvest. Fall carrots are always our favorites, because the cool weather brings out the sweetness. In our minds, spring carrots are for cooking, while fall carrots are worth savoring raw.
Peppers, green/Anaheim surprise. Due to a management mixup during prefrost harvest, we have a bin with both combined which cannot be told apart except by taste. Useful for soups and such.
Full shares will receive 2-4 herbs & single shares 1-2. Herb abundance starts to decrease at this time of year, so bundle counts in the shares may start to go down. Some herbs are more abundant than others, so please be flexible if you want to receive the maximum number of bundles.
Kentucky colonel mint
Surprise mint The mint variety that is most abundant at harvest time
Oregano, limited quantity
Parsley, limited quantity