Harvest #18

Things are getting autumnal!

In the box this week:
kale
beets (with greens)
mizuna
sweet n hot peppers
tomato
basil
delicata squash

Harvest #17

SUCH a beautiful day today.  Harvest time of year is almost always the best weather to work in.  Crisp, refreshing mornings and evenings, but nice and sunny during the day.  It feels good to be outside.  Just watch out for spider web when you're harvesting  tomatoes.

In the box:
cherry and heirloom tomatoes
sweet n spicy peppers
greens
onions
potatoes (german butterball and fingerlings– these are best boiled or roasted, super delicious on their own)

Harvest #16

Headlines:  Summer is Still Here!  F you, Autumn Equinox!  This time of year never ceases to amaze me.  Everything happens faster and in more abundance: friends frantically hitting the river one last time and spending every minute possible outside, the dusk rapidly getting earlier and earlier, and plants going into overdrive churning out their leaves and fruit in order to ensure their progeny a good start in the next season.

Box this week:
sweet and hot peppers
basil
cherry and heirloom tomatoes
delicata squash
some last giant zucchini
beets

Harvest #15

I have the wonderful help of my mother for harvest this week!  It is especially appreciated as I sprained my ankle last Friday.  It has made me reflect upon how detrimental an injury like this (and as debilitating as it is, let's be real...it could be a whole lot worse) is in the farm world.  I'm so lucky to have site hosts who will water for me!  (And the rain has been lending a helping hand as well.)

In your boxes this week:
tomatoes
peppers
kale
onions
basil

Harvest #14

I'm calling this week "Roots and Fruits" (though there are some leaves in there too).  I'm very much enjoying the collision of earthy and sweet.  Roasted beets with mustard seeds, hot peppers, and some lemon or lime juice is an awesome veg dish.

In the box:
peppers (hot+sweet)
beets
greens
carrots
tomatoes
basil
squash

Harvest #13

In yo' box:

sweet peppers
hot peppers
tomatoes
basil
greens
onions
squash

A note on tomatoes:  The pearly-salmon tear drop shaped tomatoes are called Blush and they are my favorite cherry tomatoes!  (I didn't think anything would beat out Sungold but it's happened.)  Eat 'em straight!  The others are a paste tomato.  I had a couple raw and they're kind of dry– in that paste tomato kind of way.  So I recommend cooking with them... making sauces, salsas, or purees.  Or simply throwing them in a stir fry.  Have fun!

Harvest #12

In your box:

Cabbage
Squash
Basil
Hot peppers
Beets
Tomatoes
Fresh Coriander

Sick of summer squash yet? Yeah, me too.  There's always the classic zucchini bread to use 'em up.  But try this recipe for squash fritters if you're more in a savory mood:

Grate the squash and squeeze out the water.  Add salt, pepper, the hot peppers (leave in the seeds...they're not too spicy), and the fresh coriander.  Throw in some egg and flour to thicken.  Form little patties and fry them in whatever you want.  I think butter is the most delicious, but high heat oil would be fine too (canola, safflower, or sunflower.  Or if you're feeling crazy, try sesame oil, make a peanut dipping sauce and have yourself an Indian-ish Thai-ish feast.)