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.)

Harvest #11

Awesome colors! 

squash
garlic
basil
peppers
chard

Harvest #10

A rainy harvest this morning.  Happy August!  I'm not complaining though because the plants really like it!  In the midst of all the summer harvest, I am gearing up for fall crops: starting lettuce, fennel bulb, and mizuna, and wrangling up my carrot, parsnip, and radish seed to direct sow.  It's bittersweet because while it's always great to put future-food in the ground, I sometimes want to revel unabashedly in the summery excitement of finding a red gem of a tomato, or breathing in the intoxicating smell of basil.  It's a bit easier to get in the fall mindset today in the drizzle though!

In your box this week (sorry no photo!):
squash
kale
lettuce
onions
peppers OR basil

Harvest #9

It's hard to keep track of everything that's bursting out of the ground right now!  Hope y'all are enjoying summer as much as I am!

In the box this week:
carrots
beets
chard
summer squash
plums (they are falling into the yard at the Appendix Space from a tree next door.  I didn't grow them, but I sure as hell am gonna harvest some for you!)
tomato + basil OR peppers (it'll swap next week and eventually they'll all be coming out your ears)

A note on chard: chard can be a complicated green; it's too heavy and earthy for salad, but too light to really hold its own in a stir fry.  But chard is my favorite green for braising.  Cut up the whole bunch and throw it in a skillet with some water and balsamic vinegar for as long as it takes to get nice and soft to your preference.  Salt to taste with regs salt of tamari!

Harvest #8

Happy two month birthday!

In the box this week:
squash
kale
garlic
lettuce mix