This Week’s Harvest:
Tomatoes – Food Field and Iroquois Ave Farm
Celery (Tuesday Only) – Food Field
Beans (Purple or Yellow Wax) – Fields of Plenty
Radishes – Dulce Diamente
Eggplant – Fields of Plenty and Iroquois Ave Farm
Peppers – Food Field and Iroquois Ave Farm
Sweet Potato Greens – Food Field
Beets (Saturday Only) – Dulce Diamente and Fields of Plenty
Kale – Dulce Diamente, Fields of Plenty, Food Field, and Iroquois Ave Farm
Tarragon – Occupy Yourselves
Lemongrass – Occupy Yourselves
I took a field walk the other day and saw that most of my winter squash is ready to harvest. I started getting excited for warming fall dishes like squash soup, but with these warmer fall days I’m not really in the mood for soup. The good news is that the warmer temperatures mean hot crops such as tomatoes and eggplant are still happy and healthy. Even though the days are warm, they’re definitely getting short. What that means for us is this is one of the last weeks we can plant fall crops and still harvest them this year.
Fall also means harvest festivals. This year’s member potluck is Oct 2nd and Singing Tree Gardens from 4-6pm. Look for more information to come in your inbox!
Sweet potato greens, like spinach, wilt quickly, are tender, and have a rather mild flavor. There’s a long history of cooking with these greens in a lot of Asian countries, often just a simply stir fry, with garlic, onions, soy sauce, and hot peppers. Or try this simple recipe: Sauteed Sweet Potato Greens
Eggplant Caponata – try adding the celery from your boxes to this recipe for a little extra flavor