As you can tell, super late here and super busy(and the internet isn't working)! This week is crazy. Hope you all enjoyed the amazing solar eclipse on Monday, what a treat! I'm going to keep it short and sweet here.
Jen
Jen
COLLARD GREENS: Just a little bundle of these guys! These hearty greens are full of nutrients (fiber, vitamin A, B, C and iron) and although more often used in fall/winter are a great routine switch from kale or chard. Collards can be braised, sautéed, boiled and more. I love eating them for breakfast with eggs and toast. One of our old farm crew folks, Martha, gave me this great pasta and collards recipe here. I also highly recommend making wraps with them.
BEETS: The rainbow of beets! Great for salad, roasting, pickling and more. Don't forget you can use the greens just like you would chard!
JIMMY NARDELLO SWEET PEPPER: No heat! These Italian heirloom peppers have fantastic flavor, are so sweet and are great in all kinds of dishes both raw and cooked. They are soooooo good!
JALAPENO PEPPER: Taste the heat!! If you don't like spice, you can always remove the seeds (where most of the capcasin is) or give to a friend.
FRENCH FINGERLING POTATOES: These little guys are super delicious. Again, we purposely left the dirt on them as the skin would come off so just wash before you use. They are an heirloom variety and you can tell by their crazy shapes! They are great sautéed in a little oil where the loose skin gets a bit crispy!
LETTUCE: A mini gem romaine and either a full size romaine or red butterhead. All are super tasty. Use the full-size for a salad and mini for sandwiches, burgers, wraps or the like.
EGGPLANT or SHISHITOS: Both Ukranian (globe) and Asian (long) eggplant are in the rotation! Shishitos are my favorite pepper and are the best lil appetizer (and not hot). Just throw them in a pan or on the grilll and cook them in olive oil until they are a little blistered/charred. Sprinkle with salt and pop in your mouth. The best!!
HEIRLOOM TOMATOES: 2 this time, firsts of our outdoor tomatoes. These are perfectly ripe to be eaten soon, don’t haste!
STRAWBERRIES: Still going strong!! I made some strawberry shortbread the other night and I almost died, it was so good. These berries are so great with it.
SQUASH & THYME: Hang the thyme in your kitchen and use dried - for almost everything! Soon we'll be sending some sauce tomatoes and thyme is great for that. Some patty pan, zephyr, tromba and/or zucchini. Squash season is going to hit the end soon, can't believe it!
BEETS: The rainbow of beets! Great for salad, roasting, pickling and more. Don't forget you can use the greens just like you would chard!
JIMMY NARDELLO SWEET PEPPER: No heat! These Italian heirloom peppers have fantastic flavor, are so sweet and are great in all kinds of dishes both raw and cooked. They are soooooo good!
JALAPENO PEPPER: Taste the heat!! If you don't like spice, you can always remove the seeds (where most of the capcasin is) or give to a friend.
FRENCH FINGERLING POTATOES: These little guys are super delicious. Again, we purposely left the dirt on them as the skin would come off so just wash before you use. They are an heirloom variety and you can tell by their crazy shapes! They are great sautéed in a little oil where the loose skin gets a bit crispy!
LETTUCE: A mini gem romaine and either a full size romaine or red butterhead. All are super tasty. Use the full-size for a salad and mini for sandwiches, burgers, wraps or the like.
EGGPLANT or SHISHITOS: Both Ukranian (globe) and Asian (long) eggplant are in the rotation! Shishitos are my favorite pepper and are the best lil appetizer (and not hot). Just throw them in a pan or on the grilll and cook them in olive oil until they are a little blistered/charred. Sprinkle with salt and pop in your mouth. The best!!
HEIRLOOM TOMATOES: 2 this time, firsts of our outdoor tomatoes. These are perfectly ripe to be eaten soon, don’t haste!
STRAWBERRIES: Still going strong!! I made some strawberry shortbread the other night and I almost died, it was so good. These berries are so great with it.
SQUASH & THYME: Hang the thyme in your kitchen and use dried - for almost everything! Soon we'll be sending some sauce tomatoes and thyme is great for that. Some patty pan, zephyr, tromba and/or zucchini. Squash season is going to hit the end soon, can't believe it!
Didn't realize how crazy our whiteboard was until I saw it in a photo. Elise captured this one of me in action.
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