Hello! I'm writing as fast as I can! We are about to go pull in as much winter squash as possible today, most of which will be going to you all for fall and winter. We grew so many fun varieties and can't wait to share them all. Last week we did a taste-test of all of them and now we couldn't be more excited to eat them all winter long!
In other news we got new laying hen babies for next year. Cute overload.
In other news we got new laying hen babies for next year. Cute overload.
In your share this week you'll find Italian peppers, jalapeños, a whole lot of green beans, dill to compliment the beans, radishes, delicata squash, tomatoes (they are coming back!), green onions, brussels tops and mustard greens.
A couple of notes:
RADISHES: These guys I usually don't send out when they are so big but boy, they are sweet, not-so-spicy and totally tasty so sent em. Don't forget you can always use the greens for a pesto or sauté.
MUSTARD GREENS: These are a mild mustard called Mizuna. They are super tasty fresh but can all be sautéed and thrown on pasta, on pizza, on your plate or what-not.
BRUSSELS TOPS: These are as they sound, the tops off of our brussels sprouts. They are freaking delicious and a super special fall treat because they only happen once. We top the brussels for an even filling-out of the sprouts themselves (which will be going to you sometime in Novmeber). Sometimes the tops are riddled with aphids but this year they look great and I couldn't be happier, I was literally squealing as Elise and I packed them. If you do find an ahpid or three, just wash them off, they are totally harmless!
DELICATA: Second of the winter squash. A classic and a favorite. These are great just roasted with a little oil and salt and then sliced up and eaten. Oh and bonus, the skins are soft and tasty too.
A couple of notes:
RADISHES: These guys I usually don't send out when they are so big but boy, they are sweet, not-so-spicy and totally tasty so sent em. Don't forget you can always use the greens for a pesto or sauté.
MUSTARD GREENS: These are a mild mustard called Mizuna. They are super tasty fresh but can all be sautéed and thrown on pasta, on pizza, on your plate or what-not.
BRUSSELS TOPS: These are as they sound, the tops off of our brussels sprouts. They are freaking delicious and a super special fall treat because they only happen once. We top the brussels for an even filling-out of the sprouts themselves (which will be going to you sometime in Novmeber). Sometimes the tops are riddled with aphids but this year they look great and I couldn't be happier, I was literally squealing as Elise and I packed them. If you do find an ahpid or three, just wash them off, they are totally harmless!
DELICATA: Second of the winter squash. A classic and a favorite. These are great just roasted with a little oil and salt and then sliced up and eaten. Oh and bonus, the skins are soft and tasty too.
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