Today's share is a particularly large one. There are several contributing factors which I'll explain shortly, but first the list of items in today's bag: potatoes, onion, squash, cucumber, sweet pepper, tomatoes, lettuce and dill. Beans and melons are still on rotations, and for some we've started a bonus round with a few extras. Who knows, maybe we'll end up with enough to go a full two rounds.
The large handful of Amarosa potatoes is one of the things adding to the weight of the share. I consider potatoes somewhat of a storage crop, not that we really grow huge storage quantities. We've now finished digging the potatoes so this is the end of the crop for you to store, or eat immediately.
Peppers are another contributing factor and a nice surprise. Usually they don't color for us until later in the month, but it has been warm and sunny this summer so that helps. The variety in today's share is a very sweet long thin red pepper called Jimmy Nardello. We don't grow any hot peppers but we do grow two very sweet red peppers and this one is perfect for frying I really like them chopped up, sautéed and eaten with pasta or in an omelette. It's typical for us to harvest them only partially colored left on the kitchen counter they will continue to turn full red and to sweeten better than if we leave them on the plant.
The onion today is the last of our sweet Ailsa Craig onions. We'll be digging the cippolini onions and the shallots soon so more alliums are on their way.
I hope you're all having a great Labor Day!
The large handful of Amarosa potatoes is one of the things adding to the weight of the share. I consider potatoes somewhat of a storage crop, not that we really grow huge storage quantities. We've now finished digging the potatoes so this is the end of the crop for you to store, or eat immediately.
Peppers are another contributing factor and a nice surprise. Usually they don't color for us until later in the month, but it has been warm and sunny this summer so that helps. The variety in today's share is a very sweet long thin red pepper called Jimmy Nardello. We don't grow any hot peppers but we do grow two very sweet red peppers and this one is perfect for frying I really like them chopped up, sautéed and eaten with pasta or in an omelette. It's typical for us to harvest them only partially colored left on the kitchen counter they will continue to turn full red and to sweeten better than if we leave them on the plant.
The onion today is the last of our sweet Ailsa Craig onions. We'll be digging the cippolini onions and the shallots soon so more alliums are on their way.
I hope you're all having a great Labor Day!
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