All our chicories for the winter
Hello everyone,
I know I'm probably the seventy-thousandth person to say this but hello fall! Is it really still August? We are all confused. Our peppers aren't even fully ripe yet! On the bright side, these cool harvest mornings have absolutely been fantastic though. At least the harvest still feels like summer...lots of heirloom tomatoes, more and more peppers, melons, our first eggplants, storage onions and potatoes, wooo exciting. We've almost finished all of our winter plantings also, see one of the more massive ones above.
I know that Chef Kerri and crew have put up some awesome recipes while also preserving the harvest. If you haven't looked at her recipe for roasted tomato salsa below, please do! She has also been busting out in the kitchen processing lots of tomatoes and squash so that we can all have our tomatoes through the winter too, you'll find these available in our add-on store.
Have a fantastic Labor Day weekend and we'll see you again next week.
Jen
I know I'm probably the seventy-thousandth person to say this but hello fall! Is it really still August? We are all confused. Our peppers aren't even fully ripe yet! On the bright side, these cool harvest mornings have absolutely been fantastic though. At least the harvest still feels like summer...lots of heirloom tomatoes, more and more peppers, melons, our first eggplants, storage onions and potatoes, wooo exciting. We've almost finished all of our winter plantings also, see one of the more massive ones above.
I know that Chef Kerri and crew have put up some awesome recipes while also preserving the harvest. If you haven't looked at her recipe for roasted tomato salsa below, please do! She has also been busting out in the kitchen processing lots of tomatoes and squash so that we can all have our tomatoes through the winter too, you'll find these available in our add-on store.
Have a fantastic Labor Day weekend and we'll see you again next week.
Jen
| FARM SHARE:  | MINI SHARE:  |
LETTUCE: Large share gets a gorgeous red leaf called Pinot, small share receives either Red or Green Romaine. All three are on the more strongly flavored lettuce side and all three hold up to delicious dressings very well. The romaine is great in a Caesar salad too!
HEIRLOOMS TOMATOES: Striped German, Brandy Boy, Purple Cherokee!! So many fantastic varieties. We are so, so very stoked to finally share the heirloom harvest with ya'll. Large share gets 3, mini share gets 1 – please don't take more than your share allows. There are so many things you can do with these guys, we hope you enjoy. I really like them just with a little oil and salt...throw some fresh Mozzarella and basil in there, yes please. You can also make a tomato salad, cook them down for sauce or roast them and make salsa.
SIVAN MELON: Another melon, because, this is the only time you will get them! We've decided to not give out our other heirloom melon because they just weren't holding up to the quality test.
DILL: Dill originally comes from Asia and southern Europe–Romans use to wear wreaths of it on their heads! Apparently dill also had lots of mystical roles in the Middle Ages (read: potions and spells). Dill can go limp quite easily, though it doesn't affect its flavor. You can store it in a moist paper towel in your crisper, or like flowers in a cup of water in the fridge. I've never thought of dill pesto but now I'm pretty into the idea and probably going to go home tonight and make it. I've added the recipe below. This Scandinavian substitution is known to be especially good with chicken and fish. If you aren't into food processing may I suggest making some pickles, dill butter or seasoning meat with it? Or all of the above? Dill butter is SO good especially with new potatoes (1/4 c dill, 1/2 c softened butter, mix and chill for two hours). For the dill pesto: 5 tablespoons walnuts, 5 cloves garlic, 6 ounces fresh dill, roughly chopped (2-3 cups), Zest of 1 large lemon, 1 teaspoon salt, 3/4-1 cup oil. Food processes the walnuts and garlic first. Add in the dill, zest and salt. Then slowly add the oil in until it reaches consistency you like.
BASIL: For your tomatoes! Or for pesto! Or pizza! Or all of the above.
CHERRY TOMATOES (Mini Only): Sakuras and sungolds just like the large share got last week. Great to pop in your mouth, throw in a salad, roast...so on, so forth. They never make it very far in my house. Generally I just do the fresh mozz balls, basil, lil oil and bam, they have disappeared. Sungolds are those quintessential deliciously sweet orange guys and Sakuras are the slightly larger but firm, flavorful and very sweet.
NAPA CABBAGE (Large Only): Hurray. This cabbage wasn't supposed to be harvested until October, but apparently, it was ready. This gorgeous head of cabbage is a bit sweeter and more mild than its relatives (red, green, savoy) which can be quite nice. Please make sure to store your Napa cabbage in a bag as it can take on fridge odors! When you are ready to use, peel away the outer leaves as they are just left on for protection! You can serve raw, steam, bake, roast, stir-fry, saute, ferment, blanch and freeze cabbage. It is a fantastic vegetable and one of the most nutritious around (Vitamin C, K, B2, B6, folate, dietary fiber, phosphorus, potassium and manganese). I would use this kind of cabbage for a stir-fry; toss in with garlic, ginger, sesame oil and soy sauce.
RED BEETS (Large Only): Beautiful red beats. The greens are in great condition too! Use the greens like you would chard–great for stir fry or sautéing, enchiladas, lasagna and so much more.
JIMMY NARDELLO SWEET PEPPERS (Large Only): This fine Italian pepper was grown each year by Giuseppe and Angella Nardiello, at their garden in the village of Ruoti, in Southern Italy. In the 1800s they set sail with their one-year-old daughter Anna for a new life in the USA. When they reached these shores, they settled and gardened in Connecticut, and grew this same pepper that was named for their fourth son Jimmy. This long, thin-skinned frying pepper dries easily and has such a rich flavor that this variety has been placed in "The Ark of Taste" by the Slow Food organization. There really is no comparison to these guys, they are SOOOOO amazing. They LOOK like a hot pepper, they have a fantastic flavor and they go well with pretty much anything and everything. Don't be afraid of them! So many people say they don't like them because they think they are spicy. I really like them diced or sliced thinly and added to a salad raw, or sauteed and thrown on pizza.
MARKETMORE CUCUMBERS (Large Only): Because the season is almost done and then we'll all miss fresh cucumbers. Great with the dill! Also great with the melon!
DUNJA ZUCCHINI (Large Only): Same reason as above. BBQ it! So many things you can do.
HEIRLOOMS TOMATOES: Striped German, Brandy Boy, Purple Cherokee!! So many fantastic varieties. We are so, so very stoked to finally share the heirloom harvest with ya'll. Large share gets 3, mini share gets 1 – please don't take more than your share allows. There are so many things you can do with these guys, we hope you enjoy. I really like them just with a little oil and salt...throw some fresh Mozzarella and basil in there, yes please. You can also make a tomato salad, cook them down for sauce or roast them and make salsa.
SIVAN MELON: Another melon, because, this is the only time you will get them! We've decided to not give out our other heirloom melon because they just weren't holding up to the quality test.
DILL: Dill originally comes from Asia and southern Europe–Romans use to wear wreaths of it on their heads! Apparently dill also had lots of mystical roles in the Middle Ages (read: potions and spells). Dill can go limp quite easily, though it doesn't affect its flavor. You can store it in a moist paper towel in your crisper, or like flowers in a cup of water in the fridge. I've never thought of dill pesto but now I'm pretty into the idea and probably going to go home tonight and make it. I've added the recipe below. This Scandinavian substitution is known to be especially good with chicken and fish. If you aren't into food processing may I suggest making some pickles, dill butter or seasoning meat with it? Or all of the above? Dill butter is SO good especially with new potatoes (1/4 c dill, 1/2 c softened butter, mix and chill for two hours). For the dill pesto: 5 tablespoons walnuts, 5 cloves garlic, 6 ounces fresh dill, roughly chopped (2-3 cups), Zest of 1 large lemon, 1 teaspoon salt, 3/4-1 cup oil. Food processes the walnuts and garlic first. Add in the dill, zest and salt. Then slowly add the oil in until it reaches consistency you like.
BASIL: For your tomatoes! Or for pesto! Or pizza! Or all of the above.
CHERRY TOMATOES (Mini Only): Sakuras and sungolds just like the large share got last week. Great to pop in your mouth, throw in a salad, roast...so on, so forth. They never make it very far in my house. Generally I just do the fresh mozz balls, basil, lil oil and bam, they have disappeared. Sungolds are those quintessential deliciously sweet orange guys and Sakuras are the slightly larger but firm, flavorful and very sweet.
NAPA CABBAGE (Large Only): Hurray. This cabbage wasn't supposed to be harvested until October, but apparently, it was ready. This gorgeous head of cabbage is a bit sweeter and more mild than its relatives (red, green, savoy) which can be quite nice. Please make sure to store your Napa cabbage in a bag as it can take on fridge odors! When you are ready to use, peel away the outer leaves as they are just left on for protection! You can serve raw, steam, bake, roast, stir-fry, saute, ferment, blanch and freeze cabbage. It is a fantastic vegetable and one of the most nutritious around (Vitamin C, K, B2, B6, folate, dietary fiber, phosphorus, potassium and manganese). I would use this kind of cabbage for a stir-fry; toss in with garlic, ginger, sesame oil and soy sauce.
RED BEETS (Large Only): Beautiful red beats. The greens are in great condition too! Use the greens like you would chard–great for stir fry or sautéing, enchiladas, lasagna and so much more.
JIMMY NARDELLO SWEET PEPPERS (Large Only): This fine Italian pepper was grown each year by Giuseppe and Angella Nardiello, at their garden in the village of Ruoti, in Southern Italy. In the 1800s they set sail with their one-year-old daughter Anna for a new life in the USA. When they reached these shores, they settled and gardened in Connecticut, and grew this same pepper that was named for their fourth son Jimmy. This long, thin-skinned frying pepper dries easily and has such a rich flavor that this variety has been placed in "The Ark of Taste" by the Slow Food organization. There really is no comparison to these guys, they are SOOOOO amazing. They LOOK like a hot pepper, they have a fantastic flavor and they go well with pretty much anything and everything. Don't be afraid of them! So many people say they don't like them because they think they are spicy. I really like them diced or sliced thinly and added to a salad raw, or sauteed and thrown on pizza.
MARKETMORE CUCUMBERS (Large Only): Because the season is almost done and then we'll all miss fresh cucumbers. Great with the dill! Also great with the melon!
DUNJA ZUCCHINI (Large Only): Same reason as above. BBQ it! So many things you can do.
Beautiful and beneficial cover crops
 Tomato harvest party |  Dahlias in the hoop! |
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