BRAISING MIX: If you don't want to eat your turnip greens raw you can use them along with this braising mix. Either a mix of mustards or one type, these larger greens are great for sautéing or adding to a baked dish like lasagna or enchiladas. If you are just throwing them in a pan, cook them until they are wilted and tender – if it seems like they are getting a bit too dry, just throw a bit of water in. Recently we made a veggie lasagna with eggplant, braising mix and spinach – yum! I love this lasagna recipe (because the braising greens are slightly more tender I just cook them a bit less). I also like to throw some pesto that I've made throughout the summer into the lasagna.
CILANTRO: A little fall cilantro action. Great topping on so many different things. To store best put in the fridge in some water with no leaves touching the water, that way you don't get that oh-so-fun cilantro gone bad smell.
SCALLIONS: These guys just grow so well on the farm! I love scallions because you can use them like onions or just as a topping. I feel like a tasty chili could be made with the peppers and top with our cilantro and scallions.
ITALIAN SWEET PEPPERS (Mini 2, Large 4): Like I've said before, tis pepper season! In the share everyone received one or a few of the three varieties we have: stocky red roaster, stocky gold roaster and gypsy queen. All are sweet and beautiful! Italian peppers are delicious traditionally fried in olive oil and sprinkled with shredded parmesan cheese.
GARLIC (Large Only): Local garlic, hurray!
STRAWBERRIES (Large Only): They are still coming on strong and so tasty.
EGGPLANT (Large Only): The first of the season! We only have a small eggplant planting and with the lack of warm weather I was a bit worried we would never have enough but looks like they came on finally. The two varieties we have are diamond and black beauty. Eggplant is great stuffed, grilled, stir-fried, braised...as usual I could go on. You could slice, roast and toss in the lasagna recipe above. Or just make some good ol' eggplant parmesan.