In Your Share This Week
- Chicory Mix
- Onions, red
- Peppers, sweet mix
Chicories: This week Full Share members will receive a head of Escarole and a head of Frisee. Half Share members will receive a head of Escarole. These are both in the chicory family, which includes Radicchio and Belgian Endive. They are somewhat like lettuce, but thicker and toothier with a refreshing bitterness. You can eat chicories either raw or cooked- the bitterness subsides with cooking, and even more so with the application of an acidic substance like balsamic vinegar or lemon juice.
Corn: This is the best tasting corn I think we have produced so far this season! All of that, despite the fact that the wind storm last weekend flattened our corn field to the ground…plants are amazing and full of surprises!
Dill: Our dill has struggled the past few seasons, but not this year! We realize that the amount of dill in the share may be a bit much to use fresh all at once (unless you’re a total dill fanatic like I am), but it is one of the easiest herbs to dry.This website has a quick and easy guide on how to dry your dill so you can enjoy the harvest long into the future.
Kohlrabi: If you’ve been a CSA member with us in the past, you know we like to grow HUGE Kohlrabi! This variety is a little more mild-mannered and petite, and the leaves are edible as well. At this stage you can sometimes skip the peeling as well since the skins aren’t very tough and leathery like they are with the giant storage varieties. Kohlrabi is in the same family as kale, cabbage, broccoli, and radishes- and has a flavor reminiscent of broccoli but with a sweet, juicy crunch. I enjoy Kohlrabi raw (used for dipping into hummus or baba ganoush) or shredded and made into slaw. One crew member reports having made the best kraut she has ever created out of Kohlrabi.
Peppers: We grow an assortment of red and gold roaster type sweet peppers on the farm. They are all varieties that have been developed by Wild Garden Seed and we can’t get enough of them! We encountered these peppers several years back through a series of happy accidents that resulted in us trialing small amounts of lots and lots of peppers- and these were the hands-down winners! Treat them just like a red or yellow bell pepper (although we find that they are sweeter than a bell pepper).
Tomatoes: Its the last of tomatoes! In anticipation of the rain that was forecasted this past weekend, we rushed to get the last of the tomatoes we could harvested before the rains arrived. Sudden applications of water to tomato plants often times causes the fruit to crack and split, so we did the best to get what we could off of the old and slowing plants. Its a modest 2# distribution of tomatoes, and you may notice that they are less of a vibrant red then the ones you previously received- if thats the case then just leave them out on your countertop for a few days until they’ve turned deep red and then enjoy. We hope you enjoyed your heirlooms and slicers this season…adios!