Details about this week's
This is a new storage variety that we are trying called Romance.
Japanese or globe
If you are not using all of your garlic each week, no need to worry. Store in a cool, dry location away from onions and potatoes and it will keep for months.
Just in time for your Labor Day BBQ. These are the first of the fall cabbage and is quite tender, perfect for cole slaw! Check the bottom of the recipe section for our favorite slaw recipe.
Yellow Hungarian Hot Wax. This is not a banana pepper.
Red and Yellow Onions
The onion tops are starting to flop which means it is time to pull them and cure them in the greenhouse. These are still considered fresh as the outer skins have not completely cured yet.
Salad Mix or Green Kale
A little greenery for your plate. The salad mix wasn't quite big enough for the second harvest, so we had to supplement with green kale. There will be more in the future, so don't be sad if you missed out this week. Remember to wash the salad mix and spin again before eating.
Sweet Colored Peppers
Finally (!!) some color on the bell peppers and Carmens (pointed pepper). Both are sweet peppers.
The tomato plants are deteriorating very quickly no thanks to the moisture and humidity. We hope to keep putting tomatoes in the box for another couple weeks, but there will not be as many as the past few weeks. Enjoy them while they last!
A yellow fleshed variety called Early Moonbeam that is very sweet and delicious! This is the last week for melons.
Oblong and striped with light colored skin. Some of the squash have small blemishes, but appear to be fine on the inside. The skin is thin, so the entire squash can be eaten whe n cooked. Delicious roasted with butter and maple syrup, or roasted and then tossed with cumin, cinnamon, salt, and olive oil.
Store these in a dark place until you use them; otherwise, they will turn green. If you are finding yourself with more potatoes than you need, store them in a cool (50 degrees is possible) location for use within the next couple of months.