Week 18

Hi everyone,
 We've been enjoying some rain this week! It is really looking like fall out there. So pretty. We're working on cleaning up the fields, but we've still got lots of stuff coming in.
Slicer tomatoes - The last tomatoes of the year for the farm share! We'll have them in the farm stand for the next few days and weeks, until they run out, but we've harvested everything that we've got.
Head lettuce -Gorgeous romaine heads with a big blanched middle. These heads are at a great stage for Caesar salad. Yum!
Hakurei turnips - I found a nice simple recipe for glazed hakurei turnips.

Ingredients

• 1 bunch baby hakurei turnips, trimmed, greens reserved
• 1 tablespoon unsalted butter
• 1 tablespoons sugar
• Kosher salt

Preparation

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

Melon - The melons are still coming in and we're happy to be giving you another one this week. We hope that you are enjoying them, we love having melons! Melon for breakfast, melon for lunch, melon before dinner, melon after dinner. This week we mostly have the yellow-skinned white-fleshed Amy melons.
Carrots - Another serving of sweet delicious carrots! Great addition to soups and stews. .
Scarlet runner beans - We gave you the beans when they were immature bean pods. Now the beans have fully developed. Cook them like you would a dry bean. The normal procedure is to first rinse the beans, then soak them for 12-24 hours in water. After that they can be boiled for 60-120 minutes with onion, garlic and herbs. Beans take patience, so make sure you plan ahead. But they are worth it!
Broccoli - Broccoli is back in time for the fall. There are so many ways to use it to compliment fall dishes, I'm not even going to make a stab at a recommendation.