Hi there....
Week 22, with just 3 more weeks to go after this one, and we are just starting to get to some of our true Fall crops with Romanesco, storage carrots and some celery root for the large shares in this week's share. By next week I hope we're including some parsnip, turnip and more root veggies. That said, some of our warm season crops won't stop ticking....we got a snap of cooler weather there for a bit, but it has warmed up again so these solanum crops aren't ready to quit. There are eggplants and hot peppers in all shares this week, and the last of our tomatoes in the large shares. Enjoy! And Happy Halloween....
In all shares:
Romanesco- This is the world's most unusual cauliflower...it is actually a spiral in Fibonacci's sequence, a spiral pattern that occurs throughout nature. https://en.wikipedia.org/wiki/Fibonacci_number
Also, it's lime green. And it's delicious! The flavor isn't too different from cauliflower, but it's a bit firmer, easier to cut up, and does have a bit of a different sweetness and flavor to it.
http://lethallydelicious.blogspot.com/2012/01/spicy-roasted-romanesco-cauliflower.html?m=1
Eggplant- Our eggplant has been delicious for years now, but we tried a different variety this year grown by our friends at Deep Harvest in Freeland. It has been our best ever, with great production and quality and with a really nice flavor. I have been really enjoying eating it this year.
http://www.seriouseats.com/recipes/2014/09/stovetop-eggplant-with-harissa-chickpeas-cumin-yogurt-recipe.html
Potato- We have so many fingerling potatoes still! We will give a really generous amount of these delicious spuds and Bobbi found a nice recipe for me to go with some of the arugula in the share below...
Arugula- Here's the recipe for potatoes and arugula:
https://smittenkitchen.com/2009/03/penne-with-potatoes-and-rocket/
Bobbi has been helping me a bunch with finding recipes lately, she is really enjoying doing it and it's nice to inject some new energy and a different angle into the recipe hunt!
Hot peppers- Hope you find a way to put these suckers to good use! Mostly what we have now are the smaller red cherry bomb peppers, which are really great. They are pretty sweet, and then have a quick burst of hotness that doesn't last too long. If you don't use any of the seeds and internal ribs, then they really aren't too spicy at all.
Garlic- This is some of the last of our food garlic for the year, maybe the very last of it! It has been a good year for garlic, with much more than we had last year, but I wish we'd planted way more....maybe next year, as we begin planting our garlic for 2017 in the coming week or two...
In the large shares-
Tomato- Believe it or not, we still have a few more tomatoes still ripening off the vine in storage. They won't last much longer, so rather than have them go bad I thought it would be better to give them out to the large shares this week! I've been eating my morning toast with cream cheese and tomato with some salt and pepper on there.
Celeriac, or celery root- This is a more unusual vegetable that is great for the Fall and Winter in the Pacific Northwest. The tops can be used like celery, but more for the souping/stocking/stewing uses, they're not good for eating with peanut butter. The root is the real winner. Although it is a bit ugly, it is truly delicious, with a juicy crunchy texture kind of like jicama, but a flavor like celery. I like to slice it raw for snacking or salads, roast it in the oven as you would potatoes or beets (diced into cubes), or steam it for a while and mash it up with potatoes. Here's another website from Bobbi that might help: http://www.wellpreserved.ca/what-to-do-with-celeriac-celery-root/
Lettuce- This may be a smaller head of lettuce. I am anticipating the first decent frost coming in the next few weeks, and the lettuce won't survive it, so just as with the tomatoes, I'd rather pick them for you than have them be ruined by cold weather out in the field! Time for one last lettuce salad....
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