Spicy Salad Mix or Lettuce Heads
Broadleaf Kale or Collard Greens
Scarlett Queen Turnips
Mild Green Peppers
Verona Tomatoes
Dancer Eggplant
Paprika Peppers
Genovese Basil
German Red Garlic
As we step into fall, we are still getting a lot of warm weather (although the last few days were a welcome respite) which brings with it lots of growth with our greens and continual fruiting of our late summer tomatoes, eggplant, and peppers. It would be nice to get a little rain though. Our surrounding vegetation shows a true lack of moisture and our irrigated crops are attracting lots of pests; rabbits and groundhogs being the biggest culprits. While we have had some true damage to our fall stands, many things are doing great, such as the radicchio patch, cauliflower, greens and beets. This week we are including fresh Leutschauer paprika peppers. We grow these peppers to dry and make into a paprika powder or to add to our “Aleppo style “chile flake; but they are delicious used fresh. Thinly slice them and add to garlic and olive oil as a base for a tomato sauce or any sautéed dish. They are quite spicy; but it is a warm, dried fruit spice. The scarlet queen turnips can be used fresh or cooked. They are more dense and crunchy than the hakurei style; but still very tender and with some sweetness. This will be the last of our basil, as our hoophouse succession is showing signs of downy mildew, the disease that brings it to an end each year. Although we will miss it, we are happy to end the hours of harvest each week that span a three – four months through the summer. Check out the recipes and enjoy the share…..Autumn & Brian
Greens Hash With Turnips & Basil
Mediterranean Eggplant with Cubanelle Chermoula and Apricot