This week was a quintessential summer/fall cusp kinda week, I’d say.
Cool nights, warm days, only going into the field to harvest, cutting and stacking firewood, planting fruit trees, thinking ahead to winter a bit.
We foraged up a bunch of wild grapes, made tomato sauce and smoky salsa, and let Otis start tasting the fruits of the field.
And we went to the wedding party for our 2016-17 field helper extraordinaire, Sarah.
The harvest today went smoothly, with gorgeous weather, even though we had a small crew; helped that we pulled the soybean plants and did all the edamame picking yesterday afternoon!
Looks like we’ll get at least one more week of warm weather crops – no frost in the forecast, which is nice, since sometimes it can happen as early as September 15th … (!!)
Box 14: The Innards
- Edamame – The boil, salt, snack method is the gold standard! Make sure you cook them long enough that the beans will easily come out of the pods! Ooooorrrr you can shell them, and maybe toss in a stirfry, or make hummus!
- French breakfast radishes – We tried to give you enough to make roasting them a worthwhile en-devour – perhaps with the carrots! If you’re not eating them tonight, cut off the greens – and save them – you can sautee them, or maybe make a radish leaf pesto! (Don’t forget to wash them though – we rinsed them, but they tend to hold dirt stubbornly.)
- Carrots
- Zucchini – Zuke season is winding down fast!
- Cucumbers – also winding down.
- Eggplant – Still going strong. You’ve all been on this ride before – you know how to eat these by now I reckon …
- Tomatoes – a bag of delicious Sun Gold and Chocolate Cherries, plus an heirloom slicer.
- Watermelon (some red, some yellow)
- Sweet Peppers – (mostly bells, with some assorted other varieties.
- Broccoli – still the sideshoots from the Spring crop – the Fall broccoli are coming along – maybe even next week!
