So Long Basil, It’s Been Fun: Week #16

I’m not sure who turned the dial to “Fall”, but oh my, the season sure has changed. Today we were busy gathering basil, peppers, and tomatoes in anticipation for the cold night we’re supposed to have. Basil was what I was most worried about. It freezes at 38 degrees F, which just so happens to be tonight’s low. It’s sad that it may indeed be over, but we sure had a great basil season. I don’t expect the tomatoes and peppers to be over quite yet. However, I think the plants will seriously slow down.

Though the summer crops are approaching the end of their season, we do have some up and coming stars for the fall. This week we’ve been busy working in the cauliflower. We’ve been tying up the leaves in order for the cauliflower heads will be a gorgeous bright white. Why do we need to tie them up? If we don’t the heads will still grow, they’ll just be an off white color. To get that dazzling white requires some extra effort. I actually enjoy the job. I love looking deep into the cauliflower leaves to see if the head has started or not. Hopefully in a few weeks you’ll see the cauliflower in your box!

Cauliflower all tied up

Don’t forget this Saturday is the Harvest Picnic! We’ll start the festivities at 12:00 pm with a potluck. Bring a dish to pass and we’ll provide the beverages (including homemade rootbeer!). We’ll also tour the farm and you can see where all your wonderful vegetables come from. See you there!

Mr. Toad hanging out in the beets

What’s in the Box:

Arugula– enjoy this peppery green as a salad or in your sandwiches. It goes well with the beets!

Watermelon Radish– The pale green roots in your box are a fall radish with a beautiful pink flesh. The radish can be eaten raw or cooked. It has a wonderful mild, nutty flavor. Peel the skin before you eat it.

Celeriac– Also known as celery root, this the gnarly white root in your box. Peel the outer skin before cooking. Celeriac is great roasted with other roots and in soups.

Red Beets– Another round of these sweet roots. They are fabulous roasted with other root vegetables. Perfect on cool fall evenings.

Kale– Enjoy this very nutritionally dense leafy green. Some of the best stuff you can eat is kale!

Red Onions– These red onions are quite potent in spite of their size. Use them as you would any onion. They are a great addition to roasted vegetables!

Tomatoes– Another healthy helping of these great tomatoes. Again there is a mix of heirlooms and red tomatoes. Pretty soon the tomato season will be ending so enjoy them while you can!

Peppers– A combination of sweet peppers; the long carmens and the boxy bell peppers.

Sage– This is a wonderful soup or roasting herb. It’s also great for seasoning meat.

Recipes:

Celery Root (Celeriac) and Beet Salad– from epicurious.com

French Onion Soup with Celeriac– from allrecipes.com

Sausage Stew with Celeriac and Kale– from redonline.co.uk, since this recipe comes from the UK be prepared for metric measurements!

Kale Salad with Quick Pickled Watermelon Radish– from thekitchn.com

Steak and Watermelon Radish Sandwich -from myrecipe.com

Sauteed Pork Chops with Tomato Sage Sauce– from myrecipes.com

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