So I promised to update the blog this week since the box had a couple outliers in it. I’ve been remiss in weekly updates. Our busy season is now our wonderfully-horrifically-stupendously-insanely-busy season, and the blog has been falling off the radar. But this week, I’m back! Here you go:
Our box this week mixes the best of summer and fall. Our tomato production is starting to drop off, but our fall lettuce planting is starting to come in!
- Figs: We had a double crop of figs this year, and these are some of the biggest we’ve ever seen on this tree. You’ll also find some smaller ones mixed in, from a different tree variety that is nearing the end of its season. The big ones should continue for another week or two. Eat them fresh on a salad; bake them with honey or sorghum and have them for dessert over ice cream or marscapone cheese; or dehydrate them in the oven or a dehydrator. To get juice for jelly, cover them with water, boil for 20 minutes, pour through a colander, let sit for 8 hours, and reserve the juice for jelly. The juice will freeze nicely if you want to do all your jelly making at once. Jam or jelly questions? Email them to me at firstname.lastname@example.org.
- Green Beans: Boil them with aromatic herbs or stir fry them for a slightly crunchier dish. They freeze wonderfully, too. Drop them in boiling water for about 3 minutes, until they turn bright green. Remove with tongs and drop straight into ice water. Allow to dry on a paper towel, pack into a plastic bag, squeeze out as much air as possible, label with the date, and pop them in the freezer.
- Pears: These are lovely in pies, sliced fresh over a salad, canned, or jellied. I love to eat them fresh, but they are harder than the Anjou pears you’ll find in stores. This is heirloom stock planted by Ted’s grandmother.
- Lettuce: We thinned the lettuce this week. It’s warm enough that some of it may bolt before next weekend, so we wanted to make sure you got a taste of our most recent lettuce planting. Enjoy this in a salad while it’s fresh, or slice the tomato, cook up some bacon, and have a BLT.
- Rosemary: Rosemary, figs, and pork make an excellent combination. We like to stuff a whole tenderloin or thick-cut pork chops with a few sliced figs and rosemary–sometimes with a soft cheese if we’re feeling decadent. Roast or cook in a skillet for a really delectable experience.
- Tomato: Set in the window sill for a day or two if it needs further ripening, slice, and add to sandwiches or salads. There’s nothing like a truly fresh tomato.
- Radishes: Our radishes are going gangbusters–they’ve loved the cooler weather and are taking off with the heat at the height of their life cycle. We thinned this week, so I’ve included both finished radishes and immature greens. Check out these recipes for gluten-free radish soup and radish top soup–or add to stir fries and fresh salads for a bit of bite.
- Radish Greens: As I said, great in soups, salads, or stir fries. They’ve got a super-distinct flavor, so adjust the amount to your taste.
Happy cooking! We’ve loved sending out full boxes of fruits and veggies, and we hope you’re having fun with them. Wish us luck in the weeks ahead… Fall is closing in!
Peace, Love, and Veggies,
Ellie (and Ted and Evie)