Raise your hand if you spent an hour soaking greens and herbs last night, all the while worrying a little about eating salad every day, three meals a day all week. Fret no more!
In June of this year a top 11 list appeared in the New York Times titled "The 11 Best Foods You Aren't Eating". Guess which food was number one! Honestly, I think a lot of people aren't eating them because they imagine that there is a lot of effort involved or they have had them prepared in a way that is unappealing to them. Maybe you had them too sweet or perhaps yours (or, dare I say, Grandma's?) lacked savory flair.
Esteemed by the Greek god Apollo, cultivated by Egyptian pyramid builders and eaten for breakfast by American settlers, the radish has been around forever. It was prescribed by physicians to prevent scurvy, used by herbalists to ward off women's chatter, and salted or pickled to accompany food and drink throughout recorded time.
Because of the surprise July 4 delivery, we will end the vegetable season one week earlier than in the contract. So there are two weeks of produce after this week. Then the vegetable season will be done. Hard to believe it's almost over!
Volunteers are still needed for the final two weeks' setup shift, from noon to 3:00 on November 13 and November 20.
Apparently the spaghetti squash are resting peacefully in the barn and storing well. Mini tomatoes took their place last week because they are more perishable. So, expect to see spaghetti squash in a week or two.
Tatsoi (Botanical name Brassica rapa) is a close relative of chinese cabbage and bok choi. It has dark-green, spoon-shaped leaves, a subtle peppery flavor, and a crunchy texture. Originally cultivated in Southern China, tat soi is a cool weather crop that is grown in the spring and fall in the Northeast.
At distribution today you may have been mystified at those funny looking root vegetables at the end of the table. Well, that's kohlrabi, one of the brassicas; the most familiar brassica is broccoli, so they are related. And actually, it's not a root vegetable, technically - the edible globe is the plant's swollen stem.
Similar to spinach and beets with a flavor that is bitter, pungent and slightly salty, Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health promoting nutrients. Although Swiss chard is available throughout the year, its season runs from June through August when it is at its best and in the greatest abundance at your local supermarket.
As tomato season and tomato shares have been arriving, I'm sure the one thing we've all been thinking about is how to make a good tomato sauce.
At distribution today you may have been mystified at those funny looking root vegetables at the end of the table. Well, that's kohlrabi, one of the brassicas; the most familiar brassica is broccoli, so they are related. And actually, it's not a root vegetable, technically - the edible globe is the plant's swollen stem.
Similar to spinach and beets with a flavor that is bitter, pungent and slightly salty, Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health promoting nutrients. Although Swiss chard is available throughout the year, its season runs from June through August when it is at its best and in the greatest abundance at your local supermarket.