After a brutally hot summer, it’s so wonderful to feel the cool winds and softening sun of fall on the farm. This season is the my favorite time of year on the farm, and it’s not hard to figure out why. Walk the fields, and you will see bountiful fields filled with undeniably beautiful, perfect produce. The variety we have growing in this season is really remarkable (radish, lettuce, daikon, arugula, cilantro, peas, chinese broccoli, moringa, zucchini, tomato, eggplant, green onion, carrot, pac choi, kale, spigarello, chard), so much so we are having trouble fitting it all in the CSA boxes. It is truly awe inspiring to see the wealth of the soil expressing itself through these amazing plants. Even better is that we get to eat them and relish in that wealth.
(Please click each item below for a larger photo, description, and preparation instructions.)
– bok choy
– squash or eggplant
– arugula box
– Egyptian onion
– Chinese broccoli
In case your greens are wilted by the time you pickup your box, please follow these instructions:
– Fill a small bowl or tub with 1 inch of water
– Cut a 1/2 inch of the bottoms of the stems of your leafy greens
– Place greens, with stems down, into the bowl of water
– Leave the greens in the bowl overnight and by morning they should be rehydrated
The best way to store your herbs so that they keep longer is to cut the stems a little and place them in a glass filled with about an inch of water. Cover the leaves loosely with a bag and keep them in the refrigerator. Replace the water inside when it gets cloudy. This works great with basil, mint, cilantro, parsley, and many other herbs.
Please feel free to share your recipes with us and also any storing tips you may have.