It is wonderful to wake up to cool mornings and dark skies at the farm, and watch the the sun slowly washes our crops with its warm glow. I really enjoy this time of year, because the farming is easy, the vegetables are tasty, and I don’t have a back covered in sweat each day. Even though we are nearly to the middle of November, we still have number of summer crops hanging on, including eggplant, zucchinni, and peppers, though we only have small quantities since they are growing much slower. The fall crops seeming to be enjoying the warm weather as well, and you’ll find your boxes full of delicious greens like cilantro and bok choy this week. This is really the time of year that we farmers dream of, and I am trying to enjoy every moment of it.
(Please click each item below for a larger photo, description, and preparation instructions.)
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.