It's been very hot and dry over the past few weeks. So, the veggies are turning. We're still harvesting for tomorrow but here's the plan:
- A large bunch of chard - blue band
- A decent amount of collards - green band
- A relatively large bunch of beets. I'm pulling these now as they're reaching the end of their growing cycle. They don't like the heat. So there's a mix of small and large in the box today. I also included the greens although some are a bit chewed up. I know some people like them so I kept them on the beets. Throw them away if you have had enough.
- A relatively large bunch of carrots - these will again be in a bucket on the ground. Please take a bunch. These are either Nelson or Sugar Snax.
- A nice bunch of lettuce - either Black Seeded Simpson or Avenue. This has been growing in the east garden in a dry area. See if you notice the distinct flavor - this isn't full of water so it's got a lot of flavor for a lettuce. Don't eat the large stems (base of the plant) - they are bitter.
- A few onions - these are freshly dug so you should let them dry in a dark area (or use right away).
- Probably 1 or 2 summer squash per box (maybe more, depending upon how they grow). These include yellow crook neck, straight crook neck (yellow), cozelle (green), baby bush (green), zephyr (yellow and green - half and half) and eight ball (a little ball - very cute).
- The box option (on the table) will include a choice of cucumbers, peppers, tomatoes, cucumbers or broccoli. Maybe some peas but they're slowing down now. If I have enough of any of these, you'll get one in the box. The fruits are coming from the hoop. There are a lot of baby cukes along with tomatoes and peppers. It won't be long now before each box has some of these.
- Maybe some new potatoes
- A head of garlic. This hasn't dried so it's still dirty. Keep it in a dark place which is open (not a closed bag or something like that). It will dry and then you can peel off the dirty outer layer and it will keep for some time. Or use it up right away.
- Herbs - on the table - basil, sage, thyme, mint, tarragon, rosemary, lavender, etc. as available.
- Flowers, as available - take a small bunch. There should be a mix of snap dragons, coleus, larkspur, calendula, yarrow, lavender, edible marigolds, and maybe a few sunflowers.
- Wednesday group - I have some green tomatoes in a bowl - take a bunch if you'd like. We pulled some plants which were over-crowded and saved some of the tomatoes. You can make pickled green tomatoes or fry them up.
- Extra chard for Wed. Take a large bunch if you'd like. It's in a box on the ground. Sat. will be something else - check the notes.
I fried up some of the green tomatoes with tonight's dinner and they were FANTASTIC! My husband's family is from N. Carolina and they eat a lot of fried green tomatoes and he said they were probably the best he's ever had. So juicy inside. Also grilled some zucchini and had a great salad. Thanks for helping keep my family so well fed this summer, Jennifer!
ReplyDeleteThose are San Marzanos. We love them - they're all we'll use for canning/tomato sauce/paste/ketchup/salsa, etc. Not too acidic, great flavor, not too much water, not too much sugar, etc. In short, excellent for cooking. I haven't fried any but will try it. Would love to know how you prepared them. You can't beat the first of the summer summer squash. It's also great raw with a little home-made french dressing (hot dog relish (recipe on our recipe site if you want to make some), mayo & a little ketchup (also on site)). It's good as a cucumber substitute as well.
ReplyDeleteI'm glad you and your family are enjoying it!
For the fried green tomatoes, I beat an egg in a bowl (may need 2 eggs, and more of the cornmeal mixture, if you have a lot of tomatoes - I had about 4 of the smallish ones), and in another shallow bowl mixed cornmeal, flour, salt and pepper, and a little chili powder together. I didn't really measure, but it was probably about 3/4 c cornmeal to about 2 T flour (I wanted the coating to have a more crisp, corn flavor, so I just mixed in enough flour to make the mixture a little smoother; I used this mixture to make some fried chicken breasts, too). Heat olive oil in a frying pan while you slice the tomatoes, then dip the slices in egg, then coat with cornmeal mixture. Pop them in the pan when the oil is hot and fry on each side til nicely browned. My 4 year old son really loved these, too!
ReplyDeleteLooking forward to more of these tomatoes to use for sauces!