Starting to Turn

  With the change of seasons comes a change in vegetable varieties.  Right now we have the best of both worlds- summer AND fall varieties.  We have been patiently waiting for our third round of heirloom tomatoes to turn red and it is finally happening!  The third round consists of Rutgers, Maribolds and a few German Johnsons.  Along with tomatoes, we are harvesting summer squash, okra, peppers, basil and eggplants.   The fall varieties are doing awesome right now.  The kale, lettuces, cabbages, cauliflower, broccoli, mustards, collards, turnips, beets, carrots, radishes, Swiss chard, winter squash, kohl rabi and bok choy are coming right along.  Today we are digging 1,000 sweet potato plants.  We had planned on doing this by hand… however, after digging a few feet we came to our senses and recruited our dear friend Chandler and his New Holland for assistance-yippee!!!

Heirloom Tomatoes

Patty Pan Summer Squash



Butterhead and Butter Crunch Lettuce



Beautiful Bok Choy!

Beets

Red Express Cabbage

Winter Squash

This week’s CSA:

Heirloom tomatoes (German Johnson, Sungold, Black cherry)

Summer Squash (Patty Pan- yellow and white)

Okra

Peppers (Bell, Jalapeno, Serrano)

Basil

Oregano

Swiss Chard

Lacinato “Dinosaur“ Kale

Bok Choy

Sweet Potatoes (purple and white)

This week at the market:

Heirloom tomatoes

Okra

Basil

Summer Squash

Winter Squash (Butternut)

Scuppernong

Kale

Mustard greens

Arugula

Swiss Chard

Peppers (Bell, Jalapeno, Serrano)

Eggplant

Rosemary

Sweet Potatoes

Recipes:

Baked Kale Chips:

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Bok Choy with Ginger and Garlic:

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 8 cups chopped fresh bok choy
• 2 tablespoons reduced-sodium soy sauce
• Salt and ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.