Share 17 - week of Sept 16th
In the share this week:
1.5 lbs tomatoes
1 pie pumpkin
1 bunch radishes
1 bag spicy salad mix
1 bunch celery
1 lb green beans
1 small garlic
Thoughts from Farmer Anna:
Well even though we continue to have summer like temperatures, the calendar is telling me that fall is officially just around the corner! To get into that fall spirit, we have another week of pie pumpkins for you along with the first cooler season greens and roots. These pie pumpkins should keep for a couple of months, so feel free to use them a decor for awhile before you cook them. When you are ready to cook, you can cut them in half, scoop out the seeds and roast them with a little oil and salt. Then you can use that roasted flesh for the traditional pumpkin pie, or you can do something a little different and use the pumpkin as a topping for a salad. The flavor of pumpkin pairs quite well with the nutty, slightly spiciness of the baby mustard greens in your spicy salad mix:
Our green beans have done so well this year! I hope you aren't getting too tired of them yet, since we've had so many weeks of beans. If you are finding that you'd rather not use these beans fresh, they do freeze pretty well after blanching. Another option would be to pickle some beans with the garlic in your share and whatever other herbs or spices you'd like. Unfortunately, we don't have any dill to make full dilly beans, but this recipe give you the general idea for a quick pickled canned green bean. These are delicious added to a pasta salad!
https://www.thekitchn.com/how-to-make-dilly-beans-233956#post-recipe-12031
The shares will start to transition further into fall crops over the next couple of weeks. Despite the lack of rain, most of the veggies are looking great and I'm hoping we'll have some bountiful fall harvests of lots more greens and root crops!
Have a great week all!