What’s in Week Eight?

November 6th, 2014

Here we are at week seven all ready. November is a month of feast or famine. Generally we freeze near the beginning of the month wiping out all our summer crops, but we just squeaked by with a little covering of frost blanket Monday and Tuesday mornings to prolong our harvest just a little longer into the month.
November is Persimmon month! Who doesn’t love persimmons? Probably those who haven’t tried them….OR, those who have eaten them under or over ripe. Fuyu Persimmons (flat shape) are my favorite. I love them chopped in a salad, as we did last night…Well most of them didn’t make it to the plate as we had a family dinner and my mother and I proceeded to keep stealing them out of the bowl. I hope nobody else wanted them. They are great eaten like an apple or sliced and drizzled with a little sweet balsamic vinegar. Hachiya Persimmons (conical shape) are best when they are soft and made into puddings or breads. Some like to “suck” the pulp right out of the skin, but make sure they are very soft for best flavor! Both varieties are great sliced thinly while they are still firm and then dried. They are like a sweet treat chip! Both can keep a long time, even up to Christmas if kept in a cool place, but not refrigerated. Strangely, cats and dogs seem to enjoy them as well! Haha, how would I know that? From experience, KEEP OUT OF REACH FROM PETS! They will slurp the persimmon pulp right out of the skins and leave you nothing for your Thanksgiving dinner! dirty little stinkers!
Also this week we have sweet potatoes, small Granny Smith apples, cherry tomatoes (may be the last week for these), arugula, the last of our sweet bell peppers, mixed greens, cilantro, and a few other miscellaneous items.

What to look forward to the last two weeks of your shares? Pie pumpkins, just in time for Thanksgiving dinner, leeks, turnips, broccoli, abundant greens, more persimmons and winter squash. We are hoping for ginger root and lemongrass in one of these weeks. Great for Thai foods or just making a tea to sip in the evening after dinner. We have also reserved one of our garlic braids for your last basket! Happy Fall, Ya’ll!