Pick up October 15th.
Wow, how time is flying by this fall. Many of our summer crops are being pulled out this week making room for garlic, garlic, garlic!
Sweet potatoes were lifted out of the soil and are ready for you to consume! Use these quickly (within two weeks) as our sweet potatoes never last as long as the ones in the supermarket. These are truly a treat!
Also this week we have delicata winter squash, tomatoes, cilantro, mixed bag of greens, cherry tomatoes, tomatillos, carrots, sweet bell peppers, swiss chard, green onions, wonderful tart pomegranate and cucumbers.
Looking for a simple dressing for your greens? We mix a small batch up in a shaker every night. It’s fast, easy and ingredients are not complicated. Measuring is almost a sin! Olive oil, balsamic vinegar, small amount honey or agave and any fresh or dried herb. I sometimes add a small amount of dry mustard just to switch it up. Shake vigorously. That’s it! Olive oil can be substituted for sunflower, sesame, walnut, grapeseed or Hazelnut oil, as well as balsamic vinegar can be substituted for other vinegar, such as red wine, rice or coconut vinegar’s.
Upcoming! Persimmons are starting to get their color! Be looking up ways to use them. We slice them thin and dry them for a winter snack. They make a great healthy chip! Persimmons are wonder for eating like an apple, slivered and put into salads, and on cubed mixed in with cooked and chilled quinoa. Peanuts are only a few week out as well. These are fresh, so you are in for a real treat. We never roast them, just eat them raw. But you can certainly boil them in salt water and dry in a warm oven.