Here is the harvest list Thursday August 23rd:
Kohlrabi is new this week!
Also Napa Cabbage. Time to make Kim Chi.
We will be lucky to find sweet corn. If we do, it will be very young. Much more next week.
Watermelon. also some cantaloupe.
Mountains of tomatoes - take home a whole box to can or freeze or squeeze.
Flower Bouquets. Laura has outdone herself this week!
Carrots and Beets.
Chard, Cabbage and Kale
There might be a few green beans. We are between plantings. Same for Broccoli.
Basil, cilantro, dill, parsley.
Onions, garlic, scallions.
Zucchini, summer squash, and cucumbers. These are finishing up soon.
Peppers, Hot Peppers, Eggplant. Ready for the grill.
Idea #1: Put whole tomatoes on the grill and add sticks to the fire in order to fire-roast them on orange flames. Then slip the blackened skins off, core, and then chop for salsa. Do the same for hot peppers and bell peppers. Add onions, garlic, lime and fresh cilantro.
Idea #2: Cut eggplant into slabs about 1/2 inch thick. Put the eggplant steaks into a gallon sized plastic bag and then add olive oil and herbs and salt. Marinate for a while and then put the slabs on the grill.
Idea # 3: Get several watermelons. Cut the melon off the rind and place the chunks in a colander. Position the colander over a bowl and then use clean hands to squeeze all the juice out. Serve watermelon juice chilled.
Idea #4: Refrigerator pickles. Any recipe.
Idea #5: Small batch sauerkraut. Ratio of 3 tablespoons of non-iodized salt to 5 pounds of fine-chopped cabbage. Cover to exclude air (can use a weighted plate or plastic bag filled with briny water.
Idea #6: Take a quart jar and fill it three-quarters with water. add some melted butter. Dunk your hot sweet corn and watch as a thin layer of butter adheres to the surface of the corn.
Idea #7: Make pesto with out adding the cheese. Pack into ice cube trays. When frozen, remove from the trays and store the cubes in a freezer bag. When you want fresh pesto, just take out the number of cubes you need and add freshly grated Parmesan or Asiago.
Idea #8: Get as many colors of heirloom tomatoes as you can find. Slice into wedges and artfully display on a plate with basil leaves. Drizzle with good olive oil and balsamic vinegar and sprinkle with freshly ground salt.
Idea #9: Kale chips. I just had some at a friends house. I am still waiting for the recipe.
Idea #10: Go to a tree or bush in your yard or neighborhood. Discreetly cut a bunch of green twigs about a foot long each. Ash works well. Use a sharp knife to smooth out and sharpen your sticks. Use the sticks for rustic skewers for meat and veggie kabobs. Laugh at the people who buy their skewers in the store.