In your share this week...
purple, green, and purple-green streaked filet beans (1.25 lbs)
slicing and pickling cukes
2 lbs potatoes - Kennebec
zukes and summer squash
bag o' basil
garlic heads
shallots
green onions
bunch chard
broccoli shoots/raab
Herbs: thai basil, lemon basil, coriander, dill
Flowers: LOTS of sunflowers, celosia, amaranth, zinnia
Kennebec potatoes are a different variety from the previous weeks. This is a new variety to me, so keep me posted if you have any comments about preferred cooking methods! They're said to be the best french frying potatoes around... Filet beans are skinny beans, harvested small to stay tender. There are three varieties in your share mixed together. Spoiler alert: purple beans turn green when cooked. My favorites of the varieties are a pole bean called Rattlesnake, which has superior flavor and stays tender even when they get larger. You can tell Rattlesnake apart by its green flesh that's streaked through with purple.
Your green onions are strong in flavor, and I would recommend cooking them like you would a regular onion.
All of a sudden, the bouquets are looking awfully atumnal... August 9th, already? I guess the big round bales in the background don't help.
This bouquet has some flowers to look ahead to for next week, including agrostemma and scabiosa (pincushion flower)We can also look ahead next week to cabbage, lots of filet beans, basil, mustard greens, salad mix, and a few cippolini onions. Squash and zukes will begin to taper off, so get your zuke bread baked before it's too late! Also, please be sure to grab your chickens from the freezer if you haven't already, and thanks!
No comments:
Post a Comment