This week we have a lovely mix of veggies, including what will probably be our last tomatoes. It was a great tomato season and we hope you have enjoyed them! Bok choy and eggplant are begging to be made into a tasty stir fry, so check out the recipe below. Our first watermelon radishes of the season are perfect for eating on the their own with dip or in salads for a very pretty touch. Spaghetti squash can be eaten now or can be stored for quite a while. I know, because we actually just cooked some of last season’s spaghetti squash a few weeks ago! We are fighting the grasshoppers for the kale at this point in the season, but there is still plenty for our baskets, thank goodness. Purple bush beans and garlic are the perfect combination for any evening. And if you are swimming in a season’s worth of garlic and worried it won’t keep through the winter, you can pack peeled cloves of garlic in jars of oil for long-term storage and enjoyment for many months to come.
Have a nice week!
Meghan
What’s in your basket – October 2nd
Eggplant – Whipstone Farm
Garlic – Willowbrook Farm
Kale – Willowbrook Farm
Purple bush beans – Willowbrook Farm
Spaghetti squash – Willowbrook Farm
Tomatoes – Whipstone Farm
Watermelon radishes – Whipstone Farm
Breaking up heads of garlic for planting. Each planted clove will grow into a new garlic plant!
Spaghetti squash.
Sharing our kale with the grasshoppers…
… and our tomatoes with the caterpillars.