Whether this week marks October or Rocktober for you, it is hard to believe we are here! As much as it feels like we should be winding down, we are pushing harder than ever to get our ever-growing list of things done before that unknown weather deadline. I won't lie, I had a slight moment of panic when looking at the calendar and comparing the days left in October to how much food we needed to get out of the ground before the weather changes. And of course, there is not only food to get out but also tunnels to move, garlic to plant, plastic to replace from the spring windstorm, and fall cover crops to plant...but we just have to eat the elephant one bite at a time.
The transition to fall food continues this week as we say hello to new hardy greens and good bye to summer staples. This will be the last week for eggplant, cucumbers, tomatoes, and peppers...but we will make room for tat soi and baby bok choy. Both are in the mustard family and are wonderful when added to a miso soup, curry, or stir fry. They can also stand on their own if sautéed with leeks, garlic, and some type of spicy, ginger tamari sauce. Hakurei turnips are back for the fall and they go well with cold weather cooking. A hot noodle bowl with turnips and turnip greens is one of my favorite things on a frosty fall evening but if you are feeling more decadent, try a twist on a classic French dish Pomme D'Anna. The traditional version uses potatoes, but you can substitute the hakurei turnips for similar results.
Looking forward to seeing many of you real soon!
This Week's Harvest
Baby Bok Choi
Cherry and Roma Tomatoes
Potatoes (Strohaur Farm)