Week #12

Written By Winslow Farm
This week’s half share includes: salad mix, Napa cabbage, eggplant, potatoes, sweet peppers, red onion, Sungold tomatoes, and slicing tomatoes.

This week’s half share includes: salad mix, Napa cabbage, eggplant, potatoes, sweet peppers, red onion, Sungold tomatoes, and slicing tomatoes.

The sweet peppers are coming in strong! We are so fond of all the different colors and shapes of the peppers this season. We hope you are enjoying all of the flavor and crunch they are adding to your dishes. The tomatoes have reached their peak, so expect less to be coming out of the field. We are hoping to share a few more heat-loving veggies with you throughout the season, but keep in mind that tomatoes tend to come in fast and strong and then peter out a bit. Enjoy them while they last!

The sweet peppers are coming in strong! We are so fond of all the different colors and shapes of the peppers this season. We hope you are enjoying all of the flavor and crunch they are adding to your dishes. The tomatoes have reached their peak, so expect less to be coming out of the field. We are hoping to share a few more heat-loving veggies with you throughout the season, but keep in mind that tomatoes tend to come in fast and strong and then peter out a bit. Enjoy them while they last!

View from the field. We have been working on pulling all of the alliums these past few weeks and they are finally all out of the ground and curing in our greenhouse. One of the fun parts of farming is prepping for fall crops and being able to create sustainable ways to feed ourselves and others throughout the early parts of winter (and if we grow 1,000 pounds too many onions again, then all the way through spring, although an onion-only diet can get pretty old!). It’s definitely too early to talk about winter, so let’s get back to the present. We know we’ve been offloading a LOT of cabbage on you all. Do not fret, there are so many things you can do with cabbage and it can last for a very long time in your refrigerator. Kimchi and Kraut are awesome options for processing your cabbage if you’d like to get creative. Sandor Katz is a dedicated fermentor, so if you want to really get into it, check out his website. If you want to keep things simple, check out the Kraut recipe and Kimchi recipe from The Kitchn blog. Here is a slew of recipes from Delish that may help you get more creative with cabbage dishes. Let us know what you make! It’s always fun to hear what people are cooking with their veggies. Wishing you all a beautiful week :)

View from the field.

We have been working on pulling all of the alliums these past few weeks and they are finally all out of the ground and curing in our greenhouse. One of the fun parts of farming is prepping for fall crops and being able to create sustainable ways to feed ourselves and others throughout the early parts of winter (and if we grow 1,000 pounds too many onions again, then all the way through spring, although an onion-only diet can get pretty old!).

It’s definitely too early to talk about winter, so let’s get back to the present. We know we’ve been offloading a LOT of cabbage on you all. Do not fret, there are so many things you can do with cabbage and it can last for a very long time in your refrigerator. Kimchi and Kraut are awesome options for processing your cabbage if you’d like to get creative. Sandor Katz is a dedicated fermentor, so if you want to really get into it, check out his website. If you want to keep things simple, check out the Kraut recipe and Kimchi recipe from The Kitchn blog.

Here is a slew of recipes from Delish that may help you get more creative with cabbage dishes. Let us know what you make! It’s always fun to hear what people are cooking with their veggies.

Wishing you all a beautiful week :)

Winslow Farm
Previous

Week #13
Next

Week #11