-BELL PEPPERS: So, for those of you who don't know, green bell peppers are really just immature colored bell peppers. If you leave the green ones long enough, they will eventually turn a beautiful red or yellow or orange, depending on the variety. We don't pick many green bells at all, maybe even just this once, and try to let most of them stay on the plant to turn color for you all. Enjoy these though while you have them, try frying them up with the onions for a fajita!! You have all received one Jalapeno pepper in your bag of peppers also, it is the small pudgy one. This is a hot pepper. Be carefull now!
-SUNGOLD CHERRY TOMOTOES: Orange and sweet, what a treat! We are just getting into the swing of things with these guys, hopefully we wil have enough soon to be able to give them to everyone, like probably next week.....
-JAPANESE EGGPLANT: It is long and thing, and tender and sweet. Unlike the European eggplant that round and plump, this eggplant does NOT need to be peeled or salted, if that is what you are used to doing. So, just slice up and sautee! That simple. Olive oil, garlic, slice into rounds and throw in. Sautee until almost mushy, but just tender. This is simple and yummy.
-TOMATOES: Yum! Seriously. They are so good.
The red tomatoes are my favorite, Big Beef, the pink are Pink Girls and if you have received them, the purple are Cherokee purple. You may need to let your tomatoes ripen a bit more. If that is the case, let sit on your counter until they are a deep shade of red or pink (or purple). This should only take a day or two. DO NOT put in the refrigerator. Temperatures colder than 55 degrees affect the flavor or tomatoes. We never refrigerate our tomatoes. We do harvest them before they are fully ripe for a couple of reasons: 1) once they have started turning color on the vine they have within them the ability to reach their flavor potential by ripening on or off the vine. If they are picked green, before they have reached 'the breaking point' (the point at which they start turning) they will not reach this flavor potential off the vine. This is how the commercial tomato industry harvests tomatoes (green then gases them to turn them red) and why store bought tomatoes don't really taste that great. So, we harvest hem after they have started turn because they will reach their flavor potential off vine, but before they are fully ripe so they have time to get to you before they start to go bad! Also, they travel better the firmer they are...and also you don't have to eat them all in one day if you get a variety of ripe stages in your bag they can last you all week!
-ONIONS: The white variety is called Candy and the red variety is called Candy Apple. Why? Because they are just so darn sweet. Very tasty, I am enjoying them raw in my cucumber salads every lunch. We just finished harvesting the onions and puttin them on drying racks for storage. I assume you all know how to cook with onions? Olive oil, onions, sauttee and add anything else after that and YUM!
Thanks all! Hope your week of eating is enjoyable :) I love to hear from you. Elise.
|Tomatoes! 4 lbs. $10.00
Potatoes 3 lbs. $6.00
Sungold Cherry Toms 1 pint $3.00
Cucumbers 1 lb. $2.50
Green Bell Peppers More $2.00
Onions 1 lb. $3.00
|Tomatoes! 2.5 lbs. $6.25
Potatoes 2 lbs. $4.00
Onions a couple $2.00
Green Bell Peppers a couple $1.50
Japanese eggplant 1 lb. $3.00