Thursday
September 22nd 2011 Posted at Share Contents
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- Fresh-shelling beans – Taylor Horticultural, an heirloom variety. To use these beans, first shell them and then simmer in water for up to 45 minutes, or until soft. Add to any pasta dish, or simply toss with olive oil and a little salt. Let us know what you think of them!
- Carrots – They’re back
- Celery
- Garlic
- Greens: Mustards (Valley Natural) or Bok Choi (MPLS)
- Shallots – – these are mild and can be used like onions. They are especially good in salads, salad dressings, and sauteed added to dishes. They are often called for in French recipes.
- Sweet Peppers
- Radishes
- Tomatoes
- Winter Squash: Acorn – some are a new “personal-size” (small) variety.
- Apples – organic management of apples is a tricky business, so we let our apples fend for themselves. This is a year when they appreciated our benign neglect.
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