Tomatoes and/or Cherry Tomatoes
Beans or Summer Squash
On the Farm:
Sorry we missed a week of the newsletter last week. Sara was out of town on a much deserved vacation, and Becky had a death in the family, so we were a bit shorthanded. But we're back in action this week with lots to do. Now that the cooler weather is really starting to set in we have garlic and onions to plant for next year, old and dying crops that need to come out, hoop houses to prepare for the winter, and many rows to cover with fabric to keep the plants producing for a few more weeks.
In Your Basket:
We have lots of summer veggies still coming in this week, but as the temperature decreases it gets harder to keep these going. The cucumbers have already given out, and the squash aren't far behind. Once we get a frost, we'll also say goodbye to the eggplant, peppers and tomatoes. At the same time, we will be saying hello to lots of new fall crops like the broccoli this week. In the coming weeks, you can expect more greens like lettuce, chard, and broccoli greens, as well as cabbage.
Broccoli is a classified as a brassica, having evolved from wild cabbage in Europe, and first cultivated by the Romans. What most people eat from the broccoli plant, also known as the head or crown, is the flowering part before the flowers open. The leaves of the plant are also edible, and taste very similar. They can be used in place of other greens such as kale or collards. This vegetable is full of vitamins, but shouldn't be overcooked if you want those vitamins to make it into your belly. Broccoli is best eaten within a few days of harvest, and should only be stored in the hydrator drawer of your fridge.
Steamed Broccoli with Lemon Butter
1 head of broccoli
2-3 tbsp. butter
Juice of 1/2 lemon
1. Wash the broccoli and divide the florets.
2. Boil or steam the broccoli for about 10 minutes, until tender.
3. Melt butter and stir in lemon juice.
4. Pour over cooked broccoli and enjoy.