Your garden crew is working diligently to get our fields ready for fall plantings. If you are thinking about a fall/winter garden this is the time to get start your seeds. Whether it is an herb garden on your porch, or a lettuce patch on you apartment deck, growing for yourself is relaxing, enjoyable and helps add to the local food web. Every time you grow something, it adds to your diet, it nourishes and gives you a better understanding of how your food comes to be.
Some people are surprised when they see what a potato plant looks like from above ground. Or to see onions with their leaves still attached is this weird and wonderful thing. Growing a garden no matter the size also helps to offset some of the cost of eating well, and it adds color and beauty to any space. If you have had trouble in the past with a summer garden try a fall harvest, no matter if this is your first garden or 15th it is always satisfying to grow something that you get to enjoy the fruits of your labor. Try growing a cabbage patch so you can make sauerkraut for the year, or pumpkins for your little ones. Gardens give back.
Hot Peppers, Onions, Garlic and bunching onions or Fennel Stovetop pepper sauce: Mince onions, & garlic, chop peppers and bunching onions, add 1 few tsp of oil to a pan, add peppers (remove seeds if you would like it milder) all to cook 5 min on medium heat. Add in onions garlic and bunching onions turn down the heat, add sugar to sweeten or fennel if you have it!
Stuffed Eggplant: Dice hot peppers, fennel, onion, okra and garlic place in a skillet and sauté until tender. Cut the eggplant in half, scoop out the center, set aside, chop up the eggplant that was scooped out, and add it to the onion mixture. Once ingredients are supple, fold in lemon balm and S & P. Scoop mixture into eggplant halves and bake for 350 for 20-30 min. Top with feta or olives.
Roasted Red Onion: Preheat your oven to its highest setting, remove the top and bottom of onion, cut in half (width wise), place on baking sheet rub with olive oil, balsamic, salt & pepper. Roast/broil for 40 min or until onion is tender and charred. This could also be tried on the grill.
Sweet Potato Green salad with Fennel & Red Onion with a lemon balm dressing: Chop sweet potato greens and stems set in a bowl for tossing. Thinly slice fennel & red onion add into bowl. Mince garlic, roughly chop the lemon balm. Whisk olive oil & balsamic vinegar together, add in S&P, lastly fold in garlic & lemon balm.
Organic Share List:
Organic Transplants OR Fresh Zinnas: Zinnias, Lemon Balm, Rosemary, Comfrey, Stevia, Chives, & Sage: These little bundles of plant life are ready to be planted into a container or your yard! They are in peat pots and are ready to be transplanted at your home. We recommend that you tear the upper rim off of the pot, so that it is level with the soil. This peat rim wicks away moisture and will dry out your newly planted herb/flower. You can also make a tear in the bottom of the pot to encourage root growth into its new home. The size of the container you choose will determine the size of the plant, you can always upgrade containers later.
Sweet Potato Greens: Salad, juiced, raw, steamed, sauteed.
Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.
Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.
Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.
Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.
Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.
Hot Peppers: blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.
Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.
Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed
Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!
Lemon Balm OR Rosemary: marinade, rub, savory bread rolls, beans, burger seasoning.
Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).
Garlic: Salsa, roasted, marinade, dressing, aioli, mashed potatoes,
Storage: Cool Dry location, (in a bowl on the counter).
Fennel OR Potatoes OR Bunching Onions: braised, raw salads, risotto, roasted, stews & soups
Storage: Short term storage- in a shallow dish of water on the counter. Long term storage- place in an air tight container with a little water.