We brought in the rest of the winter squash yesterday: all the butternuts, delicates, spaghetti, and golden acorn. It was a bountiful crop! Unfortunately, the kabochas and edible pumpkins suffered from disease and we lost most of them. We will offer the remaining kabochas first as they may not last as well, and to give the butternuts time to sweeten and cure.
The shrinking days and changing light are signaling that autumn is coming but the temps today and tomorrow are rather extreme! We will start harvest early this morning in hopes of beating some of the heat.
This week’s pick list:
Fennel
Winter squash
Eggplant
Tomatoes
Beets
Chard
Potatoes
Parsley, Cilantro, Dill
Carrots
Summer squash
Lettuce
Cucumbers
Hot Pepper
Sweet Pepper
Celery
Scallions
Onions
Melons
Garlic
Strawberries
Dried tea herbs (plus fresh in the pick your own!)
Dried ground peppers
Revolution Bread
Greek-Style Watermelon Salad, from nytimes.com
3 cups cubed watermelon
2 large ripe tomatoes
1 medium cucumber
1 small red onion
⅓ cup pitted kalamata olives
⅓ cup crumbled feta
Some chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper
In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.