Summer Week 14: Fall Colors

This variety is from Italy, “Stregonta”. It means “sorceress”. They are pretty and delicious, nonetheless.

THIS WEEK’S SUBSCRIBER MENU:
• Lettuces
Shelling Beans
• Arugula
• Carrots
• Cucumbers
• Tomatoes
• Sweet Peppers or Eggplant
• Fresh Dill

Click on the links above for information and recipes about these crops.

COMING SOON:
Potatoes
Turnips
Spinach

The dill patch in full bloom. This is the stage that is best for pickles. It sure is pretty!

I don’t have a big theme to talk about this time, but there is a lot going on. Fall planting is just about wrapped up. The problem is the watering—it’s so dry! Warm and dry are great for planting, but the seeds won’t sprout without some water, and everything needs water! We’ll get there.

Usually shelling beans aren’t ready until October, but the extra few weeks of summer weather have speeded them up. The snap beans are done—which usually wouldn’t be missed either, except that it still feels like summer. The basil is nearly done, due to the foggy mornings—basil doesn’t like to be wet and cold.

Enjoy the shelling beans this week. NOTE: they are not a snap bean, and you DO need to shell them before cooking. Just pop them out of their pods and use them like a dry bean, except that they don’t need to be soaked because they are still full of moisture. Check out the link to the shelling bean page for cooking information.

The fall crop of arugula is ready, even as the last summer lettuce patch is finishing because of the warmth. Too much warm and sunny weather makes it want to flower. Bummer. Now we’ll be filling in with salad mix, and it won’t be ready for a few weeks.  Didn’t anticipate that happening. BUT, we have so many tomatoes! And peppers. And if I’d anticipated such an amazing year, I would have planted more eggplants. You never can tell.

I also didn’t anticipate these babies:

An amazing season produced our first amazing Sweet Potatoes! Several pounds per plant, and they are earmarked for Thanksgiving week, available only in our Winter CSA.

Sweet Potatoes! Thanksgiving week will be blessed by sweet tubers. They’re only part of the winter season, so sign up now!

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5 responses to “Summer Week 14: Fall Colors

  1. I’m in a very happy food coma 🙂 We made the shell bean gratin for dinner and it is fabulous! The former meat eater in the family was especially pleased, she muttered something about the dish being “meaty” and “cheesy” while being vegan. All in all it was one of the tastiest things we’ve had in a long time. The toasted bread crumbs were very remniscent of both shake and bake and homemade mac and cheese. Comfort food thats healthy!

  2. Shelley,

    Neither Rick nor I can get to the CC market tomorrow. Can we pick up our share at the West Seattle market this Sunday?

    Thanks,

    Karen

  3. Mmm, another beautiful Fall day… Today we visited the salmon that returned to Issaquah Creek and hiked near Denny Creek. Its so dry the trees are going from green to brown without much fanfare or color, but there are still some moister pockets where the vine maples are putting on a show.

    For dinner we used up some farm “leftovers” and made a Morrocan style stew. Nearly everything in the stew came from the farm. It was quick, simple, and delicious! Best of all, I have two lunches packed for work tomorrow and my veggie bin is ready for my next box on Tuesday 🙂

    Morrocan Fall Stew
    1/2 onion, chopped
    3-4 small carrots chopped
    2-3 tomatoes, chopped
    1/2 a batch of cooked shelling beans
    1/3 of the red potatoes (already cooked)
    1 bunch kale, washed and roughly chopped
    Oil
    Salt
    Pepper
    Cinnamon
    Cumin
    Tumeric
    Smoked Paprika
    Sambal Oolek (or hot sauce of your choice, Morrocans would use Harissa)
    Lemon (preserved lemons are superior here, if you have them)
    Raisins

    In a large saute pan over medium heat, saute the onion in oil until it begins soften, add the carrot and stir. When the onions begin to carmelize, add the potatoes and beans. Sprinkle in the spices and let them toast a bit and coat the veggies. Add tomatoes and a splash of water or broth to deglaze the pan. Add the kale, raisins, salt, and pepper. Cover the pan and reduce heat to low.

    Let the veggies simmer until the kale is wilted and the carrots are crisp tender. Finish with a squirt of lemon and hot sauce to taste. Check the spice balance and adjust as needed. Serve atop whole grain couscous.

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