Wednesday, August 5, 2015

August 5 or 8

Cherry Tomatoes in the morning sun
Small boxes:  1/2 # Jimmy Nardello sweet Italian Frying Peppers, 2 yellow bell peppers, 1 # Machiaw Eggplant, 1 # pungent onions, 1 garlic bulb, 2 pints cherry tomatoes, 1 pint okra.
Regular boxes:  1/2# Jimmy Nardellos, 3 yellow bell peppers, 1 # Machiaw Eggplant, 1# pungent onions, 2 garlic bulbs, 2 pints cherry tomatoes, 1 pint okra, 2 fennel bulbs, 2 # Satina potatoes.

Storage:  onions and garlic can be kept on the counter.  Cherry tomatoes and peppers that you'll eat within a couple days can stay out, everything else will keep best in the refrigerator drawers.  Okra stores best in a paper bag.

Vegetable Curry Recipe using okra, eggplant, and tomatoes

It is strange and surprising that it can start to feel like fall when the days are still so hot and the workload still so great.  I suppose the workload feels great because of the heat.  Anyway, the tomatoes are dying back, the crickets are singing late into the morning, the quail call to their young with a different song that the characteristic "bobwhite" we've been hearing them use to call their mate up to now.  There is a lull between summer crops and new fall crops.  We spend time in the barn cleaning cured onions and garlic and we will begin the winter squash harvest today of butternut, kabocha, and acorn squashes. Kale, cabbages, broccoli, carrots, lettuces are being planted.  We are eying the sweet potato rows with interest in seeing if tubers are developing.  You'll see more peppers, tomatoes, and eggplant over the next few weeks.  We hope the 2nd planting of canteloupe will yield well and we can put them in your box again.  You are welcome to have hot peppers any time you want them as long as we have them.  We won't put them in the boxes because so many people don't eat them but if you want to eat them, please help your self!
Preparing to transplant fall crops of broccoli, kale, cabbage

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