While Alison and I are by no means flower farmers, we do grow a small patch of flowers and make a handful of bouquets to take to market each week. We’re loving these colorful additions to our table of veggies at market!
Hi all, Alli here.
You’ve been getting shades of purple, yellow, and green peppers, but we’re hoping to add some red soon! We have a few of these beautiful Corno di Toro peppers just starting to ripen.
We never tire of the wonderful sunsets here at Four Winds!
For now though, we should definitely savor what’s left of the summer, so here are some of the things you’ll find in your share this week:
A farmer’s dinner: half a pint of okra, 1 sweet pepper, 1 hot pepper, 1 summer squash, 1 garlic clove, and a really old napa cabbage (I found it in the back of the fridge–they last a long time!!). I sauteed these all up with some salt, cumin, curry, and ginger before tossing in some leftover pasta and a bit of milk to make it creamy. A simple, colorful, and delicious use of items from last week’s share!
This is a great link to a page that can give you more ideas for what to do with all the summer savory you’ve been getting (seriously, it’s the herb that keeps on giving!). I’m particularly interested in the marinated tomato recipe and the black bean soup recipe, but there are also simple recipes for green beans with savory and a savory butter:
Cabbage is a really cool plant. Once you harvest the main cabbage, the plant will produce a second round of several smaller heads. We left the plants in the ground because we didn’t need the bed they were in, so be on the lookout for some cute, baby cabbages to come!
Pigs + tomatoes = true love. They were so busy eating that they wouldn’t even smile for my picture! 🙂
