Week 17

We ended our summer with a back yard fire, a glass of rose, some fried green tomatoes and pasta dish filled with zucchini and basil.  It was as delightful as it sounds...other than the fact that it started raining as soon as we sat down.  Fortunately it was a warm evening and it was a light rain, so we didn't let it stop us.  We started fall with slice bacon and brussel sprout pizza garnished with a balsamic reduction at Vics.  It was delicious and I look forward to making it at home.  It looks like a beautiful stretch of fall weather predicted this week and no frost in the forecast.  At this point every cherry tomato is a bonus.  I suspect this will be the last round.  You will have delicata squash in your box to look forward to next week.

Happy autumn to all of you!

Lettuce
Broccoli
Cucumber
Red Onion
Potatoes
Sweet Pepper - The cherry tomato sautee with ricotta and toast that I talked about earlier this year started a thing for me.  For lunch today I had some toast spread with ricotta and topped with some roasted peppers marinated in a basil vinaigrette.  Roasted peppers and grilled peppers with the skin left on are favorites around here.  We eat a ton this time of year and also freeze a bunch of them. 
Cherry Tomatoes 
Carrots - Large Only
Pea Tendrils - Large Only - These are typically a spring thing that we occasionally eat ourselves but don't typically sell.  However, we left our last planting of snap peas trellised for quite a while after we where done harvesting them and the peas that where on there reached full maturity and dried down.  We then took it down, mowed debris and disked it in.  Some of the field was seeded to fall spinach and some was left empty, but still got watered a bit because it was next to the spinach.  Viola!  A bed of pea shoots.  These should be pretty tender - I have been snacking on them.  You can eat them raw or saute them.   They have an earthy pea flavor.