Week 15 share

Felt like fall this morning, we could see our breath out in the garden. We gathered up some veggies for the final share of the season and hope you all enjoy. I have really enjoyed meeting all of you and hope you have a wonderful fall season.  Eat well, be well.

• Tomatoes ( We included some nice meaty romas this round)
• Pepper melange (sweet and hot)
• Beets ( Some biggins.....try this beet gratin for a change)
• Broccoli (what a crop, we have harvested off of the same plants for the entire season)
• Herbs (Parsley/Lemongrass)
• Carrots ( carrot juice is one of our favorites)
• Potatoes (Kennebeck Whites, perfect for roasting or mashing)
• Sun Jewel Melon (a nice Korean melon we will surely grow next year)

Week 14 share.....last of the season

We are calling this weeks share the final of the 2012 season.  We are running thin on many items and the long summer has exhausted much of the garden.  It has been a very challenging year for us, and i feel that in the end, we fared better than most.  I hope the veggies i grew nourished your bodies and family members alike, and i hope you feel empowered to be part of a small thing, that truly is larger than us all! Thanks again for giving me purpose and meaning in the work i .The details are as follows:

• Tomatoes (we do have plenty of these....need any for canning let us know)
• Peppers (green bells)
• Red Onion (sweet and delicious)
• Zucchini (super versatile and nutritious)
• Herbs (Sage/parsley)
• Bok Choi ( we like ours lightly steamed or stir fried)
• Kale/Chard (potato soup with green....easy and filling)
• Melon (delicate Korean style)
• Cucumbers (lemon cukes are a fun variety)

Week 13 share

We just returned from Custer state park out in the Black Hills. The weather was nice up in the hills, we were bummed to see the temps down in Rapid were in the triple digits.  But heat aside the show must go on. below find the details.

• Tomatoes (everyones favorite)
• Broccoli (this is the second cutting so the flowerets are smaller)
• Green Peppers(sliced and frozen is a nice way to save them for the wmcuinter months)
• Herbs(Parsley/Basil)
• Cucumbers (sliced with sesame oil, and a splash of rice vinegar is nice)
• Zucchini (Yellow crooknecks are one of the tastiest varieties we grow)
• Mixed  goodies ( we have a a "grab bag" of sorts)

Week 12 share

Sorry for the late post......we have been super busy, and are heading out of town for a few days......the summer garden has been a bright spot this year, so we have had plenty of veg the last few weeks.....we included some nice big heirloom tomatoes this week, hope you like them.  details below.

• Tomatoes (some nice slicers this round)
• Eggplant ( mixed variety, some will get a big Iraqi variety)
• Cucumber (crisp and summer like)
• Herbs (Basil/Parsley)
• Beets( sliced thin and raw with a simple vinaigrette is perfect)
• Peppers (green bells, banana peppers, and a few jalapenos)
• Sun Jewel Melon (this is a Korean melon, sweet, crisp and refreshing)

Week 11 share

The cooler weather sure has been nice.....The ground is still incredibly dry, but hey theres only so much a guy can do. I predict a very early freeze....just a feeling, but i think the seasons are off about a month or so. Details below.

• Tomatoes (some are slicers, some a bit meatier, some cherries)
• Zucchini ( grilled with a mint oil drizzled over top is money)
•  Beets (try a beet juice fast....for a day.....not much is needed)
• Carrots (we roast with sage.....mmmmmmmm)
• Peppers (green bells, jalapeno, padron)
• Cucumber (slice and make an infused water)
• Herbs (basil/parsley)
• Eggplant ( a mixed variety)

Week 10 Share

We are enjoying the recent cool down. We were able to get some seeds germinated in the field, which as simple as it sounds has been quite a problem with all the heat. Maybe we will have a fall maybe not hard to say, but the cooler nights and milder days will be good growing weather if it continues.

• Beets/greens (these have held up great through the heat, hope you're finding plenty of ways to enjoy them)
• Zucchini ( try peeling into ribbons and using as a "noodle"
• Radish (these matured in the heat and are quite spicy....slice and soak in H20 to mellow out)
• Eggplant  (mixed varieties)
• Broccoli (try roasted and tossed with tahini and lemon juice)
• Basil.....(parsley's looking a bit rough....we left it out this week...sorry)
• Peppers (green bells and some spicy & mild wax peppers)

Week nine share

Sorry for the late post....I have really been thrown off my game since the accident, and have been struggling a bit. Hoping to come around sooner than later.....have a feeling I'll be working with a cracked sternum for months... We got a bit of rain the other night....could use much much more...Below are the details.

• Carrots (use a peeler to make ribbons and toss them as you would a salad)
• Beets/greens (some gold some read, we've been making Kvass)
• Herbs (basil/parsley)
• Peppers (small sweet greens.....we love to roast our peepers first)
• Eggplant (a nice mix of thai/indian/turkish/italian)
• Red onions (try pickling the onions.....see this)
• Cucumbers ( we like ours sliced and tossed with sesame oil, rice vinegar and some chili flakes)
• Zucchini (We like to grill it, or try Zucchini parm)