Week 15 share

I cannot believe that we have only two weeks left! The season has really flown by. Below are the specifics.

• Toscano Kale (try kale chips: tear kale into pieces toss with oil and salt and roast on a sheet pan in a 300 degree oven until crisp......try spicing things up by adding hot smoked paprika, or dried dill.)
• Cucumbers (straight eights, slice and place in water for a refreshing flavored agua)
• Cabbage (Dutch Ballhead, ferment, saute, boil, or steam, cabbage is great a multitude of ways)
• Onion (Red Baron, try a quick pickle: make a brine, combine water, sugar, vinegar in a pan, bring to boil, turn off heat, pour over sliced onions and cover and refrigerate overnight. eat with sandwiches, pizzas, or salads)
• Tomatoes ( Everybody's favorite. Its a blend of various varieties, big and small.....make a simple tomato salad: chunk tomatoes, add garlic, loads of basil, capers (a must!), spicy chile, and toss with balsamic vinegar & olive oil & salt/pepper.....we eat ours with some grilled bread and fresh Mozzarella cheese drizzled with oil and chiles and salt and pepper.
• Herbs (Basil, Parsley, Sage)
• Peppers (various varieties)
• Pumpkin (Small Sugar, roast, saute, or use in a soup, squash is a fall favorite on the farm)