FULL SHARES:
6 oz arugula
big bunch sweet peppers*
bunch kale
bunch parsley
2-3 winter squash
2-5 eggplant*
head cabbage or bunch raab or hot wax peppers
bunch leeks
bunch chard
cutting garden
SMALL SHARES:
bunch parsnip
bunch parsley
big bunch sweet peppers*
3 oz arugula
bunch broccoli or chard
bunch leeks
cutting garden
*There is a threat of damaging temperatures on Wednesday night so we harvested the remaining peppers and eggplant. I've been making all manner of Italian and Mexican dishes w/ the peppers — stuffed peppers, omelets, tortilla soup, pasta sauce etc. I prefer to roast them first before putting them in a dish. If you wish to ripen them further, you can put the peppers in a paper bag (make sure they're dry) and let sit at room temperature — be sure to check them every day to make sure they don't rot.
CUTTING GARDEN: Because of the threat of damaging temps Wednesday night, we'd recommend visiting sometime before then to get flowers, herbs and husk cherries. We've removed the hot peppers to dry.
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