Welcome to Week 15! September is often the best month for local eating here in the Northwest, with both hot season crops still available and fall crops starting to come in. The weather is cooling down, we are starting our big potato dig, and the Brussels sprouts are nearly 4 feet tall, so it's feeling more and more like fall each week.
I tend to do most of our food preservation projects in September, once the framework eases a bit. It's pesto week this week, so we are offering 1 pound bags of basil if you want to join in! I make big batches and freeze in pint containers to enjoy all winter. I also make cherry tomato confit to freeze for easy pasta sauce or as an element for a cheese board.
Veg this week:
Fennel- super nice bulbs of fennel right now! Caramelized fennel and onions as a pizza topping, anyone?
Edamame- fresh edamame season is short y'all! We have maybe one more week left?
Tomatillos- salsa verde time! Or maybe try this Cucumber Tomatillo Gazpacho?
Melons- not our most abundant melon crop ever, but we finally have some (see image.) In addition to being decimated by wireworm, the rabbits and wasps have found the melon patch. So, limited number available. These are vine ripe, unlike the melons available in most grocery stores.
