Thursday, October 15, 2009
Here we are with our first post frost harvest. Danny came out to the farm on Sunday to salvage peppers before it froze a little harder that night. All the summer crops are done now, which is bittersweet for us. We're excited for fall but it's hard to leave behind tomatoes and peppers sometimes. There's one special item in your share this week, shelling beans. These need to be pulled out of the pods and then gently boiled in salted water until they're tender. Use just enough water to cover the beans and not boil down below the beans while you're cooking them. This usually takes about 15 minutes but it varies a little depending on the moisture in the beans. The variety is called Pigna and is something I picked up at a food show in Italy during the Terra Madre conference three years ago. I've been growing these out ever since then and hoped to have them for you dry but the timing didn't work this season.
There are also the last salvaged peppers. Unless the ones you get already have a little red they will not color more so eat them green. There is lettuce in this week's share and we'll have the last of the lettuce next week before switching into more cold hardy greens. The last of the dill is in small bunches, just enough to make a little dressing or flavor some raita. The leafy greens are raab which is a little like mustard greens without the bite. These should be cooked before eating.