The share has some nice collards, beets and lettuce, a few Jimmy Nardello peppers and a last green tomato. If you haven't had them before, collards are actually a good cool season green, although they're associated with the hot south. They're particularly good after frost, but I'll take them now as well. My favorite way to cook them is to cut out the stems and then roll up the leaves and cut them into 1/4" ribbons. I boil those with some tamari in the water for at least 15 minutes and sometimes a lot more. If you got one of the green tomatoes with no color, you can slice that up, dredge it in a little cornmeal and fry it in a little oil on both sides to go with the collards. I also like baked beans and cornbread with those items. The lettuce is the last of the season, we'll switch to heartier salad greens next week. The peppers aren't turning color on the plants, but they continue to size up so we may have those for another week. Make sure to take advantage of the beet greens as well as the roots. The greens are just like chard or spinach.
Today we pulled some of the summer plants to make way for winter crops. More exciting are the new conduit hoops we put up. They look and feel very sturdy, we'll see if they make a difference in covering some of the winter crops, and if so we'll probably put a bunch more up in the spring.