The end of the fourth month already and we've got another new fall item peeking in.
We've been eating a lot of apples lately, as they are in season and abundant. I love different varietals of apples - makes you realize not all apples are waxy and hard.
Really excited to see mixed greens this week, since we haven't had them for awhile and they are hands down the best salad greens you will find anywhere.
We're trying to hold the line against tomatoes and finding more and more ways to preserve them. With this week's basil, these will probably be made into tomato sauce and frozen. We are also knee-deep in yellow globe tomatoes from our own garden, which seem to be the only varietal we grew this year that thrived.
Our farm has had a bumper crop of eggplant this year, so we still had more this week (albeit one with a funky nub, which gives it some character). The email from the farm had a few recipes for eggplant, so we might try one of those.
These red peppers look similar, but the large one is sweet and the small one is a Hungarian hot wax, so it will be more spicy.
Probably my favorite part this week is the carnival acorn squash, (1) because I love squash and (2) it just screams fall. Which I am definitely ready for.
Off to the Mother Earth News Fair this weekend, so you can expect a lot of Twitter updates and some recaps next week. Lots to see and do and learn!