Hi Everyone,
This week’s tips include a few standard preparation tips:
We recommend washing all produce just before use, always.
Russet Potatoes – great for garlic mashed potatoes or garlic fries. Cabbage and potatoes
also go well together.
Thai Basil – What a surprise to be able to offer this the 3rd week in October. Thai basil
has a unique smoky flavor that enhances many dishes. Great raw or cooked. Certainly
pesto appropriate
Tulsi Holy Basil – While much of the excitement around tulsi lately is as tea or a herbal
supplement, it is also nice cooked or raw. Tulsi makes a wonderful pesto – no reason not
to combine it with the thai basil and make a fall pesto.
Lettuce Mix – The mix will include romaine, red leaf and green leaf heads.
Garlic, Pehoski Purple variety – Heirloom garlic passed down through generations in the
Polish community in Stevens Point Wisconsin. In the 1980’s, it was named Pehoski
Purple by John Swenson a leader and advisor at Seed Savers Exchange. Intense when
raw and gets milder into an earthy garlic flavor when roasted and sautéed
Decorative Gourd and Mini Pumpkin mix – These are not really edible, but they are
perfect on the dining room/kitchen table. Note: These are certified organic and not
treated. Many of the gourds and pumpkins from the store or non-organic farm are
treated with fungicides and sometimes even shellac or a similar chemical polish/sealant.
You may want to pick them up and turn them now and then so they don’t get a soft spot
and mold on the area that is set on the table.
Baby Bell Peppers – We are unsure if peppers will be available in future weeks and are
thankful that this season has allowed such a long pepper season. Some nice color to add
to a salad.
Green Cabbage – We will be making a curried cabbage and potato dish and serving with
baked tofu and rice. Anyone have a great cabbage recipe that you love and would share?
Celery – The leaves and stalks are edible. The green flavor is so tasty and almost imparts
a parsley like flavor to dishes. We will be using the leaves in a salad and the stalks for
soup.
