Hi Everyone,
This week’s tips include a few standard preparation tips, a link to a recipe for shishito peppers is
below.
We recommend washing all produce just before use, always.
Tulsi Holy Basil – of all of the basil varieties we grew this year the Tulsi has performed
the best. This will be the last week of basil as it is a tender crop. You can use tulsi in
place of any basil, it is closest to thai basil but also makes a nice pesto.
Russet Potatoes – a great all purpose potato; anyone make French fries or potato chips
yet this year?
Leeks – loved in potato leek soup, which is a fall favorite. Leeks can also be sauteed on
their own and eaten as a side dish or paired with most any other vegetable
Garlic, CVF Hardneck variety – roasting these up and eating with a nice crusty bread and
olive oil of choice is a sure win
Shishito peppers – these are known as sweet peppers, with about 1 in 10 being somewhat
hot. They are really best cooked and not suited to be served raw. Here is a link to an
easy and tasty recipe https://www.simplyrecipes.com/recipes/blistered_shishito_peppers
Yellow and Red Jumbo Bell Peppers – these are especially nice raw as they have are very
sweet and have nice thick blocky walls
Celery – we like celery chopped into small pieces and cooked out in soup, or as simple
snack raw
Acorn Squash – when you cut these open and remove the seeds before baking, remember
that you can wash the seeds off and roast them on a sheet pan in the oven while you are
baking the squash – healthy plant based protein and good fats are found in the seeds
Purple Broccoli – a quintessential Michigan fall favorite, the purple color may fade to
green when cooked
