So, I have been sworn to begin by telling you all: this was an ABNORMALLY full share basket. That's a good thing, right? Well, Doro told me I was supposed to hold onto the butternut squashes as insurance for any future 'thin' basket we might have... instead I crammed so much stuff into today's basket, that I had to give you the last of it in a separate bag!
Without further ado:
- Cucumbers -- sorry, one of your two or three might have a bit of yellow... we're having a hard time knowing when to pick, vs. leave, the funky-shaped ones
- Peaches -- some are about ripe, some need a couple of days (or, one day, in a paper bag with an old banana). We picked a bunch of our two little trees, as while we're gone for vacation next week we're pretty sure a bear will have his/her way with the rest of them
- Tomatoes -- again, one might need a day in the bag with a ripe fruit, but they're mmm good and only going to come more and more as we go!
- Beets (remember, greens are nice briefly pan-fried or steamed)
- Butternut squash. These are the ones I wasn't supposed to squeeze into the basket! Che stupido!
- Kale (siberian variety, I believe... again, only the hardest-of-core vegetarians, even thinks of eating the central stems!)
- Zucchini (either yellow or green)
- either broccoli or cauliflower head
- Mixed peppers (three relatively tame varieties, and one jappy)
- small onions
- a nice mix of large and medium Kennebec potatoes
- a little bag with a bit of sage and a flower head of dill (great for use when pickling)
- staghorn sumac mature seedheads -- these are coated with a lovely sour substance, and can either be steeped in hot water (nice hot, sour beverage) --OR-- steeped in cold water for a few days (for a cool, lemonade-like beverage once sugar is added)
- (OPTIONAL) There were some turnips that were grab-if-ya-want, as well
My general rule for the staghorn sumac is that however much you use is crammed into the vesicle (so, a coffee mug takes a palm-crushed handful; or you can stuff them all in a big enough container or jar and submerge in water for a few days for the cold variety). Seeds are not to be eaten, only steeped to have their sour and other fruit-like flavors come out into the water.
Its always a blessing, to bring tasty and healthy stuff to your table. Chime in with a picture of something sublime you ended up making -- or a few lines that give us an outline for a great recipe you realized!
- M and the gang
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