We were grateful for another round of cold and moist weather, with a small amount of drops!
We are harvesting potatoes this week and so far they look beautiful! The Yellow Finn are in the cooler, and we are working on bringing in the rest today and tomorrow: Harvest Moon (a purple variety), Red Norland, Chieftan, and La Ratte Fingerling. The onions and winter squash are already tucked away in the storage spots. Next week we will work on beets and carrots!
We also welcomed Anna to the crew this week! We are excited to have her here and for you to meet her as well!
This Week’s Pick List:
Eggs
Red Gold New Potatoes
Ailsa Craig and Red Long of Tropea Onions
Evergreen Hardy Scallions
Yaya Carrots
Rhonda Beets
Hakeuri Turnips
Finale Fennel
Calypso Celery
Gypsy Broccoli
Taiwan Flat and Caraflex Cabbage
Emiko Napa Cabbage
Dark Star, Yellowfin, and Cocozelle Summer Squash
Silver Slicer, Sweet Marketmore, Salt and Pepper, and Addis Pickle Cucumbers
Sweet peppers
Tomatoes
Bastan Poblano and Highlander Green Numex Peppers
Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers
Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Parsley, Basil, Dill, and Cilantro
Head Lettuce
Melons and watermelons
Albion Strawberries
Pick your own: padron and shishito peppers, okra, cherry tomatoes and tomatillos, jade and dragon langerie beans. Along with the flowers, there are shiso, purple and thai basil in the annual field.
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Haitian Pikliz, from carribeanpot.com
2 cups shredded cabbage
1 large carrot
1 cup bell pepper (green, orange, red)
1 onion
2 scallions
6 hot peppers (the original recipe calls for scotch bonnet which we do not grow! use your favorite combination to achieve the spice level you prefer.)
4 cloves garlic
1 teaspoon salt
12-14 peppercorns
2 cups vinegar
1/2 lime juice
4 cloves
This is a very simple recipe to put together as it involves a couple steps and some patience (to marinate). Start off by slicing the cabbage very thinly, same for the all the other ingredients. You may be tempted to use a food processor, but I would suggest you don’t. The food processor may overwork the vegetables and you won’t get that unique size/shape pikliz is supposed to have. Grate the carrot and diced the garlic very fine.
Place all the sliced ingredient sin a large bowl .. large enough so you can easily mix everything easily without spilling all over the place. Also mix in the salt, pepper corns and cloves.
Get a fairly large glass bottle and pack in everything, then all you have to do is top with the vinegar, cover and set aside to marinate. You can certainly begin using right away, but if you give it about five days to marinate and really take on the flavors of everything you’ll be rewarded with the best pikliz you’ve ever had.