Current holder of the title “The Best Box Ever.”

In Your Box This Week:
1. Sweet Corn-A dozen for everybody! It will store in your fridge for a few days, but the quicker you eat it the better it will taste! Picked on Sunday evening, with more to come next week unless the raccoons get it first.
2. Tomatoes-small orange Sungold, small red Cherry Roma, medium red Trophy, big German Pink, big Brandywine, medium John Baer. All are heirlooms except Sungold. Stores best uncovered on your counter.
3. Rat Tail Radish-now, don’t judge by the name! This is a variety of radish grown for the seed pod, which tastes like radish roots and can be used raw or cooked/sautéed as you would the root.
4. Green & Yellow Beans-1.5 pounds this week. If you want more for freezing or canning, you can come up and pick however much you want for free. If we pick extra for you, it’s $2/pound.
5. Basil-Picked dry to help it store longer in the fridge, wash before use.
6. Kohlrabi-Eat the leaves like kale, eat the ball raw or cooked.
7. Hot Pepper-the plants are heavy with peppers, so we are picking some green (milder) and leaving some to get red (hotter).
8. Sweet Peppers-yellow, green, and purple. We only grow one kind of hot pepper with a distinctive long skinny shape, so you can always easily tell the sweets from the hots. Enjoy these raw or cooked!
9. Zucchini-Eat them raw, sautéed, baked, fried, etc.
10. Cucumber-a couple of them may be bitter. Take a test bite and then just peel off the skin if it is bitter, the inner part should be fine.
11. Radishes-a surprise crop this week, just a few were ready.
12. Onions-the continued thinnings of our storage onions. We will continue to do this for at least 2 more weeks. These should be refrigerated.
13. Kale-Red Russian & Lacinato/Dinosaur varieties. (These are our only greens this week b/c the lettuce and arugula need more time to re-grow.)
14. Parsley-add freshness to anything by adding this raw or lightly cooked.
15. Garlic Chives-tastes like garlic, but don’t cook it quite as long.
16. Dill Seed-use wherever you want dill flavor. In stir fry, in dip, etc. Store the bag opened on your counter. Or, rub the seeds out of the seed head into a paper bag, & then pour into a spice jar & keep all winter.
17. Broccoli-probably best cooked right now. Try the leaves too!
18. Carrots-Try eating the carrot leaves, but the orange roots will store much longer if you cut off the greens first. (Store both in a plastic bag.)
19. Cuke-nuts-they look like mini-watermelons & taste like a cucumber starburst. These are one of our specialties, rarely grown & almost extinct.
20. Cabbage-Surprise! A second one. Eat raw or cooked.
21. Eggplant-the gourmet & rarely bitter Rosa Bianca variety. Not enough for everybody yet, so we will give out what we have and keep track so it stays equal.

Announcements! Mark your calendars & check back here later for more information:

  • We will deliver on Labor Day, Sept. 1st like usual in Minneapolis (7-8:30pm). Anoka members can pick up their shares at Central TV on Tuesday Sept 2nd 11am-6pm. The following week (9/6/08 ) we will switch to Saturday deliveries for the rest of the season.
  • The annual farm harvest celebration is set for Sunday, September 14th at 5:30pm. It’s a potluck, we’ll provide grilled meat and a few other things, you bring a dish to share and your own beverage.
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