In your box this week:

  1. NEW!  Popcorn: Hang or place in the open air to let dry for about 4 weeks.  Test a few kernels to see if they are ready for popping.  Kernels that are not dry enough will not pop fully.  We removed most bad spots, but due to recent wet conditions there may still be a few moldy kernels.  The rest is still good.  When they are dry enough, rub off the good kernels into a jar for storage.
  2. NEW!  Rutabaga
  3. NEW!  Lavendar: an edible variety.  Use for crafts, tea, or make some sorbet!
  4. NEW!  Parsnips: baby ones!  You could just boil them and have mashed parsnips.  You could also mash in rutabagas, potatoes, and carrots for a lovely fall treat.
  5. Eggplant: they are very little, but I think you can use them just like full grown eggplant.
  6. Hot Peppers: In the bag with the eggplant, so you know which ones are hot.
  7. Sweet Peppers: Lots of sizes and shapes.  We picked some of them quite young (just before the frost on Saturday night).  Young peppers have thinner walls but can be used just the same as the older.  If you have too many peppers to handle — freeze some!  Select some full grown peppers (with thicker walls) and cut into chunks.  Throw into a plastic bag in the freezer.   Easy!  These frozen peppers are perfect for chili, soup, hot dish, etc. all winter long!
  8. Kale
  9. Rainbow Chard
  10. Broccoli
  11. Carrots
  12. Beets with leaves
  13. Parsley
  14. Cilantro
  15. Mint: easy to dry
  16. Sage: easy to dry
  17. Pineapple Sage
  18. Thyme: easy to dry
  19. Lemon Thyme
  20. Rosemary: easy to dry