Box 12


Greetings all,

I don’t know how many of you are avid MPR listeners, possibly finding yourself listening off and on throughout the day enough to re-hear portions of the news, experiencing the cyclical nature of the daily news cycle. I find myself in this position every so often, especially if the work of the day happens to be stationary enough to keep us within ear shot of the truck’s radio.  Maybe yesterday you heard Tom Crann asking when does summer officially end for you?  Or that astrophysicist who had an essay on early September marking his personal switch to fall as the first yellowed leaves fall from the tree, despite the fact that on the calendar (and astrologically) the official switch happens a few weeks later on Sept 22.  Yes, there are many signs of fall about the farm: the sweet corn is done, the melons are all but through, the shadows seem to be longer all the time, and I’m eyeing up the winter squash and checking last years notes trying to figure out when did we start putting those in boxes?  Next week, that’s when.  I don’t know if they’ll start going in that soon this year, we’ll have to wait until next week to find out (despite all of the pre-planning, the art of selecting what goes in the box for any given week is quite unpredictable until that moment is upon us).  But despite all the signs of fall, there are still signs of summer among us. Like eggplants and tomatoes and sweet sweet peppers and highs in the upper 80’s and I’ll-be-damned if those zucchinis don’t just keep coming.  So even though the kids are packing up for school, and your digging out the storm windows (what, you haven’t done that yet?) let the summer veggies keep coming, cause it ain’t over ’til old Jack Frost comes to town.

Here’s the roundup for the week:

trusty ol’ zucchini
cucumber or small melon or extra tomatoes or extra peppers or extra eggplant 
broccoli/cabbage (two third share only)
melons (full share only)
cherry tomatoes
tomatoes (mixed or opalka paste)

New-comer this week is a very familiar crop to this area, but one that is seldom directly consumed by its growers: give up?  Soy-beans!  Or in this “immature” form, edamame.    The beans are very tender and can be eaten raw, but I highly recommend eating it the way it is served at sushi restaurants: lightly steaming the whole pod, sprinkling with salt and then biting the beans out and discarding the pod–think a vegetable form of salted peanut shells.  A very fun and tasty appetizer to snack on while your making your famous ratatouille or while your making your other famous ratatouille, there are a lot of ways of making ratatouille, you know.

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