The huge rain storms that passed through the valley yesterday dumped 2″ on the orchard at Zoe’s. David says something like half of the remaining apricots fell in the storm, mostly the very ripe ones. So we’re not getting 10 lbs of apricots in every share this week as hoped… but we’re still getting 6-7 lbs each. They are mostly not quite ripe, which means they’re still totally edible, just a little tart. And that the bulk of them will keep for a week or so.
David tried to estimate what he would charge at the market for the shares again this week. I’ll keep asking him for these numbers to help you see the value. It is a little dicey — size varies, and weighing all the veg would take too long. For example, the patty pan squash sells for $2/lb wholesale, David listed it as $1 in the box, but some of them are pushing 2 lbs in size. Grains of salt.
Pattypan squash – $1
Zephyr squash – $1
Zucchini – $1
Fava beans – $3
Carrots – $2
Radishes – $1
Apricots – $18
White pattypan squash – $1
Spinach – $4
Beets – $3
Green beans – $4
Garlic – $1
Wild garden kale
Flying saucer squash
(extra) pattypan squash
LARGE (the microgreens alone put this at $120)
Chinese green beans
Micro green basil
Micro purple basil
|Apricots, fava beans, radishes, spinach
beets, carrots, garlic
|White pattypan, Pattypan, green beans, zephyr, zucchini|
|Kale, straightneck, flying saucer, lettuce, golden zucchini|
|Kohlrabi, leeks, berries, Chinese green beans|
|Microgreen mix, pea shoots, cherries, basil microgreens|
It looks like a Martian from a Heinlein novel, but the name literally means “cabbage turnip”. It is a variant of cabbage, and can be eaten raw or cooked. Treat it largely like a thin skinned broccoli stem and you’ll do well. They should keep several days wrapped loosely in plastic in the crisper, though the leafy arms will get a little limp. Peel the body and slice it into salads, munch on it with cheese and crackers, pair it with summer squash in a simple sautee, or dice it into a curry. Apparently, the leaves and bulb together form one of the most commonly eaten dishes in Kashmir.
Another small helping of fava’s this week. Try boiling them in salted water and then topping a salad with them.
Summer squash — I stuffed several this past week. They make a great boat for carrying a saute of their innards with garlic, ground beef, some cooked millet / rice / couscous, and herbs / greens.