Week 16 Lists

Top: yellow pattypan, white pattypan, zephyr, straightneck,
broccoli, cucumber
Bottom: raspberries, tomatoes, green beans, peaches

yellow pattypan
white pattypan
zephyr squash
straight neck squash
Blue Lake green beans
Regina peaches

Top: flying saucer, Armenian cuke, young squash, crookneck, beets
Bottom: plums, blackberries, roma tomatoes, kohlrabi

Armenian cucumber
flying saucer squash
crookneck squash
young spaghetti squash
extra peaches

Swiss chard, Chinese green beans, bitter melon, wheat grass,
baby squash, cherry tomatoes, leek, corn

Chinese green beans
Swiss chard
bitter melon*
cherry tomatoes
baby squash
extra raspberries
extra peaches
extra tomatoes
extra roma tomatoes
extra plums
extra kohlrabi

Bitter Melon
A tropical relative of cucumbers, pumpkins, and luffas (yes, your bath scrubby is named after a melon), this is among the most bitter fruits grown.  It is also being increasingly researched for health benefits (it features prominently in the cooking of Okinawa, one of the longer lived Japanese islands).  The Chinese like to use it in stir-fries, particularly with pork.  In Indian cuisine, it goes with potatoes and yogurt.  Strong spices like curry, and sour flavors like yogurt / vinegar, help to cut the bitterness.  Honestly, I had this vegetable prepared three or four different ways in Japan, and was never super excited to see it on the plate.  But I’ll try again!

Armenian Cucumber
This isn’t actually a cucumber, but a type of muskmelon.  Don’t bother peeling it.  Eat it like a cuke, for a week if it is one of the bigger ones.  Crunchy and sweet.


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