Week 19 Lists

SMALL

Armenian cucumber
White pattypan
Yellow pattypan
Crookneck squash
Peaches
Spinach
Turnip greens
Broccoli rabe (Rapini)
White peach
Arugula
Bartlett pear
Wealthy apple
Stanley prune
Raspberries
Tomatoes
Cantaloupe
Lemon cucumber
Top: Armenian cuke
2nd: crookneck, yellow and white pattypan
3rd: raspberries, white peach, prunes, peach, lemon cuke
Bot: cantalopue, Bartlett pear, Wealthy apple
Top: spinach, tomatoes
Bot: broccoli rabe (jaggedy), turnip greens (round)
MEDIUM
Zephyr squash
Flying saucer squash
Golden raspberries
Marketmore cucumber
Napa cabbage
Nectarines
Straightneck squash
Top: cuke, golden raspberries, nectarines, napa cabbage
Bot: flying saucer, zephyr, straightneck
LARGE
Beets
Doughnut peach
extra Peaches
Green cabbage
Sorrel (lemon spinach)
Young spaghetti squash
Straightneck squash
Golden zucchini
Green zucchini
Strawberries
Blackberries
Cherry tomatoes
Asian pears (nashi, apple pears)
Top: sorrel, cabbage, cherry tomatoes
Mid: young squash, Asian pears, beets, green and golden zuccs
Bot: jalapeno, strawberries, blackberries, doughnut peaches

Notice the 3-year old hand snaking another berry.  I had to snap
this pic in a rush because the strawberries were nearly gone and
she was starting on the blackberries. She does this weekly with the fruit.

Broccoli Rabe (aka Rapini, Rape, Broccoli raab)
A close relative of turnip greens, this jaggedy leafed green is very common in Italian cuisine.  Mine was missing the telltale florets that look like miniature broccolis, but you might find small yellow flowers on yours.  Store it loosely wrapped in plastic in the crisper.  It is all edible.  The most common dish for it is chopped and sauteed gently with garlic and olive oil for 15 minutes or so.  Serve tossed with pasta.
Turnip greens
Treat them as the broccoli rabe and you won’t go wrong.  Traditionally served boiled with ham or bacon, these can be cooked up any of the ways you’ve found you liked kale, Chinese broccoli, bok choy, or collards.
Sorrel (aka Lemon spinach, Spinach dock)
This is a strong flavored green, very citrusy and bright.  The sourness comes from oxalic acid, the mildly poisonous ingredient that makes rhubarb so sour and sets your teeth on edge when you chew it.  (Don’t worry, it is only poisonous in large quantities.)  It is a fantastic addition to salads, and is often used in soups and sauces.  I like tossing some with equal parts spinach, some sliced tomatoes, olive oil, salt and pepper, and feta cheese (or fresh Mexican cheese like cotija).
Asian pears (aka Nashi, Chinese/Japanese/Korean pear, Apple pear)
These look like small apples (or large brown apples in some varieties), but they taste like crisp, dry pears.  Imminently snackable.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s