David got a little carried away at the packing table this week and everyone ended up with a medium share. So enjoy!
New this week was a second variety of Asian pear (a lighter green as opposed to the brown variety we’ve been receiving), apples (golden and red delicious), and sunflower seeds (in the flower, no less). David doesn’t spray the fruit except in the worst infestations (and then it is organic treatments), so don’t be alarmed if the apples have been sampled by a multi-legged taste-tester.
The sunflower head is large and still green/fresh. Hang or set it someplace dry for a couple weeks (the little flowers will be falling out, so maybe hang it in a mesh bag). The seeds should then come out easily at that point. Soak them in a strong salt water brine overnight (1/4-1/2 cup per 2 quarts of water), pat them dry in the morning, and then roast them half an hour or so at 300 degrees. Try sprinkling with your favorite spice mix just for giggles.
Apples (golden and red delicious)
Small roma tomatoes
Mixed heirloom tomatoes
Cylindra beets (red)
Candystripe beets (light red, like a candycane inside)
Big Jim pepper (mildly spicy)
Chocolate bell pepper
Gypsy sweet pepper
Microgreens (mine were celery)
Herbs (basil, thyme, rosemary)