Fall 2014 Week 3 (Oct 14th)

David and I worked different schedules today, so I didn’t get the list. I took things out of the box by which bags they were in, though, so this should be roughly grouped by smalls and mediums. New this week: carrots! With the tops, which are edible. The tender bits are fantastic in a salad (they taste more carrot-y than carrots). They are also lovely dipped in tempura or batter and deep fried. Or throw them into the end of a stir-fry.

I think the last day of the farmer’s market is the 25th. If you get a chance, stop by this weekend or next and meet David (if you haven’t already).

TOP cylindra beets, gypsy bells, candystripe beet;  BOTTOM big Jim pepper, lemon cucumber, chocolate bell pepper, patty pan squash
TOP cylindra beets, gypsy bells, candystripe beet; BOTTOM big Jim pepper, lemon cucumber, chocolate bell pepper, patty pan squash
broccoli, collards, lettuce
broccoli, collards, lettuce
TOP Asian pears, celery microgreens, cabbage, red and yellow delicious  BOTTOM tomatoes, rhubarb, more different tomatoes (big heirlooms)
TOP Asian pears, celery microgreens, cabbage, red and yellow delicious BOTTOM tomatoes, rhubarb, more different tomatoes (big heirlooms)
TOP gypsy bells, broccoli, lettuce, big Jim peppers  BOTTOM carrots
TOP gypsy bells, broccoli, lettuce, big Jim peppers BOTTOM carrots
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