The usual objective is to finish harvesting my noon on delivery days. I don’t know that we’ve actually succeeded very often, but it’s great motivation. For yesterday’s harvest, though, we started a bit earlier – the day before, to get a head start on potatoes, onions, peppers, and tomatoes. The days are getting shorter, and that generally means we start a little bit later in the morning. It’s not much fun harvesting in the dark.

So, in your baskets: the mighty Rhubarb Red Swiss Chard, a few green peppers, a couple of hot ones (some Jalapeños, some Bulgarian Carrot peppers), some of remaining summer squash (they really don’t give up easy, do they?), cucumbers, a heavy helping of tomatoes, mixed carrots, fresh garlic, onions, Shepody potatoes (very tasty). There are also some tomatillos, not to be confused with small husky green/purple tomatoes. That’s enough tomatillos for a decent recipe – if you use them raw, they stay sharp, acidic, with solid citrus notes. Cut open and roasted, they mellow to a sweet, more gelatinous, more balanced taste. They can be used in all kinds of recipes, but frankly, we never make it past Salsa Verde! (Say, Catherine, can we post that recipe?)

There are also a coupe of either/or deals in the baskets: melons or eggplant, and sprouts or extra carrots – sorry about that, I ran out of sprouts!

cat, chard, cucumber, garlic, harvest, melon, potato, squash, tomato