Sweet Peppers, Healthy or Antohi Romanian – Beautiful out in the field; these are getting a brighter yellow as they turn red
Summer Squash – Golden (yellow), Dark Star (green) or Bennings Green Tint (scalloped)
Eggplant, Orient Express & Diamond
Tomatoes – The “slicers” are Taxi (yellow), Stupice & Glacier (red); the paste or ‘saucers’ are San Marzano or Amish Paste
Frying Peppers, Jimmy Nardellos Sweet Italian – These are good raw, in stir fries, and especially fried. A Nardello family relative from Maine says “the only way to eat them is to string them, dry them, fry them and salt them.” They’re best, she says, “as a sandwich on Italian bread with a slice of provolone.” A very special and rare pepper, it has been ‘boarded’ on the Ark of Taste, a program of Slow Food International.
Hot Peppers, Jalapeno, Bulgarian Carrot or Fish – These are the 3 hot types we grow; over the next 4-6 weeks you can try each one. The Carrots are VERY spicy! The fish are also quite spicy.
Beans – Nash’s (green) and Royalty Purple Pod (purple). Nash’s was bred right here in the Pacific NW by Nash Huber of Nash’s Organic Produce in Sequim, WA. The purples were bred at the Univ. of New Hampshire by the late Elwyn Meader, world renowned for his breeding work and who credited his development of Royalty Purple Pod to his wife’s suggestion that it would be easier to pick beans if the pod color differed from the vine color. The purple will turn green when cooked… sadly.
Cucumbers, (Farm, Gresham & Parkrose ONLY) Marketmore, Wautoma or Armenian
Garlic, Chesnok – A hardneck type, well cured so it will store for some time.
Lettuce – Jester, Magenta or Jericho (a green romaine)
Sweet Corn! – Silver Queen, not an heirloom, but an older variety that, according to one catalog, is the most popular white sweet corn in the country. Enjoy the sweet, rich old-fashioned flavor and texture.
Anise Hyssop – A lovely, sweet herb for tea, w/vanilla yogurt or added to chocolate cake!
Orchard Fruit! – Pears (Farm, Gresham & Parkrose); Apples (Piedmont)