In Your Share this Week
Yellow Peppers, Anthohi Romanian – This heirloom pepper turns from yellow to orange to red and they’ll get sweeter as they color. In the yellow stage they can be used for canning dilly beans and making salsa’s. They’re also great for hors d’oeuvres with your favorite stuffing.
Hot Peppers, Jalapeno – We’re having a great crop of Jalapenos! These can be dried in the oven or dehydrator, then ground for homemade chili powder.
Color Peppers, Healthy or Sheepnose Pimento – Our first harvest of colors! Soon they’ll all be in colors.
Onions, Walla Walla – The last of this years’ crop.
Summer Squash – Golden (yellow), Dark Star (green) or Bennings Green Tint (scalloped).
Tomatoes – Taxi (yellow), Stupice & Glacier (red)
Fennel, Perfection – Chopped fennel leaves add character to soups, fish and salads. Trim outer leaves, cut into matchsticks, add to chopped cucumber. Add lemon juice, olive oil, a hard-cooked egg, S&P.
Cucumbers, Marketmore or Wautoma – Of course nice sliced into salads, or for a crunchy snack with peanut butter or slice each of cheese and tomato, but also a nice addition to a fajita!
Lettuce – Jester, Magenta or Jericho (a green romaine)
Potatoes, Sangre – More red potatoes for roasting, boiling, mashing or potato salad like the recipe on back.
Dill Weed & Dill Flower – Dill produces a leaf and a seed, both of which are valuable for cooking. Dill leaves have great affinity for sour cream and cucumbers, also good with eggs, cream cheeses, and fish.