September 13

Recipe suggestions:

Fenugreek leaves can flavor a  dal, which can also use the green pepper. I didn't grow as much fenugreek as cooking-greens require... Maybe a garnish? I like them on soft cheese, too.  

Getting ripe for next week:

With the shortening days the breadth of harvest is going to shrink, not grow, as plants either decide to bolt (the greens) or no longer have the warmth and light to ripen fruit (tomatoes, cucumbers).  We might have warm enough weather to keep getting what we have now until the CSA season closes; if not, the last week or two will be young cool-tolerant greens, like the first weeks were. 

And there are worse weather risks -- one cold snap or flooding rain can shut most of my plot down. Usually I wouldn't expect either until mid-October, but the weather right now is odd. Fingers crossed.  

Storage notes:

Rinse anything outside the big plastic bag before eating. Some crops don't wash well or don't store well when wet, and those will be delivered UNWASHED and OUTSIDE the big plastic bag, possibly in a small plastic bag. Big sturdy things like summer squash will just be loose. Rinse anything outside the big plastic bag before eating. 

Everything INSIDE the BIG plastic bag has been washed in at least three changes of water and drip dried. 

Basil and cilantro and flowers keep best with their stems in water, like little bouquets, I find. Basil outside the fridge, cilantro in the coolest part of my house or the warmest part of my fridge.

In general: root veg, including carrots,  should have their greens taken off promptly, after which the roots like cool dark storage. The greens on our root veg are all edible. All greens like cool humid storage.