This weeks’ share contains: 3 yellow bells and 4 sweet Italian peppers, 1/2 pound garlic, 3 torpedo onions, 1 pint cherry tomatoes, 1 pound Arugula!, 1 bunch radish, 2 fennel bulbs, 2 pounds beets.
We are at a crossroads between hot summer crops and fall…these are possibly the last tomatoes, the last big harvest of peppers for awhile, and the beginning of greens. There will be more eggplant and peppers before its over but not as often. Winter squashes are on the way as well as lettuces. Later, sweet potatoes, carrots, and broccoli.
The garlic will keep best outside the fridge, in a dark-ish, dry spot on the counter or in a cabinet.
The arugula and radish greens make a good pesto.
One preparation for beets that we love is to shred the beets, peels and all into a bowl and prepare this dressing: mash a few to several cloves of garlic in a mortar with a generous sprinkle of salt. When it is the consistency of paste, stir in juice from one or more types of citrus (we like lime, orange, and lemon or grapefruit or just lime). Add olive oil to your taste and stir all the ingredients together and pour over shredded beets. This would be a great salad with arugula, fennel, and radishes too!