Harvesting Swiss Chard and Planting More Varietals for Fall
We are harvesting the very first bunches of Swiss chard this week and will have a limited amount available in the Grab-and-Go coolers! This leafy green is in the same family as beets and spinach and has a flavor that tastes like a blend of the two. The variety we’re harvesting has vibrant red stems and veins which makes for a very colorful addition to your plate! Swiss chard can be enjoyed on its own as a side dish with a little garlic or added to soups, stews, and pasta dishes. We recommend trying it in this white bean chicken soup or this lemon Swiss chard pasta.
Have you had a chance to try any of our Hakurei turnips yet? This beloved root vegetable is a farmer favorite due to its succulent crunchy texture and mild, sweet flavor with fruity notes. Unlike the larger turnips you often see at the grocery store, Hakurei turnips can be enjoyed raw. They work really really well in salads and slaws, especially with our arugula. When cooked, Hakurei turnips become incredibly tender. If you want an easy and flavorful side dish, try these braised Hakurei turnips with maple, miso, and ginger.
In order to make sure you have plenty of variety on your plate this fall, we’ve been seeding new varieties in the greenhouse every week. This week we planted mizuna and Tokyo bekana. Mizuna is a Japanese mustard green with a mild flavor that works well in both salads and stir-fries. Tokyo bekana is a loose leaf cabbage variety with super tender leaves that make a great salad green.
Last but not least, we want to extend a big thank you to the volunteers that showed up for our Orchard Beautification Day this past Saturday! With your help we were able to plant thornless blackberries and perennials for our native pollinator bed. Keep an eye out for more events like this in the future!
In Season at the Farm Stand: Swiss Chard (limited), Arugula, Hakurei Turnips, Baby Mustard Greens, Radishes, Scallions, Okra, Lunchbox Peppers, Jalapenos, Bell Peppers, Shishito Peppers, Poblano Peppers, Basil (Italian, Lemon, Thai, and Tulsi), and Flower Bouquets
