We picked up our half of this box before whisking off to my hometown for the weekend. I am proud to report, however, that we tore into the purple potatoes as soon as we got home with the veggies, and made use of the lettuce (which held up very nicely over the weekend) when we got back Sunday night. Although tomato season is winding down, we still got a few (destined for pasta!) and I’m hopeful that this week when I head to the farm, I’ll be able to buy a couple more quarts of tomatoes for some more canning (since we’ll finally have a stretch of more than a week where neither of us are leaving town!).
Week 14 to me seems very transitional: like the vegetables are thinking back over the summer, and looking forward to the cooler months ahead. A quite, introspective week in vegetables, if you will.
Seasonally appropriate tomatoes and peppers (a traffic light of sweet ones, and even a red jalapeno!) along with potatoes. Harkening back to earlier in the season are a head of lettuce and some radishes. Harbinger of future weeks: very nice-looking beets. (I know we’ve had beets fairly regularly throughout the year, but in my mind, they’ll always be fall crops. I don’t know why. Possibly because I associate beets with my dad’s pickling endeavours, and he always did it in the fall?)
I’m looking forward to roasting the sweet peppers and beets alongside the remaining spuds, and I’ve earmarked that jalapeno for another jar of bread and butter pickles (I’m hoping to put up some of my garden’s late offerings). Onions I never need to find a purpose for: they just get eaten ’round our house. (Although, I suppose if I really had too many, I could make onion jam? Every time I read about it, my mouth starts watering…)
The radishes, however, I’m still kind of floundering around to find a suitable means of cooking. These aren’t the round, bitey radishes of early spring. These are “French breakfast” radishes, and quite mild. To me, this means that no matter how I cook them, they taste kind of sad and watery. I’m at the point where I’m kind of considering pickling them, just to give them a little extra kick. (And people, you know how much I don’t like pickles. This is desperation.) Any ideas?