August 17th, 2021

What’s in your share?

• Salad Mix

• Red Norland Potatoes

• Leeks*

• Sweet Bell Peppers

• Cherry Tomatoes

• Tomatoes

• Scallions

Leeks are a creamy version of onions! They are super good caramelized, blended into soup, or roasted. Most people don’t use the green leaves because they are tougher than the white part, but you can if you’d like. Cutting them in thin slices is the best way to prepare them. Pro-tip: if you cut them lengthwise first, they won’t roll off your cutting board as you cut them into smaller pieces.

It’s pepper season! We had a serious aphid infestation in our propagation greenhouse this spring, and we didn’t know if the peppers would bounce back. After a whole afternoon or hand picking, spraying with water, and sprinkling some diatomaceous earth on the plants, we saw the aphids decrease and TONS of ladybugs and their larvae! Ladybugs are a natural predator of aphids, and we’ve never really had a noticeable population of them. Apparently we just needed some plants to host their favorite snack. Now the peppers are rockin’ and ready for the pickin’.

We’ve definitely developed a new appreciation for peppers by growing our own for the past decade. They take a long time to mature, but they freeze well and offer so much versatility. Roasting, frying, grilling, fire roasting, and eating raw are all great ways to eat peppers.