We all have sensed it in the mornings the past few weeks — fall’s arrival.
We think she finally knocks on the door tomorrow morning, looking dramatic in a scarf and sweater and grinning madly.
“Are you ready for me?”
“We are not. But come on in, Fall. Nice to see you again.”
You might want to dig-out those scarves and sweaters for tomorrow’s market — morning temperatures are in the low-40s, and they reach 60 or so before plummeting into the high 30s Sunday night.
We will be keeping a close eye on the tender plants Sunday morning.
Either way, the harvest this week is phenomenal — true cornucopia. Everything from potatoes to sorrel to Genovese basil, tomatoes, radishes and spaghetti squash. And much more.
We hope you embrace the season-straddle and hit the market tomorrow — let’s make tomato sauce and pesto this weekend; let’s quickly boil some corn and then slather it in butter, make a tray of eggplant Parmesan, turn tomatillos and jalapenos into the best salsa in the world and saute shishito peppers in olive oil and sprinkle them with salt. In just a matter of weeks (if not sooner), fresh pesto, tomato sauce and the rest of it may no longer be an option.
We have all that you need this weekend at the Market:
- Tat Soi
- Purple Tat Soi
- Mizuna
- Mibuna
- Ruby Streak Mizuna
- Lettuce Mix
- Jericho Lettuce
- Purple Frill Lettuce
- Arugula
- Kale
- Cho Kara
- Osaka Purple
- Genovese Basil
- Sweet Potato greens
- Sorrel
- Chives
- Potatoes
- Radishes
- Yellow Watermelon
- Shishito Peppers
- Anaheim Peppers
- Banana Peppers
- Jalapeños
- Eggplant
- Heirloom tomatoes
- Tomatillos
- Sweet Potatoes
- Artichokes
- Fennel
- Broccoli
- Cauliflower
- Corn
- Carrots
- Spaghetti squash
- Polenta
- Pork:
- Shoulder Roast
- Ground
- Hocks
- Ham Roast
- Loin Roast
- Pork Chops
