One of our experiments this year, in addition to sweet potatoes and Belgian endive, was peanuts.
It looks like we scored a hat trick this year. The sweet potatoes and endive were triumphs, and despite research that cautioned us against trying peanuts — the legumes require a longer growing season than we can provide — we gave them a whirl and here we are. With peanuts. We love when that happens!
Now that we know how to make them work in Colorado, we plan to put lots of rows in the ground for next year.
Meanwhile, we have been busy planting for fall and winter, weeding, turning the fruits of our harvest into things that we preserve for the year (as well into things on people’s plates today) and of course harvesting, harvesting, harvesting.
Please hit the Market on Saturday — the harvest is in full-swing and all of the farmers have vegetable gorgeousness for you to take home.
Our list this week includes:
- Tat soi
- Purple tat soi
- Mizuna
- Mibuna
- Ruby streak mizuna
- Lettuce mix
- Jericho lettuce
- Purple Frill lettuce
- Arugula
- Cho kara
- Osaka purple
- Genovese basil
- Sweet potato greens
- Asian collards
- Shishito peppers
- Anaheim peppers
- Banana peppers
- Jalapeños
- Eggplant
- Heirloom tomatoes
- Tomatillos
- Sweet potatoes
- Artichokes
- Fennel
- Broccoli
- Cauliflower
- Corn
- Carrots
- Pork and beef chili
- Ground pork
- Pork shoulder
- Ham roast
- Spare ribs
- Hocks
- Pork and Beef chili
