TWH 10.31.22

Area 2 Farms Local Organic Harvest for the Week of 31 October 2022

Cabbage Patch

(Red & Green Oakleaf, Red Cabbage, Purple Kohlrabi Leaf)

This mix of red and green oakleaf, red cabbage, and purple kohlrabi is the perfect blend for these seasonable weeks.  It pairs well with fall apples, onions, carrots, and balsamic vinegar. Try sauteing. High in vitamin C and K which help boost the immune system and strengthen bones.

Buckwheat Shoots

Not actually related to wheat, buckwheat shoots are in the same family as rhubarb. They are very tender and pair well with tomatoes, turnips, honey, walnuts, and chocolate. Like any other shoot, buckwheat shoots can be placed on top of everything. Buckwheat shoots provide highly digestible protein with a great amount of fiber. 

Mild/Spicy Mix

A mix of red and green mustards, mizuna, cabbage, kale, kohlrabi.

A blend of red and green mustard, mizuna, cabbage, kale and kohlrabi microgreens. It’s a great substitute for lettuce and pairs well with grains, protein and garlic. Very high in vitamins C, A, K, and aides with digestion, weight loss, and vision. Try it on top of everything.

Oregano

Oregano is a critical part of the Mediterranean diet that is known to be associated with joy and happiness. It is high in antioxidants and is a natural antibiotic. The best way to use it is to flavor different proteins and use it in marinades.

Rosemary

Rosemary goes well with tomatoes and proteins. It helps boost the immune system and improve blood circulation. It’s great to make tea with, infuse in oils and throw in a pan when grilling vegetables.

Thyme

Think of making lasagna, sautéing vegetables, roasting proteins, and making any sort of potato dish. It is aromatic, adding a strong herbal flavor to dishes. It is filled with vitamin C for immune support, potassium for healthy cells, and manganese for bone development and blood clotting.

Turnips

 Use turnips as you would use a potato. They are a good source of protein, iron, and phosphorus. 

Tomatoes

Perfect with basil (in the bag!), herbs (in the bag!). Add to salads, eat raw, put onto a sandwich. An excellent source of vitamins A, C, and E. They may also limit UV damage to your skin.

Purple Basil Plant

The dark purple leaves are great for salads, for pesto or preserved in oils and vinegars. It pairs well with olive oil, garlic, vinegar, pasta, lettuce, vegetables, anything tomato (in the bag!).  Tear the leaves rather than chop them. Pick your leaves just before watering to get the most intense flavor. Let the plant tell you when it needs watering. It should start to wilt. Over-watering will dilute its flavour, while stressing it will increase the production and improve flavor. Leave your plant in the kitchen preferably out of direct sunlight. Purple Basil contains many vitamins and minerals, including vitamins A, C, and E, fiber, and antioxidants. Like other basil, it is packed with Vitamin K, which helps with blood clotting and aids in bone strength. Used medicinally for its antioxidants and antibacterial properties, basil oil provides an immune system during the Fall season.

When You Are Ready to Use, Wash, Wrap, Seal, and Store in Your Refrigerator