In this week’s share:
purple cauliflower (tastes great and holds its gorgeous color when cooked)
1 lb. fresh edamame (see cooking info. below)
2 to 3 tomatoes
8-ounce bag of spinach (not baby in size but tender enough for eating in salads)
1 lb. green beans
1 bunch carrots
2 red onions
It’s hard to believe this is our last August share. Where did the summer go? Oh right, we hardly had one(!). Here’s a photo (above) of Ken (right) and our go-to staffer Karl (left) setting up to plant some fall crops in the field. Karl came here from
Edamame. Pronounced like eh-dah-mah-may. That would be the name for the small, fuzzy pods with flat, nutty-tasting beans you're seeing for the first time this season in your weekly share. This link: http://www.wikihow.com/Cook-Edamame sums up well how to cook and serve. Our kids chant this fresh soy bean's name when we serve it for dinner. Finger food. Very simple, very tasty.
Tomatoes. Somehow our failing tomato plants are still producing some but an ever-dwindling crop of tomatoes. See last week’s blog for information on how we were affected by this year’s late blight.
Crop report.There’s a frost warning tonight in an area of the