Yakattana (Asian bok choy-like green)
Japanese and English Cucumbers
Our entire farm is once again completely planted as we start to go into fall. Our propagating greenhouse is also still full of plants which will soon replace our summer crops when they finish. In the next couple days we will seed a few more quicker crops like radishes, salad, arugula, and mustards. In a couple weeks we will be seeding crops for our high tunnels for winter production; lots of salad, spinach, and other various greens. A full moon is coming this weekend which often brings rain and increased germination so we will prioritize getting beds seeded and cultivated while harvesting our seed crops before the coming rain. Looking forward to the next round of abundance.
1 pound green beans
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano
Preheat the oven to 400 degrees F.
Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil, season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.
Max's Asian Curry
Use any of the veggies in your share, including sweet peppers, turnips, onion, summer squash, eggplant, romanos, napa cabbage, and yakattana. Slice and saute in coconut oil, beginning with the onions, and cook until tender, about 10 minutes.
Add 1 can of coconut milk, a small spoonful of curry paste and the more tenders greens. Simmer, covered for 5 or so minutes more. Serve over rice with soy sauce and apple cider vinegar.