This week we have a varied box that holds on to summer with the last of our sweet peppers and basil and welcomes the winter with purple cabbages. We are busy in the fields planting and planning for next year. I've been having lots of fun in the kitchen experimenting with the feijoa's too... preserving and making sweet things for us all to enjoy for the coming winter. We are also planning for Spring with our wonderful beekeeper, Jennifer, for the debut of Bloomfield's honey. The Queens are happy and so are her worker bees.
This week includes a taste of young salad leaves mixed with borage and basil flowers, kale and chard, parsnips, beets, sweet peppers, basil, onions, tomatillos, some fresh bergmont for tea ( just stick it in a tea pot with hot water) and feijoa fruit.
As far as cooking ideas...
Roast the peppers until the are charred on the outside, skin and deseed them. Sprinkle the cleaned peppers with basil leaves, olive oil, and salt and you have a starter for a bigger meal. The cabbage can cooked as a braise with sautéed onions and rosemary and served with sausages or a grilled steak from your favorite butcher.