In your share – Equinox edition!

Happy Equinox!! I love this moment when the days and nights are exactly the same. It is such a great time of year when the summer and fall overlap. The tomatoes & peppers are ripening alongside winter squash & root crops. The days are still sunny and warm but I can feel the fall coming in the cool evenings. Hope you are enjoying it too!!

Some of the things in shareholders’ boxes this week include…

Genovese Basil has been delicious! This many be our last round of basil for the summer so if you haven’t put some in the freezer, do it soon. If I don’t have everything on hand to make pesto, I often just puree the basil in olive oil and freeze it like that. Then you can make whatever kind of pesto you want in the winter – with pine nuts or walnuts, with parmesan or Romano, or just thaw the basil and drizzle on pizza or pasta. Lots more recipes for basil at Cook With What You Have (free access to shareholders).

Collard Greens are often thought of as Southern fare, and they care certainly tasty when slow cooked with pork. However, our collards are super fresh so they are also delicious when chopped and sautéed up similar to the more tender greens. Use them as wraps, in asian stir fry, or over pasta. There are many recipes for collard greens at Cook With What You Have recipe website.

Merlot Purple Napa Cabbage is traditionally made into Kimchi, but I find it is also delicious made into a raw cabbage salad. For a simple Spring Kimchi, chop 1 head of cabbage, add 1 tablespoon of kosher salt, toss & leave out at room temp overnight, then refrigerate in a glass container. The flavor is mild and slightly fermented – delicious alone or as a side dish or condiment. Plenty of other interesting recipes for the Napa at the Cook With What You Have recipe website.