Thursday, September 13, 4:00-6:00pm, Cook Field Parking Lot
Don’t forget your reusable bag. Thanks.
Produce this Week:
- Beets (mixed)
Self select items—tomatoes, peppers, eggplant, watermelon
Tentative for next week:
- Spaghetti Squash
- Kale or Chard
- Green onions
We are at the beginning of the transition from summer vegetables to the fall harvest. Tomatoes, peppers, and eggplant will tapper off, and we will begin to see more cool weather crops. You will have a bounty of mixed greens, winter squashes, potatoes and sweet potatoes, leeks, kohlrabi, lettuce, spinach, arugula, cilantro, radishes, turnips, broccoli and the like to look forward to. The basil that we promised last week ended up getting fungus. We are hoping to have a new batch of basil later this season.
Fun facts about cabbage….
The cabbage that we eat today, along with brussels sprouts, kohlrabi, kale, broccoli, and cauliflower, are all descendants of one wild plant— brassica oleracea, also known as wild mustard. Native to the Mediterranean and the coast of France, this wild plant looks like this:In ancient Greece and Rome, farmers saved the seeds of the plants that grew the most leaves. The result was an early version of kale. This process of artificial selection continued, bringing modern versions of the plant ranging from cabbage to broccolini.
Per capita consumption of cabbage peaked at 22 pounds of cabbage a year in the 1920s in the United States. Now Americans eat about 8 pounds a year per capita mostly as sauerkraut and cole slaw.