September 24th, 2008 by Margie

Dear Vegetable Husband customer,

This week is truly transitioning into fall.  This morning before heading to the farms, I had to run back in for a scarf to keep warm.  OK that was early, but the cooler days are coming.  It is definitely showing in what we will eat this week.  There are no more summer tomatoes.  Well, I have a few on my kitchen counter, but none left to pick.  The sweet potatoes are coming in and all the fall greens are growing quickly.  You will notice that your beautiful basil is going to flower now.  I did not remove the flowers because if you dry your herbs, they are so nice looking.  If not, just toss in the garden.

You have a nice winter squash in your basket this week.  Who needs a dessert when we are eating butternut squash with our main course!  I am posting a recipe that uses butternut squash & pears so you can have a nice fall smell to your house.  I have also added several spices this week.  The bay leaves are dried at the farm so you can put them away for your soups this season and I am making pesto to freeze with my basil.  I know we will not have much more of it in the fields.  The parsley is just good in anything so enjoy!  As I mentioned earlier, you want, you can hang your basil and parsley in the kitchen and let them dry to store.  It is always nice to know where that dried spice originated.

One more thing…I hope you enjoyed your coffee samples from our friends at 1000 Faces coffee.  Please let me know if you would be interested in ordering coffee in the future.  I am also visiting an organic grit mill this week to consider bringing you fresh ground grits to order along with your basket on request.

Enjoy your basket of Georgia nourishment.  Below is the list of your goodies for this week:

Sweet peppers
Heirloom variety eggplant
Okra
Butternut squash
Sweet Potatoes
Basil
parsley
Bay leaves
Golden delicious apples
pears

Do not hesitate to call or e-mail with any questions you have and enjoy the recipes I post on the website each week to help you use some of your ingredients.  Remember, I am happy to talk FOOD!

Namaste,

Margie Thorpe