October 28th, 2009 by Margie

Dear Vegetable Husband Customer,

The rain is giving a little break for us to harvest our food for this week.  Whew!  There will be a fair amount of dirt in the greens because of all the rains so be sure to wash them extra good before cooking.  The sweet potatoes have an extra layer too since we were still harvesting them from the mud this morning.  We have several items this week.  The beautiful dark dwarfed bok choy is from Camille and Brooks’ farm this week and the hardy broccoli leaves are from Jason at Full Moon.  This is the first harvest of each.  Welcome to the colder crops.  You can cook your broccoli leaves as you would a thick kale or collard.  I will sear mine in a skillet with one hot pepper and a little oil.  These are quite a treat and in the next week or so we will get the broccoli flower!

We definitely have an Asian flare to the basket this week so I got as much Chinese eggplant as I could and this will be the last good harvest of eggplant.  I know some of you are more than ready for me to say that, but you will miss it when it is gone.  This week there is a super easy bok choy recipe and if you have not made the eggplant curry yet, I highly recommend it.  The pak choi is a close relative to bok choy so you can add this in together or cook each differently.  They can both be eaten raw too.  The stems are yummy used like celery.  Your pak choi is from Neil Taylor’s farm and is in a bag while the dwarf bok choy is loose in the basket. Below is your list of goodies for this week:

Chinese / black beauty Eggplant
Pak choi
Dwarf bok choy
Mixed Variety of Sweet Peppers
Heirloom Green Onions
Sweet Potatoes
broccoli greens
Cilantro
Hot peppers
lemongrass
Garlic

Your Vegetable Husband crew will be volunteering to help greenplate.org raise funds and awareness this next Monday, November 2nd at the Eat Green/Drink Local fundraiser.  Join us and celebrate the Atlanta restaurants and chefs committed to sustainability. Greenplate is working hard for a cleaner environment for all of us by helping restaurants act responsibly.  I have included a card in your basket.  Check it out!  …and remember, I’m always happy to talk food.

Namaste,
Margie Thorpe