We have Red Delicious apples from Duane Devore out past Green Forest. $4 for 3 lbs.
We noticed okra goes downhill quickly when put with other veggies/moisture so we are paper-bagging it from now on. If you had any issues last week (or anytime, with anything), let us know and we'll credit your account.
The season continues to turn out here on the farm. The late summer crops have been dwindling while the fall ones take off. The salad mix is delicious and fresh. Kale is rebounding in quality and quantity. More lettuce is on the way. The scent of the herbs is heady and the sweet potato crop is a brilliant bed of green right now. We are eagerly anticipating those sweet potatoes but need to give them another couple weeks to size up.
Having fall rhubarb is something to celebrate in our opinion. It is a lovely plant and the color of the stalks vary in intensity. Some folks shy away from rhubarb because they really aren't sure what to do with it other than making a strawberry rhubarb pie.
Here is an easy quick pickled rhubarb recipe that has an unexpected flavor note with the inclusion of lemongrass. It tastes as good as it looks in your mason jar.
Quick Pickled Rhubarb with Lemongrass and ginger recipe
Yield: makes approximately 1 quart.
Time: 30 minutes
Ingredients
1 1/2 cups red wine vinegar
1 1/2 cups water
1/2 cup packed light brown sugar
1 tablespoon kosher salt
1 approx 6 inch stalk fresh lemongrass, halved crosswise, then quartered lengthwise, and bruised with the dull side of a knife
1 approx 5 inch knob ginger root, peeled and thinly sliced
1 star anise pod
1 teaspoon whole black peppercorns
1 pound rhubarb, cut into 3/4 inch pieces
Directions
1. In a medium saucepan, combine vinegar, water, sugar, salt, lemongrass, ginger, star anise, and black peppercorns. Bring to a boil, stirring, until solids are dissolved. Reduce to low simmer and cook until infused with lemongrass and ginger, about 5 to 7 minutes. Let stand an additional 5 minutes after turning off burner.
2. In a medium heatproof bowl, strain brine onto rhubarb. Press paper towels or use a plate against surface to submerge rhubarb and let stand until cooled. Transfer rhubarb and brine to a large sealed container such as a mason jar and refrigerate up to 3 weeks.
Enjoy!
