Hello! The above picture is of senposai, a delightful Fall cooking green originally bred in Japan. It is an inspired cross between cabbage and komatsuna, which is a kind of mild mustard. It looks similar to collards and you can cook it the same way, only I find the flavor more pleasant. Or you can steam the large leaves and use for a naturally gluten free wrap.
We also have more "20th Century" Asian pears. We let this batch sit on the tree a week longer, so they should be a bit juicier and sweeter than the last ones.
Also new this week is salad mix, which I planted after some kind of strange and malicious creature ate all the lettuce I was about to transplant. How vexing! Anyways, the salad mix is a mixture of different lettuce varieties and mild to semispicy mustards and other greens. (This weeks will be mostly lettuce, since I didn't have the seeder set properly for the other greens, but in the future it should be about half and half). It comes in a bag but it has not been washed, so you will still want to do that part.
We only have a few weeks left of okra, so okra lovers, eat it while you can!
have a good week,
John
