Imagine, if you will, a kiwi, such as you would find in the produce aisle of your local supermarket. Now, take all the flavor of that kiwi and compress it into the size of a small grape. Now, change the skin from hairy and tough to smooth and tender-- that is a kiwiberry. The quarter in the abouve photo is for size reference, it is not typically included in your kiwiberries. If one does slip in, do not eat. Kiwiberries must be soft before eating, otherwise they taste astringent and awful. Simply leave out at room temperature until the berries are soft like dough-- it can take a few days, and the berries may not ripen all at once. Later in the season it will go quicker.
We harvested the winter squash, but I didn't yet sort and grade it, so you'll have to wait a week on that. We did have an unexpected broccolini harvest, however. The main difference between broccolini and broccoli, for those of you unfamiliar with it, is that the stems and leaves of broccolini are much more tender and tasty than those of broccoli. No need to peel or discard the stem. This compensates for the smaller flowers. We don't quite have enough to go around this week, but the season is just beginning, and we planted a lot if it. If you still don't see it in your share after two more weeks, please email me.
Weird green this week is mizuna.
That is what it looks like. Mild taste, cook like spinach.
