- Red Russian kale
- Daikon radish (spicy!)
- Costata romanesco zucchini
- Red jalapeño peppers
- Cayenne pepper (Very hot!)
- Long season beet
- Cherry & slicing tomato
- Passion fruit
- Valencia orange (generously donated from a share holders orchard!)
Tips and Tricks for today's box:
Passion fruit: the more wrinkly the tastier! Split in half and enjoy the insides with a spoon.
Long Season Beet: these beets have been growing a long time to get in your box today, thus the large size. Try them roasted or fermented like this;
FERMENTED SHREDDED BEETS
6 cups shredded raw beets (peel beets beforehand)
3/4 to 1 tablespoon sea salt
Yields 1 quart.
Combine beets and salt in a mixing bowl. Let sit 5 minutes for the mixture to get watery. Pack in a clean quart-size jar, leaving 1 inch of head space for release of juices and gases. Cover tightly with lid or airlock. Let ferment at room temperature for two days. Burp jar as needed. Chill. Keeps several weeks to months in cold storage. Serve with salad or alongside eggs.