Huzzah to week one! It has been so cold this week, but we got everything out of the garden and the hoop houses are all tucked in.
I would use the eggplant up first. I can't believe we could harvest it in November, but it did not like the cold.
Japanese Eggplant
Japanese eggplant is a slender, elongated variety of eggplant commonly used in Asian cuisine. It features smooth, glossy skin that can range from deep purple to almost black, and its flesh is tender, creamy, and less bitter than larger eggplant varieties. It is incredibly versatile and can be grilled, roasted, stir-fried, or used in soups and stews. Its thin skin does not require peeling, and its mild taste absorbs sauces and seasonings beautifully, making it a favorite for dishes like miso-glazed eggplant, stir-fries, and curries.
Storage
To store Japanese eggplant, place it in a plastic bag or wrap it loosely in a paper towel and store it in the refrigerator's crisper drawer. This helps maintain its moisture and prevents it from becoming too dry. Ideally, use the eggplant within a week to ensure optimal freshness and flavor. Avoid storing it near ethylene-producing fruits like apples and bananas, as they can cause the eggplant to spoil more quickly. If the eggplant begins to soften or develop spots, it's best to use it immediately or discard it.
You can steam slices and freeze if you don't have time for them this week.
Prep
Rinse, remove the stem, and slice or chop as needed. Cook as desired.
How to use:
Stir-Fry: Slice Japanese eggplant and stir-fry with your favorite vegetables, protein, and sauce for a quick and delicious meal.
Grill: Cut into halves or rounds, brush with olive oil and seasonings, then grill until tender for a smoky flavor.
Roast: Dice or slice, toss with olive oil, salt, and pepper, and roast in the oven until golden and soft.
Curries and Stews: Add chopped Japanese eggplant to curries or stews to absorb the flavors and add a creamy texture.
Pickle: Slice thinly and pickle with vinegar, salt, and spices for a tangy side dish.
Bell peppers are colorful and crisp vegetables that belong to the nightshade family. These versatile peppers come in various hues, including green, purple, red, yellow, and orange, with each color offering slightly different flavor profiles, from the grassy and mildly bitter taste of green peppers to the sweet and fruity notes of their more colorful counterparts. Whether enjoyed raw in salads, stuffed with savory fillings, sautéed in stir-fries, or roasted to enhance their natural sweetness, bell peppers are a culinary staple celebrated for their versatility, nutritional value, and culinary appeal.
Storage
Please refrigerate.
Prep
Rinse. Remove seeds. Eat raw or cooked. Roast or blanch to remove skin.
Preserving
Freezing: Start by washing, deseeding, and cutting the peppers into slices or cubes. Blanch the pieces in boiling water for a few minutes, then cool them in an ice bath. Drain and pack them into airtight freezer bags or containers, removing as much air as possible. Frozen bell peppers can be used in a variety of cooked dishes, such as stir-fries, soups, and casseroles.
Drying: Dehydrate bell pepper slices to create dried peppers. Use a food dehydrator or your oven at a low temperature. Dried bell peppers can be rehydrated and added to various dishes or ground up and used as a seasoning.
How to use
Stir-Fries: Slice them into thin strips and stir-fry with other vegetables, proteins, and your choice of sauce for a colorful and nutritious meal.
Salads: Add raw bell pepper strips to salads for a refreshing crunch and a burst of vibrant color. They pair well with greens, tomatoes, cucumbers, and a variety of dressings.
Stuffed Peppers: Hollow out bell peppers and stuff them with a mixture of rice, ground meat, or a vegetarian filling. Bake until the peppers are tender for a satisfying meal.
Sauces and Salsas: Use bell peppers to make homemade sauces and salsas. Roast, peel, and blend them with other ingredients like tomatoes and chili for a rich salsa, or simmer them with garlic and onions for a pasta sauce.
Grilled: Brush them with oil, season with salt and pepper, and grill until they develop a smoky, charred flavor. Grilled bell peppers are great in sandwiches or as a side dish.
Fajitas and Tacos: Sauté sliced bell peppers with onions and your choice of protein for fajitas and tacos.
Pizza Toppings: Slice them thinly and scatter them over your pizza for a burst of color and flavor.
Curries and Stews: Bell peppers are common additions to curries and stews. They contribute both flavor and texture to these hearty dishes.
Dips: Include bell peppers in dips like hummus, guacamole, or spinach and artichoke dip. Roasted and blended, they add a unique twist to classic recipes.
Sandwiches and Wraps: Layer bell pepper strips in sandwiches and wraps to enhance their crunch and flavor. They work well in everything from cold subs to warm panini.
Soups: Bell peppers can be used in various soups, providing a sweet and savory depth of flavor.
Sliced for Snacking: Slice bell peppers into strips and dip them in hummus, ranch dressing, or other favorite dips.
Spaghetti Squash
Use how you would spaghetti.
Recipes
Roasting recipes
1 spaghetti squash
extra-virgin olive oil
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Carrots
Carrots are vibrant root vegetables known for their distinct crunchy texture and sweet, earthy flavor. They come in various colors, including orange, purple, yellow, and white. Carrots have a satisfyingly crisp bite and a subtly sweet taste that is enhanced when cooked. Whether enjoyed raw as a snack, grated into salads, roasted to bring out their natural sweetness, or used as a flavorful ingredient in soups, stews, and stir-fries, carrots provide a versatile and nutritious addition to a wide range of dishes.
We love growing every color of carrot! Atomic reds might be our favorite. They are the red carrots. Which color is your favorite?
Storage
Keep in the fridge. If you plan on storing them longer than a week, remove the greens and the carrots will stay crisp.
Prep
Rinse. The whole carrot is edible, including the leaves and root. Carrots can be enjoyed raw or cooked. If the leaves start to wilt, you can revive them by soaking them in ice water for a few minutes, then pat them dry and use as desired.
Preserving
Freezing: Peel and slice or chop the carrots into desired sizes. Blanch them by briefly boiling in water and then plunging them into ice water to stop the cooking process. Drain well and place the blanched carrots in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen carrots can be used in cooked dishes such as soups, stews, and stir-fries.
How to use Carrots:
Raw: Carrots can be enjoyed raw as a snack or added to salads for a crunchy texture. They can be sliced, grated, or julienned to incorporate into your favorite salad recipes.
Roasted: Toss carrots with olive oil, salt, and pepper, and roast them in the oven until tender and slightly caramelized. Roasted carrots make a delicious side dish or can be used as a component in grain bowls or roasted vegetable medleys.
Soups and stews: Add carrots to your homemade soups and stews for extra flavor and nutrition. They can be chopped, diced, or sliced depending on your preference and the recipe.
Stir-fries: Carrots are commonly used in stir-fry dishes. Slice them into thin strips or matchsticks for quick and even cooking. They add color, texture, and a touch of sweetness to stir-fried vegetables, noodles, or rice dishes.
Grated for baking: Grate carrots and incorporate them into baked goods like carrot cakes, muffins, or bread. The natural sweetness of carrots adds moisture and flavor to these treats.
Juices and smoothies: Carrots can be juiced or blended into smoothies for a nutritious boost. They pair well with other fruits and vegetables, adding a vibrant orange color and a subtle sweetness.
Carrot-based dips and spreads: Puree cooked carrots with spices, herbs, and other ingredients to make delicious dips and spreads. Carrot hummus, carrot ginger spread, or carrot-based salsas are just a few examples.
Pickled or fermented: Carrots can be pickled or fermented for longer-term preservation or to add a tangy and crunchy element to your dishes. Pickled carrots are great as a condiment or in salads and sandwiches.
How to use Carrot Greens:
Pesto: Blend carrot greens with garlic, nuts (such as almonds or pine nuts), Parmesan cheese, olive oil, and a squeeze of lemon juice to create a vibrant carrot green pesto. Use it as a sauce for pasta, spread it on sandwiches, or drizzle it over roasted vegetables.
Herbaceous garnish: Finely chop carrot greens and sprinkle them as a garnish over salads, soups, or roasted dishes. They add a pop of color and a fresh, herbaceous flavor to your presentation.
Vegetable broth: Add carrot greens to homemade vegetable broth or stock for extra flavor. Simmer them along with other aromatic vegetables and herbs to enhance the depth of your broth.
Sautéed greens: Cook carrot greens as you would other leafy greens like spinach or kale. Sauté them with garlic, olive oil, and a pinch of salt and pepper for a quick and nutritious side dish.
Blended into smoothies: For an added nutritional boost, blend a handful of carrot greens into your green smoothies. They provide an earthy taste and pack in extra vitamins and minerals.
These are a sweet pepper that was supposed to turn red, but they never did.
Use as you would a bell pepper.
Storeage
Keep in the fridge
Beets
Beets, with their earthy, sweet, and slightly nutty flavor, are root vegetables renowned for their vibrant, jewel-toned flesh that ranges from deep red to golden yellow and even candy-striped varieties. Whether roasted to enhance their natural sugars, boiled and pickled, or grated fresh for salads, beets offer a rich depth of taste and an impressive nutritional profile.
Also, I am trying to find a gentle way to say they will turn your poop red, without talking about poop...
Storage
Remove greens for beets. The leaves will continue to draw moisture from the root. Store the beets and greens separately.
It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.
Beet roots can keep for several weeks, sometimes even months, when stored in the fridge.
Prep
Rinse. The whole beet is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
Large beets can benefit from being peeled. We don't bother.
How to use:
Roasted beets: Wrap whole beets in foil and roast them in the oven until they are tender. Once cooled, peel and slice or cube them. Roasted beets can be used in salads, as a side dish, or even on pizza.
Boiled or steamed beets: Cook beets in boiling water until tender, then peel and slice them. Serve with butter, salt, and pepper or use them in various recipes.
Pickled beets: Make your own pickled beets by simmering them in a vinegar and sugar solution with spices. Pickled beets are great as a condiment, in salads, or as a side dish.
Beet salad: Combine cooked and sliced beets with ingredients like goat cheese, arugula, nuts, and vinaigrette for a flavorful salad.
Beet soup (Borscht): Prepare a classic Eastern European beet soup called Borscht. It typically includes beets, vegetables, and sometimes meat, all simmered in a savory broth.
Beet chips: Slice beets thinly, toss them with olive oil and your favorite seasonings, and bake them until they become crispy beet chips.
Beet hummus: Blend cooked beets with chickpeas, tahini, garlic, and lemon juice to make a vibrant and nutritious beet hummus.
Beet smoothies: Add cooked beets to your smoothies for a natural sweetness and a vibrant color boost.
Beet desserts: Beets can be used in desserts like chocolate beet cake or beet and citrus sorbet, where their natural sweetness and vibrant color shine.
