You know fall is just around the corner when grapes are in season. And boy do we have a treat for you this week, a mix a early seedless red and green grapes. We have partnered with Clayton Farm in St Davids who are local certified organic grape growers to bring them to you. We have also arranged for you to experience a few more varieties of his wonderful grapes in coming weeks.
For those of you that are looking for organic produce for canning, we have field and heirloom tomatoes, eggplant and coming soon Bartlett pears, sweet and hot peppers that can be purchased in bulk. Just connect with Marc on Wednesday and we can arrange for whatever you need.
Here is what you can expect this week:
Delaware and Himrod Seedless Grapes Super sweet red and green seedless grapes. Deleware is an early-ripening red variety with small juicy berries and clusters. Best enjoyed chilled eaten raw and can also be used to decorate cakes or tarts. Names after Delaware city in Ohio in the middle of the 1800s where they were first grown. Himrod grapes and one of the best seedless white (light green) table grapes. Crisp sweet,
Heirloom Tomatoes Mix of colours to create an amazing summer tomato salad platter. This is our stand by for family suppers, its quick and easy to prepare and looks fantastic. Just slice up all the tomatoes and arrange them in an overlapping single layer on an attractive platter. Drizzle evenly with vinegar, olive oil, feta cheese, salt and pepper. Add chopped tarragon or parsley. Let stand at room temperature for a few minutes before serving.
Carrots Mix of white and orange, so sweet and crunchy. Eat raw, roasted or boiled.
Kale Try something the whole family will love…..kale chips. Pre-heat the oven to 350, rip kale from stem into bite size pieces. Place in large bowl and toss with olive oil, garlic powder and salt until coated. Spread out on two baking sheets in a single layer and pop into oven for 10-15 minutes. Serve in a bowl and enjoy.
Sweet Yellow Peppers Use them in all sorts of ways. Chopping and sautéing them as part of your mirepoix, making salsas, tossing them into salads or pickling them. One of our favourite ways is stuffing them because they are just big enough to hold whatever stuffing you’re in the mood for. Their walls aren’t very thick, yet they offer a bit of sweet crunch when eaten raw and soften up nicely in the cooking process.
Summer Squash There are endless recipes for summer squash. They are basically squashes that we harvest young while the rind is tender. They have a short storage life so make sure you dont forget them in the bottom of your crisper. You can also freeze grated squash in bags for about 12 months.
Parsley Very versatile and popular that works well with tomatoes. Its a bitter herb that not only helps digestion, but makes almost any savory dish taste better.