The lighting for photos is better on my counter, but I have to take pictures in shifts because there’s not enough space. So this week, I’ve returned to the scene of my kitchen table. It’s much more fun to spread everything out on the table.
- garlic
- slicer tomato
- okra
- muscadines
- arugula
- hydroponic lettuce
- apples
- eggs
- sweet potatoes
- coffee
- radishes
- rosemary nut mix
- chocolate nut mix (not pictured – already eaten!)
I also ordered sourdough bread and lemon verbena from the online store.
Salad greens
I’ve added the hydroponic lettuce to the salad spinner with some left over salad greens from last week. We’ll probably have a chef salad or salad with tuna Friday for lunch.
Because the salad spinner is currently occupied, I spread the arugula out on the table to dry some before rebagging it.
It will live in the bag in the crisper until Friday when it will adjourn to the spinner. From there it will either be a spicy salad, a mild cooked green, or chopped for a stir-fry. Possibly all three.
The beautiful slicer tomato is quite a treat for October. I’m going to slice it for Chris’ salad Friday and maybe serve some slices tomorrow, too, for supper. I’ve got some fresh goat cheese and basil, so I might broil some of the slices.
Radishes
The radishes will go in salads and be chopped and added to stir fries. But that’s not going to cut it; I’m backed up on radishes – see?
And I have another bag of radish greens. Radish greens are not the tastiest, but if you cook them long enough, they make passable sautéed greens.
On the other hand, scrapping radish greens is a relatively guilt-free activity.
Given the surplus, I’ll make radish chips soon. Radishes keep a long time in the fridge, so I may wait a couple more week to make a larger batch all at once.
Muscadines?!
Dear Farmers Fresh,
Does anyone like muscadines? They’re kind of cool when you’re a kid, and you find them growing in your yard. But only for the romance of eating off the land. Otherwise, blech.
Could we leave them all with someone who might make muscadine juice? I’d be interested in juice. (Actually, I’d prefer wine, but I’m guessing there are some regulation issues there.)
Thanks!
Sweet potatoes and nuts
The sweet potatoes are beautiful. Such a nice color and size. I can’t wait to bake these in the oven some cool evening. I might even top them with some of the nut mix. If we haven’t gobbled it all by then.
Most interesting okra ever
thoughtful consumption 
Juice the muscadines. Use Pomona’s Pectin and a little honey and make the BEST muscadine jelly EVER.
Not kidding. Seriously amazing stuff.
Thanks, Jenna! I’ll give it a try and report back.