Everything in our boxes this week is identifiable except perhaps the sapotes, upper right in the photo image above. Like avocados, they need to soften after harvest; they will not soften on the tree. Like most subtropical fruit, they are best left unrefrigerated. Leave on your counter until they are slightly soft when pressed and then cut open as you would an avocado. The white, creamy flesh is delicious!
At last we’re into cooler weather! We sure snuck by the usual, miserably hot 92028 summer out here until September. Then, we found ourselves working in sauna-like heat for a few weeks. Anyone who thinks they’d like to farm in rural San Diego should try September out here first before giving up their day job. :/
Here’s our harvest shot for this week. We also harvested a few late eggplants that ended up in some of the trade-in boxes, so if you have an eggplant in your possession from us…it’s either a Black Beauty or probably the beautiful, variegated Gandia. We do save seeds from our heirlooms, and sometimes the results are crossed the next year, so some of our eggplant this year seems to be crosses of the two main varieties we grow. There are ways to avoid cross pollination so that heirloom seeds come “true” each year…we don’t bother. Be aware that the chili peppers are indeed hot. Use only a tiny bit in your stir fries, and try the rest for future use. Even the tiny quantity given to each subscriber is waaaay more than most would need in a week. I’ve always thought that a good hot chili is a better than some medicines, even if you don’t enjoy the taste in cooking. Like wasabi, this week’s peppers are better than a decongestant if needed. Of course, I think almost anything edible is improved with a little heat.
We’ve included Purslane in this week’s boxes, note the tasty, tiny black seeds are NOT bugs. Two kinds of peppers, the long, bigger peppers are sweet, and the jalapanos are, of course, hot. If you’re new to the Reed Avocado, it ripens a little bit differently than your typical grocery store Hass avocado. It’s still taking around a week after harvest to be ready to eat, but because as the fruit ripens the flesh contracts slightly, you might squeeze the fruit and think it’s gone bad. That “squish” isn’t fruit, it’s airspace. I love the Reeds, I think they have the nuttiest, smoothest flavor of all the different varieties we grow. They’re not favored by grocery store chains because of their size and weird ripening characteristic.