Week 9

We are over the hump but nowhere near the home-stretch. In this weeks box you will find:
Heirloom Tomatoes
Broccoli
Cauliflower
Sweet Corn
Green Bell Peppers
Jalapeno Peppers (dark green)
Banana Peppers (yellowish green)
Hungarian Peppers (med-light green, some turning to orange)
Japanese Eggplant
Thai & Sweet Basil
Italian Parsley
Sage
Cucumbers
Carrots
Green Top Golden Beets
Yukon Gold Potatoes
Yellow Zucchini
and Bunched Greens (red russian or dino kale, or collards)

The Tomatoes are finally turning! This weeks are a mixture of varieties and ripeness. You should set the bag of tomatoes in a warmish/sunny spot to further ripen and check them daily. Try to wait until each is ripe before consuming. The ripening is underway in all of the ones we harvested this week so they need little more than time to complete the process. If you are terribly impatient, you can try placing an apple with them in the sealed plastic bag (still keeping in a warm location). Apples give off ethylene gas, which is used commercially to ripen many types of fruits at a predicatable time. No promises though.

The Broccoli and Cauliflower were a long time coming this year. They taste good but bear signs of not being the happiest plants (many have bolted). Hopefully we can squeak out a couple more weeks harvest with these. A late planting of broccoli is due for a late September harvest, of course, with luck.

We hope the same thing that finally got the tomatoes turning is contagious enough for the peppers to catch it. Your green bells are due to be red bells as soon as the mood suits them. There are also frying peppers and carrot peppers waiting to turn into dazzling colors.