Finally - fall!
somehow, suddenly, September is almost over
Our website will be stocked this evening at 6pm for pickup at Perkasie Farmers Market this Saturday. Not all items included in this preview will be available for pre-order and we may have a few extra items at market. As always, you’ll find all the good veggies and location info at wrockhill.com/shop.
Great greens
At long last, lettuce blend is back! Pair with some spicy baby arugula for a fabulous fall salad with apples + roasted squash. Hearty greens are going well as well, so both lacinato “dino” kale and classic curly kale are with us this week. Whether you’re thinking of a robust saute or a hearty white bean soup, these greens are ready to go. We’re bringing some deliciously crisp napa cabbage to market, perfect for a quick and flavorful weeknight stir-fry.
As far as little leaves, microgreens are out in force for this weekend. Our favorite basil is joined by spicy cress, bright cilantro, spicy mustard mix and crisp tatsoi. Any of these flavor-packed microgreens would be a perfect ramen-topper should you be in a soup-mood.
All the aromatics
Of course garlic is back again this week alongside yellow onions. Rounding out the soup essentials are cut celery and fresh cut rosemary bunches to add a little extra oomph to any dish. We’re expecting parsley and fresh cut basil as well - but that last one will depend on how today’s weather treats us.
Happily we’re harvesting more baby ginger this week - perfect for a warming cup of tea or baking into a light lemon-ginger cake.
Summer crops are still hanging in there
While the season is winding down, we’re still picking peppers - sweet drying peppers, jalapenos, poblanos and shishitos, too! Is now the perfect time to bake up some jalapeno pepper cornbread? Yes, yes it is.
Rainbow cherry tomatoes and their fellow nightshades eggplant are still picking even as the weather turns cool; consider roasting them up for a hearty meal of a sandwich with fresh mozzarella.
Thank you all for sharing your own recipes that you’re breaking out for our red and green okra! It’s been a treat to hear all the ways you use this summer staple and to learn some new-to-us techniques. Okra seems to be a divisive veggie, with folks adoring or abhorring it based on whether or not they had it cooked well when they were younger. If you’ve been burned by over-cooked or underwhelming okra before, give it another go - you may be surprised by how much you enjoy it!
And, of course, we’ll have flowers, too!
This is our last week with zinnia in the mix as they’re overtaken by marigolds; the dahlias seem to be enjoying the cooler days and are sharing longer stems and some new color tones, too.
Thank you for your support + feedback.
We appreciate your taking on this season with us and we look forward to seeing you at Market this weekend!
Stay well.
Regards,
Rosemary + Pete