Last Year it was Knuckleheads

A year ago, I saw Knucklehead pumpkins for the first time when I was with friends at the Idylwilde Market in Acton Massachusetts. (Click link to see post)

Fall 2022: I spotted this display at the Bryant Street Market. An image search found American Turks Turban Squash Gourd (Cucurbita Maxima) and you can get ten seeds @$17 to grow your own.

Says they are edible and here’s a recipe link for Turban Squash soup

Turban squash encompasses a group of winter squashes known for their turban-like cap or acorn on the blossom end, and these squashes are predominately used as an ornamental to showcase its bright colors, patterns, and unusual shape. There are many varieties of Turban squash inclu Turk’s Turban, French Turban, Mexican hat, Turk’s Cap, American Turban, and Marina di Chioggia.” From the Specialty Produce website

A Turban Squash resting on top of white squash of some sort I don’t know

Red Hot Peppers

The kind of peppers where you might need gloves to handle them when you cut them and you never ever touch your eye!

Here’s an article how to use them without getting burned

These were given to me a few weeks ago.

I let them dry out. Pretty soon, with the change of weather, it’s going to be chili season. A big pot on the stove’s back burner on a chilly afternoon could be a little spicier this year. I have a jar of dried red Chile peppers I use to add some zip to dishes. Sometimes they can make your lips sing.

Freshly picked
Dried
This is what I have on the spice rack

Red hot pepper was what we used to call out when cranking a jump rope, speeding it up, seeing how many jumps you could do at a rapid pace.

Head of Cabbage Two Views

This huge head of cabbage came in the Farm box this week. I used half for a fresh cabbage salad. The other half will be used in a minestrone soup.

Lots of my friends enjoy stuffed cabbage but I’d find that a challenge to make. And although I like Sauerkraut, that’s not on my to do list either.

How do you like your cabbage prepared?

Broccoli Yes or No?

This broccoli on the stovetop was sautéed with garlic and olive oil. .

Growing up I never really cared for the taste of it.

I feel differently now.

How do you feel about this vegetable? how do you like it prepared?

Origin- Italy. Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea.Wikipedia

From Consumer Fresh Produce Partners- Pittsburgh through Harvie.Farm delivery

So this happened after I posted the lone tomato pic

A knitting friend saw my lone cherry tomato harvest post with the accompanying nickel photo . She’d had an abundant harvest. There was a box of raspberries too but I ate them before I thought to take a pic.

Here’s what she brought me and I threw them into olive oil and garlic (thanks David) and turned them into a fresh tomato sauce.

Thank you Joanna.
Freshly grated Parmesan

My Tomato Harvest this Season

Who knew that deer would come in the night and eat the tomato plants. They missed one. I picked it today. I got one yesterday, too.

But you couldn’t tell it was a cherry tomato by the photo. So I added the nickel today. My friend said she’d come over with her canning equipment.

Todays harvest
Thursday’s Harvest