Our apple tree is far from laden, and the few left hanging still need time to ripen. A few years back, we’d brought a few samples to MOFGA’s Great Maine Apple Day where, after close examination and tasting, apple identifier John Bunker pronounced them Priscillas. All we know is that they taste best harvested in late October, when temperatures have taken a decided dip, and store well into winter. Their best use is sauced or baked, that is if we can get to them before the deer do.
Yukon Gold potatoes; winter squash (delicata, spaghetti, Tromboncino); favas; shishito peppers; summer squash (Zephyr, Costata); carrot thinnings; fennel; cherry tomatoes; winter pomodorini; radishes; chicories (puntarelle, cime di rapa, hon tsa tai); kale; chard; salad greens.
Lacto-fermented salsa; canned kale; canned carrot pepper salsa; broccoli pesto for freezing.