It’s hard to beat a crisp autumn day after soaring temperatures of summer, the fresh air, cozy atmosphere, the olive picking, and rainy days that comes with it.
Right now, the weather is just about perfect, which makes it ideal to enjoy hot chocolatey mornings, pumpkin pies, apple pies, and, best of all, leaping into leaves.
“Notice that autumn is more the season of the soul than of nature.”
– F. Nietzsche
BEETROOT
Sweet and earthy: a sort of rich, earthy flavor.
That said, if you are not a beet-lover, you should give this vegetable a chance to delight your taste buds. I have a feeling you’re about to fall in love with this vegetable.
FENNEL
The fennel is beyond every other vegetable, delicious. It greatly resembles in appearance the largest celery, perfectly white, and there is no vegetable equals it is flavor.
CHILI PEPPERS (Green Long, Poblano & Thai mix)
If you can’t take the heat stay out of the kitchen.
CABBAGE – Green & Red
In the night the cabbages catch the moon, the leaves drip silver, the rows of cabbages are a series of little silver waterfalls in the mon.
Sweet and crisp.
MIXED BELL PEPPER
Our colorful bell peppers are sweeeeet.
We love our bell peppers layered into sandwiches and quesadillas, pastas, salads, pureed into soups and sauces or simply stuffed and baked. Delicious!
AUBERGINE
Our aubergines have a deep purple, glossy skin encasing cream colored, sponge-like flesh dotted with small, edible seeds.
Their flavor is exceptionally mild, tender, and sweet.
Make the most with aubergines when in season, from stuffed aubergines, mild curries to a hearty moussaka and maqluba.
RAINBOW SWISS CHARD
Rainbow Swiss chard – it’s a bouquet of wrinkled, rich green and bronze leaves and bright colored stems!
Like cabbage, chard can be parboiled, stuffed with meat or vegetables fillings, and steamed in broth or tomato sauce.
OKRA
These thin edible seedpods come in two colors – red and green. Both varieties taste the same, and the red one turns green when cooked.
Okra is delicious in soups and stews or as a fried or baked vegetable.
CUCUMBER
They are crisp, cool, and refreshing to eat raw – hence the saying “cool as cucumber`’.
COURGETTE – Magda
Known for its pale green skin, Magda Courgette has a dense, nutty flesh. This is often the number one choice of cooks when preparing sautés with fresh herbs.
LETTUCE (Rocca, Red Leaf, Romaine)
For the love of greens! Fresh, crisp, and full of life.
RADISH (Red and Purple-white)
Don’t be sadish and have a radish!
SPINACH
Eat your greens!
KALE
We ate kale and liked it.
TOMATO
“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”
CELERY
Time to CELERYbrate!
SPRING ONION
Under the first layer lie another, and under that another, and they all make you cry.
DILL
The thrill of dill!
A spring of delicious dill adds a unique flavor to your food making it extra tasty.
PARSLEY
Clean and peppery taste with a touch of earthiness – great all-rounder in the kitchen.
SAGE
Sage has silver green leaves and a pine-like flavor with a pleasant but complex bitter note.
THYME
Thyme to get the puns rolling! …. What would you do with a thyme machine?
MINT
Mint your enthusiasm – fruity, aromatic, and sweet.