Yesterday I witnessed 10 geese leaving. They were silent, which was odd. Did they feel bad leaving in the steamy hot weather? Do they have a secret about the winter that we don’t know? Either way, it was rather disturbing to watch their departure southward from underneath my sweaty sun hat.

Needless to say, this has been a curious summer and I wouldn’t be surprised if winter gave us a few turns as well. Between trips out to the garden to lug in autumn’s heavy harvest, I’ve been rummaging around the barn storage to track down our boxes of heavy blankets. I want to be ready for the snow! Ah, the strange juxtaposition of returning spring crops in the garden with feverish preparation for the freezing months ahead! Here’s what’s in the box:

Pink Mustard Greens – These tender light greens are an Asian treat that can be enjoyed either raw or cooked. Mix with salad, or sauté briefly until tender with garlic and sesame oil. See recipe below.
String Beans
Baby Lettuce and Arugula Salad – These tender baby leaves of lettuce and arugula are spiced up by round nasturtium leaves and bright blossoms. If you want more color, make confetti by pulling individual petals of the (edible) calendula we’ve included with the herbs.
French Breakfast Radishes – The first bite of spring returns again in fall to delight us! I LoVe these mild and beautiful radishes. You can rinse the greens and add to soup or a stir fry.
Napa Cabbage – Now that it’s hot again, it’s fun to enjoy this super crisp cabbage in salad. Try the Thai peanut version include below.
Eggplant – Pretty green, pink and purple fruits with skins still tender enough to eat. Don’t bother peeling or soaking these – you will find them very young and not bitter.
Onion
Watermelon – Boy, we had a great year for watermelon! I’ve never tasted any I liked as well. Unfortunately, I did a poor job of keeping my labels visible under the giant canopy of rambunctious leaves, so I’m not sure what varieties we are eating. Enjoy!!!
Yellow Squash, Patty Pan and Zucchini – You’ll each get at least one of some sort of summer squash – the vines are not making many fruits anymore. The skins on these are getting firmer, so it’s best to use them baked or diced into soups.
Tomatillos – I can say enough how enamored I am of tomatillos. And not just because we lost the year’s tomatos. Roasted tomatillos have a flavor at once sweet, tart and rich. The Rick Bayless Tomatillo Salsa Recipe below is my favorite salsa verde recipe of the year, and I’ve made a lot! We’ve got everything you need in this box.
Hot Peppers – We’ve mixed up all the little hot peppers. They are really really strong, especially the seeds, so prepare with care. Roasting takes some of the bite out.
Purple Beauty Peppers, Red Fryers, Hungarian Hot Wax – We are leaving all of our bell peppers on the plants in the hope that they’ll get red before the season is over. The Purple Beauties and red fryers are very mild, while the yellow wax are getting hot.
Cilantro, Basil, Thyme - We’ve included individual bags of each of these, so you can tell them all apart.
Edamame – These are one of our family’s favorite late season treats. Fresh soybeans! Leave them on the vine until you are ready to use them, then pull them off and rinse in cold water. Dissolve 2 tablespoons of salt in 2 quarts boiling water, then add the beans, in the pods, and boil hard for 5 to 10 minutes. Check a pod to see if the beans inside are tender. They should be soft, but not mushy. When done, drain the pods in a colander, rinse in cold water, and eat! Just squeeze the pods from one end and pop the beans into your mouth. Fun and delicious! Some folks don’t eat these as a snack, but they pop the beans out and garnish salads or soups with them.
Herbs: Parsley, Pineapple Sage and Calendula
Sample of Circle M Homestead Pork Chops

Napa Cabbage Salad with Peanut Sauce Dressing from Vegetarian Times
3 Tbs. smooth peanut butter
3 Tbs. rice wine vinegar
1 Tbs. low-sodium soy sauce
1 Tbs. brown rice syrup
1 Tbs. roasted sesame oil
2 tsp. minced fresh ginger
1/2 tsp. crushed red pepper flakes 4 cups shredded napa cabbage
1 small red bell pepper, sliced (about 1/2 cup)
1 large carrot, coarsely grated
3 green onions, sliced (about 1/4 cup)

Mix dressing ingredients together, and then toss with salad veggies. Addition from Kriss: To add a Thai twist to this dressing, add a tablespoon of either minced basil or cilantro. You can probably mix them to good effect, as well.

Mustard Greens with Potatoes and Shallot Vinaigrette
from thewednesdaychef.typepad.com

3/8 pound Yellow Finn, Bintje or German butterball potatoes, peeled and cut in irregular bite-size chunks
Sea salt
6 1/2 tablespoons extra-virgin olive oil
2 tablespoons Champagne or white wine vinegar
1 large shallot, slivered
4 ounces baby red mustard greens or mizuna, rinsed and dried
2 hard-cooked eggs, peeled
1 teaspoon freshly crushed black peppercorns

Place potatoes in a saucepan with cold water to cover. Season water liberally with salt. Bring to a simmer, cook just until potatoes are tender, 6 to 8 minutes, then drain. When potatoes stop steaming, transfer them to a wide bowl. Combine oil, vinegar and salt to taste, and drizzle about one-third of this dressing over potatoes. Add shallot. Fold together with a rubber spatula. Dressing will pick up creaminess from potatoes. Set aside.
Place mustard greens or mizuna in a second wide bowl suitable for serving. Toss with half of the remaining dressing. Add potato mixture, and fold in gently. Halve eggs lengthwise, then cut in crosswise slices 1/8-inch thick. Scatter over salad, add remaining dressing, and fold once or twice very gently. Dust with crushed pepper, and serve.

Braciole di Maiele o Vitello (Grilled Chops with Sage and Garlic)
From Rome at Home by Suzanne Dunaway

Drop 10 sage leaves into 2 tablespoons olive oil in skillet over medium heat. Sizzle for 30 seconds, then remove to a plate. Saute two cloves slices garlic until golden, then remove to plate with sage. Add pork chops to skillet, rubbed on either side with salt and pepper. Cool until surface is brown and carmelized, then flip. Cook for a few more minutes, pressing to see if meat is done. Remove chops to warm plate and let rest while you return reserved sage and garlic to the pan, along with the juice of one lemon. Scrape bottom and swirl pan to form a thin sauce. Drizzle over pork chops and serve.

Rick Bayless Tomatillo Salsa is my favorite recipe of the year.

Storage Tips: All of this weeks vegetables will do best in the fridge, wrapped in plastic, or in a sealed drawer. However, leave out the tomatillos, eggplants and peppers.