This week’s contents:

• Baby Green Bok Choy
• Banana Peppers
• Bicolor Sweet Corn
• Garnet Sweet Potatoes
• Green Beans
• Hakurei Turnips
• Italian Eggplant
• Little Gem Romaine Lettuce

A whiff of autumn air and more root vegetables, happy September!

After eating the Week 18 peppers, I am confident that the red peppers were Red Carmen Italian Peppers and the green peppers were Cubanelle peppers. This week’s banana peppers are similarly versatile, mild peppers, good for cooking, topping, pickling, or stuffing.

According to this guide to sweet potatoes, Garnet Sweet Potatoes are ideal for baking, like in Stella Park’s Silky Sweet Potato Pie Recipe.

Hakurei turnips have a less watery texture than purply white turnips. They’re edible raw, but I like them best roasted. Their greens are also edible. Cut the greens away from the turnips, for better fridge longevity. If you still have your Week 18 Thumbelina carrots, the similar size/shape would make a nice maple glazed turnips and carrots dish.