thank you for participating in CSA.

excess cucumber, eggplants, turnips are pickled in brine or in thing called nukamiso. Nukamiso is made from rice bran/hull. nukamiso gives it a different taste than plain salt, or in brine solution.

If you want to try nukamiso, http://www.amazon.com/Bobs-Red-Mill-...ords=rice+bran one of the reivewer has a recipe to make nukamiso. I skip the sea weed part cause I just didn't feel like it. All you need is two packs to try it. Anything less and its too small.

Perpperoncini pickle in brine was a fail so I'm going to pickle them like dilly pickles in vinegar solution. Not crazy about using fruit fresh so I tend to skip using it. Besides, use lemon juice in its place if you must have it.

Excess are going to our local food pantry. Last week we donated in excess of 20 pounds. Not pickling any more zucchini for the season. Nor umeboshi.

Will start canning tomatoes in next few days. Yellow tomato, green tomato, red and purple. Yellow tomato sauce for pizza looks really pretty!! (Blond pizza!)
drying is good, freezing is good.

Asian pears are almost ready to picked and yellow raspberries (var is called fall gold) needs to be picked. Pink blueberries (var is called pink lemonade) are almost done. pink blueberry has a taste of blue berry with cranberry. Super good. I plan on putting in about 50 or so of these on my farm.

Unfortunately, some food are either ruined on the plant outside or don't quite make it in our house. They get recycled in our compost pile. So is this a waste?