Wednesday, September 4, 2013

2013 CSA Share #13

CSA Share #13



We've got a big, beautiful share this week for our CSA members this week! The last of our summer squash and slicing cucumbers this week, and we may have seen the last of our green beans last week. More okra, green onions, turnips, kohlrabi, jalapeno, herbs (basil and dill) and a bunch more apples as well! Our tomatoes are reaching their peak, and this week we have ALOT of tomatoes for everyone! Cherry, pear, roma, peach, and slicers for everyone! New this week are the first of our Eggplant for our full shares as well as the first of our melons, a french heirloom cantaloupe variety called Charentais. Believed by many to be the most "divine and flavorful melon in the world", it's a small grapefruit sized melon, perfect for sharing with another for dessert! 




Full Share Pictured: 2 Melons, 2 Summer Squash, 2 cucumbers, 10 Apples, large bunch of turnips, 2 Eggplant (Full share only), 2 Heirloom Slicer Tomatoes, 4 Red Slicer Tomatoes, 6 Heirloom Romas, 4 Peach Tomatoes, 2 lbs of Romas, 2 lbs of assorted cherry and pear tomatoes, 8 okra, 2 jalapenos, 2 kohlrabi, large bunch green onions, italian basil and dill!
Melons

New this week are the first of our melons! This week it's a french heirloom cantaloupe called Charentais. Sweet, juicy orange flesh with a heavenly fragrance, sharing one of these desert melons with a loved one is a perfect way to end a late-summer day. They are generally about the size of a grapefruit, about 2 lbs. 


Eggplant


New this week special for our full shares are the first of our Eggplant (in the upper right hand corner of the picture). Eggplant is in the same family as tomatoes and potatoes and was first domesticated in India. We have the large black Italian variety, perfect for ratatouille or eggplant parmesan. Raw eggplant can have a somewhat bitter taste, but become tender when cooked and develops a rich, complex flavor. The flesh is smooth and meaty, capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes and making it a great meat substitute for vegan and vegetarian dishes!



Tomatoes



Our tomato plants are heavy with ripening fruit for everyone to enjoy this week! 


Full Shares get:
-2 lbs of mixed snacking tomatoes (cherry and pear tomatoes)
-2 lbs of roma tomatoes (great for salsa, pasta sauce or bruschetta)
-4 Wapsipinicon Peach tomatoes (good snack, or salad tomato)
-6 Sheboygan Tomatoes (a huge roma variety, great for bruschetta or salsa!)
-4 Rutgers slicer tomatoes (for hamburgers, sauce, or sandwiches)
-2 Heirloom Slicers (either Kellogg's Breakfast or Aunt Ruby's German Green both great for BLT sandwiches!)

Half shares get:
-1 lb of mixed snacking tomatoes (cherry and pear tomatoes)
-1 lb of hybrid roma tomatoes (great for salsa, marinara sauce or bruschetta)
-2 Wapsipinicon Peach tomatoes
-3 Sheboygan Tomatoes (a huge roma variety, great for bruschetta or salsa!)
-2 Rutgers slicer tomatoes (for hamburgers, sauce, or sandwiches)
-1 Heirloom Slicer (either Kellogg's Breakfast or Aunt Ruby's German Green)

Check our our 2013 Tomato Varieties blogpost to see which ones you get and match the tomato to it's name! For using all these tomatoes, we recommend making lots of salsa, tomato salad and bruschetta. Now is the time to start preserving the harvest folks! Freeze some bruschetta, can some salsa or marinara sauce!


The Mothership Tomato Salad


Bruschetta 

Simple Salsa Canning Recipe


Caprese Salad

Pepper


More peppers this week! You'll find either Jalapeno or a Poblano pepper in your shares this week. We always like to use jalapenos in our salsa or guacamole. But we also experimented with adding diced Okra and Jalapeno to our favorite Cornbread recipe and were delighted by the result! For the poblano pepper, try heating up some macaroni this week with this Green Chile Macaroni recipe.


Guacamole


Green Chile Macaroni



Purple-Top Turnips


Store your turnip roots in a bag in the fridge for up to one week. As for cooking the roots, Farmer Figgins has always heard that most of the flavor is in the skin, but most recipes call for peeling it off, but you guys make the call. You can substitute turnips for potatoes in most recipes, including our Creamy Fall Vegetable soup, or you can try them mashed like potatoes with chives and bacon! 




Summer Squash


Our summer squash are winding down, and this may be the last share they'll be in. The Yellow Crookneck and Scallop squash are still producing, so try sauteing or grilling these squash. 
Here's a great resource for recipes for the Scallop (UFO-shaped) variety, try it pan-fried, grilled, steamed, sautéed, baked, roasted or shredded raw! 

Spaghetti Carbonera with Summer Squash


Cucumbers-Slicing


Enjoy the slight melon-like taste of cucumbers in any sandwich. Cucumbers go well with dill, fish, and egg dishes. Try an Egg and Cucumber sandwich, or an old british tea party favorite Cucumber sandwiches. For these sandwiches, the spread can be yogurt, mayonnaise, butter, or cream cheese, try it with a sprig of dill or mint. Perfect for a hot day! It looks like we've seen the last of the lemon squash for this year, alas!

Egg and Cucumber Sandwich 

Cucumber Sandwich 

Apples


We have more apples for everyone this week, 10 per share!  These apples are still a bit tart, which means they are PERFECT for apple pie.  So check out our Sour Cream Apple Pie recipe and prepare to have every other pie for the rest of your life seem just ok.  

Dutch Sour Cream Apple Pie with Streusel Topping

Green Onions 


A little more green onions for everyone this week. With a milder taste than onion, you can use both the small bulbs and the green stem. We love to use green onions on salad, in soups, as a pizza topping, in salsa, or in stir-frys. 

Tip: You can also make your green onions last longer by putting the exposed roots in an inch of water in a container in the fridge. 

Okra


More okra this week! A southern favorite, that we are growing to love. We used our okra by dicing it with a jalapeno and adding it to our favorite cornbread mix. Okra can also be grilled, sauteed, fried, stir-fried or added to soup. Some don't like okra because of its sliminess, but try adding an acidic ingredient or cooking it whole to minimize the sliminess. Here are a few recipes to try!


Grilled Okra


Spicy Sauteed Okra

Chicken and Okra Gumbo



Kohlrabi



More Kohlrabi this week!  Just peel the skin and bite into it like an apple, or slice it and enjoy with your favorite salad dressing. 



Herbs


This week we have more italian basil and dill! Enjoy the dill on a cucumber sandwich with the last of the slicing cucumbers. Try making some bruschetta or caprese salad with the Italian basil. You can always dry your herbs in a dry, well-ventilated area and use later! 

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