Wednesday, September 11, 2013

2013 CSA Share #14

CSA Share #14


Holy moly this one's a big one!  It is officially harvest season and the shares are proving it.  This week we have pounds of tomatoes, a few melons per share, a few watermelon, sweet corn, peppers, beets, green onions, kohlrabi, beets, okra, eggplant,  and arugula.  Special to full shares this week we have summer squash, a cucumber, a bell pepper, a beaver dam pepper, turnips and radishes.  I'm going to keep this short because harvesting all this was EXHAUSTING!  

A Full Share for week 14: 2 watermelons, 12 ears of sweet corn, 4 melons, 2 bunches beets, 4 kohlrabi, 2 eggplant, 10 jalapenos, tomatoes, arugula, 2 bunches green onions, 8 okra. Full share only: turnips, 3 summer squash, 1 cucumber, 6 turnips, 1 bell pepper, 1 hot pepper, 15 radishes

Melons

 This week every full share will get 4 of our heirloom melons.  These make great snacks and are some of the sweetest melons you will ever eat.  Eat these fast because they don't have a long shelf life!

Watermelon

We also have the first of our watermelons this week! We have three varieties: Crimson Sweet, a white-fleshed Cream Saskachewan, and Moon and Stars. Full shares get to enjoy 2 of these giants!

Sweet Corn

So we finally have our sweet corn!  Unfortunately we don't have nearly as much as we want so enjoy it this week because it may be the first and last week of the sweet corn.  The corn was devastated by the severe rain we had a few weeks back and much of it was knocked flat. We have a few varieties of sweet corn, and if you're really lucky you may get one of the very few ears of Red Queen sweet corn.  Otherwise you may get a white, yellow or bi-color variety.   Eat the corn any way you like, Farmer Fahler was snacking away on some of the undersized or ugly ears raw.  We also like to add the kernels to our salsa to give it a little sweet to match the spicy.  


Eggplant


This week we have Eggplant for everyone.  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 becomes 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!


Eggplant Parmesan


Beets

We have some beets finally this week as well.  This root crop is one we are still learning to love ourselves.  The most common use we know of is Borscht a eastern european soup.  Many people like to shred them to add to a salad.  And our friend Roger Kammers of Hamblin Auto Body likes to pickle them as a special snack!

Borscht

Tomatoes


Our tomato plants are heavy with ripening fruit for everyone to enjoy this week!   We recommend whipping up some salsa since we have lots of jalapenos to go with these tomatoes.


Full Shares get:
-2 lbs of mixed snacking tomatoes (cherry and pear tomatoes)
-10 Wapsipinicon Peach tomatoes (good snack, or salad tomato)
-3 lbs of roma tomatoes (great for salsa, pasta sauce or bruschetta)
-4 lbs of Rutgers slicer tomatoes (for hamburgers, sauce, salsa or sandwiches)
-4 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)
-5 Wapsipinicon Peach tomatoes
-1.5 lbs of hybrid roma tomatoes (great for salsa, marinara sauce or bruschetta)
-2 lbs Rutgers slicer tomatoes (for hamburgers, sauce, or sandwiches)
-2 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

Peppers


More peppers this week!  Everyone will find Jalapenos in their share this week. Full shareholders will also see a bell pepper and a Beaver dam or Poblano pepper. 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! The bell and beaver dam peppers are a great addition to your salsa as well.  

Guacamole


Green Chile Macaroni


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. 


Arugula


This week we have more Arugula for you! Add these to your lettuce heads or make them a meal in themselves. Want to splurge on a delicious salad? Add pine nuts and crumbled goat cheese with sunflower oil as your dressing, you won't regret it!

We also like making sandwiches with the mix.  We had some great bread from the farmer's market,  smeared some goat cheese on the bread and stuffed it with arugula and it was excellent!

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. 

Radish (full shares only)

The heat has plumped up this fall planting of radishes! This week we have 2 varieties for you, the white Ping Pong radish and the longer red French Breakfast variety. We really like the French Breakfast, its a little sweeter and milder in taste, great for getting your kids to try out radishes. Our favorite snack is lightly toasted bread with butter and sliced radishes, give it a try! 

Don't forget, you can use those greens! Sautee them for 2-3 minutes in garlic and butter, or make one of our favorite soups Radish Leaf Soup, we like to substitute homemade stock for the water to give it extra flavor!

Radish Leaf Soup


Summer Squash (full shares only)


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. For full shares this week we have a scallop, zucchini and yellow 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 (full shares only)


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 


Purple-Top Turnips (full shares only)


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! 









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