Friday, August 22, 2014

2014 CSA Share 10

2014 CSA Share 10

This week on the Shire was of course a sad one as we had to pull out all of our outdoor tomato plants, a huge blow to the farm.  Luckily, we do still have our greenhouse tomatoes uninfected leaving some tomatoes for everyone.  This does likely mean we will not have quantities for storage this year.  None the less the share still looks great this week, featuring two more new vegetables for the season.  This week sara dug out some carrots for everyone, and also one of our most exciting new ventures on the farm, Ground Cherries!       





NEW THIS WEEK!  These orange delights are a very popular vegetable.  They are wonderful, and sweet, when eaten raw.  For a real treat try glazing the carrots with stock and butter, yum.

Ground Cherries

NEW THIS WEEK!  We've been waiting for this one all year.  This interesting garden specialty is from the tomato family, and luckily has so far been unaffected by the blight.  These small paper covered fruits have a super sweetened tomato flavor, which is closer to a berry.  They are fantastic added to vanilla ice cream.  They also can be the basis for a great pie.   From Mother Earth News

But my favorite way, by far, to eat ground-cherries is in a pie. To make this festive dish, combine 2 cups of sugar with 2 tablespoons of flour and 1/2 teaspoon of cinnamon. Then, add 4 cups of husked, ripe cherries, 2 tablespoons of melted butter or margarine, and 2 tablespoons of lemon juice. Pour the filling into a 9" unbaked pie crust, cover it with another sheet of dough, cut a few slits in the top for venting, and bake it at 350°F for 45 to 55 minutes, or until the crust is golden.

Lettuce Mix

This week we have a return of the lettuce mixes!  A combination of  green oakleaf, red oakleaf, green romaine, and red romaine. Enjoy!

Green Onions

We also have more Green Onions this week.  This is a great addition to many dishes.  Raw it can be added to a salad or salsa.  Also add it at the end of any stir fry for a great infusion of flavor.  You can also add it to any soup, baked pasta, or any other dish.  


Okra was a new vegetable to us last year that we brought back again this year.  We like to use our Okra by dicing it with a jalapeno and add it to a cornbread mix.  Okra can also be grilled, sauteed, fried, stir-fried, or added to soup.  

Grilled Okra

Spicy Sauteed Okra

Chicken and Okra Gumbo





More Broccoli this week. This veggie can be used so many ways it almost seems silly to try and give suggestions for use.  You can eat it raw in a salad, put it in a quiche, cook it in a stir-fry, throw it in a soup, steam it and have it as a side to any meal.  Let us know your favorite way to eat this super nutritious green!




We have tomatoes to go home with everyone from our greenhouse. Below is a link to Farmer Figgins' post about all the varieties you will be seeing this season.   Fortunately we do still have slicers and romas growing in the greenhouse which can be used very universally. 

2014 Tomato Varieties




We are growing a mix of White, Yellow, and Red onions, and everyone should see a mix throughout the season.  Use the onions as you would any onion, we find the Red onions are best for strong flavors, and we like them especially for raw sandwich onions, yellows are very universal useable in any way, and whites are good for cooking with.   

Peppers- Jalapeno, Ancho, or Bell

These spicy summer favorites are coming free choice this week.  We have a mix of peppers this week either a Jalapeno, Ancho, or a Bell pepper.  Each has a little different use.  Jalapenos, are typically added for spice to a dish, especially salsas, sauces, and stir-fry. Ancho peppers are pretty diverse and can be used diced, or stuffed and roasted.  Bell peppers are probably the most universally liked pepper.  These peppers are not typically spicy and even can be sweet.  There is no wrong way to eat bell peppers in our opinion, diced it can be added to a salsa raw, or sauteed and added to eggs!  




 We have a purple 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!


We have changed up the salsa verde recipe this week, it is a fresh recipe that requires no cooking.  This salsa is great on pork chops!  This interesting vegetable is related to the tomato and must be removed from it's papery husk before use.  It can be used in many of the same ways as a tomato either in sauces or green salsas.  

 Salsa Verde

Lemon Cucumbers

This is probably Farmer Figgins favorite specialty crop we grow.  This is an Heirloom variety of cucumber that doesn't grow large green fruits.  Instead these small apple sized cucumbers have a bright yellow skin.  They make a fantastic snack with no clean up because the entire thing is edible and delicious.  They can also be used to make your favorite cucumber salad recipe.  

Green Beans

The beans are finally beginning to slow down to Farmer Figgins' delight, but should still be available for a little longer.  We are growing a mix of varieties this year so you will be seeing a mix of Green, Purple, and Yellow Green Beans throughout the season.  This summertime favorite is loved by almost everyone. Raw they are very tasty but there are all sorts of ways to prepare this veggie.  Steam them, bake them, bread and fry them it's hard to go wrong here.   You can also pickle these along with a few cucumbers!    

Summer Squash

Another summer favorite that is easy to use in a lot of different recipes.  We will have a mix of Zucchini,an heirloom variety,  costata romanesco zucchini and Yellow Crook Neck squash for everyone this week. These are starting to get large enough for making zucchini bread one of Farmer Figgins' favorite way to use squash!

Spaghetti Carbonera with Summer Squash





More Cucumbers this week.  There will be a mix of slicing and pickling varieties this week.  The Pickling cucumbers are smooth skinned and 


This green became a favorite for us at the farm Farmer Don certainly came to love it.  There are many great ways to enjoy this super food, which is loaded with vitamins.  You can of course eat it raw, or throw it in a juicer.  We really enjoy throwing it in the cast iron with  butter, salt, pepper, and some red pepper flakes and sauteing for a few minutes for a great side to any meal.  It is also a great healthy snack when you bake them into Kale Chips.  

Kale Chips

Fresh Herb Bundle

We've got  bunches of Garlic Chives, Dill, Italian Basil and Lemon Basil this week, enjoy!  

Can't use it all? Here's a simple How-To on drying your own herbs

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