Friday, August 15, 2014

2014 CSA Share 9

2014 CSA Share 9


Well every year of growing vegetables is always unpredictable.  While in many ways the garden has been overwhelmingly an improvement on last year, we had a huge set back this week.  Our outside tomatoes, which is the large majority of the crop, have been stricken by Late Blight.  This is a disease which tomatoes and potatoes are particularly susceptible, but can also affect peppers, eggplant, and our ground cherries.  It turns the leaves papery and brown, and causes the fruit to rot.  Unfortunately there is no cure or prevention for this either, and we must remove and burn the plants so we can protect our other non infected crops.  We do still have our greenhouse tomatoes, but this will drastically reduce the tomato availability we thought we would have this season.  Otherwise though another large share with a great mix of veggies this week.


Okra, Onion, Broccoli, Cabbage, Green Tomatoes, Peppers, Eggplant, Swiss Chard, Tomatillos, Cucumbers, Green Beans, Summer Squash.

WE WILL HAVE A LIMITED AMOUNT OF EXTRA PRODUCE FOR SALE AT DROP OFF, THE FARM STAND AND CARSON CITY FARMERS MARKET!

  

Okra


NEW THIS WEEK!  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 adding 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

 

 

Broccoli 

 

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!

 

 

Cabbage


NEW THIS WEEK!  We have a green and purple variety of cabbage growing this year.   These store well, and we've been enjoying them in eggrolls. We shred up 2 cups cabbage, 1/2c carrots, 1/2c radish, and 1/4c sprouts, some green onions, then adding 1-2 tbsp of soy sauce and rolling 2 tbsp of the mixture in egg roll wraps. Fry it in peanut or canola oil and enjoy!

 

Green Tomatoes (Some red too)


Well since the fruit was doomed we harvested lots of green tomatoes this week. We have a couple suggestions for these, and of course recommend the southern favorite, fried green tomato.  We have a few more ripe tomatoes to go home with everyone in addition to the green tomatoes. Below is a link to Farmer Figgins' post about all the varieties you will be seeing this season.   The Roma tomato is a versatile variety with lots of flesh that can be used for salsa, tomato sauces, or even as a sliced or diced raw tomato.  The large slicing tomatoes are great for a BLT Sandwich. 

 

 

Onions


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!  



 

 

Eggplant


 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!



Swiss Chard



Enjoy these multicolored Swiss Chard leaves this week! Swiss Chard is high in minerals and fiber, and looks a bit like a giant beet leaf.  Swiss chard with red ribs is often a little sweeter, with less bitter undertone than Swiss chard with white ribs. All the varieties of chard can be prepared the same way, but they can have a different flavor. Some people prefer the ribs, some prefer the leaves, so experiment and enjoy this summer! Try some of these easy recipes to start out.



Tomatillos


This is a new crop to us this year, but one that was a favorite of many of the farmers Farmer Figgins learned from out in Colorado.  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.  


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 theseo 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

 

 

Cucumbers

 

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

Kale


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 Parsley, Oregano, 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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