Tuesday, August 25, 2015

2015 CSA Share 13

CSA Share 13

The weather has cooled off this week, we've received lots of rain and 3 days of temperatures at a breezy 65 F. New this week are summer favorites: sweet corn and okra! This week's corn is mostly a favorite variety of ours called Ruby Queen corn, next week we will have a white corn. We are just reaching the zenith of the summer harvest, when we get to savor vegetables and fruits and herbs all at once from the farm. The garden still has lots more to go, we'll be seeing ground cherries again and melons and watermelons soon, after that the final flourish with winter squash, fall apples for pie, root crops, and celery and brussel sprouts and hopefully a return of our spring favorites like salad greens and green onions and spinach. The season is far from over!  

Large Share Pictured: 8 ears sweet corn, 2 lemon cucumbers, 2 slicing cucumbers,
 2 summer squash, 10 okra, 4 bell peppers, 4 onions, 4 slicing tomatoes, 2 roma
tomatoes, 2 lbs snacking tomatoes, 4 kohlrabi, 2 bunches herbs

Extras Available: 

-Green Beans-$1.50/bag
-Lemon Cucumbers-4/$1
-Slicing Cucumbers-2/$1
-Summer Squash-2/$1
-Tomatoes-$2/1 lb
-Eggplant-$1 each


New this week is an heirloom variety of Okra called Hill Country Red from Seed Saver's Exchange. Try them fried, baked, in soup, we always like to make cornbread with them. The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber. Some people prefer to minimize the sliminess; keeping the pods intact, and brief cooking, for example stir-frying, help to achieve this. Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may also help. Alternatively, the pods can be sliced thinly and cooked for a long time so the mucilage dissolves, as in gumbo. The immature pods may be pickled.

Ruby Queen Sweet Corn

New this week is the first sweet corn of the year! Small shares get 4 ears, Large shares get 8. We should have more for next week too. This week is mostly a Burpee variety called Ruby Queen, and it's delicious! Sweet corn quickly looses its sugars the longer it is stored, so eat these up quick and enjoy them while they are at their best flavor. 


We have some huge slicers this week for everyone, our heirloom varieties Brandywine Suddhith's Strain and Kellogg's Breakfast are starting to come in, and these are whoppers! Have a fantastic BLT, or adult grilled cheese, or make some bruschetta or salsa. We also have a roma and bag of snacking tomatoes with more for sale. 

The Mothership Tomato Salad


This week we have a purple bell pepper for everyone. 


The word Kohlrabi is German for cabbage turnip, and it can be eaten raw or cooked. We usually eat them raw, just peel off the skin and slice them like an apple and sprinkle with a little salt or dip in your favorite dressing and enjoy! They're also great raw on a salad, or roasted, or baked. They are also popular in Indian food, in dishes like Kohlrabi Curry.

Roasted Kohlrabi

Butter-Braised Kohlrabi 


Everyone gets a two onions, white or sweet, this week.  

Cucumber-Slicer and Lemon

Cucumbers have been doing well in the the greenhouse, though those out in the field have now officially lost the battle to cucumber beetles and downy mildew. We like to eat the lemon cucumbers raw, like an apple, but they can be pickled or used in salad or cucumber salad just like any regular cucumber. 

This morning's harvest from the greenhouse

Summer Squash

More summer squash this week,  Try these sautéed or steamed or grilled, but they also make a great addition to a quiche or frittata.  Sadly the squash beetles have been holding back our zucchini, so we haven't been able to get any good size zucchini for zucchini bread. 


This week for herbs we have more Italian basil and onion chives. 

No comments:

Post a Comment