Wednesday, July 20, 2016

2016 CSA Share 8

2016 CSA Share 8

Another hot and dry week on the farm, but we're not alone. The nation is sweating under a heat wave this week, not due to end until next week. We've been watering in the mornings and adding mulch to help keep more of the soil moisture, but it's going to be a hot one. New this week are the first of our tomatoes and broccoli! Both the first of the ripe tomatoes and some large green tomatoes for everyone to enjoy as fried green tomatoes or to be ripened and enjoyed later. Also the first of our  Farmer Figgins will be at the Portland Farmers Market Saturday 8-12 selling plant starts, herbal tea, gently used books, baked goods, handmade journals, pasture raised eggs, and more!  

In other news this week on the farm, it looks like our plastic on our greenhouse could not withstand the heat on the steel poles. We woke up Monday morning to find a steel rib sticking though the plastic, and 2 more on their way. The wind took care of the rest of the job of taking the plastic off for us that day.  

On the bright side it will make the water needs less in the greenhouse and lower the temperature, so we'll be waiting until Spring to put new plastic on the greenhouse. For our winter crops we'll be building a cold frame for ourselves. 

If anyone is interested in reusing the plastic for their own greenhouse/row cover/other project, please let us know and you can have it for FREE! It's in 3 pieces, roughly 10'x75' each piece. We wouldn't recommend it with steel, but it may work with PVC and/or wood. 

Large Share pictured: 2 red onions, 2 bags of mixed greens, 2 tomatoes, 4 green tomatoes,
2 kohlrabi, 2 summer squash, 2 purple bell peppers, 2 bags of broccoli, 2 bunches of herbs

Small Share pictured: 1 red onion, 1 tomato, 2 green tomatoes, 1 summer squash, 1 bag of greens,
1 kohlrabi, 1 purple bell pepper, 1 bag of broccoli, 1 bunch of herbs


The year's first ripe tomatoes! The first ripe tomatoes are mostly our heirloom Kellogg's Breakfast and Black Krim slicers. Enjoy these on a BLT , wrap, or adult grilled cheese! 

Green Tomatoes

New this week are green tomatoes! You can set these on top of your fridge and let them slowly ripen, or you can try an old southern favorite, fried green tomatoes. 


New this week is the first of our broccoli. The heads are small due to the heat and lack of rain, but we're glad to see this vegetable in our fridge again. We like to add these to stir fry and quiches and salads, but there are plenty of ways to add broccoli to your meal! 


More peppers again this week! You will find a purple bell pepper or banana pepper in your bag of broccoli. Banana peppers are not very hot and are great in proscuitto and cheese or in a sandwich. We also have the first of our bell peppers, the purple beauty variety which are usually the smallest fruits, with a terrific sweet flavor. 


Another red onion from our greenhouse. You can't beat the smell of onion cooked up with butter or olive oil and garlic, and a great start to many a dish!

Summer Squash 

Try these sautéed or grilled with our carbonara recipe! The larger zucchini are great shredded and then made into muffins or bread. 


The last of our kohlrabi for this year, so enjoy! 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.

Kohlrabi Curry

Roasted Kohlrabi

Butter-Braised Kohlrabi 

Mixed Greens-Mizzuna, Mustard, Arugula, Swiss Chard, French Sorrel, Mixed lettuce greens

We have a mix of some of the last greens left in the garden, it's getting too hot and too dry for us to enjoy greens for much longer. We've seeded more, but there just tiny seedlings right now and will hopefully survive this weeks heat.  


For herbs this week we have citrus mint and tarragon. Use the citrus mint fresh to flavor meat or soak in ice water to impart its flavor. Or hang it to dry to use for tea. 

To preserve your herbs you can hang them to dry out of the sun and rain where there is good air flow until dry, then crumble into a paper bag and transfer to a storage container. Tarragon leaves can be frozen or dried. If left to dry for too long though, the leaves lose their flavor, so make sure to store them in airtight containers as soon as the leaves are dry. 

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