Wednesday, August 10, 2016

2016 CSA Share 11

2016 CSA Share 11

Another hot and dry week on the farm, but we're hoping for some showers Thursday or Friday to perk up the garden, though the weeds seem to be doing just fine. The garden is growing well, with our annual fruits of ground cherries and wonderberries ready to harvest just as the raspberries and wineberries have tapered off. 

We've moved the pigs to a new pasture, and they are grazing and turning it up quick quick. Buffy the sow is starting to show her pregnancy, we expect her to be due early September. The piglets are slightly wild, but growing well and enjoying produce from the garden. The hay dried well and came out green and rich, 110 bales, if we get some decent storms we'll hopefully get a third cutting in this year. 

Today is Farmer's Don's 30th Birthday! We're having a fun day off farm, but we'll be back for shareholder pickup tonight at 6:30 pm. See you all there! 

Large Share pictured: 2 bags of ground cherries, 2 bags of tomatillos, 2 cauliflower heads, 2 bell peppers, 4 cubanelle peppers, 2 jalapeño peppers, 4 tomatoes, 4 cucumbers, 4 summer squash, 4 lbs of green beans, 2 onions, 2 bunches herbs.

Small Share pictured: 1 bag of ground cherries, 1 bag of tomatillos, 2 summer squash, 2 cubanelle peppers, 1 jalapeño, 1 bell pepper, 2 tomatoes, 2 cucumbers 1 onion, 2 lbs green beans, 1 bunch herbs. 

Ground Cherries

New this week are ground cherries. This strange golden berry is related to the tomato plant, and is indigenous to the new world. It has a similar texture to the tomato, but in flavor is more like strawberry or pineapple. The fruit are rich in cryptoxanthin, and contain pectin and can be used in pie filling. They can be eaten raw and used in salads, you can add them to dessert, use as flavoring, make into fruit preserves, or dry and use like raisins. 

Ground Cherry Jam

Ground Cherry Pie


The white head that we think of when we think of cauliflower is composed of a white cluster of  many flowers arranged on a stem. This head can be roasted, boiled, fried, steamed, pickled or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but often discarded. Break the florets into similar sized pieces so they are cooked evenly. 

Green Beans

Lots of green beans this week, small shares get 2 lbs, large shares get 4 lbs. Try freezing or canning some to save for winter! We have purple and yellow beans on the way and currently flowering and forming small pods. 


More cucumbers this week! We harvested the first of our lemon cucumbers, but didn't have enough for everyone so we will likely be seeing those next week. These are dual purpose cucumbers, great for enjoying fresh or pickling. Try adding them to a sandwich, wrap, or pasta salad or making a cucumber salad. 


Also known as the Mexican husk tomato, this plant is in the nightshade family along with tomatoes, peppers, and potatoes. It bears small, spherical green, yellow, or green-purple fruit inside paper-like husks. They are the central ingredient in Mexican and Central-American green sauces. They keep longer with the husks removed and refrigerated in plastic bags and can be frozen whole or sliced. 


Our tomatoes in the field are still all green, we've seen the first few fruits turning red. We've also been seeing the distinctive trail of the tomato hornworm and crushing them wherever we find them. Many of the tomatoes in the greenhouse split under the high heat of the plastic, but we can still enjoy some Brandywine slicers,Kellogg's Breakfast and Black Krim heirloom slicers or take a container of yellow cherry tomatoes. 


Cubanelle, jalapeño and a bell pepper for everyone this week. Cubanelle pepepers have sweet, mild flesh with rich flavor great for cooking and frying. It is thinner-walled, best suited for quick cooking. Popular in spanish, italian and slavic dishes, many cooks prefer it to bell types. Banana peppers are not very hot and are great in proscuitto and cheese or in a sandwich.


More red onions 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! Use these this week with the cucumber or tomato, or tomatillo green salsa. You can't go wrong! 

Summer Squash 

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


For herbs this week we have Italian Basil, lime basil, and orange mint. Italian basil goes well with tomatoes, summer squash, cubanelle peppers, chicken, beef, and fish. Try it in caprese salad or the mothership tomato salad! This is an heirloom variety called Lettuce Leaf because its leaves are that large.

Lime basil is a new one for us this year, and like the lemon basil we grew in previous years this goes well with chicken, pasta, and fish. We are interested to try it with salsa and guacamole this year! 

Orange mint is perfect for summer drinks and fruit salads. Medicinally mints have been used to brew tea that aides in digestion. 

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. 


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