Wednesday, August 17, 2016

2016 CSA Share 12

This week's harvest
2016 CSA Share 12

We finally got some decent rains this week, the winds were strong though and have bent over some of our sweet corn unfortunately. The major doings on the farm right now are garden related mostly, fighting back the weeds, mowing the aisles and trying to mulch over them to prevent regrowth. 

We have a return of some crops this week, broccoli and eggplant, and some roots for our Large Shares. Lots of summer squash and bell peppers this week, so if you don't think you can keep up, preserve them for winter! 

Large Share pictured: 8 summer squash, 4 long cucumbers, 4 lemon cucumbers, 2 large slicer tomatoes, 4 small tomatoes, 1 lb cherry tomatoes, 2 lbs green beans, 14 jalapeños, 10 bell peppers, 2 root bundles, 2 eggplant, 4 cubannelle peppers, 2 bags of broccoli, 2 bags of tomatillos, 1 lb ground cherries, 2 banana peppers, 2 purple onions, 2 root bundles, 2 bundles herbs.

Small Share pictured: 2 lemon cucumbers, 2 long cucumbers, 4 summer squash, 1 large slicer tomato, 2 small slicer tomatoes, .5 lb cherry tomatoes, 5 bell peppers, 2 cubannelle peppers, 1 banana pepper, 7 jalapeño peppers, .5 lb ground cherries, 1 bag tomatilllos, 1 eggplant, 1 purple onion,1 bag broccoli, 2 bundle herbs. 

Root Bundle (Large Shares Only)

Our later root crop plantings didn't do well with the heat and lack of water, so we only have enough root crops to share with the Large Shares. They get radishes and beets this week! 


New for this week are eggplant! Not everyone's favorite, we don't have quite enough for everyone this week, so please only take one if you want one! Also known as aubergine, brinjal or garden egg, the fruit is widely used in cooking and is related to both the tomato and potato. The raw fruit can have a somewhat bitter taste, but become tender when cooked and develops a rich, complex flavor. The great is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes. Try is roasted, skinned, mashed, mixed with onions, tomatoes and spices and then slow cooked. It is often stewed, as in the French ratatouille or deep fried for eggplant parmesan. A simple way to try it is sliced and grilled with cumin, salt and pepper seasoning. 

Easy Eggplant recipes


A reappearance of broccoli this week for everyone. These are smaller heads and offshoots, but just as good to add to a stir fry, salad, or quiche! 

Ground Cherries

More ground cherries this week, about a half pound for small shares, and a pound for large shares. 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

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. 


New this week are lemon cucumbers!  Resembling a lemon, these cucumbers originated in the Middle East and have a mild  pleasant taste complemented by a cool, crisp texture. The flavor is more delicately sweet and less acidic than the common green cucumber. The time bristles are edible but may be easily removed. 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 starting to turn red, starting with the roma tomatoes. 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 and this week some yellow cherry tomatoes! 


Cubanelle, jalapeño, some banana peppers and lots of bell peppers 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. Lots of squash this week, so consider saving some for winter! You can easily quick blanche and cool and then freeze them to enjoy later. 


For herbs this week we have Italian Basil, lime basil, and tarragon. 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! 

Tarragon hs a perppery, licorice smell and goes well with root and leaf crops, chicken, beef, lamb , eggs and fish. Try it in a salad dressing or omelet! 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. 

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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