Wednesday, September 21, 2016

2016 CSA Share 17

2016 CSA Share 17


Smaller share for our shareholders this week, the rain today took away a lot of harvest time and when Farmer Figgins got back into the field it was to find the last section of sweet corn was almost entirely infested with corn earworms eating away at the cobs. At least we got corn last week though! 


In the garden summer favorites like summer squash and green beans are slowing down, and cucumbers are all done. Filling those gaps in the shares, we'll soon have winter squash and pumpkins, watermelon and a return of fresh greens! Tomorrow is officially the first day of fall and we are starting to feel it. Colder nights and misty mornings, shriveled brown leaves on the basil from cold damage, the first change in the tree's leaves. 

The older piglets and Cordelia enjoying extras from the garden and bug filled corn and the husks.

A rainy harvest day here on the farm, and bad timing for it too. We just had the hay cut yesterday! But if the next few days are clear and sunny we can still salvage the hay. In other news on the farm, the piglets are getting bigger but still not interested in eating grain, they are quite happy and content with their mother's milk still. They were still so small last week that we decided to hold off on the castration. The older piglets and their mother Cordelia have been enjoying the extras from the garden, cornworm filled cobs, and fallen buggy fruit from the orchard. As the garden wanes down Farmer Figgins will remove old plants like broccoli, cauliflower and corn and feed them to the pigs rather than compost them. 



Our Livestock Guardian dog Korra came into heat today, soon she will be having a play date or two with a male Great Pyrenees/ Maremma who lives down the road. We may have puppies in December /January then! If you are interested in reserving one, let us know!


If any of our shareholders has extra plastic bags they would otherwise recycle, please bring them or your own reusable bags to the share pickups! We are running out of plastic bags!

Large Share pictured: 6 okra, 2 banana peppers, 2 cubanelle pepeprs, 2 anaheim peppers, 8 red paste tomatoes, 4 heirloom tomatoes, 2 summer squash, 3 lbs snacking tomatoes, 2 lbs green beans, 2 bunches kale, 2 bunches herbs

Small Share pictured: 3 okra, 1 banana pepper, 1 cubanelle pepper, 1 anaheim pepper, 1 summer squash, 4 red paste tomatoes, 2 heirloom tomatoes, 1.5 lb snacking tomatoes, 1 lb green beans, 1 bunch kale, 1 bunch herbs





Kale


A return of kale again this week, and fresh salad greens likely next week! Enjoy these leaves as kale chips or sautéed in olive oil, garlic and a little cayenne, or add them to a soup, or a frittata, or a quiche, you can't go wrong with kale. 

Kale Chips

Okra


More okra this week. We like to use our Okra by slicing it and dicing a jalapeno and adding them to a cornbread recipe.  Okra can also be grilled, sauteed, fried, stir-fried, or added to soup.  


Tomatoes

We have heirloom slicers, snacking tomatoes, and red paste tomatoes this week!


Peppers

Cubanelle, banana and Anaheim peppers this week! Enjoy some fresh salsa with this mix of hot and sweet peppers. Cubanelle peppers 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. 


Summer Squash 

Our summer squash are slowing down, and soon we'll be having winter squash from the garden. Try these sautéed or grilled with our carbonara recipe or in a cooling summer pasta salad. The larger zucchini are great shredded and then made into muffins or bread. Summer squash are starting to slow down, so enjoy them while we still have them. 



Green Beans

More green beans this week, though they are slowing down. The yellow beans are yellow throughout, and will keep their color when cooked, the purple beans however are only purple on the exterior and will change to green when cooked. 


Herbs

For herbs this week we have parsley, apple mint and lime basil.  

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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