2016 CSA Week 17

CSA WEEK 17



Partial Share 

Basil - 1.5 oz 
Cucumbers - 1 silver slicer 
                    - 1 American slicer 
Bell Peppers - 3
Super Greens - 6oz 
Zuchini or Patty Pan Squash - 3 
Green Beans - ¾ pound 
Sweet Corn  - 3 
**Fresh Sweet Onions - 2 
**Tomatoes - 1 quart glacier 

Full Share

Basil -z 2 oz
Cucumbers - 1 Asian or Armenian
                    - 4 lemons
Bell Peppers - 4
Super Greens- 8oz
Zuchini or Patty Pan Squash - 4
Green Beans - 1 pound
Sweet Corn - 4
**Fresh Sweet Onions - 3
**Tomatoes - 1 quart glacier
                    - 1-2 heirlooms

**these items are non-refrigerated and will be labeled at CSA pickup for partial and full you have TWO separate things to add to your boxed share this week; tomatoes and onions

Well the summer shift in weather always happens quick and this year was no exception. We had highs in the mid 80s for weeks on end and then, it looks like highs in the mid 60s are what's coming up in the foreseeable future. We are less than two weeks away from our average first frost (mid-September) and the farm is definitely starting to show the transitioning of the season. We are still seeding about 400 bed feet a week for late fall salad greens but the majority of the planting for the year is over.

Last week we got the very last of the potatoes out of the ground and seeded a cover crop which will hopefully provide some ground cover before winter, grow in the spring, get tilled into the ground in early May, and be planted to corn next year. Our corn currently has a beautiful patch of cover crops that I seeded when it was about knee high, now well established it will continue to grow until we flail mow the corn in about 6 weeks and that is where we will plant potatoes next year.

We still have some big annual farm tasks ahead of us for the year. We usually harvest our winter squash the second week of September. Some years it cures in the field (this is MOST IDEAL) but most years we pull the squash and line them up in a single layer on tables in our hoop house to allow the skins of the winter squash to harden up and 'cure'. This also helps any slightly immature squash have time to sweeten up. Last year it was so warm and dry that we were able to take the squash directly from the field into storage for the rest of the season (this is how squash is grown in most climates). I'm keeping my fingers crossed because moving all that squash twice isn't really something we look forward to...but it looks like we will be curing the squash in the hoop house this year.

Another fall task for us is turning over beds as they come out of production for the year. We actually haven't even started that yet as Every Single Bed coming out of production right now is either getting reseeded or being prepped for fall planted garlic and fall planted over wintered spinach.

The hoop house is at absolute peak production right now. With the cucumbers, peppers, eggplants, tomatoes, and basil pumping out vegetables at an unprecedented rate. We are so excited to be able to be putting generous amounts of these summer goodies in your boxes. It was definitely one of our goals for this year.



In the weeks to come, the farm will just keep on with peak production, there will be a frenzy to pick all the non-frost-tolerant crops before the first frost, to cover everything we know can keep producing, and to take care of all the crops that keep producing well in cold weather. Can you believe there is only one month left of CSA? And two months from now the whole farm will be 'put to bed' for the winter; livestock gone to the processors, freezers stuffed full of tomatoes and meat, the garden beds topped with compost and hay, and all the fall infrastructure work (hopefully) done for the year.

Tomatoes
Brown Butter Tomatoes….someone at market shared this recipe with me...oh...so...good...directions from epicurious.com but basically heat up butter until it's brown and then pour it on tomatoes add salt.

Roasted Tomato Soup-
Somehow all three of our kids love lentil soup. Doesn't seem like it would be a big hit with kids...but it is with ours. Mysteries never cease. Last week I roasted a mixture of heirlooms and mini slicers before adding them to my normal soup and !wow! What a good idea.
Here's what I did. Soak lentils overnight in tepid water and rinse soaking water in the morning. Saute onions and garlic, dice and add any root veggies you have in your crisper (beets, carrots, turnips, etc.,), add smoked paprika and fresh herbs or dried Italian herbs, cover with water or broth (twice as much liquid as amount of lentils use). While lentils cook roast tomatoes in oven (more detailed directions on epicurious.com: http://www.epicurious.com/recipes/food/views/roasted-tomatoes-235766 Cut tomatoes in half , add olive oil and balsamic, and just a bit of salt and sugar, and roast in the oven at 350° until they smell like tomato heaven (about an hour). With an immersion blender or in a blender/food processor blend the roasted tomatoes and add to the lentil soup.
Note: never add tomatoes to any sort of bean dish until beans are FULLY COOKED as the tomatoes keep the beans from finishing cooking.

Zucchini-
With the cooler weather coming this is probably the last week for this much zucchini in your box. Zucchini, which have been pumping out fruits like crazy the last six weeks, really slow down when it cools off. If you are trying to get creative with your zucchini here is a really awesome recipe (also from someone at market) from smitten kitchen (always a winner!). Maybe you've seen recipes where zucchini is used as a crust to make a pizza. I've tried that and though...hmnn...not really the best use for zucchini...and...that's not really passing as pizza for me. This recipe puts the zucchini ON TOP of pizza crust. Give it a try. Pretty good! https://smittenkitchen.com/2016/08/summer-squash-pizza/

Corn-
Mostly, I boil sweet corn, but if I'm feeling fancy I grill it. It's a couple more steps because you peel back the husks, take off the silks and re-cover the cob with the husk and then soak with corn in it's husk in water for 15 minutes and then grill it at a high temp. It basically steams the corn while infusing it with smokey, grilly flavor and is wonderful.

Green Beans-
these are so good, of course, boiled and then doused with butter and salt. That's our kids favorite. My favorite is to stir fry them in coconut oil at a super high heat with tons of garlic and then add sriracha and sesame oil at the end. Great as a side dish when making stir fry. Or with rice noodles and Asian meat balls.

Next week—more sweet corn, cucumbers, zucchini, tomatoes and greens beans, garlic and shallots. Lettuce mix, chard, and either radishes or fall carrots.

Coming in mid/late September - Spinach! Finally!, Butterhead lettuce, collard greens, kale, winter squash and kohlrabi.

Hope you are all settling into your fall routine and enjoying this fleeting season. ~J&M