Elysian Fields Farm
Community Supported Agriculture

Wednesday August 13th, 2003
Week 17

What's New This Week!!!

Produce
Full Share
Half Share
Size in Share
Farmer Market Value
Size in Share
Farmer Market Value
Tomatoes
1.5-2 lbs.
$3.50
1-1.5 lbs.
$2.00
Eggplant
1 lb.
$1.40
-
-
Pablano
3
$1.00
3
$1.00
Aneheim or Cubanelle
1
$0.50
-
-
Habanero
1
$0.50
1
$0.50
Serano Peppers
a few
$1.00
a few
$0.50
Blueberries
2 pints
$7.00
1 pint
$3.50
Acorn Squash
about 2 lbs.
$3.00
1-2 lbs.
$1.50
Sugarbaby Watermelon
3
$6.00
-
-
Onions
3
$1.00
3
$1.00
Colored Bells
2 yellow, 1 red
$2.00
two
$1.00
Watermelon
-
-
1
$2.00
Eggplant or Cucumbers
-
-
 
$1.00
Cherry Tomatoes
-
-
1 pint
$2.50
Total
 
$26.90
 
$16.50

What's growin' on?

ADMINISTRATIVE REMINDERS: Members are reminded to please let me know via email or phone if they are not going to be able to pick up there shares for the week. This way I can hold your share back and give you extra the following week. Also, remember that if you do not pick up your share between the designated times on Wednesdays, that you will not receive your share for that week. Drop off point members should take in any remaining boxes after designated times and do what they will with the extra shares. Another reminder is in reference to picking blueberries. There are still berries to be picked, and there will be until I let members know via the newsletter that picking has ceased. Directions to the patch are available in one of the previous newsletters in July. You can go online to the website and look them up under the archived newsletter section of the page. You are allowed to come anytime you want to pick berries and can bring whomever you would like. Also, the survey is still available online for those members who have not filled one out yet, also available to those members who have already filled one out if they would like to do so again now that we are a bit further along in the season. Reminder that the season is 25 weeks long and the last delivery will be made on October 15th. Reminder to flower share members that you will receive 10-15 weeks of flowers through out the season and not every week of the share deliveries. Lastly, remember to return your box each week, although I know everyone has been doing a great job of this already.

This week and last we have been working on more fall plantings. The first direct seeded fall crops are looking good, and we should be seeing some greens in the shares in a matter of a couple of weeks. We have seeded a second planting of fall crops as well. We have been doing a fair amount of mowing crops down that are no longer in productivity. The first planting of tomatoes has been mowed, along with the corn and earlier crops of squash, cucumbers and basil. In about one month's time we will be seeding winter cover crops on most of these areas. We are awaiting some dry weather in order to prepare the beds for the annual fall planting of strawberries. The strawberries usually go in by the third week in September.

Unfortunately we have lost the third planting of tomatoes. It turns out it was too much water for them, and they suffered from damping off. The beds in which they were planted were at the bottom of a slight slope, so all the rain we have received in the past few weeks ran down to them. Sad to say this means a shorter tomato season than we had planned on. We sure had them when we had them though!

Recipes, Cooking, and Storage Tips

Winter squash stores pretty well and for a pretty extended time period. You do not need to put it in the refrigerator, and it should stay fresh for a couple of months. I have found that the easiest way for me to cook it is to put it whole into a big pot of boiling water for about ten minutes or so. This softens the whole fruit, and avoids the agony of trying to cut it when it is raw and very hard. Acorn squash is good drizzled with maple syrup or butter. Garlic is also always a good combo along with some spicy hot peppers. Speaking of hot peppers....


Guacamole:
    2-3 hot peppers
    2 lbs. minced onions
    1/2 tsp ground coriander
    1/4 tsp salt
    2 large ripe avocados
    1-2 Tb lime juice
Mince the hot peppers and mash together with onion, coriander and salt. Mash the avocado flesh with lime juice and combine with the pepper mixture. Serve immediately or keep from turning dark by covering with a layer of oil.

Sweet Pepper Sauce:
    1 1/2 lb. yellow or red bell peppers
    2 Tb Olive oil
    1 cup chopped onions
    1 tsp minced garlic
    1 1/2 cup peeled, seeded and chopped tomatoes
    1/2 tsp Thyme
    salt and pepper
Roast and peel the peppers and cut into strips. Heat the oil, and saute the onions and garlic. Stir in the peppers, tomatoes and thyme. Season with salt and pepper. Cover the pan and cook for 5 minutes. Uncover and simmer 15 minutes until thickened. You can eat as is, or puree with a blender or food processor. Great served with eggs, fish or poultry.

What to look forward to...

Next week we can look forward to some Sweet Dumpling winter squash. There will be many more peppers as we have been having a good year with these guys so far. More eggplants and cherry tomatoes, more tomatoes but not many. We have a later planting of beans and cucumbers that may be ready by next week, but it may be the following. You can expect more blueberries as well. And, as I mentioned earlier, there will be fall greens soon, within a couple of weeks. Yum. Please let me know if you have any thoughts, questions or concerns! Thanks. Elise.

Elysian Fields Farm: Community Supported Agriculture

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