7/23/2008 Week 13 of 20
What's Growin' On?
Hey guys! Hope you had a nice week. A few things to note about todays shares: First off, your peppers bag contains primarily bell peppers, which are a sweet pepper, and seondary serrano peppers which are a hot peppers. The bells are either half way turned their color or fully turned their color which would be either red or yellow. Bell peppers start off green and then turn red or yellow or orange (depending on the variety) as they ripen. We are just at the start of the pepper season, and they look good, so expect some yummy sweet and colorful bell peppers to come. The serranos are about a six on a scale of 1-10 with 10 being the hottest pepper you can get, like a Habanero. Serranos are great in salsa, but remember that if you use the seeds it makes it hotter. The serranos are the small long peppers, while the bells are the larger rounder fatter peppers. The serranos come in green and red and all shades in between those two.
We have lots of eggplant right now so we are giving it out, we will see a dip in it for a few weeks though it seems coming soon. The plants look great, they are tall enough they are chest high, but after their first big flush of fruit they slowed down on their flowering for some reason. We are starting to see some more flowering now so, as I said, we should have a slight dip but then we will be back up again soon enough.
I hope you have all been enjoying your various melons, again, they have been pretty good this year and we have been enjoying them here for lunch or a quick snack out in the field to refresh us on these hot days. There always is the random one or two that is off though, and I hope you didn't have to receive that one. If you did, I apologize, but no worries, there will be more to come and the chances of you getting multiple off ones is low. This week we have more cantaloupes called Wrangler and a honeydew with orange flesh called Honey Orange for the full shares. The Honey Orange is particularly good I think, although the wrangler has beent tasty too. We have more of both of these planted, as well as more of the watermelon, that we expect to be harvesting in about three weeks. So, half shares and full shares will both be receiving more.
Yes, it is crazy, but we do already have winter squash. It is ready, all of it, and we have started to pick it out of the field and are finding ourselves amazed at how well they yeilded. We have ALOT and it is NICE. So, I hope you are a winter squash lover, and if not, I hope we can convert you and teach you how to prepare it. Here is the deal. We decided to start giving it out starting now because 1) it is ready 2) we have limited storage bins and space with the high yeilds and 3) even though you may not want to turn on your oven that much in the heat, the winter squash is actually called winter squash not because it is ready to harvest in the winter but because it stores through the winter so you can set it on your counter (a nice decoration actually) and eat it at your leisure. There are seven more weeks of the CSA left after this delivery, and we may just give you a winter squash for each week, that way you will have a nice collection if you want to say any and a pretty fall kitchen decoration come September when the program ends. You can reap the rewards of the CSA into December if you want to hold them that long. In short, for those of you who don't know, what I am saying is that we have three kinds of winter squash we do each year, Butternut (tan skinnned), Acorn (green skinned) and Spaghetti Squash (yellow skinned), and they each will hold on the counter at room temperature for months. They are a storage squash. BUT, if you choose to eat it now, here are some great suggestions for the spaghetti squash you have received this week. The call spaghetti squash such because the inside flesh is the texture of spaghetti - stringy. I find the easiest way to prepare the squash is to boil water in a big pot, put the whole squash in, skin and all, just out of the box and washed. Boil until you can stick a fork easily through the skin. Take out of the water at that point and cut in half lengthwise. Scoop out the seeds like you would a cantaloupe. Then, with a fork, scrape out the stringy texture. This is what you eat. It is sweet and crispy and yummy. Some folks like to eat it in place of spaghetti, adding a nice tomato and onion sauce from the shares. Good luck, and enjoy, it is quite a treat.
That is all for now folks. Off to the field.....
Let me know if you have any thoughts or questions via email.
|Spaghetti Squash||1 large||$4|
|Spaghetti Squash||1 smaller||$2|
|Summer Squash||1 lb.||$2|