Recipes, Produce and Storage Information:
Grilled: Cut the pepper in half lengthwise and remove the stem end, seeds and membrane. Cut lengthwise into 1-inch strips, then toss with olive oil, salt and pepper. Grill for a minute or two, until grill marks appear and the pepper begins to soften. Serve right away or cool to room temperature.
Roasted: Preheat the oven to 500 degrees. Lightly oil a baking sheet or line it with foil. Slice each pepper in half lengthwise and remove the stems, seeds and membranes. Lay the pepper halves cut side down on the baking sheet, brush lightly with oil and roast until the skin darken and blister, about 15 minutes. Remove the peppers from the oven, transfer to a bowl and cover; the peppers will steam as they cool. After about 10 minutes, slip off the skins.
Stuffed: My favorite stuffed pepper recipe can easily be found online at the foodnetwork.com under Mr. John’s Meat Stuffed Bell Peppers. This recipe calls for green peppers but I use our wonderful red and yellow and it makes the dish sweet and yummy. I also use some hot Italian sausage from the farmers market instead of half ground beef / half ground pork. Meat eaters, check it out!
What's growing on???
Hello, members! I hope you are all doing well and as excited as I am that August is upon us. We now have four more deliveries after today’s, which will bring us to the last Wednesday in August (29th).
Watermelons: We need your help! I am calling for feedback on your watermelons! I received three emails from members that their watermelons were rotten. I am wondering if any of the other 115 members have experienced this as well? I think it is crucial for a farm to have good quality produce. I see this as a growing pain, and a good learning opportunity. This feedback will make us better at what we do, and help us grow the best watermelons we can! So, let me know, good or bad, what your experience has been this year with your watermelons. Please specify if you are referring to the red or yellow flesh variety in your comment. And I would recommend storing your melon in the refrigerator and not on the counter, as they are ripe and ready to go!
What I look for in a watermelon variety is one that: will hold up to wet conditions in the field, has an identifiable tell tale sign that they are ready to be harvested, will store well post harvest, is a small enough variety to fit in the CSA boxes and will taste good! I like the Red Delicious we have grown the past two years because when it tastes good, it tastes REALLY good. It is also a nice size for the CSA boxes. It usually has a pretty reliable sign that it is ripe, the tendril where the stem attaches to the plant dies. Unfortunately it doesn’t seem to hold up to wet conditions in the field well, since it has such a thin rind. We have found that a very small rotten spot can slip by us and cause yucky melons! So, we may have to scratch it from the list and try another. So far I have been impressed with the Yellow Doll, although we are still learning what its most obvious give away is for ripeness in the field. Unlike the Red Delicious, the Yellow Doll’s dead tendril does not indicate ripeness. We listen for the ‘plink’ versus ‘plunk’ sound, and also try to gauge whether the melon feels like it is about to burst open if banged too hard. The best advice I have received is to grow the same variety again and again each year and watch it carefully to learn its very specific give away, as each variety has its own subtle tell. We will keep at it, as I love watermelon in the heat of the summer and I am sure many of you do as well. Yum!
The next four deliveries will be filled with more lovely tomatoes from our second planting that is just now starting to ripen. Don’t be discouraged by the dip in tomatoes this week, we are just in a bit of a lull between plantings. More cherry tomatoes, Sungolds, and large tomatoes to come the rest of the month! Our peppers have done wonderfully this year and you should see them in the next two weeks of shares. We have about two more deliveries worth of potatoes and onions to hand out. There is also Winter Squash to be dispersed, at least two weeks worth if not three. Our sweet potatoes look great this year and you can look forward to receiving these at least the last two weeks of deliveries if not three. The cucumbers, squash and melons are on their way out, as they can take a beating from the insect and disease pressure this time of year due to the high heat and humidity. Maybe another delivery of eggplant!? Lots to look forward to!
Tomatoes (2 lb.)
Sungolds (1 pint)
Melon (One larger yellow flesh watermelon or cantaloupe)
Sweet Colored peppers (2 lb.)
Potatoes (3 lb.)
Onions (2 lb.)
Tomatoes (1 lb.)
Melon (yellow flesh watermelon or cantaloupe)
Sweet colored peppers (1 lb.)
Potatoes (2 lb.)
Cucumber (1/2 lb.)
Onions (1 lb.)