Specifics on each item:
Sweet Italian Peppers: If you have a plastic bag at home you can put the peppers in that then in the refrigerator for longer storage. Without the bag they will dehydrate (become wrinkled and soft) in the refrigerator and not last as long.
Acorn and Kubocha winter squash: Both of these items, as winter squash, store well. You will want to put them on your counter for optimum storage. Since we did lose our winter squash planting half way through its production to disease issues due to the rain, the squash we did get to harvest is not fully cured. You may want to eat within the next few weeks rather than allow it to store for months on end like it usually can.
What is going on at the farm?
Two main things are going on at the farm right now, big time pepper harvests and looking ahead to the fall and winter growing seasons. Thankfully our pepper planting has made it through the rains in fine form, unlike most of the other crops we had in the ground this summer. We have lots of peppers and it looks like we will have them for awhile. Other crops right now, not so much. I keep thinking we have gotten to a point where we can look at the excessive rains and their damage as a thing of the past, a thing to move on from. And then we get more! We had 3.5 inches of rain last week at the farm, and already another inch for this week. The saddest loss now is our second planting of tomatoes. It had held strong through the first round of 21+ days of straight rain, ye t this past week’s rains seemed to be the straw that broke the camel’s back for them. The same disease issues we were dealing with in our first planting struck again. We hope to maybe get two more weeks out of them if we are lucky, shortening the harvest time by two to three weeks. Once again, I can’t help but say, this year has been THE most challenging I have experienced in my 15 years of farming. Unfortunately for the next two to three weeks there is going to be LOW diversity in your share boxes. We are feeling the effects now from the loss of our cucumbers, summer squash, beans and melons. The last few weeks of the season will have low diversity as well, yet will hopefully be looking a little better as we have had some success with fall plantings so far. We have radishes, baby kale mix, mustard mix and chard mix germinating as well as a planting of boc choi and tatsoi to be transplanted out shortly.
Which leads me to what we are looking ahead at now: The fall and winter crops!!! The rain and cool weather are much better for them than the summer crops right now. We didn’t even have to irrigate to get anything to germinate which can be rare this time of year. In addition to what I have mentioned above, we have fall beets and carrots germinating for harvest in October. We will be transplanting fall broccoli, cauliflower and cabbage for October harvest as well. We will be sending an email out later this week with information about how to sign up for our fall CSA so that you can partake in these goodies if you want.
Lastly, Lacey has bid us farewell as she moved onto a position in California. We thank her for her hard work this spring and summer! We welcome our new employee, Trish, who comes with 6 years of farming experience already at the young age of 25.
Let us know if you have any thoughts, concerns or feedback, we value hearing from you.
Elise, Beth and Trish.
A member emailed to let me know they tried this recipe with the regular potatoes instead of the sweet potatoes, and it was delicious, so I thought I would pass it along.
Black Bean, Sweet Potato, & Quinoa Stuffed Bell Peppers
Delicious, Mexican inspired stuffed bell peppers with quinoa, black beans, and sweet potatoes. Incredibly healthy, gluten-free, and vegetarian!
Author: Monique of AmbitiousKitchen.com (http://www.ambitiouskitchen.com/2013/04/black-bean-sweet-potato-quinoa-stuffed-bell-peppers/)
Serving size: 1 stuffed pepper Calories: 260 Fat: 6.4g Carbohydrates: 39.7g Sugar: 7g Fiber: 8.6g Protein: 14.4g