What’s going on at the farm?
Hey folks, hope you all had a nice week. We have been busy planting and weeding and harvesting peppers! That’s right! It truly is pepper time at Elysian Fields. I encourage you to check out our recipes this week for some nifty ideas on how to utilize your pepper abundance. Sadly, in other news, this week marks the last of the tomatoes for us this year. We have finally identified our culprit, the infamous Late Blight disease, which is actually responsible for the historic Irish Potato Famine (It attacks both potatoes and tomatoes). Since the disease can only survive on living tissue, and only can live on plants that frost kill, we are lucky that this disease will not overwinter on our farm. That doesn’t mean we couldn’t see it again in another wet year though, since spores travel through the air in favorable conditions (wet!) up from frost free climates. As a side note, the tomato fruit you received today is perfectly good to eat and enjoy, as we harvested them before the disease affected them.
As I mentioned, we have been busy planting and weeding in the small gaps of dry soil we have been blessed with on occasion lately. You may have all seen our fall CSA announcement email that went out Monday describing our planned bounty. In addition to fall crops we have planted for that, we have also been able to sneak in some faster growing greens for the last three weeks of the main season CSA. Mother Nature willing, we should see in those last few weeks some baby kale mix, baby chard, tatsoi, boc choi, radishes and baby mustard salad greens. In case you missed our Fall CSA announcement, here it is: The fall CSA will run for 12 weeks and is tentatively scheduled to start on Wednesday, October 2. Pick up will continue to be on Wednesday afternoons/evenings. A couple of changes this year that I think you will like....First, in addition to Carrboro/Chapel Hill, we are adding a Durham pick-up site which will be either at Hale Street or Cornwallis Road depending on folks' preference. Secondly, we are offering two share sizes, regular and full, same as the main season CSA. Regular shares cost $200 with a weekly value of approximately $16.50. Full shares cost $315 with a weekly value of approximately $26. Potential crops include sweet potatoes, leeks, carrots, beets, radishes, broccoli, cauliflower, Brussels sprouts, spinach, and of course lots of greens!
If you are interested in signing up or have questions, reply to this email before August 31. Please indicate your first and second choice for pick up location in your message (see below).
Possible Pick Up Locations **Please Indicate First & Second Choice**
100 Melba Circle, Carrboro (entrance off Lorraine St.)
1616 Old Oxford Rd, Chapel Hill (near Whole Foods)
915 Hale St., Durham
1715 W. Cornwallis Rd., Durham
-Did you know you can freeze peppers? Cut out the stem and seeds, dice, then put them in freezer bags in the freezer. When they defrost they will be soft, although the same great flavor remains, so just cook with them in a stir fry or soup.
-The following recipe is one that my husband, Aaron, found online and we both now love! I encourage you to try it. We use Pink Lady apples, and put two in, since we love how sweet and tart they are at the same time. This dish is great with pork chops or roast pork loan.
Apple ‘n’ Pepper Saute
3 medium sweet peppers
1 small red onion, sliced and separated into rings
1 medium apple, sliced
2 tablespoons olive or canola oil
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
¼ teaspoon dried rosemary, crushed
¼ teaspoon dried basil
In a large nonstick skillet, sauté the peppers, onion and apple in oil until crisp-tender. Stir in the soy sauce, garlic, rosemary and basil. Cook and stir until heated through.
Let us know if you have any thoughts, concerns, or feedback, we value hearing from you.
Elise, Beth and Trish.