July 30, 2014, Week 14

What’s Going on at the Farm?
                  This year just seems to be flying by……..August, really?  This time of year means peppers (well, and tomatoes too of course), and we are swimming in them.  Like most of the crops this year we are having an abundant pepper harvest.  Most of our crops this season are producing more than I have ever seen, thanks to the agreeable weather, making this one of our best growing years in the past fourteen.  Here is a picture of some of our pretty pepper harvest from yesterday:
                  Over the years I have grown to really enjoy cooking with peppers.  It is so easy to grill them or roast them in the oven, peel off their skins and enjoy as is or in any way possible.  Let me know your favorite way to enjoy peppers, so I can share with others over the next few weeks!
                  We are busy planting fall crops this week, that’s right, FALL!!!  Fall carrots, beets, radishes and turnips go in the ground tomorrow.  We have baby transplants of fall broccoli, cauliflower, brussel sprouts and cabbage getting ready to go in the ground in about 2 weeks.  We will be in touch shortly with information on how to sign up for our fall CSA if you are interested, watch for the email!
                  We hope you are enjoying everything so far this year.  Please let us know if you have any thoughts, concerns or feedback, we love to hear from you.
All the best,
Elise, Beth, Trish, Shelly and Soliz

Recipes and Veggie Information!

Stewed Peppers with Tomatoes, Onions, and Garlic
The Very Best of Recipes for Health, Martha Rose Shulman
Makes 6 servings
2 T extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
3 large red or yellow peppers, thinly sliced or chopped
1 ½ c peeled chopped tomatoes
1 t fresh thyme
Ground black pepper

  1. Heat oil in a large nonstick skillet or heavy casserole dish over medium heat.  Add the onion.  Cook, stirring, until tender, about 5 minutes. Add the garlic and peppers. Cook, stirring often, for 5 minutes, until peppers begin to soften.  Add ½ t salt and cook another 5 minutes.
  2. Add tomatoes and thyme. Season to taste with salt and black pepper.  Simmer, stirring occasionally, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce heat, and simmer over low heat for 15-20 minutes or longer, stirring occasionally, until the mixture is thick and fragrant.  Taste and adjust seasonings.

Warm Grilled Peppers with Yogurt Topping
The Very Best of Recipes for Health, Martha Rose Shulman
Makes 4 servings
2 lbs mixed peppers (some hot if desired)
½ c Greek yogurt
2 T fresh lemon juice
2-4 garlic cloves, mashed to a paste with a generous pinch of salt
2 t chopped fresh dill or mint
Salt & ground black pepper

  1. Grill or roast (400°F) whole peppers, using tongs to turn peppers.  They are done roasting when their skins are brown and puffed.  The skin will be black and crinkled when done grilling.
  2. Transfer pepper s to a bowl.  Cover the bowl with a plate or plastic wrap, and set aside 20-30 minutes until cool. Remove the skins, cut in half, and seeds.  Cut larger peppers lengthwise into quarters. Place on platter.
  3. Mix together yogurt, lemon juice, garlic, dill or mint, and salt and pepper to taste.  Spoon over warm peppers and serve.

What's in the box?

Regular Share
Crop Amount  

Tomatoes 2 lb.
Blueberries 1 pint
Sweet Italian peppers ¾ -1 lb.
Summer Squash 1 lb.
Sungolds 1 pint

Full Share
Crop Amount  

Mixed Cherry Tomatoes 1 pint
Tomatoes 3lb.
Blueberries 1 pint
Summer Squash 1.5 lb.
Sweet Italian Peppers 1+ lb.
Potatoes 3 lb.