July 29, 2015, Week 15

What’s Growing on?
Hello, Members! We have five more weeks of deliveries left in the main season CSA after today. Does it feel like the summer is flying by to anyone else? July has been loaded with tomatoes, and thus so have your boxes. August looks to hold peppers, butternut squash, summer squash, potatoes, onions, more tomatoes (although not as many), eggplant, and garlic. The last two weeks of the CSA delivery we hope to have freshly dug sweet potatoes and the first of our fall baby greens. We will be sending out an email shortly to advertise for our fall CSA which will start late September and run through December.

The focus at the farm has now shifted to fall as we seed trays of fall crops like broccoli and cauliflower to be transplanted in a few weeks and prepare ground for seeding carrots, beets and baby greens. Beth, my business partner, manages the fall CSA and all of the fall crops. We find this a nice and easy way to divide responsibilities and share the weight of planning and managing.

Below you can view a picture of our epic Butternut squash harvest last week. As the vines die down the skin starts to harden on the fruit and turn a lovely tan color. We estimated over 4,500 pounds of butternut was harvested from our close to ¼ acre plot. We grow so much because, as many of you know I am sure, it lasts for soooooo long! The reason why it is called winter squash is not because if grows in the winter but rather because it can store long into the winter. The last Butternut I had from last year’s harvest was cooked and eaten in June of this year (almost a full year after harvest!)

That’s all for now! We hope you enjoy everything and as always let us know if you have any feedback, thoughts or concerns.
All the best,
Elise, Beth, Trish, Shelley and Avery

Recipes:

Cherry Tomato Crisp
Serves 4
2 slices white bread
¼ c grated Parmesan
2 T fresh parsley
1 T olive oil
1 garlic clove, chopped
Coarse salt & fresh ground pepper
1 ½ lb cherry tomatoes

  1. Preheat oven to 400°F. In a food processor, combine bread, Parmesan, parsley, olive oil, and garlic; season with salt and pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
  2. In an 8-inch square baking dish, arrange the cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.

 

Tomato and Grilled Bread Salad
Serves 4
½ lb country bread, cut into ¾-inch-thick slices
¼ cup plus 2 T olive oil
3 large beefsteak tomatoes, cut into ¾-inch dice (about 4 cups)
1 cucumber, peeled and cut into ¾-inch dice (about 2 cups)
¼ c loosely packed fresh basil, torn into bite-size pieces
1 T red-wine vinegar
Coarse salt and fresh ground pepper

  1. Heat a grill to medium. Brush the bread slices on both sides with 2 T olive oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let the bread cool slightly, then cut into large cubes.
  2. In a large bowl, toss the bread cubes with the diced tomatoes, cucumber, and basil. Drizzle with the vinegar and remaining ¼ c oil, and season with salt and pepper. Toss to combine, and serve.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Tomatoes

2 lb.

Counter, do not refrigerate.

Remove from paper bag as it encourages ripening. *See recipe below!

Mixed Cherry tomatoes

1 pint

Counter, do not refrigerate.

*See recipe below!

Fairy Tale Eggplant

1 lb.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

Japanese eggplant has a thin edible skin. Unlike globe or European eggplant, Japanese eggplant does not need to be salted to eliminate a bitter flavor. You can cut it up as is and cook it!  I highly recommend cutting it lengthwise, coating with olive oil, salt and pepper, then grilling. If you don’t have a grill, try roasting it in the oven this way until tender.  Yum.

Butternut Squash

1 lb.

On your counter and will last for several months!

I find the easiest way to prepare Butternut squash is to cut it in half lengthwise, scoop out the seeds, rub the flesh side with olive oil and then place it flesh side down on a baking sheet. Roast at about 400 degrees till flesh is soft enough a fork can go through it very easily. Eat the flesh out of its skin with a spoon as a side dish.

Sweet Italian Peppers

1 lb.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

 

 

Full Share

Quantity

Storage Info

Notes

Tomatoes

3 lb.

Counter, do not refrigerate.

Remove from paper bag as it encourages ripening. *See recipe below!

Sungold Cherry tomatoes

1 pint

Counter, do not refrigerate.

*See recipe below!

Sweet Italian Peppers

1 b.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

 

Japanese Eggplant

1 lb.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

Japanese eggplant has a thin edible skin. Unlike globe or European eggplant, Japanese eggplant does not need to be salted to eliminate a bitter flavor. You can cut it up as is and cook it!  I highly recommend cutting it lengthwise, coating with olive oil, salt and pepper, then grilling. If you don’t have a grill, try roasting it in the oven this way until tender.  Yum.

Blueberries

1 pint

Refrigerator

 

Butternut Squash

2 lb.

On your counter and will last for several months!

I find the easiest way to prepare Butternut squash is to cut it in half lengthwise, scoop out the seeds, rub the flesh side with olive oil and then place it flesh side down on a baking sheet. Roast at about 400 degrees till flesh is soft enough a fork can go through it very easily. Eat the flesh out of its skin with a spoon as a side dish.