August 12, 2015, Week 17

What’s Growing on?
Hello! I hope you all had a nice week and have been enjoying some of the cooler weather as we have. After today we only have three more weeks of deliveries left in the main season CSA. This means our last delivery, week 20, will be on September 2nd. For these three remaining deliveries you can look forward to more storage crops like onions, potatoes, sweet potatoes and winter squash. Of course we have almost reached that exciting time of the season when we will be harvesting baby greens again, so you can look forward to some of those in your last two boxes. After a long summer absent of greens, I always start to get a strong hunger for them this time of year.

At the farm we are already preparing for the change of seasons as we clean up irrigation and ground covers out of beds we are done with and continue to seed fall seeds in the ground and in trays for transplanting. As you can see our tomato yields have declined as our first planting has said goodbye and our second planting is still trying to decide how prolific it wants to be. Our poor second planting is struggling to keep alive and prolific while under attack from one of our most challenging pests, the Fall Army Worm, a caterpillar that can show up in mass in August at random. Some years we have it, some we don’t and we really just cannot find any way to stop these guys.

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:

Butternut Squash Salad

1 small butternut squash, halved, seeded and peeled
1 tablespoons sugar
coarse kosher salt
extra virgin olive oil
2 garlic cloves, peeled and smashed
1 tablespoon sherry vinegar
1/2 teaspoon thyme leaves
black pepper

1. Using a mandolin or a vegetable peeler, slice the butternut squash halves crosswise into thin strips (they should be thin enough to bend into a "u" shape). You will need 6 cups.
2. Spread the strips on two baking sheets. Sprinkle with the sugar and season generously with salt. Let sit for at least 20 minutes. Heat the oven to 425 degrees.
3. Sprinkle the squash strips and garlic cloves with olive oil, just enough to dress the strips. Toss to coat both sides. Bake until the edges begin to curl (some should brown lightly) and the strips are just barely cooked through (a little crunch is good), 8 to 10 minutes. Remove from the oven and let cool.
4. Gather up the squash strips and arrange on a serving platter. Sprinkle with the vinegar, thyme and pepper. Toss lightly. Taste and adjust seasoning, adding more oil, vinegar and salt as needed.

 

Warm Grilled Peppers with Yogurt Topping
Makes 4 servings
The Very Best of Recipes for Health, Martha Rose Shulman
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

Quantity

Storage Info

Notes

Tomatoes

1 lb.

Counter, do not refrigerate.

Remove from your paper bag and place on your counter. We have given you some less ripe tomatoes this week so that they will last you the week. Wait until they turn a deep red, purple, yellow or pink (depending on which variety you have received).

Sungold Cherry tomatoes

1 pint

Counter, do not refrigerate.

 

Sweet Italian Peppers

2-3

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

*See recipe below

Butternut Squash

1 lb.

Counter

*See recipe below

Summer Squash or onions

1 lb. or two

Counter

 

 

Full Share

Quantity

Storage Info

Notes

Tomatoes

2 lb.

Counter, do not refrigerate.

Remove from your paper bag and place on your counter. We have given you some less ripe tomatoes this week so that they will last you the week. Wait until they turn a deep red, purple, yellow or pink (depending on which variety you have received).

Mixed Cherry tomatoes

1 pint

Counter, do not refrigerate.

 

Sweet Peppers

4 or so

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

*See recipe below

Onions

Two

Counter

 

Watermelon

One or two

Refrigerator

 

Butternut Squash

One

Counter

*See recipe below