August 19, 2015, Week 18

What’s Growing on?
Hello, members! We have only two more deliveries remaining in the main season CSA after today. As September approaches, we feel a shift at the farm. Since my business partner, Beth, manages our fall crops and fall CSA, I am finding myself being able to mentally step back and relax a bit more. While we both still work during both CSA seasons, for the most part, it is nice to be able to take a break from having to orchestrate everything! Beth has got us planting a lot of fall crops right now as broccoli, cauliflower, Brussel sprouts and more went in the ground yesterday. Baby greens are being seeded alongside carrots and beets.

For the next two weeks we hope to have a few new items, as this time of year things can get a little redundant. We are anxiously awaiting the first crop of baby fall greens, and have our fingers crossed for a harvest for next week. We are also planning on harvesting the first sweet potatoes, so you can look forward to those.

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:

Roasted Potatoes and Garlic
Ingredients

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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.

Mixed Cherry tomatoes

1 pint

Counter, do not refrigerate.

 

Potatoes

2 lb.

Refrigerator

*See recipe below

A variety called Desiree, these are a yummy white fleshed potato.

Garlic

One

Counter

 

Onions or Summer Squash

Two or 1 lb.

Counter for onions, refrigerator in a plastic bag to hold in moisture and prevent wilting for squash.

 

 

Full Share

Quantity

Storage Info

Notes

Tomatoes

2.5 lb.

Counter, do not refrigerate.

Remove from paper bag as it encourages ripening.

Sungold Cherry tomatoes

1 pint

Counter, do not refrigerate.

 

Sweet Peppers

1 b.

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

 

Potatoes

3 lb.

Refrigerator

*See recipe below

A variety called Desiree, these are a yummy white fleshed potato.

Acorn Winter Squash

2 lb.

Counter

 

Garlic

One

Counter