August 26, 2015, Week 19

What’s Growing on?
The cool mornings we have been having, coupled with our first harvest of greens and sweet potatoes, have me convinced that fall is on the way. As we approach the seasonal change, we also approach the conclusion of our spring/summer CSA with next week being the LAST WEEK for deliveries. At the farm, we will have a two to three week gap between the end of this CSA and the beginning of our Fall CSA. We relish this time as it allows us the ability to catch up and clean up! We have lots of weeding and planting to do for our fall and winter crops, lots of cleaning up irrigation, ground covers, trellising and more from our spring and summer crops, and a little trip to the beach for me….yippie finally a vacation ;)

The sweet potatoes we have harvested this week are a variety called Beauregard. We grow them specifically to have for the last two weeks of deliveries as they are a faster growing variety of sweet potato. The one thing we don’t like about them though is that they aren’t always that pretty.  Try not to pay attention to that and enjoy their yummy flavor instead. A note about flavor, as mentioned above in your chart, these were just harvested last week. The need some time to sweeten up fully so set them on your counter for a couple weeks. If you want to enjoy them now, some folks really like a starchier sweet potato, you may be one of them!

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:

Soy-Glazed Sweet Potatoes
from Deborah Madison’s “Local Flavors”

3 large sweet potatoes
1 tablespoon roasted sesame oil
2 tablespoons brown sugar
2 tablespoons mirin or sweet sherry
1 tablespoon minced garlic
3 tablespoons soy sauce
1/4 cup water
1 tablespoon black or white sesame seeds, toasted

1. Preheat the oven to 400F. Scrub the sweet potatoes and cut them lengthwise into quarters or halves. Place them in a baking dish roomy enough to hold them in a single layer.
2. Combine the rest of the ingredients except the sesame seeds. Brush all of the resulting sauce over the sweet potatoes, then cover the dish tightly with foil. Bake until nearly tender, 50 minutes to an hour. Remove the foil, baste with sweet potatoes with their juices, and return to the oven until the liquid has reduced to a glaze and the potatoes are fully tender, 15 to 20 minutes longer. Sprinkle with sesame seeds and serve.

Makes 12 plump pieces, serving 6

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. We have given you tomatoes at varying degrees of ripeness so that they can last you the whole week.

Sweet Potatoes

2 lb.

Counter, do not refrigerate.

Keep these guys are room temperature, they actually were just harvested last week and will be more on the starchy side if eaten now. The longer you let them set on your counter, the sweeter they will become. The will store for a couple months if you can resist them for that long! *See recipe below

Acorn Winter Squash

1 lb.

Counter

 

Sweet Italian Peppers

¾ lb.

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

 

Mixed Salad Greens

½ lb.

Counter

This is a mixture of baby mustard and Asian greens that can be eaten raw as a salad, or sautéed as a side dish. I recommend them raw as a salad, so flavorful! These are so tender that we did not wash them since we were worried about bruising and/or shredding them during drying.

 

Full Share

Quantity

Storage Info

Notes

Tomatoes

3 lb.

Counter, do not refrigerate.

Remove from paper bag as it encourages ripening. We have given you tomatoes at varying degrees of ripeness so that they can last you the whole week.

Mixed Cherry tomatoes

1 pint

Counter, do not refrigerate.

 

Sweet Potatoes

3 lb.

Counter, do not refrigerate.

Keep these guys are room temperature, they actually were just harvested last week and will be more on the starchy side if eaten now. The longer you let them set on your counter, the sweeter they will become. The will store for a couple months if you can resist them for that long! *See recipe below

Mixed Salad Greens

1 lb.

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

This is a mixture of baby mustard and Asian greens that can be eaten raw as a salad, or sautéed as a side dish. I recommend them raw as a salad, so flavorful! These are so tender that we did not wash them since we were worried about bruising and/or shredding them during drying.

Acorn Winter Squash

2 lb.

Counter