July 13, 2016, Week 12

What’s growing on?
Hello, Folks! A few new delicious items this week like peppers, watermelon and potatoes. Next week regular shares will receive peppers and full shares will receive potatoes. We will have lots to go around during the next three weeks until our break. Along with more tomatoes, always more tomatoes. As many of you know the approaching two week break is new this year. We decided last year that it would be a nice change for both us as the farmers and you as the members, and therefore advertised it during your registration. It is a time of year when we are feeling worn down by the heat and work, and could really use a break to rejuvenate for the fall and winter seasons. We also are planting a lot of our fall crops and need extra time to tend to them. Not doing the CSA actually opens up almost 2 and ½ full days of work a week for us! For you, the member, we felt it would be nice since it is a time of year when the crops can become a little redundant. There is only so much variety in the summer months, and really, we are looking at more tomatoes, eggplant, onions, peppers, and potatoes at that point (all delicious I know yet you will be receiving them for the next three weeks in a row as well). If our planning and timing works, when we return from our break on August 24th, we should have sweet potatoes and the first of our fall greens for you all, along with more summer crops of course.

As for us and the past week of work, all I can say is, no more rain please!!!! Ha ha, it really has been quite a lot and we are most definitely losing some crops from it. About a third of our second planting of tomatoes has literally drowned and died from all the rain, and the remaining plants have suffered for sure. It has helped our potatoes grow nice and big in the past two weeks though before we have harvested them, so it seems it can always be good for something.

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, Avery, Meredith and Eric

Recipes:
Stewed Peppers with Tomatoes, Onions, and Garlic
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
Salt
1 ½ c 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.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Watermelon

One

Refrigerator

A variety called Smile, they are sure to make you do just that……I couldn’t resist the pun ;-)
This variety has seeds and pink flesh and is delicious. They are pretty ripe so put in the refrigerator and enjoy in the next few days.

Tomatoes

3 lb.

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

Place on your counter and once the color intensifies and the fruit soften they are ready to eat. Red = Big Beef, Yellow = Lemon Boy, Purple = Cherokee Purple, Pink = German Johnson.
*See Recipe Below!

Sungold Cherry Tomatoes

1 pint

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

Place on your counter and once the color intensifies and the fruit soften they are ready to eat. Red = Big Beef, Yellow = Lemon Boy, Purple = Cherokee Purple, Pink = German Johnson.

Potatoes

2 lb.

Paper Bag, crisper drawer. You don’t want to set them out on the counter without the bag as they will turn green when exposed to light. On the counter in the bag can encourage sprouting.

A variety called Corola, they are a yummy yellow flesh and golden skin potato. This variety is very similar to Yukon Gold, yet better in my opinion. Fresh dug yesterday, these potatoes are delicious (I had some for dinner last night so I know!). Potatoes store for a long time if you put them in your refrigerator in the paper bag. They can become dehydrated and rubbery if you don’t use the bag.

Cucumbers

1 lb.

Plastic bag, crisper drawer.

 

 

Full Share

Quantity

Storage Info

Notes

Watermelon

One larger

Refrigerator

A variety called Smile, they are sure to make you do just that……I couldn’t resist the pun ;-)
This variety has seeds and pink flesh and is delicious. They are pretty ripe so put in the refrigerator and enjoy in the next few days.

Tomatoes

4 lb.

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

Place on your counter and once the color intensifies and the fruit soften they are ready to eat. Red = Big Beef, Yellow = Lemon Boy, Purple = Cherokee Purple, Pink = German Johnson.
*See Recipe Below!

Mixed Cherry Tomatoes

1 pint

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

Place on your counter and once the color intensifies and the fruit soften they are ready to eat. Red = Big Beef, Yellow = Lemon Boy, Purple = Cherokee Purple, Pink = German Johnson.

Sweet Italian Peppers

1.5 lb.

Plastic bag, crisper drawer.

Sweet Italian peppers are long and pointy, yet taste very similar to a sweet bell pepper. The main difference is the shape and that the walls of the fruit are a little thinner. We prefer to grow these over bells because we think they taste better and yield better. You can eat these raw, they are that good, or sauté with your favorite dish. *See Recipe Below!

Japanese Eggplant

1 lb.

Plastic bag, crisper drawer.

While with European Globe eggplant it is always recommended to salt the eggplant to remove some of its bitter flavor, this is not that kind of eggplant. The Japanese eggplant is sweet and tender from the get go, which is why we love it so. You can eat the skin if you like, or use a vegetable peeler to remove it and you do not need to salt it before eating. I like to cut it in ½ inch thick lengthwise strips, drench in olive oil, salt and pepper and roast until soft. It is fabulous to eat just like that, OR, cut it up and add it to a pasta salad or any other creation.