July 20, 2016, Week 13

What’s growing on?
Hello, Folks! I can’t help it, I have to talk about the rain again. SO….MUCH….RAIN! Unfortunately, the rain has done a number on our tomato crop this year. Our second planting has mostly literally drowned, and the ones that have not, have had a blow with disease issues. It actually has worked out well that we planned our two week break this year for when we did, as the tomatoes will sadly be gone by then it seems. One more note of sad news is that we will not have blueberries this season like we have enjoyed for the past few. This is due to the late hard freezes we had in April. This was after 80 degree weather in March causing everything to bloom, including the blueberries. We are by far not the only ones to lose most of their blueberry crop, we just feel lucky it was not a major blow for us. The peach and blueberry grower that sells at the Carrboro Market lost all of their peach crop and most of their blueberries from the same event, and those are their primary crops.

Okay, time for some good news! We have had great luck this year with our onion, winter squash and potato plantings with an abundance of storage crops for all of your late summer and fall needs J The green beans are delicious and we have one more planting in the ground still to go for you all! The sweet peppers are ripening, delicious, and plentiful so expect lots more in your box from them.

Believe it or not we are actually starting to plant fall, cool season, crops already. We have Brussel sprouts, broccoli, cauliflower, and more seeded and germinating in our greenhouse (that has a shade cloth over it). Next week we will direct seed in the ground our first planting of ‘fall’ greens for late August CSA deliveries and market. We will also be planting our first plantings of carrots and beets for the fall by the beginning of the month. It just keeps coming!
 
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:

Pasta with Pesto, Potatoes, and Green Bean
2 Corolla potatoes
Coarse salt and fresh ground pepper
8 oz. short tubular pasta
8 oz. green beans, trimmed and halved
½ c Pesto

 

Potato Salad with Mustardy Mayonnaise
1½ to 1¾ lbs potatoes
coarse salt
2 celery stalks, peeled and finely diced
½ cup finely-diced, pepper (green or sweet)
3 whole scallions finely chopped

For the mayonnaise
1 large egg
1 heaping tbsp grainy mustard
coarse salt and freshly ground black pepper
2/3 cup corn oil

1. Place potatoes in large saucepan, cover with cold water by at least an inch, add a good pinch of salt, and bring to boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain on a rack set in the sink and leave the potatoes there to cool completely.
2. Once the potatoes are cooled, cut them into ½-inch chunks and drop them into a mixing bowl. Add the celery, pepper, and scallions.
3. For the mayonnaise, crack the egg into your food processor and add the mustard and salt and pepper to taste. Process the mixture until the egg is frothy, then start pouring the oil in a slow, thin stream, adding it all, until you have a nice, fairly thick mayonnaise.
4. Scrape the mayonnaise into the mixing bowl and fold the salad together with a big rubber scraper. Serve or refrigerate for up to 2 days.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Green Beans

¾ lb.

Plastic bag, crisper drawer

*See recipe below!

Tomatoes

2 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.

Onions

Two

Store on your counter.

 

Potatoes

2 lb.

 

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. *See recipe below!

Sweet Peppers

1 lb.

 

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.

 

Full Share

Quantity

Storage Info

Notes

Green Beans

1 lb.

Plastic bag, crisper drawer

*See recipe below!

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.

Potatoes

3 lb.

 

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. *See recipe below!

Cucumbers

1 lb.

Plastic bag, crisper drawer

 

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.

 

Watermelon

One

 

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.