July 27, 2016, Week 14

What’s growing on?
Hello, Members! It just hit me the other day that July came and went in the blink of an eye. Next week it will be August……already? Crazy. As stated above, we have one more delivery until we take a two week CSA break. We decided this winter to try the 2 week CSA break, this year being the first time we have not delivered for 20 straight weeks through the summer. We have two main reasons for the break. First, we feel it is better for YOU since this time of year, although delicious, the crops can get a bit redundant. Second, we feel it is better for US since this time of year we start to run out of steam physical and mentally and need a rest. The heat can do that to you! The timing also coincides with our big fall planting for our Fall CSA and market which can keep us busy. In order to give us a little vacation AND also have time to plant all of our fall crops, we decided to take two weeks off from the CSA essentially freeing up 2.5 extra days each week on the farm. One week I will take a vacation, the first time in 15 years of farming that I will take a vacation in the summer!!! The next week Beth, my business partner and manager of the Fall CSA, will take a vacation. I will be flying with my husband, Aaron, and almost two year old son to Kansas to see Aaron’s family for the week. It’s not the beach, but hey, it’s also not work so I am not complaining ;-) Beth will be heading to Illinois to visit her family and friends.

We are happy with the timing of the CSA break, especially me since I am 27 weeks pregnant right now and very much looking forward to a break from working in this heat! We like this schedule so much we are planning on making it a permanent change, and hope you like it as well. After we return from the break we have three more weeks of deliveries, followed by a few weeks of no CSA deliveries until we start our Fall CSA sometime in late September. The fall CSA runs for 12 weeks and is packed full of delicious greens and roots, similar to the items you received this spring.

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:
Warm Grilled Peppers with Yogurt Topping
Makes 4 servings
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.

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 peeled 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

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!

Tomatoes

1 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.

Eggplant OR Mixed Cherry Tomatoes

1 lb. or 1 pint

Eggplant-Plastic bag, crisper drawer.
Tomatoes- 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.

 

Onions

2

Store on your counter. Onions store for months, to store that long put in your refrigerator.

 

Potatoes

2 lb.

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

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.

 

Full Share

Quantity

Storage Info

Notes

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!

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.

Sungolds

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.

 

Onions

3

Store on your counter. Onions store for months, to store that long put in your refrigerator.

 

Summer Squash

1 lb.

Plastic bag, crisper drawer.

 

Potatoes

3 lb.

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

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.