August 3, 2016, Week 15

What’s growing on?
Hello, Folks! We have had a lot of extremes lately with the weather. Last week, as I am sure you all remember, we had HOT and HUMID. It was painful at times. Now this week we are having LOTS of rain. We had wind and rain Sunday night at the farm to total 3 inches and a loss of power. We had rain yesterday afternoon and evening, truly this year, when it rains it pours! The problem with receiving so much rain at one time is that the fields are so wet we are unable to do pressing work for a number of days as we wait for the soil to dry. So it goes!

In good news we have our fist planting of fall (did I say fall?) greens germinating nicely. We plan to have them in your boxes during the last three weeks of deliveries, along with the first sweet potatoes of the season! Lots to look forward to after our break. During the CSA break we plan to do a lot more planting for the fall CSA and market. We have carrots and beets to seed, weekly greens to seed and broccoli, cabbage and cauliflower to transplant in the field. We also look forward to catching up on doing all of those ‘non-essential’ yet nice to do jobs that can be hard to get to when we are busy. Mowing and weed eating around the farm, as well as washing our delivery truck to name a few! 

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:
Peppers and Capers
Makes 4-6 servings
½ c vegetable oil
5 or 6 large colored peppers, sliced in long, wide strips
1 T capers
1 small red onion, thinly sliced
2 T olive oil
2 T red wine vinegar
1 garlic clove, pressed or minced
Salt to taste

Heat oil in a large, heavy skillet until quite hot. Fry pepper strips in two batches, turning peppers often for even and thorough cooking. They should be well fried. Place peppers, red onion, and capers in a bowl and dress them with oil, vinegar, garlic, and salt. Toss well and chill.

Butternut Squash Salad

1 small butternut squash, halved, seeded and peeled
1 1/2 tablespoons sugar
coarse kosher salt
extra virgin olive oil
2 garlic cloves, peeled and smashed
1 tablespoon sherry vinegar
1/2 teaspoon thyme leaves
coarsely ground black pepper

1. Using a mandolin or a vegetable peeler, slice the butternut squash halves crosswise into thin strips (they should be thin enough to bend into a "u" shape). You will need 6 cups.
2. Spread the strips on two baking sheets. Sprinkle with the sugar and season generously with salt. Let sit for at least 20 minutes. Heat the oven to 425 degrees.
3. Sprinkle the squash strips and garlic cloves with olive oil, just enough to dress the strips. Toss to coat both sides. Bake until the edges begin to curl (some should brown lightly) and the strips are just barely cooked through (a little crunch is good), 8 to 10 minutes. Remove from the oven and let cool.
4. Gather up the squash strips and arrange on a serving platter. Sprinkle with the vinegar, thyme and pepper. Toss lightly. Taste and adjust seasoning, adding more oil, vinegar and salt as needed.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Cherry Tomatoes OR Eggplant

1 pint

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.
Eggplant: Plastic bag, crisper drawer.

 

Butternut Squash

2 lb.

Place on your counter, no need to refrigerate.

These store for months and become sweeter the longer you wait. *See Recipe Below!

Sweet Peppers

1 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!

Garlic

1 head

Store on your counter.

 

Cucumbers OR Squash OR Zucchini

1 lb.

Plastic bag, crisper drawer.

 

Onions

2

Store on your counter or in your refrigerator. These store for a couple of months.

 

 

Full Share

Quantity

Storage Info

Notes

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.

 

Butternut Squash

3 lb.

Place on your counter, no need to refrigerate.

These store for months and become sweeter the longer you wait. *See Recipe Below!

Sweet 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!

Potatoes

3 lb.

Paper bag, refrigerator.

 

Cantaloupe OR Green Beans

1 or 1 lb.

Cantaloupe either refrigerator or counter, beans plastic bag, refrigerator.