Week 21







2 lb.


4 lb.


Cherry Tomatoes

1 pint


1 pint



3/4 lb.


1.5 lb.



1/8 lb.


1/4 lb.


Summer Squash



1 lb.


Winter Squash

1-2 lb.





1 lb.


1.5 lb.







Recipe Of The Week: Stuffed Peppers


a little oil

2 cloves garlic, minced

2 onions, chopped

3 cups raw brown rice

6 cups water, chicken, vegetable stock or tomato juice

½ teaspoon allspice

1 cup chopped tomatoes

3/4 pound cheddar cheese, grated

½ cup almonds, chopped

salt and pepper

9 large peppers (green or colored), tops cup off, seeds removed


Heat oil in large skillet; add and saute garlic and onions. Add rive and brown about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. Toast almonds in dry skillet or hot oven several minutes, tossing often. Stir in tomatoes, cheese, almonds and salt and pepper to taste. Cook peppers in boiling water 2 minutes. Drain and stuff pepper with rice mixture. Bake at 350 degrees 30 minutes. Nine servings.




WhatŐs Going On?

Hello folks! Hope you all had a nice week. IsnŐt the weather just wonderful this week, it has been truly enjoyable to be outside working these past couple of days. I have had a couple of members ask a couple of questions via email that I wanted to answer in the newsletter so that everyone could read. One new member commented that they havenŐt seen tomatoes so late in the summer before. Tomatoes can be hard to grow organically in the humid south, mainly because the high humidity causes fungal diseases to kill off the leaves on the plants. That is why I and a lot of other organic growers do multiple plantings of tomatoes to extend their harvest. I transplant my first planting sometime around May 1st depending on the weather. The second planting I plant on June 1st and the third and final sometime around the third week of June. This third planting I typically plant just the variety Big Beef since it is a hybrid and more resistant to diseases. This planting is really most affected by the humidity since it has to survive and produce fruit through August and September (which as we all know from this past season are very hot and humid months!). Since Heirloom varieties are so sensitive to diseases and pests, I pretty much just grow them in the first and second plantings although I did try some Green Zebras in this late planting. So, the tomatoes you are receiving now are the Big Beef variety from the last planting in June. Along that note, if any member would like to receive green tomatoes for frying next week (I will include a recipe in the newsletter) please send me an email and they will be yours! This leads me to the reminder that next week is the season last delivery!!!! The next question I would like to address deals with organizing a fall CSA work day. Last year I had members out to plant garlic in October, and I was thinking if there was interest I could try to make this an annual event since it can be rather time consuming of a job (thirty pounds of garlic clove by clove!) And a cooler time of year for folks to come out. So, keep an eye out for an announcement via email if you are interested in visiting the farm sometime in October. I really canŐt believe how fast this season has gone by, maybe I say this every year I donŐt know but it really seems like a blur. I have many thoughts whirling around in my head and some on paper for things I would like to try or small changes (or rather improvements) I would like to make for next year. You will hear all about them soon enough, but I can tell you that one of them is making sure I have labor that can work through September : ) ! Let me know if you have any feedback via email, thanks guys! Elise.