CSA Week #13 (EOW Group #1)

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This Week's Harvest:

Watermelon OR Cantaloupe--Plenty of sweet, red-fleshed melons this week.  Our cantaloupe production has been very low, but the melons we've harvested have been excellent!

Eggplant, Zucchini, or Radishes--these items will be in a choice bin--choose your favorites!

Cherry Tomatoes--Sun golds or a mixture of varieties.  Quantities are waning, and the days are numbered for these sweet gems.

Rainbow Chard--Crisp and tender--these cold nights sure benefit the greens!

Edamame OR Romano Beans--Edamame is here!  A CSA favorite, they are best simply boiled and salted, then popped out of the pods and into your mouth.  They are buttery and tender.  Romano Beans will also be an option, a new favorite in my house!

Yellow and Red Onions-- All purpose onions.

Cucumbers--1 or 2 from our last planting of the year.

Garlic--Now fully cured for storage

Sweet Italian Peppers--More color (aka sweetness) this week! 

Bell Pepper--Crunchy green bells for your salsa, salads, and fajitas

Tomatoes--Lots this week!  AND the U-pick cherry and sauce tomatoes are open!  

Lettuce--Summer crisp variety

Beets--A mix of red, chioggia, and golden beets

Scallions--Great in salsa, Napa cabbage salads, and tacos

Napa Cabbage--from our BEAUTIFUL fall planting (can you tell I'm excited about our fall crops??)

 

Storage:

Most vegetables this week will keep best in plastic in the refrigerator for 1-2 weeks.   Onions and garlic can sit on your counter and will keep for months.  Beets will keep 1-2 months in the fridge, and Napa cabbage will keep up to 3 weeks.  Remember to keep cucumbers, squash, peppers, and eggplant in bags or bins in the fridge to avoid getting soft!

 

 

This Week's U-Pick: 

Tomatillos, pickling cucumbers, spicy peppers, and sauce tomatoes are open for picking.  From what we can tell, this is peak season in the sauce tomatoes and tomatillos, so carpe diem!!  Harvest Limits this week will be posted at the patch and are as follows:

Tomatoes--4  big bags

Tomatillos--2 big bags

Spicy Peppers--25 peppers

Pickling Cucumbers--1 produce bag

Flowers (no stem limit)

Herbs--Basil, cilantro, dill, mint, rosemary, chives, sage, thyme, oregano, lavender, sorrel, tarragon, and lemon balm are available for picking this week.

 

Recipes:

Grilled Ginger Sesame Chicken Salad

Basic Refrigerator Dill Pickles

Swiss Chard Pie

Cooked Salsa Recipe for canning (Warning!!  Our jalapeno peppers are super hot!  Add them one at a time when using this recipe to match your taste.  Mine used 4) 

Old Fashioned Tomato Pie  Love this, but used ricotta instead of mayo in the topping.  I also used a store-bought pie crust and it was super easy!

How to Make is Simple Curried "Anything" (use fresh tomatoes, of course!)

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