CSA Week #14 (EOW Group #2)

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This Week's Harvest:

Broccoli OR Green Beans--Our fall broccoli crop is starting to mature and should be with us for a while, but green beans may not.

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

Rainbow Chard OR Curly Kale--Your choice of tender fall greens.

Edamame--Edamame is here!  A CSA favorite, they are best simply boiled and salted, then popped out of the pods and into your mouth.

Yellow and Red Onions-- All purpose onions.

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

Garlic--Now fully cured for storage

Opal Basil--Purple basil that can be used with tomatoes, as a thai basil in curries, or to make purple basil lemonade!  Just pureed leaves with a can of lemonade concentrate, make the lemonade, and steep for 10-15 minutes.  Strain and serve.

Sweet Italian Peppers--Carmen are long sweet red peppers--a reliable producer in a cooler summer like this one!

Green Bell OR Orange Italian Peppers--Crunchy green bells for your salsa, salads, and fajitas

Tomatoes--A big change this week is the drop in tomato production--we are reaching the end of the season.

Lettuce--Summer crisp variety

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

Napa Cabbage--More beautiful heads this week, as our 2 fall plantings caught up with each other!  Kimchi time 🙂 We'll have some green cabbage as a choice if you still have yours from last week to use.

 

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.  Napa cabbage will keep up to 3 weeks.  Remember to keep cucumbers, and peppers 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.  This may be the last week for sauce tomatoes!   Harvest Limits this week will be posted at the patch and are as follows:

Sauce Tomatoes--No limit, nearly all are 2nd quality but ready for sauce!

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:

Basic Kimchi Recipes:  The Kitchn Version, and This One from Meghan Telpner's blog (there are a million variations, but these are good "starter" recipes)

Boiled Edamame (with Freezing Instructions too)

Jambalaya with Shrimp and Andouille Sausage (use fresh tomatoes and herbs of course!)

Easy Shrimp and Sausage Paella This sounds a lot like that previous recipe, but I made both this week and loved them both!  So go buy that 2 lb. bag of frozen shrimp and go to town!!

 

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