What’s in the Box: Heirloom tomatoes, slicing tomatoes, cherry tomato mix , red cabbage, tempest garlic, sweet yellow onion, red torpedo onions, dragons tongue beans, leeks, red Italian sweet pepper, red bell pepper, shallots, and celery.
What’s going on at the farm: Harvest season is in full swing yet and we are looking forward to finishing up the season strong as we enter the last third of the CSA season and head quickly into fall after this labor day weekend. Our annual potluck is planned for the 13th of September. I accidentally stated 14th in the last newsletter but it is Saturday the 13th of September. I hope to see a lot of you out here to visit the farm and dine with your fellow members. More info coming on this event later this week. Harvesting has kept us the most busy by far this week picking cherry tomatoes and clipping storage onions mostly, but also a late type of bean coming in! All of our storage onions are now cured so they will store very well on the counter or in the cupboard though you will not receive these for several more weeks, no refrigeration necessary. The same goes for shallots and garlic which will store until spring at room temperature. I like to store my winter onions at home in a paper bag so they can breath and stay dark and cool. The onions you are receiving now are softer summer onions and will keep for a couple months. Soon fall onions will be distributed and they will store well into winter. They are generally harder, and rounder, with brighter skins. Sadly our tomatoes are on the way out and this will likely be the last week for them. We’ve had a great run of it the last two months but they are for sure very near their end. Peppers are still pouring in and plenty of sweet pepper variety to go around. We made stuffed peppers at home this week with rice, beef, red onion, shallot, garlic, tomato, for the stuffing, and a little mozzarella cheese on top. they were delicious! Shallots are new this week and for those who have not tried them, they have an amazingly rich buttery taste and texture when sautéed. They are a staple of french style cuisine but can be used anywhere you would use onions. Dragons tongue beans are new this week too! They are a sweet tender romano type bean which is yellow with purple stripes overlaying the yellow. The purple stripes vary in pattern and intensity of color from bean to bean and fade when cooked. These romano beans are excellent for raw or cooked use. Cherry tomatoes are peaking right now so expect lots of these little fruits this week as well! Hope everyone had a great Labor Day and enjoy this last week or two of summer shares the next couple weeks as we head into fall! Enjoy!