What’s in the Box:
Pea shoots, sweet pepper, acorn squash, yellow storage onion, red storage onion, filet beans, porcelain garlic, aji rico chili peppers, jalapeño peppers, lettuce mix, radishes and tomato.
What’s going on at the farm:
Its been warming up and drying out this week with gorgeous weather finally! We harvested all the rest of the winter squash and pulled in our biggest haul ever, easily. I made great progress on the greenhouse site removing roots, and leveling the site with my tractor. I borrowed another large tool for the job (a gas powered pole driver) this last week too and I am basically ready to set the foundation poles at this point. We got some more clean up done this week too removing all the melon beds from the fields. Winter squash beds got ripped out too after we harvested all the winter squash! Over 2,000 fruits were hauled out of the field after being clipped off the vines and moved to the greenhouse for curing. Its been a lot of lifting lately but i’m feeling strong despite being tired and pacing myself into the late season. Our crop selection looks tasty this week and will include.
Sweet peppers are pouring in with this heat so we will be including a mix of all the types we can! Enjoy these while they last because when the heat is gone they will ripen much slower. Stuffed peppers are a great way to use up a lot of these and if you find you have excess you can chop them and freeze them to put in chili or soup in the winter.
Our acorn squash is fully ripened and cured and ready to eat. It will store at room temperature for 2-4 months.
Garlic i’m sure your all familiar with, remember it does not need refrigeration just room temp is great. One of my favorite things to do with it is roast whole bulbs in the oven on low for 40 minutes or so and then spread the cloves like/with butter on bread.
Storage onions are a regular thing in our shares and so here they are again. The base of cooking in my book, the yellow onions are getting down there so some smaller ones this week. One nice thing about having some smaller onions around is you can use them when you just need a little onion without having to save a huge cut onion in the fridge.
Filet beans are in this week and they cook a little faster then the regular green beans you got last week. These are long, slender, seedlesss and tasty! They are very good with the garlic too!
Pea shoots are back again and these lovely little sprouts will make great salads with some of your peppers, and other veggies!
lettuce mix is back and ready for some awesome salads with some of your sweet peppers, radishes, and other veggies!
Radishes, are crisp and spicy this week and plenty to go around so nice big bunches are coming to you!
Aji Rico chilies, are here for the second time and they are fruity and not to hot. I love them raw for pico.
Jalapeno is back again this week, i made a large batch of bacon wrapped jalapeno poppers for the farm potluck so if you missed it that’s a shame and you will have to come next year! I will do it again!
Tomatoes. Yes we still have some! This week will mark our tenth week of tomatoes in shares this year. Thats the most we’ve ever been able to distribute in one season and we may not be done yet although they are slowing quite a bit and def getting smaller.
Thanks for being a part of the farm folks! It’s worth mentioning there are two weeks remaining after this coming one in our twenty week 2018 CSA season. Week #19 which is our last week for bi-weekly shares, and of course our final delivery for full season members the week after for week #20. I look forward to having a good time with you all tomorrow night for those of you who can make the annual farm potluck, csa members and their guests are welcome from 3-10ish, and you should bring your prefered beverage and a dish to pass. There will be a large bonfire after the dinner as we burn to prepare for the new greenhouse building site! Enjoy the food all!
