Slicing and heirloom tomatoes, cherry tomatoes, eggplant, white porcelain garlic, sweet yellow sweet onion, red torpedo onion, green pepper, flat Italian parsley, celery, cantaloupe, red and/or yellow italian frying peppers, zucchini, summer squash, leeks, and cayenne pepper.
What’s going on at the farm:
Another busy and abundant week at the farm with some enjoyably cooler temperatures for working and some nice rain has made for a good week. It looks like we may get some more during our CSA harvest and delivery days this week as temps rise again towards normal temps. This week on the farm we ripped out beds of mini cukes, patty pans, and plowed in our green beans. We also planted fall carrots, red radishes, mesclun mix, and mustard greens!
Sweet peppers are coming in and besides the green peppers you will receive red italian frying peppers this week. They are my favorite pepper with excellent sweetness even half red and an unmistakable tapered shape which resembles a horn giving these peppers the name corno di toro or horn of the bull.
Cantaloupe is in and after a total crop failure on these last year it looks like we should have a decent haul to bring in this week. I always cut mine when they have a faint yellow color to the skin. Our varieties have firm flesh and a small seed cavity with excellent sweetness.
Sweet onions and torpedo onions are back this week with the same fully sun cured quality as last week. I keep my onions at room temp out of direct light for longer storage.
Our garlic this week is a little different then the other variety you have been getting. Our german extra hardy still has large cloves which are easy to peel but it is a little less complex in flavor then the purple stripe garlic.
Celery is new this week and our celery is dark green compared to the blanched stuff you find in stores. The flavor is richer and it lends itself to good soups, roasts, stuffing, or salads. Our Leeks would pair well with the celery for a creamy soup or roasted with other veggies.
Cayenne is our hot pepper this week. These bright red wrinkly peppers have some heat but also sweetness when fresh. You can dry them to make cayenne powder or crushed red pepper flakes too!
Eggplant is back again this week and when all else fails these are great stewed up with some zucchini, summer, squash, tomatoes, pepper, onion and garlic for some ratatouille. We have a wonderful ratatouille recipe right here on the website under the recipe section. Its a great way to use a lot of veggies up in one dish too!
Tomatoes are back! Can anyone get enough homegrown tomatoes? We will have an assortment again this week with cherry tomatoes to go with. A variety of flavors and colors to cook with should keep things interesting for you to make beautiful caprese salads, pico, or just a simple tomato sandwich.
Flat Italian parsley will finish off the box this week and would go well with any of the veggies in your share this week. With its nice mild flavor and surprising health benefits don’t forget to add some fresh parsley to your dishes this week! Just as a thought here is a list of things that just ten sprigs of parsley provides!
According to the USDA National Nutrient Database, ten sprigs of parsley contains:
- 4 calories
- 0.3 grams of protein
- 0.1 grams of fat
- 0.6 grams of carbohydrate
- 0.3 grams of fiber
- 0.1 grams of sugar
The same quantity of parsley provides 205 percent of vitamin K needs for the day, as well as 22 percent of vitamin C, and 17 percent of vitamin A.
Until next week be well and enjoy the produce!
