Hello CSA members!
Welcome to week seventeen. This is the second to last big week which means bi-weekly members will have one more share two weeks from now on week #19 or September 29th and October 1st. This week we started pulling some spent tomatoes out of the greenhouses to make room for our hemp crop which we will be working hard to harvest and dry soon. This goes into making our certified organic hemp oil which just became available for sale in April of this year. These last four weeks of the year we have some new crops coming in just in time for fall shares including the first winter squash and we continue forward with summer crops that are still doing well. In general a lot of crops slow down this time of year because of the shorter days and lower temperatures but we always do the best we can to get you all as much as possible. Our micro greens are even slowing down from the cool last week so this will be the first week we haven’t had some for you all year but they will be back in time for next week I think. Here is this weeks crop list.
Cherry tomato: These tasty little fruits were great on my avocado toast this morning with smashed avocado salt and pepper. They make a healthy snack too but are better for cooking then the large tomatoes too if you use them whole they hold well on kabobs too so take advantage of the grilling season while its still here!
Garlic: Our garlic is richly flavored and well cured making it smooth and savory. Garlic is great for your cholesterol and a natural antibiotic of sorts helping your body fight off nasty colds. Possibly the best pandemic veggie?
Cabbage: These are great for coleslaw, cabbage rolls, stir fries, and homemade sauerkraut if you have salt and a few canning jars around.
Sweet onion: These “candy” onions are great for any type of cooking with a good sweet flavor
Spaghetti squash: Winter squash that comes out cooked like noodles makes every kid amazed. The mild flavored flesh lends itself well as a gluten free noodle for stir fries or pasta dishes or is good on its own with butter, etc…. I always appreciate tasty options for noodles being a gluten sensitive person. I bake them split in half with the open side down and just a touch of oil in the pan so it doesn’t stick at 350. When a fork goes through their done.
Sweet pepper: Sweet peppers are great for homemade pasta which I made this week a few times with the sweet red frying peppers, jalapeño, and some eggplant and garlic. I really enjoy stuffed peppers also which can be done many ways.
Habanero pepper: Habanero is a very hot pepper with good fruity flavor and small size. If you have some from previous weeks perhaps a homemade hot sauce might be in order with a few of these and some vinegar, sugar, and maybe some carrot or fruit flavor added.
Jalapeno pepper: Great with the tomatoes for pico de giallo or even in Italian cooking to spice up you pasta which I did with these this week.
Thats it for this week folks. I hope you enjoy the new crops and the healthy dinners at home with your families! Thanks all.
-Kyle
