Week #12 – 2019 CSA Season

What’s in the Box:

Heirloom tomatoes, cherry tomatoes, eggplant, garlic, red torpedo onion, zucchini, summer squash, leeks, sunflower shoots, swiss chard, and Jalapeño pepper.

What’s going on at the farm:

Another busy and abundant week at the farm with some enjoyably cooler temperatures for working before the heat came back in.  We Could really use some rain, its been way to dry lately but no rain in site for this week.  Watering is going to be an issue going forward if this continues much longer.   Especially because im going to be planting a lot of salad greens and roots for fall over the next two weeks.   Our onions are all in and dried and clipped now so it’s good to say that huge task is finished going into August.    We are getting close to sweet peppers being ready to but they got in a little late this year so probably next week for those.  Meanwhile we are picking so many tomatoes right now so expect a lot of these beauties in your shares this week again 🙂

Sweet onions, specifically our red Mediterranean torpedo onions this week which are fully sun cured now so they can store at room temp with no refrigeration.   I keep my onions at room temp and out of direct light for longer storage although these are not a long term storage onion.

Swiss chard is our cooking green this week.  Its great anywhere you would use spinach sautéed with olive oil or butter and in eggs or pasta dishes.

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.    Our garlic is dry now and can be stored out of direct light at room temperature.

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 summer veggies up in one dish too!

Tomatoes are back!   Slicers, cherries, and heirlooms!   Can anyone get enough homegrown tomatoes?   We will have an assortment again this week with a variety of flavors and colors. That should keep things interesting for you to make beautiful caprese salads, pico, or just a simple tomato sandwich.

Basil is probably the best pairing for an herb with all these savory summer veggies, tomatoes, eggplant, peppers, onions, they all go so well with a little basil weather its Italian, korean, thai, or american food.   You could even spritz up your lemonade with some fresh basil during these hot summer months!

Jalapeno peppers are starting to come in so we will be giving one or two per box this week. they have some heat so be careful not to get the oils on your hands or face when preparing these.

Leeks.  These alliums are creamy and buttery especially when cooked in some butter.  They can be roasted or used in soup, sautéed, or pureed after sautéing a bit.

Zucchini and summer squash is still here and slowing down quite a bit now, not many more of these to go around this summer so enjoy them while they are here.

Sunflower shoots are back to provide you with some fresh micro greens for to use right away in your salads, on your sandwiches, or tacos, or even sautéed lightly!

Until next week be well, eat well, and enjoy the produce!

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