Week #13 – 2019 CSA Season

What’s in the Box:  

Heirloom tomatoes, cherry tomatoes, garlic, sweet onions, shallots, jalapeño peppers,  zucchini or squash,  leeks, eggplant, sunflower shoots, pea shoots, and kale.

What’s going on at the farm:  

Tomatoes, tomatoes, tomatoes, are pouring out of the greenhouses as fast as we can keep up with picking.  Enjoy the abundance of these summer fruits, we are planning on loading everyone up as much as possible over the course of August for sure and hopefully into September!

Lots of new sweet and hot peppers coming soon but they are not quite ready for shares this week.  Ive been getting some people asking when they will be ready but Unfortunately this cool year has made for late peppers although I don’t mind the stable temps for working.  I planted many greens and roots for fall last week.   I planted lettuce mix, four types of radishes including storage radishes, late green beans, mustard greens and mesclun salad mix.   Weather has been great for germination with periodic rain so hopefully these late crops will get a good start.

Keeping up with the harvest is a challenge this time of year when we are all sore and tired from the year building up.  I registered my children for school this week too so hard to think but summer is only a few weeks away from ending.  Fortunetly we have some things to look forward to like the annual farm potluck dinner!   I’m thinking  Sunday afternoon of September 8th sounds good.  I hope you all can make it and will mark your calendars.  I’ll be sending more info along in an e-mail reminder closer to the date but we usually start around 3 or 4 pm and go into the evening.   More updates on that coming soon but feel free to RSVP for that date so I can see how many people will be able to make it.   For now it’s back to the veggies that we are harvesting and delivering to you this week.

Heirloom tomatoes abound yet and they are so so good, these are a big part of my daily meals and I love eating just a plate of tomato and cucumber salad for lunch with just some salt, oil, and vinegar.   There have been plenty of BLT’s to go around though too, they are absolutely great with a nice ripe homegrown tomato.

Allium is the scientific name for the onion family and we have four types for you this week including our sweet yellow onions, bronze shallots, leeks, and garlic.    They are all dry except the leeks which need refrigeration the other onion family items will store at room temp just about anywhere out of direct sunlight.    All of these will add great savory flavors to your eggplant, zucchini, tomatoes, and cooking greens like kale or chard.

Eggplant loves this warm humid weather, and I love grilling or pan frying slices of it in olive oil, and herbs, either breaded or not.     Try it on sourdough with some tomato, onion, garlic, or shallot and some melted mozzarella, its heavenly.

Zucchini and summer squash is here again and coming in slower.   They are almost done for the season but great sliced on homeade pizza, stir fries, zucchini fries, breads, muffins, cakes, and more.

Pea Shoots and Sunflower shoots.  We are doubling down on the micro greens this week to give you all a mix for salads and such.   I really like these on everything and they have replaced lettuce in our household indefinitely.

kale is back again and we have had it quite a bit but the quality and flavor of this stuff is so good!   My daughter and I are loving the kale chips at home and just a little garlic sliced onto them with some oil and salt and then bake them until they are crispy.   About 15-20 minutes (depending how crispy you like them) at 350 in a  glass pan in the oven stirring occasionally.

That’s all I’ve got for this week folks.  Thanks again and I hope you all enjoy the veggies!

-Farmer Kyle

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