CSA Share this week
- Sweet Corn
- Delicata Squash
- Beans
- Garlic
- Cucumber
- Summer Squash
- Grape Tomato
- Bell Peppers
- Tomato mix -plum/field/heirloom
- Mini-sweet peppers
- Scallions
- Hot Pepper –Jalapeno & Cayenne
Link to main directory : Vegetable Directory or click on the listed veggies above
For more information about your weekly veggies, you can find storage and usage tips on the Vegetable Directory. This can be found from the menu on the website or the link above. We also have Pinterest boards for all veggies.
Quick Tips & Recipe ideas: Sweet Corn – We like to put ours on the grill with the husks on. This way you are really steaming them in the husk. You can leave on longer if you want some charring. Ears can be blanched and kernels removed for freezing in baggies. Making fresh corn chowder? boil the cobs for your broth. Corn is a great addition to salsa, chili, soup, and salads. Delicata Squash – slice in half lengthwise, scoop out the seeds, can be roasted whole or cut into slices or chunks, eat the skin on these too, no need to peel. Can be added to stews, stuffed and roasted, or we like to slice ours in 1/4″ halfmoons and roast with garlic and chili powder or smoked paprika, please see the directory if you are unsure of my description Mini-Sweet Peppers: not many seeds in these; yummy to just munch, add to a sandwich, salad, or dip Beans: side dish or summer salad, easily blanched and frozen, quick pickled, 3 bean salad. We sometimes blanch our beans and have them ready in the fridge to munch or to add to a salad or a quick side dish. Tomato: Mix of tomatoes, they are coming to an end. Your tomatoes will sometimes go home not fully ripe. They will continue to ripen on the counter. Tomatoes ripen from the inside out. Please do not refrigerate unless absolutely necessary. If you must, please allow to adjust to room temp before eating. Refrigeration will effect the flavor and is not recommended. Use your judgement on ripeness – will be tender to the touch. Over ripe tomatoes are tricky to slice but go great in the pan cooked with other veggies like squash, pepper, eggplant and basil. Tomatoes are great on sandwiches, in salads, roasted, and even chopped and tossed into a sauté or curry. Scallions: thinly slice and freeze in a baggie, no blanching, super easy and you can grab a handful to add to mashed potato, frittatas, omelets, nachos or any other dish. Hot Pepper –salsa, quick pickles, add some heat to your curry, stir-fry, or sauté, peppers can be seeded and frozen without blanching, do not touch your eyes after cutting hot peppers, wear gloves if possible, extra heat is in the seeds, leave them in for more heat Cucumber: raw in salads, quick refrigerator pickles, tomato & cucumber salad -so refreshing on a hot day; individually wrapped in a paper towel and then placed in a bag will help with storage; even better – eat them in wedges with salt an pepper or quick pickle ’em Summer Squash: great on the grill; cubed or sliced or chunks in a quick sauté with some chopped up tomato, quick pickle, shredded, baked goods, cut in 1/2 and oven baked with variety of fillings (ex. taco boats) Garlic: has been drying to cure in the barn, add to salsa, everything you are cooking, roasted, added to quick pickles. Peppers-all peppers can be cleaned, de-seeded, chopped or sliced and frozen without blanching.
FARM EVENT – rescheduled to NEW DATE
Potato Harvest – Saturday, August 28th, 10 am-1 pm
We invite you to join us. Come get to get down and dirty with us! In return, take home some fresh dug potatoes, have a farm tour, a bite to eat featuring veggies from the farm, and of course potatoes! Cooking will be provided by Bradley, Owner of Seneca Lake Brewing – The Beerocracy. Your participation will earn you a beverage on us at The Beerocracy afterward. You can enjoy a pint of cask ale and a wonderful view after your hard work. https://www.senecalakebrewing.com/the-beerocracy
- Please wear appropriate footwear (no sandals), bring a water bottle, sunscreen, and garden gloves if you have them. We will have some gloves and extra water available.
- This is a learning/working event that will require bending and kneeling. Bring your energy.
- Please RSVP by text at 607-697-3197
- email: info@egfcsa.com – email that you are planning to attend and how many are in your group.
We look forward to seeing you at the farm on Saturday!
Farm Update: We received over 5″ of rain last week. Our rain guage only goes to 5″ and then it fell over so we don’t know how much more for sure. We were able to harvest the onions out of the field before all the rain. We have red, white, and yellow onions curing in the hoophouse now. The field tomatoes were not pleased with the excessive rain and damp days and are coming to a close. We had a few more crops that were transplanted. We have been working on some much needed hand weeding of the fall crops. (Thank you Chelsea and Alison!) The boys have been a huge help too. Joseph was visiting again and now Angus has returned to college. We will now resume working with our skeleton crew. (Joe, Joely & Marcus)
mini sweet peppers 
bell peppers 
delicata squash 
sweet corn 
napa cabbage 
weeded napa cabbage 
onions 
transplanting 
weeding the kale 
hand weeding the fall crops
Some of you have asked — and Yes! We do still have a few more shares available in the CSA. If you have a friend or co-worker that would like to join. Send them to our website and have them complete a membership form.
Thank you for supporting our small farm!
If you have any questions, please do not hesitate to ask. Feel free to email or text.
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