Wow! Seats are filling up fast, but we are still accepting reservations for the Farm to Table Dinner on August 6th. During the social hour you will have the opportunity to sample local beer and wine. Bradley Gillett of Seneca Lake Brewing and and Ben Stamp of Lakewood Vineyards will be in attendance. Bradley will be your bartender for the evening.
Google map directions HERE
I heard some of you are not reading your newsletters!! Made you look ….now on to what you have been waiting for
This week in your CSA Share:
- Grape tomato – 1/2#
- Baby Beets no tops
- Summer Squash – zucchini & yellow
- Beans -green/yellow
- Fresh Garlic
- Tokyo Bekana
- Eggplant Japanese purple and/or globe
- Fresh Onions
- Curly Kale
- Garlic Scapes
Each item in the list is a direct link to the Vegetable Directory that has more details about storage and recipes. On each page you will also find a link to a Pinterest Board for that vegetable. **Featured in this week’s custom recipes
Quick Tips & Ideas:
- Tokyo Bekana – mild flavored Chinese cabbage eaten raw in salad or cooked Asian green
- Summer Squash – yellow or zucchini – can be eaten raw in salads, pickled, stewed, grilled, soup, sauté, noodled, shredded, baked …..so many possibilities; bigger ones? – scoop out seeds and stuff, cut into wedges and roast, great on the grill too; our Pinterest board has options
- Beans – yellow & green – trim stems, blanch to freeze, bean salads, pickled
- Cucumber – 2 varieties this week, typical slicer and a dual purpose slicer/pickler; peels can be eaten, quick pickle, typically eaten raw – QUICK PICKLE – only 3-4 cucumbers needed per pint; grab the recipe HERE – refrigerator pickles – no canning required – super easy – enjoy for months
- Eggplant – the first of the season, does not need to be peeled, excellent grilled, marinated, in stir-fry, curries, or roasted; will take on whatever flavor you choose.
- Beets – not a rush to use, they will store for weeks; boiled or roasted – grated, peeled or sliced onto salads,
- Garlic Scapes – the last of them quick pickled garlic scapes, creamy garlic scape dressing -one of our favorites, freeze very easy – just slice into rounds and pop into a baggie or container, remove as much air as possible and freeze – no blanching – use for months as needed.
- Onions: today’s onions are not cured for storage; please use promptly, they can be stored on the counter.
Weekly Recipes: KP Holistic Chef – Katie Peterson has created 2 custom recipes to compliment your CSA share. You will receive printed copies of the weekly recipes. The recipes are always listed on her website too www.kpholistichef.com @KPholisticchef
RECIPE NOTES: You will likely be receiving 1 Japanese purple eggplant and 1 globe eggplant. Both will work for this week’s recipe. Just be sure to cut into similar sized pieces.
Refrigerator Quick Pickles
- jar – pint or quart sterilized jar, lid, ring
- pot for boiling brine
- 1 quart vinegar 5% acidity red, white, apple cider
- 3 quarts water
- 1 cup salt sea salt, canning salt, real salt
- spices – fresh or dried Peppercorn/ Garlic/ Hot Peppers/ Bay Leaf/ Basil/ Rosemary/ Turmeric/ Mustard Seed/ Celery Seed/ Dill seed or fronds
- veggies Cucumber/ Bean/ Pepper/ Turnip/ Radish/ Summer Squash/ Beet Stems/ Chard Stems/Onion/Garlic Scapes
- Combine ingredients for basic brine – you can adjust the amounts in proportion for the desired total brine. Can be stored in the fridge for future quick pickles just bring to boil and add to jars over veggies1 quart vinegar 5% acidity, 1 cup salt, 3 quarts water
- Bring brine to a boil in a non-reactive pot; use clean jars and lids; add veggies and seasonings of choice; brine does not need to be boiling when added but very warm will help speed process; add to brine to jars; tap to remove air bubbles; fill jar with brine leaving 1/4″ headspace; tighten cap; leave on counter to cool overnight and place in fridge in morning; test after a day or two if you can wait that long; flavor will improve over the next week as the flavors mingle togetherspices – fresh or dried, veggies
- Wash your produce at home? Yes! We do give many items a rinse at the farm. However, we still recommend that you wash your veggies at home before eating. None of our produce is sprayed with pesticides.
- Please do not leave your veggies in your car = wilted greens 🙁 – this will greatly reduce how long your veggies last. Please keep cool and refrigerate as soon as possible.
- Your greens are wrapped in paper to help cut down on our plastic usage. They can be stored in the paper but will loose moisture over time. You may wish to move to proper storage
Glorious Garlic Harvest – recipes from the day
Did you attend and love the tasty bites? Well, Chef Katie has them available on her website. You can find them HERE
It has been VERY HOT and DRY!! We finally got some much needed rain. The pond still has water for irrigation; however it is still down a few feet lower than normal.
Jay was here again! He helped us weed the cauliflower. It needed it badly. We do have a small tractor that we can use for cultivation but timing is everything and sometimes we miss the window of opportunity and have to hand weed. The plants look great! Fingers crossed for cauliflower this year. We haven’t grown cauliflower for several years. We are trying a variety that recently became available for organic growing.
Come be a farmer with us on Saturday mornings from 9-12 during the season. Gain a greater sense of community from working together and connect with the land your food is grown on. Relieve stress and get some sunshine. You can work along side us in the field with whatever task we have for the morning. It could be transplanting, weeding, or harvesting. We will supply the gloves and tools.
You will receive an email later in the week once we know what we have planned for the morning.
If you attend 3 or more working events during the season you will earn an Ever Green Farm CSA t-shirt. T-shirts will be distributed at the Gratitude Gathering in October. You must sign up in advance to attend. See you in the field! We are not sure what is planned for next Saturday. When we know, you will get an email.
Available Dates remaining: 7/30, 8/13, 8/27, 9/3, 9/10, 9/24, 10/1, 10/8
- Farm-to-Table Dinner: 8/6 – accepting reservations (pre-payment required)
- Potato Harvest: Saturday 8/20 – working event – qualifies for t-shirt
- Soup & Stew: Saturday 9/17 – cooking demo & tasting event
- End of Season Gratitude Gathering: Saturday 10/15 – Pot Luck
Social Media :
FACEBOOK & INSTAGRAM tag us in your photos: @egfcsa @KPholisticchef
We have a new Facebook Page. We will continue to post on both pages for a while as we transition to using just one. Please like and follow our new page
We have also added a new private Facebook Group. We are up to 16 members!! We would like this to be a place where we can all share general cooking and preservation tips, CSA related ideas, recipes, and photos of our culinary creations made with our CSA veggies. It is set up so you can post anonymously if preferred. You can request to be added at the link below.
MEET THE FARM CREW:
This season’s produce is brought to you by this crew. We are a small family farm and grow 4-7 acres of over 40 varieties of vegetables. This bunch works hard to get your veggies to you every week.
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