This week in your CSA Share:
- Delicata Squash**
- Adirondack Red Potato**
- Plum Tomato**
- Beans – mix – green & yellow**
- Grape tomato**
- Tomato – hoop house & field**
- Summer Squash – zucchini & yellow
- Eggplant – Japanese or globe
- Cucumber – mix – up to 3 varieties
- Lettuce Mix**
- Onion -yellow
- Bell Pepper
- Mini Sweet Pepper
Each item in the list is a direct link to the Vegetable Directory which has more details about storage and recipes. You will also find a link to a Pinterest Board for that vegetable on each page. **Featured in this week’s custom recipes
- Delicata Squash -is featured in this week’s recipe! You can eat the skin on this amazing squash. Great roasted. These should store for a few months. One of our favorite ways to roast it is – cut it in half lengthwise scoop seeds, slice it into 1/4 inch rounds, and roast; photos on the delicata page in the vegetable directory.
- Adirondack Red Potato – Red on the inside and out; high in antioxidants; you will need to wash them but peeling is optional for your preference; great boiled, smashed, or roasted. We like to boil ours with cloves of garlic, slightly smash, and add a bit of butter and thinly sliced scallions.
- Mini Sweet Peppers- red, yellow, or orange; great cut up into salads, stuffed, and eaten raw or anywhere you would use bell peppers.
- Eggplant – store wrapped in a towel (not plastic) in your crisper drawer; not necessary to peel Japanese eggplant; great roasted, braised, or grilled; not a fan? try eggplant meatballs
- Tomato – will continue to ripen on your counter; ripe when tender to the touch; excellent eaten raw or cooked. If you must refrigerate allow to adjust to room temp before eating for the best flavor. Over-ripe tomatoes are great for tossing in with diced squash and simmered until tender – let the seasonings guide your direction: Italian, Indian, or even straight-up garlic and parsley.
- Summer Squash – yellow or zucchini – can be eaten raw in salads, pickled, stewed, grilled, soup, sauté, noodled, shredded, or baked …..so many possibilities; bigger ones? – scoop out seeds and stuff (taco boats) cut into wedges and roast, great on the grill too; our Pinterest board has many options; simmer with garlic and tomato
- Cucumber – we grow 3 varieties: English type, 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
- Onions: they can be stored on the counter or cool well ventilated area
- Jalapeno: the heat is in the seeds and white pith; remove carefully for less heat and don’t touch your eyes; use gloves; can be cleaned diced and frozen (no blanching)
- Garlic – should be stored at room temp; excellent roasted – recipe here We grow a stiff neck variety so just trim the tops a bit to drizzle oil and leave the stiff neck in. Lots of great ideas on how to use the end product.
There are so many great recipes showing up in my Facebook feed lately here are a few links: Ratatouille baked penne; Easy Pico de Gallo; Orzo Chickpea Salad; Summer Vegetable Tian You can find these on our Pinterest boards too!
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 at www.kpholistichef.com @KPholisticchef
Farm Update: Yes! We finally got some rain. It made harvest day a bit wet for us on the farm crew but we know that the soil and crops really needed it even if the inside of our boots didn’t.
Everyone had a great time! The weather was a bit warm toward the end, but we harvested around 1600# of potatoes in just a couple of hours. We are sincerely thankful to everyone that attended and helped out with this huge accomplishment. We had a great time spending the morning with CSA members and having lunch together. Thanks, Bradley, for the delicious curry!
**Having some trouble uploading photos this am. I will add more later. 🙂
Something Saturdays: There are only 4 more opportunities this season!!
There are still dates available to earn your T-shirt!!
Available Dates remaining: 9/3, 9/10, 10/1, 10/8
- Soup & Stew: Saturday 9/17 – cooking demo & tasting event
- End of Season Gratitude Gathering: Saturday 10/15 – PotLuck
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 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.
Well, we have lost one of our farm crew members. He is off to college at Binghamton University. We will miss his hard work here and know that he will excel in his new adventure.
Good Luck- Marcus!!
MEET THE FARM 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.