Aug 5- Week #8 (B) 2025

Your veggies this week:

From the field

This was a busy week of harvesting, weeding, general field maintenance, and mowing. We are still planting, too. The past days have been more pleasant to work in with less humidity. We have had far too many heat advisories lately. The next planting of beans has flowers and small beans, so they should be ready in a week or two. Fingers crossed for sweet corn.

Farm Event: Potato Harvest – We are keeping an eye on the potatoes before we can schedule the next farm event. We planted the potatoes a few weeks later this year due to the wet, cold conditions earlier in the season. Farmer Joe dug up a plant this weekend to check on the growth progress. They are still a bit small, and the tops have not started to die back yet. At this time, we are looking at Saturday, Aug 23rd or 30th. Watch the newsletter and emails for a definite date.

Quick Tips:

Tomatillo: Green and a bit sticky in a paper husk, Storage – room temp for up to a week with or without husks; refrigerate up to 3 weeks in a paper bag Best Uses: salsa verde, soup, salads, dressing Cooking: typically boiled or roasted

Tomatoes: Let your tomatoes ripen at room temperature on the kitchen counter. They ripen from the inside out. The tenderness will let you know they are ripe. Once ripe, if necessary, you can place them in the refrigerator to slow the ripening process. Allow them to return to room temperature before eating fresh. Over-ripe tomato? Chop it up and cook with your other veggies for a quick “sauce” and added flavor burst.

Garlic: Fresh dug and uncured. You will notice that the “paper wrapping” that encloses the garlic clove is not dried and thin. Be sure to remove this before using. Quick Recipe: Roasted in an air fryer: foil pouch, cut of top, drizzle with olive oil, air fry at 390 degrees for 10-20 min. Carefully open pouch and air fry for additional 5 minutes to carmelize. Use roasted garlic on bread, in hummus, added to dressings and dips. Roasting mellows and deepens the garlic flavor.

Dill – great for cucumber salads and pickles

Parsley – adds fresh flavor to salsas, salads, pasta, pesto, marinades

What is a quick pickle? A process to pickle with vinegar and does not have to be canned but must stay refrigerated. The best part is that you can make only one small jar if you want. It only takes 2 or 3 cucumbers for a quart jar. Make up a batch of brine, keep it in the fridge, and use it when you want. Recipe: How to quick pickle any vegetable (PDF)

We give most veggies a rinse at the farm. We do recommend that you wash again at home.

Recipe Inspiration – photos linked to recipes

• Sauteed Summer Squash
• Tomatillo – Salsa Verde
• Roasted Tomatillo Soup
• Summer Squash Tacos

All recipes from past seasons can be found in the monthly archives. You can also find information in the Vegetable Directory located in the menu under CSA Membership on the website. Additionally, you can use the search feature at the bottom of each page. There is also a CSA Membership Handbook.

From the Office

What to do if you miss your CSA share delivery – all details are in the CSA Handbook —

If you know you will be of town, you can reschedule to another location, send someone in your place, or cancel for the week. We can also hold CSA shares on the farm for 24 hours with advance notice. You can schedule a pickup at the farm anytime daily between 11am -8pm on Tuesday-Friday. We will place your veggies in a cooler by the driveway.

Do you need to update your email? text Joely

Any questions? Feel free to ask. You can reach Joely by text at 607-697-3197

Farm Events

These events on the farm are an opportunity to see where and how your food is grown. Spend some time with your farmers and fellow CSA members. Please leave your pets at home. Thank you.

• Potato Harvest – August – date TBD
• Gratitude Gathering and membership renewal – October – date TBD

Here are some photos from the farm this week

Get your copy of the 2025 CSA Member Handbook – HERE