Your veggies this week:
**wash at home – did not rinse at the farm
- Sweet Corn
- Tomatillo
- Jalapeno
- Summer Squash
- Lettuce Heads **
- Lettuce Mix**
- Cucumber
- Pepper-Bell, Italian Red Roasting, Jalapeno, & Poblano
- Eggplant
- Garlic
- Tomato Mix – Plum, Slicing, Heirloom
- Grape Tomato
From the field
Wow! What a bag of summer we have this week. Tomatoes are ripening faster than I can pick them. The next planting of beans should be ready for next week. The 2nd planting of broccoli is growing in the field under row covers along with the cabbage. The final summer squash planting is in the ground. The next planting of beans has sprouted. The butternut and acorn squash are forming. Coming soon….delicata squash
Sweet Corn Notes – The ears did not size up as we had hoped this season. The ears are a bit small and not all are filled with kernels. As you may remember, this spring was very wet and cold. The corn was hand planted after the weather delay. Each silk needs to be pollinated to make a kernel of corn. Unfortunately, this did not happen in every ear. We managed to keep the deer and raccoons away this season, but have no control over the weather. We do have another planting that will be ready a bit later. We will have to wait and see how that one works out. The 2nd planting is not on irrigation so a bit of rain would be helpful. We went from wet and cold to super hot and dry. That’s how it goes working with Mother Nature. 🙂
Farm Event: Potato Harvest – We are planning for Saturday, Aug 23rd from 10am to 2pm. This is a working event. We will harvest the potatoes together in the field. Afterwards, enjoy some seasonal-inspired food featuring potatoes and cold refreshments. We will have a selection of beer on hand from the breweries we deliver to – Big Alice Brewery, Fingerlakes Beer Company, and Seneca Lake Brewing. You get to take home a bag of freshly dug potatoes to enjoy at home. Plus, you get to spend a little time and enjoy conversations with your “community”. Please let us know if you plan to attend and how many people will be in your group.
Quick Tips:
Last week a quick oven broiled tomatillos, poblano pepper, jalapeno, and garlic. Once they were soft and bit charred I blended them together for a flavorful sauce over my tacos.
Do a quick google search for recipes with pobalano, jalapeno, tomatillo and corn. You will get a variety of dishes to use all of these together for a delicious dinner. Chili and soup recipes too.
Peppers: Poblano peppers can be roasted in the oven or over a flame. Cool and remove the outer skin and seeds.
Sweet Corn: We like to grill ours in the husk and then eat or cut kernels from the cob. You can use your cobs to make corn broth.
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.
Eggplant: We have 4 varieties growing. Our favorite is grilled, but there are several delicious ways to prepare besides eggplant parm. Basically flavorless, you can season it with whatever flavor profile you prefer. It can have a meaty texture or pureed into a dip (baba ganoush). 35 Eggplant Recipes
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.
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
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
Going out of town? Let us know in advance if you would like to reschedule your CSA pick-up to another location. You can also send someone in your place. We can hold your veggies on the farm for you to pick up later. Alternatively, let us know if you will skip the week
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.
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 23rd 10am – 2pm – more details to follow next week
- Gratitude Gathering and membership renewal – October – date TBD
Here are some photos from the farm this week
