Your veggies this week:
**wash at home – did not rinse at the farm
- Leeks
- Tomato -plum, slicing, heirloom, grape
- Kale
- Beans-green & purple
- Summer Squash
- Lettuce Mix **
- Cucumber
- Pepper-bell, mini-sweet, Jalapeno, Poblano
- Garlic
From the field
Peppers! The first of the mini-sweet peppers are going home this week. Also, Poblano, bell and jalapeno. All peppers can be frozen without blanching. Slice or dice up your jalapenos to use later to spice up a dish. Freeze them whichever way you plan to use them, sliced or diced. Make a little jar of quick pickles with your jalapenos to keep in the fridge longer. Add hot peppers to other quick pickles like zucchini or squash or beans.
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:
Poblano Peppers: Poblano peppers can be roasted in the oven or over a flame. Cool and remove the outer skin and seeds; puree or chop. Bell Peppers & Jalapeno can be chopped, sliced, minced, and frozen without blanching. Jalapeno heat comes from the seeds and membrane; remove to reduce heat, use gloves if possible. Jalapenos are excellent in cornbread. Freezing: prepare how you intend to use them. Not a fan of a lot of heat? Freeze them after tiny dicing them in a baggie making square indents for easy removal of a small chunk or ice cube tray. Frozen peppers can be used in scrambles, casseroles, soups, breads, on pizza, in sauces, and sautes. Mini Sweet Peppers– great for snacking and stuffing
Leeks: long, slender, and tender; not a lot of cleaning required; mild onion flavor – saute, roast, grill, soup
Beans: Purple beans will fade when cooked. Simple way to add beans to any meal– a quick blanch and add to your dish or salad into bite size pieces.
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: 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.
Zucchini & Summer Squash: running out of ideas? It is time to get creative – Use a mandolin and use as noodles with your favorite sauce; shred and make waffles, muffins, bread; cook down with tomato to make a sauce for pasta or rice; use diced in salads; make quick pickles
What is a quick pickle? Quick Pickle just about any vegetable. 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
Recipe flashback: Warm Leeks Vinaigrette, Spaghetti with Cherry Tomato and Kale (use grape), Three Bean Quinoa Salad, Tomato Basil Risotto, Coconut Green Curry Veggies
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
