Your veggies this week:
- Red Norland Potato
- Cauliflower
- Tomato-plum, slicing, grape
- Eggplant
- Beans-green & purple
- Summer Squash
- Onion
- Pepper-bell, mini-sweet snacking, Jalapeno
- Garlic
From the field
Potato Harvest was on Saturday. I have included the three dishes we all shared at the harvest as the recipes for the week. Thank you to everyone who attended. We had a great time with everyone. We all enjoyed spending some time with each other. Our conversations as a “community” were delightful. Our potato harvest was not as abundant as in past years. The weather conditions have had an influence of many crops this season. We still have more potatoes to harvest and will do so as they are ready. The Red Norland are always the first that are ready and we got them in the ground late due to the wet spring. We also had flooding after we planted them. We are grateful for what we were able to harvest and the fantastic crew.
Quick Tips:
Note: Purple Vegetables – fade when cooking and don’t stay purple
Peppers – Bell, Mini Sweet Snacking & Jalapeno can be chopped, sliced, minced, and frozen without blanching. Jalapeno heat comes from the seeds and membrane; remove them to reduce heat, and 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
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
It is also a great week for Ratatouille! There are many variations of this type of recipe. You have almost everything you need to make an excellent dish. Ratatouille Pasta is another choice.
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
CSA Membership renewal will begin October 11th. We will limit available CSA shares to 70 for next season. Be sure to sign up early to reserve your veggies for next season!
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.
- Gratitude Gathering and membership renewal begins- Saturday, October 11th
Here are some photos from the farm this week
Photos will be uploaded of the potato harvest at a later time – download time delay – sorry
