In this week’s box:Beans: Carson (yellow) with a few Provider (green) beans tossed in
Broccoli: Belstar (a bit small and off-color from the heat but still tasty)
Cucumbers: Diva/Marketmore (green Euro.), Suyo Long (long, green Asian), Lemon (round, yellow)
Garlic: Northern White
Head Lettuce: Coastal Star or Muir
New Potatoes: Red Gold
Summer Squash: 8 Ball( round, green), Slik Pik (long, light yellow), Patty Pan (dk green, lt. green or yellow "flying saucer-shaped") or Golden Glory (yellow zucchini)
...and perhaps one of the following:
Eggplant: Orient Express
Romano Beans: Marvel of Venice (flat, yellow beans)
For those with the Egg option [full shares]: one dozen free-range eggs (assorted colors)
For those with the Herb option: Lemon basil, savory, chives
|Coastal Star lettuce surrounded by Muir|
Featured Recipes: ** indicates a BGF favorite
Roasted Green Beans with Fresh Garlic**
Crispy Smashed Roasted Potatoes
Pasta with Fennel and Salami
Fennel Frond Pesto
|The BGF crew with this morning's fennel harvest|
What’s up on the farm?Precipitation in the past week: trace
We had an interesting visit on the farm last week by a production team from the IPTV program Iowa Ingredient. They had contacted us about doing a feature on cucumbers. While we always plant them, cukes are a particularly tough crop for us as there are a couple of very prolific insect pests for which there are no organic/chemical-free control. We shared this information with the producer and also shared that, though we had 300 row feet of cucumbers planted and they currently looked great, it was possible that by the time the crew came out to film, all those plants would be dead. We were about 50% correct. By last Thursday when the team arrived at the farm, the majority of the field cucumbers were dead. Luckily we also have about 100 row feet of assorted cucumbers in the high tunnel that were lush, vigorous and producing like crazy. So the camera rolled, the cukes were harvested and the program is scheduled for next spring. In the meantime, you should continue to get lovely cucumbers in your boxes but be aware, that eventually the same fate will befall the high tunnel plants and the virulent cucumber beetles will win.
Though things are a bit challenging on the farm right now, never fear, not all is gloom and doom. The beans are really coming into into their season, with the yellow Carson beans leading the charge. The long green Fortex pole beans are starting to put on a good show and will be combined with the Carsons for our mixed beans. Provider beans (also green) will be added to them as they try to recover from excessive attention from the rabbits. Our farm-favorite bean, the beautiful yellow Romano bean called "Marvel of Venice" is ripening nicely and we will be sending those out in a few boxes this week. These are a "ribbon-shaped" flat bean that can be used in any bean recipe, but we think they really shine when used in place of asparagus in recipes and cooking style. Also growing nicely are peppers (hot and sweet), melons, okra and winter squash and we anticipate those appearing in boxes in the coming weeks.
|Immature Cream of Saskatchewan melon|
*Team Blue Gate-Market Opportunity*
Want to see another side of your farm? Join Team Blue Gate, our group of volunteers who join Jill in the BGF tent during the Downtown Des Moines Farmers Market season. We ask that interested individuals commit to at least 2 market dates over the course of the season and to be there for set-up, selling and tear down (basically 6am-12:30 or so). In appreciation for their time and efforts, volunteers earn a BGF T-shirt and a $30 credit at the booth that day. We have an awesome group and everyone seems to enjoy it, but we do have some open dates coming up. If you are interested in joining us this year, you can go to the online calendar (http://signup.com/go/XpWdQM) and sign up for whenever works with your schedule.
A little detail on your produce this week:
Broccoli: Wrap broccoli loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak broccoli, head down, in cold, salted water (1 teaspoon salt to a 8 cups of water) for 5 minutes. Any [organic] critters will float to the top where you can rescue them or allow them to suffer a salty death. (Note: If you soak broccoli in salt water before storing, it will become too rubbery and wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.
Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild. Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort.
Fennel: Cut off the stalks where they emerge from the bulb. To
use the feathery foliage as an herb, place the dry stalks upright in a glass filled
with two inches of water, cover the glass loosely with a plastic bag, and store
in the refrigerator for up to five days. The unwashed bulb will keep in a
plastic bag in the refrigerator for at
least a week. To use: Remove
any damaged spots or layers. Cut the bulb in half lengthwise and check the
inner core. If it’s tough, remove it with a paring knife. Fennel should be
washed carefully, because dirt can lodge between the layers of the bulb. Chop
or mince the leaves.
Potatoes: Keep unwashed potatoes in a cool, dark, dry place, such as a
loosely closed paper bag in a cupboard. They will keep for weeks at room temperature,
longer if you can provide their ideal temperature of 40 to 50 degrees. Beware:
the low temperature of your refrigerator will convert the starch to sugars.
Moisture causes potatoes to spoil, light turns them green, and proximity to
onions causes them to sprout. (You can still use a potato that has sprouted,
however; simply cut off the “eyes” before use.)
Potatoes store best if they haven't been
washed, so we send them out in their "dust jackets". Just before
using, scrub potatoes well and cut off any sprouts or green skin. (Clean
delicate new potatoes gently.) Peeling is a matter of preference.
Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week
and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!
A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.
* NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.
Is a weekly newsletter not enough for you and you want to read more about our daily adventures or see pictures of the farm? Follow us on Facebook at Blue Gate Farm and/or share your recipes, experiences and questions with other BGF members at Blue Gate Farm Community.
That’s about it this week, if you have any questions or comments be sure to let us know.
Best from the farm,
Jill & Sean (and Blue, Luci & Indigo)