BGF News - June 26, 2018-Vol. XL, No.4
In this week’s box:
Basil: Italian Large Leaf or Genovese (some is dirty from rain splash, rinse just before using)
Cabbage: Golden Acre
Fennel: bulb & fronds
Green Garlic: Northern White
Head Lettuce: Muir (green) or Magenta (red) or Romaine (green)
Summer Squash: Slik Pik (yellow), Zephyr (yellow & green), Golden Glory (yellow zucchini),
Patty Pan (saucer-shaped, green/yellow/white) or 8 Ball (round, green)
and perhaps one of the following:
Cucumber: Diva/Marketmore (green, English), Suyo Long (long green, Asian)
or Lemon (round, yellow)
Eggplant: Orient Express
Okra: Bowling Red & Candle Fire
Snap Peas: Sugar Sprint
Snow Peas:Oregon Giant
For those with the Egg option [full shares only]: one dozen free-range eggs (asst. colors)
For those with the Herb option: Lemon basil, Mountain Mint, oregano
Featured Recipes: ** indicates a BGF favorite
Sauteed Cabbage with Fennel** (see recipe below)
Grilled Summer Squash “Burgers” **
BGF Pesto **
Fennel Frond Pesto
Basil: Italian Large Leaf or Genovese (some is dirty from rain splash, rinse just before using)
Cabbage: Golden Acre
Fennel: bulb & fronds
Green Garlic: Northern White
Head Lettuce: Muir (green) or Magenta (red) or Romaine (green)
Green Garlic: Northern White
Head Lettuce: Muir (green) or Magenta (red) or Romaine (green)
Summer Squash: Slik Pik (yellow), Zephyr (yellow & green), Golden Glory (yellow zucchini),
Patty Pan (saucer-shaped, green/yellow/white) or 8 Ball (round, green)
Patty Pan (saucer-shaped, green/yellow/white) or 8 Ball (round, green)
and perhaps one of the following:
Cucumber: Diva/Marketmore (green, English), Suyo Long (long green, Asian)or Lemon (round, yellow)
Eggplant: Orient Express
Okra: Bowling Red & Candle Fire
Snap Peas: Sugar Sprint
Snow Peas:Oregon Giant
Snap Peas: Sugar Sprint
Snow Peas:Oregon Giant
For those with the Egg option [full shares only]: one dozen free-range eggs (asst. colors)
For those with the Herb option: Lemon basil, Mountain Mint, oregano
Featured Recipes: ** indicates a BGF favorite
Sauteed Cabbage with Fennel** (see recipe below) Grilled Summer Squash “Burgers” **
BGF Pesto **
Fennel Frond Pesto
What’s up on the farm?
Precipitation in the past week: 3.35"
In farming, it seems like 75% of what we talk about is the weather. Even with growing in the high tunnels, there is just no escaping it. Last week was all about the heat. This week is all about the rain! Sunday's 2.25" was the most rain we've had in one day all year long. Southeast Iowa has missed the big rain events much of Iowa has been experiencing. While no one wants the awful flooding that is occurring, we were a little jealous of their moisture. This week will help that. Looking at the forecast for the rest of the week, we are about to heat up again so now we just have to try to stay ahead of the weeds (and the squash!)
Fancy new clothes for the big high tunnel
We did get some major weed slaying done last week. All the onion crops were rescued and we even pulled out the scythe to clear a couple of fallow beds that didn't get seeded to cover crops in time. One of our best accomplishments was getting the new shade cloth installed on the big high tunnel. It was a bit of a tussle, as it is a 30' x 96' piece of fabric, but up it went and the high tunnel crops (and the farmers) are all happier for it.
Precipitation in the past week: 3.35"
 |
| Fancy new clothes for the big high tunnel |
 |
| Shade cloth installed |
This week we focused on weeding the oats out of the tomato plot. We use organic straw to mulch and it feels like our supplier must have left half of the oats on when he combined last year. And now they are ALL germinating in our tomatoes. Ugh! So the whole crew spent a full day trying to get that situation under control before we start trellising. We've also got more head lettuce going into the field this week and if it will dry out enough, more beans, beets and edamame being sown as well. We are starting to see a few more of the mid-season crops sizing up for harvest. The first of the cucumbers and eggplant are heading out in boxes today. We anticipate many more of them to come, but some folks will get a bit of a preview this week. Okra is also starting, but not sure there will be enough to send out this week. There are many more fun & tasty things to come!
**Save the Date**
*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, you can go to the online calendar here: 2018 BGF Market Team and sign up for whenever works with your schedule.
A little detail on your produce this week:
Basil hates the cold and will turn black with exposure. Keep long stemmed basil in a glass/vase of water on your counter top (out of direct sunlight). Stems that are too short (trimmings/tops) should be placed in a plastic bag, with a dry paper towel. Then put inside of a paper bag (for insulation) and put in the warmest part of your refrigerator (usually the door) or on the top shelf towards the front. We don't pre-wash basil as it degrades the quality. Basil should be rinsed just before using.
Cabbage: Store dry, unwashed cabbage in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate for several weeks. Rinse the cabbage under cold running water just before use. Peel away a few of the outer leaves, then cut the cabbage according to your needs with a big, sharp knife, and then chop, sliver, or grate.
Cucumber: Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.
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, then place in a plastic bag 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.
Green Garlic: Store loosely wrapped in plastic in your produce drawer and use like you would garlic scapes or bulb garlic. The flavor is so fresh and green that we like to use them in recipes that really highlight the flavor, like pesto or garlic butter, though it is also darn tasty on homemade pizza!
Okra: These lovely, dark red, horn-shaped vegetables are a warm weather treat. Extremely cold sensitive, store in their plastic bag in the warmest part of your fridge, or place the plastic bag in a small paper sack and store in the crisper drawer and use within the week. Traditional southerners will cut into rounds, bread in cornmeal and fry, but our favorite version is our dear friend Annie's method, "All I do is rinse off the pods and lay them in a saucepan with a little water in the bottom. Ten to fifteen minutes is all it takes...twenty if the pods are really big and "woody" feeling. I put salt on them and eat as finger food. It reminds me of young sweet corn."
Peas: We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside). Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic bag in the produce drawer of your refrigerator.
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.
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 Luci & Indigo)
Sauteed Cabbage with Fennel - serves 4
1 tbsp olive oil
1-2 c. fresh fennel bulb, chopped
1 small/medium sweet onion, chopped (or garlic scapes)
4 cups shredded cabbage
2 tbsp freshly grated Parmesan cheese
In a very large skillet, heat oil on medium-high heat. Add fennel, onion and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
Place cabbage mixture in a large serving bowl, sprinkle with Parmesan cheese and serve hot.
Recipe Source: Blue Gate Farm
Grilled Summer Squash “Burgers”
(2-4 servings)
Summer squash (or eggplant), cut into burger-sized slices 1/2 to 5/8 inch thick
1/2 cup your favorite Italian salad dressing
1 tsp. finely minced garlic
1 -2 tsp. Italian seasoning (optional)
4-6 fresh basil leaves
2-4 slices provolone cheese
Crusty bread or large rolls
Cut zucchini into slices, making sure the slices are the same thickness. Combine salad dressing with garlic and herbs, if using. Put zucchini slices into ziploc bag, pour in marinade and let zucchini marinate 4 hours or longer, can be as long as all day.
To cook zucchini, preheat grill to medium-high.
Place zucchini on grill. After about 4 minute, check for grill marks, and rotate zucchini a quarter turn. Cook 3-4 more minutes on first side.
Turn zucchini to second side, place 1-2 basil leaves on top side and cover with provolone. Cook about 4 minutes more, or until zucchini is starting to soften quite a bit, with the outside slightly charred and browned. Season with salt and fresh ground black pepper and serve hot on bread or rolls.
This recipe is also tasty with eggplant.
Recipe Source: BGF, adapted from http://kalynskitchen.blogspot.com
Blue Gate Farm Pesto
2 Tbs Sunflower seeds-toasted (can substitute pine nuts)
2 cloves Garlic ( or garlic scapes, garlic lovers can add more)
2 c. Basil (any variety, a mix is particularly nice)
½ c. Sorrel (optional)
½ c. Olive oil
1 tsp Salt (if using pre-salted sunflower seeds, can reduce salt amount)
½ c. Parmesan cheese, fresh grated (not the stuff in the can)
Place sunflower seeds and garlic into food processor then pulse several times. Add basil and sorrel, drizzle with half of oil. Pulse several times. Add remaining oil, Parmesan cheese and salt if desired.
Pesto should be stored for a week or less in the refrigerator in a sealed container. If storing longer, freeze in snack-sized, zip-top bags (about 1 1/2 TBS per bag), pressed flat. Once frozen, they can be stored upright in a larger plastic bag. To use a little, just break off the amount needed and return the rest to the freezer.
note: once tomatoes are ripe, we like to add 1 medium sized tomato into the food processor as part of this recipe. It makes an out-of-this-world pesto and increases your yield!
Basil hates the cold and will turn black with exposure. Keep long stemmed basil in a glass/vase of water on your counter top (out of direct sunlight). Stems that are too short (trimmings/tops) should be placed in a plastic bag, with a dry paper towel. Then put inside of a paper bag (for insulation) and put in the warmest part of your refrigerator (usually the door) or on the top shelf towards the front. We don't pre-wash basil as it degrades the quality. Basil should be rinsed just before using.
Cabbage: Store dry, unwashed cabbage in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate for several weeks. Rinse the cabbage under cold running water just before use. Peel away a few of the outer leaves, then cut the cabbage according to your needs with a big, sharp knife, and then chop, sliver, or grate.
Cabbage: Store dry, unwashed cabbage in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate for several weeks. Rinse the cabbage under cold running water just before use. Peel away a few of the outer leaves, then cut the cabbage according to your needs with a big, sharp knife, and then chop, sliver, or grate.
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, then place in a plastic bag 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.
Green Garlic: Store loosely wrapped in plastic in your produce drawer and use like you would garlic scapes or bulb garlic. The flavor is so fresh and green that we like to use them in recipes that really highlight the flavor, like pesto or garlic butter, though it is also darn tasty on homemade pizza!
Peas: We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside). Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic bag in the produce drawer of your refrigerator.
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.
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 Luci & Indigo)
Sauteed Cabbage with Fennel - serves 4
1 tbsp olive oil
1-2 c. fresh fennel bulb, chopped
1 small/medium sweet onion, chopped (or garlic scapes)
4 cups shredded cabbage
2 tbsp freshly grated Parmesan cheese
1-2 c. fresh fennel bulb, chopped
1 small/medium sweet onion, chopped (or garlic scapes)
4 cups shredded cabbage
2 tbsp freshly grated Parmesan cheese
In a very large skillet, heat oil on medium-high heat. Add fennel, onion and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
Place cabbage mixture in a large serving bowl, sprinkle with Parmesan cheese and serve hot.
Place cabbage mixture in a large serving bowl, sprinkle with Parmesan cheese and serve hot.
Recipe Source: Blue Gate Farm
Grilled Summer Squash “Burgers”
(2-4 servings)
Summer squash (or eggplant), cut into burger-sized slices 1/2 to 5/8 inch thick
1/2 cup your favorite Italian salad dressing
1 tsp. finely minced garlic
1 -2 tsp. Italian seasoning (optional)
(2-4 servings)
Summer squash (or eggplant), cut into burger-sized slices 1/2 to 5/8 inch thick
1/2 cup your favorite Italian salad dressing
1 tsp. finely minced garlic
1 -2 tsp. Italian seasoning (optional)
4-6 fresh basil leaves
2-4 slices provolone cheese
Crusty bread or large rolls
Cut zucchini into slices, making sure the slices are the same thickness. Combine salad dressing with garlic and herbs, if using. Put zucchini slices into ziploc bag, pour in marinade and let zucchini marinate 4 hours or longer, can be as long as all day.
To cook zucchini, preheat grill to medium-high.
Place zucchini on grill. After about 4 minute, check for grill marks, and rotate zucchini a quarter turn. Cook 3-4 more minutes on first side.
Turn zucchini to second side, place 1-2 basil leaves on top side and cover with provolone. Cook about 4 minutes more, or until zucchini is starting to soften quite a bit, with the outside slightly charred and browned. Season with salt and fresh ground black pepper and serve hot on bread or rolls.
This recipe is also tasty with eggplant.
Recipe Source: BGF, adapted from http://kalynskitchen.blogspot.com
Blue Gate Farm Pesto
2 Tbs Sunflower seeds-toasted (can substitute pine nuts)
2 cloves Garlic ( or garlic scapes, garlic lovers can add more)
2 c. Basil (any variety, a mix is particularly nice)
½ c. Sorrel (optional)
½ c. Olive oil
1 tsp Salt (if using pre-salted sunflower seeds, can reduce salt amount)
½ c. Parmesan cheese, fresh grated (not the stuff in the can)
Place sunflower seeds and garlic into food processor then pulse several times. Add basil and sorrel, drizzle with half of oil. Pulse several times. Add remaining oil, Parmesan cheese and salt if desired.
Pesto should be stored for a week or less in the refrigerator in a sealed container. If storing longer, freeze in snack-sized, zip-top bags (about 1 1/2 TBS per bag), pressed flat. Once frozen, they can be stored upright in a larger plastic bag. To use a little, just break off the amount needed and return the rest to the freezer.
note: once tomatoes are ripe, we like to add 1 medium sized tomato into the food processor as part of this recipe. It makes an out-of-this-world pesto and increases your yield!
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