BGF News - July 24, 2018-Vol. XL, No.8
In this week’s box:
Basil: Genovese or Italian Large Leaf
Cabbage: Omero (red)
Cherry Tomato Mix
Cucumber: Diva/Marketmore (green, English), Suyo Long (long green, Asian)
or Lemon (round, yellow)
Fennel: Perfection
Head Lettuce: Concept (dk green), Cherokee (red) or Nevada (bright geen)
Ground Cherries
Peppers: Ace (red bell), Islander (purple to orange bell) Quadrato D'Asti Giallo (yellow bell)
Scallions
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 at least one of the following:
Bean Mix: Carson (yellow) & Empress (green)
Eggplant: Orient Express (dk purple), Orient Charm (lavendar) or Listada (striped)
Okra: Bowling Red & Candle Fire
For those with the Egg option [full shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: purple basil, anise hyssop, oregano
Featured Recipes: ** indicates a BGF favorite
Summer Squash & Basil Pasta
German Cucumber Salad Recipe
Roasted Fennel Pesto
Cabbage, Cucumber and Fennel Salad
Peanut Noodles with Cabbage and Basil
BGF Chocolate Zucchini Cake **see recipe below
Basil: Genovese or Italian Large Leaf
Cabbage: Omero (red)
Cherry Tomato Mix
Cucumber: Diva/Marketmore (green, English), Suyo Long (long green, Asian)
Cucumber: Diva/Marketmore (green, English), Suyo Long (long green, Asian)
Fennel: Perfection
Head Lettuce: Concept (dk green), Cherokee (red) or Nevada (bright geen)
Ground Cherries
Peppers: Ace (red bell), Islander (purple to orange bell) Quadrato D'Asti Giallo (yellow bell)
Scallions
Head Lettuce: Concept (dk green), Cherokee (red) or Nevada (bright geen)
Ground Cherries
Peppers: Ace (red bell), Islander (purple to orange bell) Quadrato D'Asti Giallo (yellow bell)
Scallions
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 at least one of the following:
Bean Mix: Carson (yellow) & Empress (green)
Eggplant: Orient Express (dk purple), Orient Charm (lavendar) or Listada (striped)
Okra: Bowling Red & Candle Fire
For those with the Egg option [full shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: purple basil, anise hyssop, oregano
Featured Recipes: ** indicates a BGF favorite
Summer Squash & Basil PastaGerman Cucumber Salad Recipe
Roasted Fennel Pesto
Cabbage, Cucumber and Fennel Salad
Peanut Noodles with Cabbage and Basil
BGF Chocolate Zucchini Cake **see recipe below
What’s up on the farm?
Precipitation in the past week: 0.10"
What a crazy weather roller coaster ride we are on this season! It was steamy-hot a week ago, now we are almost unseasonably cool. One guess which temperature the farmers, crew and livestock prefer? We were so disappointed to miss last week's rain chances, but will happily trade that for no catastrophic damage from tornadoes, as some in our county experienced. That said, the farm crew is getting ready to don their rain dance costumes, all volunteers welcome to join in!
The biggest push this past week was getting all the field tomatoes trellised and pruned. This is the latest we've every accomplished this task, which means the plants were much larger than normal. It made the task take twice as long, a note we will remember in the future! Regardless, the task is done for now. We will continue to prune and add trellis lines on an as-needed basis throughout the season. Speaking of tomatoes, some of you received the first of the cherry tomatoes in your boxes last week and more will receive them today. We are finally starting to see some coloring on the slicing tomatoes and we expect to start sending those out next week. To get your appetite whetted, below is the tomato list for this season. You will likely see all of these varieties cycle through your box at some time in the coming weeks. Something to note about our tomatoes, we grow the whole rainbow of colors, including some that are white or green when ripe. So how do you know if a tomato is ripe or not? Squeeze very gently, if the tomato yields to gentle pressure then it is ready to eat. If still firm, then leave it on the counter (not in the sun) for a day or two and check again. Tomatoes will continue to ripen off the vine.
Golden Rave & Juliet mini Romas & Cherry Tomato mix
Tomato varieties for 2018:Rutgers : large, red with excellent flavor for fresh eating or canning
Another special treat in the boxes that may be new to most folks is ground cherries. This is the first time that we've had enough to share so we thought you'd like a little fruity adventure to liven up your CSA delivery. Ground cherries, which are native to Iowa, are a husked fruit related to a tomatillo with a tropical taste like a cross between pineapple and mango. The husks and fruit start out light green and ripen to a golden/apricot color inside when ready to eat and the husks will be completely dry and papery. They store for several weeks to a month on the counter if the husks are still sealed, and they won't ripen outside of the husk. To enjoy, remove dried husks and eat as a snack, in salads , desserts or combined with cherry tomatoes in a pasta dish or sweet & savory pizza.
Ground cherries, Iowa's tropical treat
Speaking of pasta dishes, be sure to check out the squash recipe from CSA member Sara T. that is linked in the recipe section above. It is delicious and a great way to use up some of your bountiful CSA squash. We've also included our perennial popular chocolate zucchini cake recipe. We serve this every year at the Ice Cream Social and are always asked for the recipe, so here you go!
We have been busy with other tasks around the farm besides tomato maintenance. We have been mowing and clearing spent beds or lost crops (beets just seem like an impossibility this year). The push to get this done is two-fold, one it is aggravating to look at beds where a crop failed. But more importantly, it is time to make room for fall crops. So if a bed isn't producing, then away it goes!
We have also been doing some rescue weeding of melons and field peppers that were in beds that hadn't received enough attention earlier this season. And finally, yesterday afternoon, the Farmher left the farm in the capable hands of the crew and headed south to judge horticulture crops at the Lucas County Fair. It is always fun to see the pride (or sometimes not) in folks displaying what they are growing. It was a notable year in the low number of entries, about half of last years', but just goes to show what a challenging growing season it has been.
Finally, in the past couple of weeks we have had a few members ask if they can add or increase their egg share. The answer is "absolutely!" If anyone else would like to do so, just shoot us an email and we will get you set up.
Precipitation in the past week: 0.10"
The biggest push this past week was getting all the field tomatoes trellised and pruned. This is the latest we've every accomplished this task, which means the plants were much larger than normal. It made the task take twice as long, a note we will remember in the future! Regardless, the task is done for now. We will continue to prune and add trellis lines on an as-needed basis throughout the season. Speaking of tomatoes, some of you received the first of the cherry tomatoes in your boxes last week and more will receive them today. We are finally starting to see some coloring on the slicing tomatoes and we expect to start sending those out next week. To get your appetite whetted, below is the tomato list for this season. You will likely see all of these varieties cycle through your box at some time in the coming weeks. Something to note about our tomatoes, we grow the whole rainbow of colors, including some that are white or green when ripe. So how do you know if a tomato is ripe or not? Squeeze very gently, if the tomato yields to gentle pressure then it is ready to eat. If still firm, then leave it on the counter (not in the sun) for a day or two and check again. Tomatoes will continue to ripen off the vine.
 |
| Golden Rave & Juliet mini Romas & Cherry Tomato mix |
Tomato varieties for 2018:
Amish Paste: meaty, red roma-type with delicious flavor for fresh use or canning. Great salsa tomato!
Azoycha: Lemon-yellow medium-sized fruits with sweet, yet rich flavor.
Berkeley Pink Tye Dye: medium beefsteak, dk red with green stripes and very meaty flesh with luscious sweet tomato flavor.
Black Cherry: Beautiful black cherry tomato with rich flavor.
Black Krim: purple/red slicing tomato with excellent full flavor
Blondkopfchen: Small yellow 1” cherry tomato with excellent sweet taste.
Cherry Roma: red, bite-sized roma tomato
Cosmonaut Volkov: medium-large red slicer with a full-rich flavor
Dr. Wychee Yellow: Large orange tomato with meaty, rich tasting flavor.
Golden Rave: Small 1–2 oz yellow, plum shaped tomatoes with good tomato flavor. Perfect snacking tomato.
Green Zebra: Small, 2 1/2" olive yellow with green stripes and a sweet zingy flavor
Jasper: Small red, 1/2" cherry tomato with chewy flesh and full tomato flavor
John Baer: meaty red heirloom slicer
Juliet: Small 1 – 2 oz red mini-roma, perfect flavor and shape for slicing onto pizza or salad.
Paul Robeson: Large, brick-red fruits with dark green shoulders. Has a sweet, rich, smoky flavor.
Pantano Romanesco: A large, deep red Roman heirloom. The flesh is very rich, flavorful & juicy.
Redfield Beauty: 3”– 4” flat pink fruits with excellent, full flavor.
Sweetie: Bite-sized, sweet red cherry tomato
White Queen: Medium-sized, smooth white-skinned tomato with sweet, juicy flesh, low acid.
White Cherry: small, 1" creamy-white to light pink tomato with sweet flavor
Woodle Orange: medium-large, bright orange, and perfectly round. It has a bold flavor and is surprisingly acidic for an orange tomatoAnother special treat in the boxes that may be new to most folks is ground cherries. This is the first time that we've had enough to share so we thought you'd like a little fruity adventure to liven up your CSA delivery. Ground cherries, which are native to Iowa, are a husked fruit related to a tomatillo with a tropical taste like a cross between pineapple and mango. The husks and fruit start out light green and ripen to a golden/apricot color inside when ready to eat and the husks will be completely dry and papery. They store for several weeks to a month on the counter if the husks are still sealed, and they won't ripen outside of the husk. To enjoy, remove dried husks and eat as a snack, in salads , desserts or combined with cherry tomatoes in a pasta dish or sweet & savory pizza.
 |
| Ground cherries, Iowa's tropical treat |
Speaking of pasta dishes, be sure to check out the squash recipe from CSA member Sara T. that is linked in the recipe section above. It is delicious and a great way to use up some of your bountiful CSA squash. We've also included our perennial popular chocolate zucchini cake recipe. We serve this every year at the Ice Cream Social and are always asked for the recipe, so here you go!
We have been busy with other tasks around the farm besides tomato maintenance. We have been mowing and clearing spent beds or lost crops (beets just seem like an impossibility this year). The push to get this done is two-fold, one it is aggravating to look at beds where a crop failed. But more importantly, it is time to make room for fall crops. So if a bed isn't producing, then away it goes!
We have also been doing some rescue weeding of melons and field peppers that were in beds that hadn't received enough attention earlier this season. And finally, yesterday afternoon, the Farmher left the farm in the capable hands of the crew and headed south to judge horticulture crops at the Lucas County Fair. It is always fun to see the pride (or sometimes not) in folks displaying what they are growing. It was a notable year in the low number of entries, about half of last years', but just goes to show what a challenging growing season it has been.
Finally, in the past couple of weeks we have had a few members ask if they can add or increase their egg share. The answer is "absolutely!" If anyone else would like to do so, just shoot us an email and we will get you set up.
A little detail on your produce this week:
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.
Ground Cherries: These are a husked fruit, related to a tomatillo. The husks and fruit start out light green and ripen to a golden/apricot color inside when ready to eat and the husks will be completely dry and papery. They store for several weeks to a month on the counter if the husks is still sealed, and they wont ripen outside of the husk. To enjoy, remove husks and eat as a snack, in salads , desserts or combined with cherry tomatoes in a pasta dish.
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."
Peppers: Place whole, unwashed peppers in a plastic bag, seal, and refrigerate for a week or more. Rinse peppers just before use. For sweet peppers, cut around the stem with a small knife and lift out the core. Slice down the side to open it up and then cut out the inner membranes. Store unused portions in a sealed bag or container in the refrigerator.
Scallions (green onions)- are best kept upright in a glass with about 1" of water in it, more like flowers than vegetables. Loosely cover the tops with plastic and you will be amazed at how long they will keep. We like to throw a handful of chopped scallions into nearly any savory dish, right near the end of the cooking time.
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.
Tomatoes: prefer to reside on your counter and not in the refrigerator unless they have been sliced.
** 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)
BGF Chocolate Zucchini Cake
2-3c. grated zucchini
Mix all ingredients together, pour into greased &
floured 9 x 13” pan.
When cool, frost with Hershey’s Cocoa Frosting
In a medium mixer bowl melt butter, add cocoa and stir until
combined. Alternating between powdered sugar and milk, add to cocoa and butter,
mixing between. When thoroughly combined, beat in vanilla. Makes +/- 2 cups.
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.
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.
Ground Cherries: These are a husked fruit, related to a tomatillo. The husks and fruit start out light green and ripen to a golden/apricot color inside when ready to eat and the husks will be completely dry and papery. They store for several weeks to a month on the counter if the husks is still sealed, and they wont ripen outside of the husk. To enjoy, remove husks and eat as a snack, in salads , desserts or combined with cherry tomatoes in a pasta dish.
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."
Peppers: Place whole, unwashed peppers in a plastic bag, seal, and refrigerate for a week or more. Rinse peppers just before use. For sweet peppers, cut around the stem with a small knife and lift out the core. Slice down the side to open it up and then cut out the inner membranes. Store unused portions in a sealed bag or container in the refrigerator.
Scallions (green onions)- are best kept upright in a glass with about 1" of water in it, more like flowers than vegetables. Loosely cover the tops with plastic and you will be amazed at how long they will keep. We like to throw a handful of chopped scallions into nearly any savory dish, right near the end of the cooking time.
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)
BGF Chocolate Zucchini Cake
2-3c. grated zucchini
2 c. flour
1 ½ c. sugar
1 tsp salt
½ c. oil
1 ½ tsp baking soda
1/3 c. cocoa
2 tsp vanilla
Mix all ingredients together, pour into greased &
floured 9 x 13” pan.
Bake at 350° for 35 minutes.
When cool, frost with Hershey’s Cocoa Frosting
1 stick butter
2/3 c. cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla
In a medium mixer bowl melt butter, add cocoa and stir until
combined. Alternating between powdered sugar and milk, add to cocoa and butter,
mixing between. When thoroughly combined, beat in vanilla. Makes +/- 2 cups.
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