BGF News - August 28, 2018-Vol. XL, No.13
In this week’s box:
Cabbage: Golden Acre or Super Red
Carrots: Rainbow mix
Cherry Tomato Mix
Eggplant: Orient Charm, Orient Express and/or Listada de Gandia
Head Lettuce: Kiribatis (bright green), Magenta (reddish green ) or Rutilai (dark red)
Peppers: Ace or Revolution (red bells), Islander (purple to orange bell), Quadrato D'Asti Giallo
(yellow bell), Golden Marconi (long, pointed yellow) or PASS (flat, yellow)
Potatoes: Kennebec
Scallions
Tomatoes: asst varieties, see descriptions on the 7/24 post
and perhaps one of the following:
Beans: Mix: Carson (yellow) & Empress (green)
Broccoli: side shoots
Cantaloupe: Minnesota Midget or Rocky Ford (green interior)
Cauliflower: Sicilian Purple (purple) or Goodman (white)
Okra: Burgundy & Candle Fire
Watermelon: Sugar Baby (dk green stripe w/ red interior) or Cream of Saskatchewan (lt green,
striped with white interior)
For those with the Egg option [full & half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: sweet basil, ginger mint, sorrel
Featured Recipes: ** indicates a BGF favorite
Cabbage: Golden Acre or Super Red
Carrots: Rainbow mix
Cherry Tomato Mix
Carrots: Rainbow mix
Cherry Tomato Mix
Eggplant: Orient Charm, Orient Express and/or Listada de Gandia
Head Lettuce: Kiribatis (bright green), Magenta (reddish green ) or Rutilai (dark red)
Peppers: Ace or Revolution (red bells), Islander (purple to orange bell), Quadrato D'Asti Giallo
(yellow bell), Golden Marconi (long, pointed yellow) or PASS (flat, yellow)
(yellow bell), Golden Marconi (long, pointed yellow) or PASS (flat, yellow)
Potatoes: Kennebec
Scallions
Scallions
Beans: Mix: Carson (yellow) & Empress (green)
Broccoli: side shoots
Broccoli: side shoots
Cantaloupe: Minnesota Midget or Rocky Ford (green interior)
Cauliflower: Sicilian Purple (purple) or Goodman (white)
Okra: Burgundy & Candle Fire
Watermelon: Sugar Baby (dk green stripe w/ red interior) or Cream of Saskatchewan (lt green,
striped with white interior)
For those with the Egg option [full & half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: sweet basil, ginger mint, sorrel
Featured Recipes: ** indicates a BGF favorite
What’s up on the farm?
Precipitation in the past week: 0.8"
Final potato harvest
Well, it happened again, a bit of rain fell on the farm, easing the strain on the plants (and the farmers.) We are still in a deep drought hole, now listed as "Severe Drought" but even with just this little bit of moisture, the grass has greened a bit and the fall seeds are germinating. Naturally, so are the weeds that have just been biding their time in the soil waiting for just such an opportunity! We are doing LOTS of cultivating right now to try and stay ahead of them. Besides the rain, one of our most exciting events last week was harvesting the last of the potato plot. These last two rows were the most productive, producing on average 10 lbs of potatoes for every pound that was planted. That is our goal and it is amazing that in this crazy drought year, we are seeing these results.
Choi seeds germinating in the damp soil
Our fall transplants are appreciating the new moisture as well. The lettuce we referred to last week is putting on some nice growth and some of it is just big enough to be included in today's delivery. New in the gardens this week are broccoli and Napa cabbage, with many more plants to go in the the ground in the next few days. We made space for these by clearing the last of the summer squash and cucumber beds as well as some of the under-performing basil. Don't worry there is still plenty of basil to come, but now is definitely the time to start thinking about stocking up on your winter pesto supply if you haven't already done so.
Precipitation in the past week: 0.8"
 |
| Final potato harvest |
 |
| Choi seeds germinating in the damp soil |
Our fall transplants are appreciating the new moisture as well. The lettuce we referred to last week is putting on some nice growth and some of it is just big enough to be included in today's delivery. New in the gardens this week are broccoli and Napa cabbage, with many more plants to go in the the ground in the next few days. We made space for these by clearing the last of the summer squash and cucumber beds as well as some of the under-performing basil. Don't worry there is still plenty of basil to come, but now is definitely the time to start thinking about stocking up on your winter pesto supply if you haven't already done so.
 |
| Potato Love! |
A little detail on your produce this week:
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. Our favorite way to eat raw cabbage is as a "walking salad" which is to simply spread peanut butter over a leaf of cabbage, sprinkle with your favorite dried fruit, roll it up into a tube and enjoy. This is a kid-pleaser for sure!
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. Our favorite way to eat raw cabbage is as a "walking salad" which is to simply spread peanut butter over a leaf of cabbage, sprinkle with your favorite dried fruit, roll it up into a tube and enjoy. This is a kid-pleaser for sure!
Cantaloupe: If your cantaloupe seems a bit short of ripe, keep it at room temperature for a few days or until there is a sweet smell coming from the stem end. Once the melon ripens, store it in the refrigerator. It is best not to cut a cantaloupe until you are ready to eat it. If you need to return cut melon to the refrigerator, do not remove the seeds from the remaining sections as they keep the flesh from drying out. Use within 3-5 days.
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.
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.) Scrub potatoes well and cut off any sprouts or green skin. (Clean delicate new potatoes gently.) Peeling is a matter of preference. Cut potatoes according to your recipe. If baking a whole potato, be sure to prick the skin in at least two places to allow steam to escape.
Cantaloupe: If your cantaloupe seems a bit short of ripe, keep it at room temperature for a few days or until there is a sweet smell coming from the stem end. Once the melon ripens, store it in the refrigerator. It is best not to cut a cantaloupe until you are ready to eat it. If you need to return cut melon to the refrigerator, do not remove the seeds from the remaining sections as they keep the flesh from drying out. Use within 3-5 days.
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.
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.) Scrub potatoes well and cut off any sprouts or green skin. (Clean delicate new potatoes gently.) Peeling is a matter of preference. Cut potatoes according to your recipe. If baking a whole potato, be sure to prick the skin in at least two places to allow steam to escape.
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.
Tomatoes: prefer to reside on your counter and not in the refrigerator unless they have been sliced. A light "squeeze" is the best test for ripeness.
Watermelon: Handle watermelons carefully. When harvested at their peak ripeness, they can crack or split easily if bumped or roughly handled. Refrigerate watermelons right away. (Watermelons do not ripen off the vine and do not emanate a ripe smell.) Cut melon should be covered in plastic wrap, chunks or slices should be kept in an airtight container, and both should be refrigerated. Eat all melons within a week.
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)
Tomatoes: prefer to reside on your counter and not in the refrigerator unless they have been sliced. A light "squeeze" is the best test for ripeness.
Watermelon: Handle watermelons carefully. When harvested at their peak ripeness, they can crack or split easily if bumped or roughly handled. Refrigerate watermelons right away. (Watermelons do not ripen off the vine and do not emanate a ripe smell.) Cut melon should be covered in plastic wrap, chunks or slices should be kept in an airtight container, and both should be refrigerated. Eat all melons within a week.
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.
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)
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