BGF News - September 25, 2018-Vol. XL, No.17
In this week’s box:
Arugula (in bag)
Choi: Joi, Shanghai Green or Vivid
Cherry Tomato Mix
Fennel
Leeks
Potatoes: Kennebec
Sweet 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)
Tomatoes: asst varieties, see descriptions on the 7/24 post
and at least one of the following:
Beans: Mix
Broccoli: side shoots (entire shoot, including leaves, is edible)
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, garlic chives & sorrel
Featured Recipes: ** indicates a BGF favorite
Arugula (in bag)
Choi: Joi, Shanghai Green or Vivid
Cherry Tomato Mix
Choi: Joi, Shanghai Green or Vivid
Cherry Tomato Mix
Fennel
Leeks
Potatoes: Kennebec
Sweet 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)
Beans: Mix
Broccoli: side shoots (entire shoot, including leaves, is edible)
Broccoli: side shoots (entire shoot, including leaves, is edible)
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, garlic chives & sorrel
Featured Recipes: ** indicates a BGF favorite
What’s up on the farm?
Precipitation in the past week: 1.00"
Happy Fall! We have definitely been celebrating the arrival of Fall on the farm this week and we continue that trend today with our first official "Soup" Box. Cooler weather, shorter days, warmer clothing all point us towards hearty, comforting soup recipes. We hope you enjoy the season and the recipes as much as we do. Speaking of the season, did you get a chance to see that full moon last night? It was just beautiful coming up over the fields and I'm still enjoying it's company as I finish up the newsletter this morning.
So what have we been up to this fine week? Mostly it was more of the same...cultivating, transplanting, sowing & weeding. The last of the fall field crops are in, both transplants and seeds, including head lettuce and salad mix, which went into the plots vacated by the recent bean crops. We also put in all of the high tunnel transplants and seeded a few crops in both tunnels. Yesterday we spent the morning clearing the irrigation systems from the east fields and then all the spent crops were mowed down, disced and seeded to an oat cover crop. Hopefully we will have enough time before the weather gets too cold for that crop to get a good start and cover the soil.
So back to the lettuce, you will notice a lack of it in your boxes this week. We were hoping that the 4th lettuce rotation would be mature enough to send out in today's delivery, but it just didn't put on enough growth. So we are sending out a couple of other greens and hope you can wait until next week for it's return. Don't worry, it isn't done for the season. This is just another sign of the season. The crops are slowing down, even the new ones grow more slowly at this time of year. The warm-weather crops are wrapping up, which you will notice in smaller amounts of tomatoes and beans, to be replaced with heartier crops like leafy greens and root crops.
The BGF pirate crew and their "Cannonball" pumpkins
Finally, speaking of celebrating, did you know that September 19th is International Talk Like a Pirate Day? Well, it was a new one for us, but we are all for embracing celebrations and a bit of fun amongst our labors. So the crew went all out and spent the day responding to all instructions with a hearty "Aye, aye, Captain!" It was the most fun I think we've ever had on a Sept 19th!
Upcoming events:
Farm Crawl is Sunday, October 7th from 11am-5pm. Details can be found at www.farmcrawl.com. Every year we invite CSA members not only to come out and tour the farms, but also to be part of the BGF team. So here is your chance for 2018. In the past, individuals/families have helped out with greeting visitors, sharing information, helping out at the chickens, parking and other various tasks. And, even better, you can still "Do the Crawl"! We are asking for volunteers to come for a 2 hour shift, so there is still time to visit the other farms. If you (and/or your family) would be interested in helping out at the farm please let us know. If you join us, we will set you up with some very fine BGF gear.
Final 2018 CSA delivery: Our final delivery of the season will be Tuesday, October 16th
VegEmail sales begin: Tuesday, November 6th
Precipitation in the past week: 1.00"
Happy Fall! We have definitely been celebrating the arrival of Fall on the farm this week and we continue that trend today with our first official "Soup" Box. Cooler weather, shorter days, warmer clothing all point us towards hearty, comforting soup recipes. We hope you enjoy the season and the recipes as much as we do. Speaking of the season, did you get a chance to see that full moon last night? It was just beautiful coming up over the fields and I'm still enjoying it's company as I finish up the newsletter this morning.
So what have we been up to this fine week? Mostly it was more of the same...cultivating, transplanting, sowing & weeding. The last of the fall field crops are in, both transplants and seeds, including head lettuce and salad mix, which went into the plots vacated by the recent bean crops. We also put in all of the high tunnel transplants and seeded a few crops in both tunnels. Yesterday we spent the morning clearing the irrigation systems from the east fields and then all the spent crops were mowed down, disced and seeded to an oat cover crop. Hopefully we will have enough time before the weather gets too cold for that crop to get a good start and cover the soil.
 |
| The BGF pirate crew and their "Cannonball" pumpkins |
Upcoming events:
Farm Crawl is Sunday, October 7th from 11am-5pm. Details can be found at www.farmcrawl.com. Every year we invite CSA members not only to come out and tour the farms, but also to be part of the BGF team. So here is your chance for 2018. In the past, individuals/families have helped out with greeting visitors, sharing information, helping out at the chickens, parking and other various tasks. And, even better, you can still "Do the Crawl"! We are asking for volunteers to come for a 2 hour shift, so there is still time to visit the other farms. If you (and/or your family) would be interested in helping out at the farm please let us know. If you join us, we will set you up with some very fine BGF gear.
Final 2018 CSA delivery: Our final delivery of the season will be Tuesday, October 16th
VegEmail sales begin: Tuesday, November 6th
A little detail on your produce this week
Choi (a.k.a. - pac choi, bok choy or pok choy) is a member of the cabbage family and is a traditional Asian stir-fry vegetable. Both the stems and leaves of choi can be used and are especially tasty in cooked recipes. If cooking them, separate the leaves and stems, and begin cooking stems first to avoid overcooking the more tender greens. You can also use the leaves like any green-leafy vegetable and the stems like celery. We tend to use choi leaves as a sandwich wrap, or just roughly chop the whole thing and sauté with garlic and/or onion. Cook until stems are tender and dress with a little seasoned rice vinegar. Store choi loosely wrapped in a plastic bag in your produce drawer.
Choi (a.k.a. - pac choi, bok choy or pok choy) is a member of the cabbage family and is a traditional Asian stir-fry vegetable. Both the stems and leaves of choi can be used and are especially tasty in cooked recipes. If cooking them, separate the leaves and stems, and begin cooking stems first to avoid overcooking the more tender greens. You can also use the leaves like any green-leafy vegetable and the stems like celery. We tend to use choi leaves as a sandwich wrap, or just roughly chop the whole thing and sauté with garlic and/or onion. Cook until stems are tender and dress with a little seasoned rice vinegar. Store choi loosely wrapped in a plastic bag in your produce drawer.
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.
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.
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.) 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.
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.
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.
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.
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.) 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.
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)
** 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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