Sunday, October 28, 2018
Tuesday, October 16, 2018
BGF News - October 16, 2018-Vol. XL, No.20
In this week’s box:
Carrots: Mixed bunch
Kale Mix
Lettuce Mix
Napa Cabbage: Rubicon
Onions: Copra
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)
Turnips: Hakurei
Winter Squash: Butternut, spaghetti or Acorn
and perhaps one of the following:
Broccoli: side shoots (entire shoot, including leaves, is edible)
Cauliflower: Sicilian Purple (purple, entire shoot, including leaves, is edible)
Spinach: Mix
For those with the Egg option [full shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: sage, ginger mint, fennel
Beautiful Napa cabbage harvest
Featured Recipes: ** indicates a BGF favorite
Stir-fried Napa Cabbage with Spicy Garlic Dressing
8 Things To Do With Napa Cabbage
Herb Roasted Parmesan Acorn Squash
BGF Squash & Sausage Bake** see recipe below
Carrots: Mixed bunch
Kale Mix
Kale Mix
Lettuce Mix
Napa Cabbage: RubiconOnions: Copra
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)
Turnips: Hakurei
Winter Squash: Butternut, spaghetti or Acorn
Winter Squash: Butternut, spaghetti or Acorn
Broccoli: side shoots (entire shoot, including leaves, is edible)
Cauliflower: Sicilian Purple (purple, entire shoot, including leaves, is edible)
Spinach: Mix
For those with the Egg option [full shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: sage, ginger mint, fennel
 |
| Beautiful Napa cabbage harvest |
8 Things To Do With Napa Cabbage
Herb Roasted Parmesan Acorn Squash
BGF Squash & Sausage Bake** see recipe below
Herb Roasted Parmesan Acorn Squash
BGF Squash & Sausage Bake** see recipe below
What’s up on the farm?
Precipitation in the past week: 0.35" rain + snow flurries!
Precipitation in the past week: 0.35" rain + snow flurries!
Welcome to the final delivery of the 2018 Summer CSA. It is hard to believe that twenty deliveries have gone by so quickly. And yet again, at the end, it suddenly seems like we are getting all the seasons at once, our tardy summer rains, crisp fall days and freezing weather complete with snow! The freeze Sunday night finished off all the warm season crops including field tomatoes and peppers. We cleared the hot peppers from the field today and will start pulling the rest of the spent summer crops later this week. Luckily we were able to get all of the new fall crops covered before the really cold temps rolled in
We are still trying to get the last of the high tunnel crops finished up. This has been delayed by some moderate high tunnel flooding from the heavy rains. We finally got the last of the peppers cleared and most of the bed prep done in our final bed, but the northern 1/3 of the bed is still too wet to work the soil, so we wait.
Amid finishing up the 2018 season, the work for 2019 is already beginning. The crop mapping for next season is underway. This is an important first step, because we will plant garlic in the next couple of weeks and we have to know where it fits into the rotation. Now that we know the location, we just have to prep the garlic, prep the beds, plant the garlic and mulch it.
Last, but not least, we'd like to introduce the newest member of the BGF farm crew. Meet "Sky." She joined us this past Sunday and is keeping us well entertained. She is a mini Blue Heeler/Aussie Shepherd/Border Collie cross and is already showing a strong leader personality, which is exactly what we were hoping for (heaven help us!) Indigo & Luci aren't at all sure this was a good idea.
Final Delivery Note: Today is the final delivery of the 2018 CSA season. Thank you for joining us on this Veggie Adventure. We hope you have enjoyed the journey! Starting in November, we will publish a monthly newsletter updating you on the current goings-on around the farm. We will start sign-ups for the 2019 CSA season in January. Special thanks to our delivery hosts, Peace Tree Brewing Co. and the Grand Theater for giving us a home away from home.
VegEmail Sales: Starting the first week of November we will send out an email with a link to an order form that lists all of the produce/products that we have available for sale that week. If you see things you would like to purchase, just fill out the order form and then meet us that following Tuesday at Peace Tree in DM or the Grand Theater in Knox. Payment is due at the pickup. We will do it (nearly) every 2 weeks from Nov to the start of market in May (though we are planning to take New Year's Day off). If you were a member of the CSA in the past year or ordered during the Jan-May VegEmail season earlier this year then you are on the email list.
If you can't wait until November to get your fresh produce, we hope you'll come visit us at the Downtown Des Moines Farmers Market. We're there every Saturday until the end of October.
Welcome to the final delivery of the 2018 Summer CSA. It is hard to believe that twenty deliveries have gone by so quickly. And yet again, at the end, it suddenly seems like we are getting all the seasons at once, our tardy summer rains, crisp fall days and freezing weather complete with snow! The freeze Sunday night finished off all the warm season crops including field tomatoes and peppers. We cleared the hot peppers from the field today and will start pulling the rest of the spent summer crops later this week. Luckily we were able to get all of the new fall crops covered before the really cold temps rolled in
We are still trying to get the last of the high tunnel crops finished up. This has been delayed by some moderate high tunnel flooding from the heavy rains. We finally got the last of the peppers cleared and most of the bed prep done in our final bed, but the northern 1/3 of the bed is still too wet to work the soil, so we wait.
Amid finishing up the 2018 season, the work for 2019 is already beginning. The crop mapping for next season is underway. This is an important first step, because we will plant garlic in the next couple of weeks and we have to know where it fits into the rotation. Now that we know the location, we just have to prep the garlic, prep the beds, plant the garlic and mulch it.
Last, but not least, we'd like to introduce the newest member of the BGF farm crew. Meet "Sky." She joined us this past Sunday and is keeping us well entertained. She is a mini Blue Heeler/Aussie Shepherd/Border Collie cross and is already showing a strong leader personality, which is exactly what we were hoping for (heaven help us!) Indigo & Luci aren't at all sure this was a good idea.
Final Delivery Note: Today is the final delivery of the 2018 CSA season. Thank you for joining us on this Veggie Adventure. We hope you have enjoyed the journey! Starting in November, we will publish a monthly newsletter updating you on the current goings-on around the farm. We will start sign-ups for the 2019 CSA season in January. Special thanks to our delivery hosts, Peace Tree Brewing Co. and the Grand Theater for giving us a home away from home.
VegEmail Sales: Starting the first week of November we will send out an email with a link to an order form that lists all of the produce/products that we have available for sale that week. If you see things you would like to purchase, just fill out the order form and then meet us that following Tuesday at Peace Tree in DM or the Grand Theater in Knox. Payment is due at the pickup. We will do it (nearly) every 2 weeks from Nov to the start of market in May (though we are planning to take New Year's Day off). If you were a member of the CSA in the past year or ordered during the Jan-May VegEmail season earlier this year then you are on the email list.
If you can't wait until November to get your fresh produce, we hope you'll come visit us at the Downtown Des Moines Farmers Market. We're there every Saturday until the end of October.
Final 2018 CSA delivery: Today! October 16th
VegEmail sales begin: Tuesday, November 6th
Fall Indoor Farmers Market: November 15-17
Winter Indoor Farmers Market: December 14-15
Final 2018 CSA delivery: Today! October 16th
VegEmail sales begin: Tuesday, November 6th
Fall Indoor Farmers Market: November 15-17
Winter Indoor Farmers Market: December 14-15
A little detail on your produce this week:
Carrots: These young carrots are the first of our fall crop. They should be sweet and tasty, perfect for eating fresh or cooking in any recipe. Remove the leafy green tops, leaving about an inch of stems. Refrigerate dry, unwashed carrots in a plastic bag for two weeks or longer. Peel carrots or scrub carrots well with a stiff brush just before using. Trim off any green spots, which can taste bitter. When slicing or chopping carrots for cooking, be sure to make all the pieces relatively the same size; this will ensure an evenly cooked dish. Greens can be added to soup stock for flavor.
Napa Cabbage: Store Napa cabbage whole in a plastic bag in the refrigerator for up to 2 weeks. To prepare the entire head at once, cut it in half lengthwise, remove the core, and chop as desired. Or, separate and wash individual leaves as needed.
Winter Squash: Store winter squash in a cool, dry, dark place with good ventilation for up to a month, depending on the variety. Once squash has been cut, you can wrap the pieces in plastic and refrigerate them for five to seven days. To make it easier to prep winter squash for your recipe, try the prebaking method: pierce the squash to allow heat to escape while it is in the oven, then bake the squash whole at 350° F until it is just barely tender to the poke of the finger, 20 to 30 minutes. This softens the shell and makes cutting and peeling much easier.
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 & Sky)
Carrots: These young carrots are the first of our fall crop. They should be sweet and tasty, perfect for eating fresh or cooking in any recipe. Remove the leafy green tops, leaving about an inch of stems. Refrigerate dry, unwashed carrots in a plastic bag for two weeks or longer. Peel carrots or scrub carrots well with a stiff brush just before using. Trim off any green spots, which can taste bitter. When slicing or chopping carrots for cooking, be sure to make all the pieces relatively the same size; this will ensure an evenly cooked dish. Greens can be added to soup stock for flavor.
Napa Cabbage: Store Napa cabbage whole in a plastic bag in the refrigerator for up to 2 weeks. To prepare the entire head at once, cut it in half lengthwise, remove the core, and chop as desired. Or, separate and wash individual leaves as needed.
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 & Sky)
BGF Squash & Sausage Bake
2 1/2 pounds butternut squash or other winter squash, peeled and cut into 1-inch pieces
3/4 cup canned coconut milk
3 sage leaves (or fresh thyme)
2/3 cup finely grated parmigiano-reggiano
2 links Italian sausage, precooked, cut into rounds
Preheat oven to 400°F with rack in middle.
Toss squash with coconut milk, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sausage. Sprinkle remainder of cheese on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks’ notes: •Butternut squash can be cut 1 day ahead and chilled in sealable bags.
Recipe Source: Blue Gate Farm, adapted from www.epicurious.com
2 1/2 pounds butternut squash or other winter squash, peeled and cut into 1-inch pieces
3/4 cup canned coconut milk
3 sage leaves (or fresh thyme)
2/3 cup finely grated parmigiano-reggiano
2 links Italian sausage, precooked, cut into rounds
Preheat oven to 400°F with rack in middle.
Toss squash with coconut milk, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sausage. Sprinkle remainder of cheese on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks’ notes: •Butternut squash can be cut 1 day ahead and chilled in sealable bags. Recipe Source: Blue Gate Farm, adapted from www.epicurious.com
Tuesday, October 9, 2018
BGF News - October 9, 2018-Vol. XL, No.19
In this week’s box:
Arugula (in bag)
Chard
Cherry Tomato Mix
Choi: Joi, Shanghai Green or Vivid
Garlic: Music
Lettuce Mix
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 perhaps one of the following:
Beans: Mix
Broccoli: side shoots (entire shoot, including leaves, is edible)
Cauliflower: Sicilian Purple (purple) or Goodman (white)
Spinach: Mix
For those with the Egg option [full & half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: par-cel, savory, thyme
Arugula (in bag)
Chard
Cherry Tomato Mix
Chard
Cherry Tomato Mix
Choi: Joi, Shanghai Green or Vivid
Garlic: Music
Lettuce Mix
Potatoes: Kennebec
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)
Spinach: Mix
Spinach: Mix
For those with the Egg option [full & half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: par-cel, savory, thyme
Featured Recipes: ** indicates a BGF favorite
Swiss Chard Potatoes Colcannon
Spinach Mashed Potatoes
Roasted Tomato and Arugula Quiche
Bok Choy with Ginger Vinaigrette
Featured Recipes: ** indicates a BGF favorite
Swiss Chard Potatoes Colcannon
Spinach Mashed Potatoes
Roasted Tomato and Arugula Quiche
Bok Choy with Ginger Vinaigrette
What’s up on the farm?
Precipitation in the past week: 8.5" and counting!
Wow, I guess it's safe to say the drought is truly over. We spent the past week dodging raindrops while getting the farm ready for our biggest event of the year, Farm Crawl! This was the 12th year for the Crawl and the first year when we were up to our eyeballs in mud. Due to the weather, we only had about 400 in attendance, but despite the wet, muddy conditions everyone seemed to have a great time. We are SO thankful to everyone who helped us put on the event and to those who braved the elements to join us!
Repainted & reinstalled barn quilt
Folks "crawling" despite the weather
New salad beds under water
Besides the farm crawl prep, we did get a few other tasks accomplished this week. We cleared most of the peppers from the big high tunnel. We couldn't clear them all because all the rain has flooded the north end of the tunnel. So we pulled all we could reach and will finish the task and prep the bed as soon as things dry out a bit. That is the final bed to be sown for the year. Last week we got the rest of the tunnel beds sown with the final crops of spinach, arugula and salad mix. We do still have half a bed of Napa cabbage to transplant, and then the pepper bed to sow to spinach, beets and broccolini but that should be the end of the seed sowing for the season.
The harvest today was a little rough due to all the extra rain (3" just last night). That pounding rain threw mud everywhere. We double washed all the greens, but you may find more dirt that normal on today's produce. Please just plan on giving them a quick rinse before using.
Final Delivery Note: as next week is our final delivery of the 2018 CSA season we want to give you a couple of bits of information that will make everyone's lives easier. First, please do your best to remember your empty box, that way you won't be stuck with an empty box sitting around your house all winter. We will pack your produce for the final delivery into plastic bags so you won't have to worry about returning that box either.
VegEmail Sales: Starting the first week of November we will send out an email with a link to an order form that lists all of the produce/products that we have available for sale that week. If you see things you would like to purchase, just fill out the order form and then meet us that following Tuesday at Peace Tree in DM or the Grand Theater in Knox. Payment is due at the pickup. We will do it (nearly) every 2 weeks from Nov to the start of market in May (though we are planning to take New Year's Day off). If you were a member of the CSA in the past year or ordered during the Jan-May VegEmail season earlier this year then you are on the email list.
If you can't wait until November to get your fresh produce, we hope you'll come visit us at the Downtown Des Moines Farmers Market. We're there every Saturday until the end of October.
Precipitation in the past week: 8.5" and counting!
Wow, I guess it's safe to say the drought is truly over. We spent the past week dodging raindrops while getting the farm ready for our biggest event of the year, Farm Crawl! This was the 12th year for the Crawl and the first year when we were up to our eyeballs in mud. Due to the weather, we only had about 400 in attendance, but despite the wet, muddy conditions everyone seemed to have a great time. We are SO thankful to everyone who helped us put on the event and to those who braved the elements to join us!
 |
| Repainted & reinstalled barn quilt |
 |
| Folks "crawling" despite the weather |
 |
| New salad beds under water |
Besides the farm crawl prep, we did get a few other tasks accomplished this week. We cleared most of the peppers from the big high tunnel. We couldn't clear them all because all the rain has flooded the north end of the tunnel. So we pulled all we could reach and will finish the task and prep the bed as soon as things dry out a bit. That is the final bed to be sown for the year. Last week we got the rest of the tunnel beds sown with the final crops of spinach, arugula and salad mix. We do still have half a bed of Napa cabbage to transplant, and then the pepper bed to sow to spinach, beets and broccolini but that should be the end of the seed sowing for the season.
The harvest today was a little rough due to all the extra rain (3" just last night). That pounding rain threw mud everywhere. We double washed all the greens, but you may find more dirt that normal on today's produce. Please just plan on giving them a quick rinse before using.
Final Delivery Note: as next week is our final delivery of the 2018 CSA season we want to give you a couple of bits of information that will make everyone's lives easier. First, please do your best to remember your empty box, that way you won't be stuck with an empty box sitting around your house all winter. We will pack your produce for the final delivery into plastic bags so you won't have to worry about returning that box either.
VegEmail Sales: Starting the first week of November we will send out an email with a link to an order form that lists all of the produce/products that we have available for sale that week. If you see things you would like to purchase, just fill out the order form and then meet us that following Tuesday at Peace Tree in DM or the Grand Theater in Knox. Payment is due at the pickup. We will do it (nearly) every 2 weeks from Nov to the start of market in May (though we are planning to take New Year's Day off). If you were a member of the CSA in the past year or ordered during the Jan-May VegEmail season earlier this year then you are on the email list.
VegEmail Sales: Starting the first week of November we will send out an email with a link to an order form that lists all of the produce/products that we have available for sale that week. If you see things you would like to purchase, just fill out the order form and then meet us that following Tuesday at Peace Tree in DM or the Grand Theater in Knox. Payment is due at the pickup. We will do it (nearly) every 2 weeks from Nov to the start of market in May (though we are planning to take New Year's Day off). If you were a member of the CSA in the past year or ordered during the Jan-May VegEmail season earlier this year then you are on the email list.
If you can't wait until November to get your fresh produce, we hope you'll come visit us at the Downtown Des Moines Farmers Market. We're there every Saturday until the end of October.
Final 2018 CSA delivery: Next week, Tuesday, October 16th
VegEmail sales begin: Tuesday, November 6th
Fall Indoor Farmers Market: November 15-17
Winter Indoor Farmers Market: December 14-15
Final 2018 CSA delivery: Next week, Tuesday, October 16th
VegEmail sales begin: Tuesday, November 6th
Fall Indoor Farmers Market: November 15-17
Winter Indoor Farmers Market: December 14-15
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.
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.
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.
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.
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.
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)
Tuesday, October 2, 2018
BGF News - October 2, 2018-Vol. XL, No.18
In this week’s box:
Basil: Genovese or Italian Large Leaf (likely the final delivery)
Cherry Tomato Mix
Kale Mix
Scallions
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)
Tapestry Salad Mix or Spinach Mix
Tomatoes: asst varieties, see descriptions on the 7/24 post
Turnips: Hakurei
Winter Squash: spaghetti
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 (final delivery)
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 shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: purple basil, lemongrass & rosemary
Featured Recipes: ** indicates a BGF favorite
Basil: Genovese or Italian Large Leaf (likely the final delivery)
Cherry Tomato Mix
Cherry Tomato Mix
Kale Mix
Scallions
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
Turnips: Hakurei
Winter Squash: spaghetti
Winter Squash: spaghetti
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 (final delivery)
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 shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: purple basil, lemongrass & rosemary
Featured Recipes: ** indicates a BGF favorite
What’s up on the farm?
Precipitation in the past week: 0.35"
It is a bit of a challenge to come up with inspired seasonal recipes when the seasons can't decide what season it is! It's a funny time of the year, when the farm crew starts the day with insulated coats, hats and scarves and then you can track their progress throughout the day by the trail of discarded clothing! The crops are feeling somewhat the same with the swings in temperatures. The warm weather crops are feeling the chill and the cool weather crops are stressed by the warmth of the day. The basil is usually the first to protest the dropping fall temperatures and this year is no different. The field basil is done, and even the high tunnel basil is showing some discoloration due to Saturday morning's low temperatures. That means one thing, time to stock up on pesto for winter use! This will almost certainly be our final delivery of basil for the year. However all is not "farewells" as we are welcoming kale, spinach and salad mix back into the rotation.
Kale is back!
Sometimes the peppers get sassy!
Much of our focus this week is on preparations for Farm Crawl, though we did manage to also clear the okra and one bed of high tunnel peppers and sow additional spinach, salad mix and arugula. It's looking like a rather rainy week ahead, so its a good thing we have mostly stayed on top of our cultivating this fall.
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: 0.35"
 |
| Kale is back! |
 |
| Sometimes the peppers get sassy! |
Much of our focus this week is on preparations for Farm Crawl, though we did manage to also clear the okra and one bed of high tunnel peppers and sow additional spinach, salad mix and arugula. It's looking like a rather rainy week ahead, so its a good thing we have mostly stayed on top of our cultivating this fall.
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:
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.
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.
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.
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.
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.
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.
Winter Squash: Store winter squash in a cool, dry, dark place with good ventilation for up to a month, depending on the variety. Once squash has been cut, you can wrap the pieces in plastic and refrigerate them for five to seven days. To make it easier to prep winter squash for your recipe, try the prebaking method: pierce the squash to allow heat to escape while it is in the oven, then bake the squash whole at 350° F until it is just barely tender to the poke of the finger, 20 to 30 minutes. This softens the shell and makes cutting and peeling much easier.
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)
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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