BGF News - July 2, 2019-Vol. XLII, No.5
In this week’s box:
Basil tips: Genovese, Thai Magic, and/or Lettuce Leaf
Choi or mustard mix (green & purple leaves)
Garlic Scapes
Gooseberries (round, green berries)
Kale: asst. varieties
Lettuce: assorted heads
Summer Squash: 8 Ball (green,round), Golden Glory (bright yellow zucchini), Slik Pik (thin, yellow) or Zephyr (green & yellow)
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
Cucumbers: Lemon (round, yellow), Marketmore (English-type) or Suyo Long (long, Asian)
Snow Peas: Oregon Giant
For those with the Egg option [Full and Half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: chocolate mint, savory & lemon basil
Featured Recipes: ** indicates a BGF favorite
Choi or mustard mix (green & purple leaves)
Garlic Scapes
Garlic Scapes
Gooseberries (round, green berries)
Kale: asst. varieties
Kale: asst. varieties
Lettuce: assorted heads
Summer Squash: 8 Ball (green,round), Golden Glory (bright yellow zucchini), Slik Pik (thin, yellow) or Zephyr (green & yellow)
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
Cucumbers: Lemon (round, yellow), Marketmore (English-type) or Suyo Long (long, Asian)
Snow Peas: Oregon Giant
For those with the Egg option [Full and Half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: chocolate mint, savory & lemon basil
Featured Recipes: ** indicates a BGF favorite
What’s up on the farm?
Precipitation in the past week: 0.35"
Installing shade cloth
The summer-like temperatures were the big news on the farm this past week. We had just been rolling along happily with our moderate temps and then BAM! Suddenly it was July in all it's glory. The sudden turn to heat pushed us to get the shade cloth installed on the big high tunnel. It's a bit of an undertaking as the fabric is 96' x 30' and has to be laced onto the tunnel. But once done, you could almost hear the crops in the tunnel (and the crew) breath a sigh of relief. It can easily lower the temperatures in the high tunnel by 10° on a sunny day, which everyone appreciates, plants and humans alike. Speaking of the tunnels, the crops there are coming along nicely and you will start to see a couple of them in your boxes this week. We've started harvesting the first of the cucumbers from the big tunnel and the basil from the small one (and the field). The basil is a bit unusual this week as it is the trimmings created when we pinch back the plants to encourage more growth. So today you get a little bag of short sprigs just to whet your pallet for much more basil to come!
The heat also instigated a minor emergency this weekend when (we suspect) it hastened the wheezing death of the air conditioner that runs our walk-in cooler. Luckily we noticed it struggling and were able to remedy the situation early Sunday before there were any food losses, but it certainly caused some elevated blood pressure until then.
Much of the past week was focused on cultivating. We finished hand weeding all the onion crops and started hoeing the tomatoes. The conditions were finally right for some mechanical cultivation, so the walking tractors were tuned up (thanks, Dad!) and in one evening the cultivating was completed on the winter squash, popcorn, field peppers, zinnias and sunflowers. there's still more to do (there's always more to do) but this took a big bite out of the weeding list! We also got the south irrigation system up and running and even found a few minutes, and an empty bed to plant a few ornamentals.
Gooseberries!
One task we've been working on over the past couple of weeks has been harvesting gooseberries. For those not familiar with this Iowa native fruit, it is a (very) thorny, woody shrub that grows mostly in the timber. It produces round berries that are very sour when green and slightly less sour when red (fully ripe). Americans seem to prefer the green stage while Europeans (where they are more well known) prefer them red. While our family has traditionally wild harvested these fruits for pies and jam-making. We also have a small domestic patch to supplement our stock. This year the domestic plants went above and beyond. They are so heavily loaded with berries that the branches are weighted down to the ground or simply snapping under the weight. To try and lighten the load, whenever the crew has a few extra minutes we harvest gooseberries. This is a relatively slow and somewhat painful process as it is impossible to avoid all those thorns, but it is a tradition and one that we honestly enjoy. This year for the first time, we have enough gooseberry bounty to share with the CSA! Our family tradition is gooseberry pie topped with vanilla ice cream, but jam, cobbler, crumbles and sauces (savory & sweet) are also great ways to enjoy gooseberries.
Just a reminder, you can request a 12pk of recycled, regular size canning jar lids . They have been washed and are ready for reuse in your fridge, pantry or craft room.
Precipitation in the past week: 0.35"
 |
| Installing shade cloth |
The summer-like temperatures were the big news on the farm this past week. We had just been rolling along happily with our moderate temps and then BAM! Suddenly it was July in all it's glory. The sudden turn to heat pushed us to get the shade cloth installed on the big high tunnel. It's a bit of an undertaking as the fabric is 96' x 30' and has to be laced onto the tunnel. But once done, you could almost hear the crops in the tunnel (and the crew) breath a sigh of relief. It can easily lower the temperatures in the high tunnel by 10° on a sunny day, which everyone appreciates, plants and humans alike. Speaking of the tunnels, the crops there are coming along nicely and you will start to see a couple of them in your boxes this week. We've started harvesting the first of the cucumbers from the big tunnel and the basil from the small one (and the field). The basil is a bit unusual this week as it is the trimmings created when we pinch back the plants to encourage more growth. So today you get a little bag of short sprigs just to whet your pallet for much more basil to come!
The heat also instigated a minor emergency this weekend when (we suspect) it hastened the wheezing death of the air conditioner that runs our walk-in cooler. Luckily we noticed it struggling and were able to remedy the situation early Sunday before there were any food losses, but it certainly caused some elevated blood pressure until then.
Much of the past week was focused on cultivating. We finished hand weeding all the onion crops and started hoeing the tomatoes. The conditions were finally right for some mechanical cultivation, so the walking tractors were tuned up (thanks, Dad!) and in one evening the cultivating was completed on the winter squash, popcorn, field peppers, zinnias and sunflowers. there's still more to do (there's always more to do) but this took a big bite out of the weeding list! We also got the south irrigation system up and running and even found a few minutes, and an empty bed to plant a few ornamentals.
 |
| Gooseberries! |
Just a reminder, you can request a 12pk of recycled, regular size canning jar lids . They have been washed and are ready for reuse in your fridge, pantry or craft room.
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.
Choi (a.k.a. - pac choi, bok choy or pok choy) is the large, structural-looking vegetable. It 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.
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.
Garlic Scapes: One of our favorite crops of the year. These curly green things are the emerging flower stalk from a hardneck garlic plant. We remove them to redirect more of the plant's energy into the bulb, but it also provides us with a delightful fresh garlic treat. These keep very well in a plastic bag in your produce drawer and can be used in any recipe calling for garlic. They would be perfect in last week's garlic salt recipe, make a great pesto and can be minced and added to room-temperature butter, which is then stored in log shape, in the freezer for a last minute dollop of goodness for vegetables, breads or meat.
Gooseberries:
Do not wash gooseberries until ready to eat, as excess moisture during storage will hasten decay. To store, place in a covered container and refrigerate for up to 2 weeks. Berries will continue to ripen & turn pink in storage. To use, you need to "Top & Tail" each berry, removing the stem and brown blossom end. If you aren't ready to use them yet, they freeze beautifully, (1) Wash berries carefully in cold water, pat dry and place in a single layer on cookie tray in freezer; (2) Once berries are frozen, transfer to airtight containers or heavy-duty freezer bags and return to freezer.
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.
Choi (a.k.a. - pac choi, bok choy or pok choy) is the large, structural-looking vegetable. It 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.
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.
Garlic Scapes: One of our favorite crops of the year. These curly green things are the emerging flower stalk from a hardneck garlic plant. We remove them to redirect more of the plant's energy into the bulb, but it also provides us with a delightful fresh garlic treat. These keep very well in a plastic bag in your produce drawer and can be used in any recipe calling for garlic. They would be perfect in last week's garlic salt recipe, make a great pesto and can be minced and added to room-temperature butter, which is then stored in log shape, in the freezer for a last minute dollop of goodness for vegetables, breads or meat.
Gooseberries:
Head Lettuce: We prefer to store heads wrapped in a cotton or linen dish towel, then placed in a plastic bag. This helps maintain a little bit of moisture, while keeping the leaves from touching the plastic to extend their "drawer-life". Wash lettuce just before using. The inner-most leaves of the head are the sweetest, so save those for salad use and take advantage of the bigger, outside leaves for use on sandwiches or wraps.
Herbs (other than basil): Most herbs keep best in a glass of water in the refrigerator, loosely covered with a plastic bag. You can keep them in a glass or base on your kitchen counter for a couple of days if you change the water daily.
Peas are best kept in a plastic bag or glass container in your refrigerator. Use within a week. They are delicious raw on salads or in stir-fries.
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. These do not need to be peeled to use, just slice them up and go!
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.
Head Lettuce: We prefer to store heads wrapped in a cotton or linen dish towel, then placed in a plastic bag. This helps maintain a little bit of moisture, while keeping the leaves from touching the plastic to extend their "drawer-life". Wash lettuce just before using. The inner-most leaves of the head are the sweetest, so save those for salad use and take advantage of the bigger, outside leaves for use on sandwiches or wraps.
Herbs (other than basil): Most herbs keep best in a glass of water in the refrigerator, loosely covered with a plastic bag. You can keep them in a glass or base on your kitchen counter for a couple of days if you change the water daily.
Herbs (other than basil): Most herbs keep best in a glass of water in the refrigerator, loosely covered with a plastic bag. You can keep them in a glass or base on your kitchen counter for a couple of days if you change the water daily.
Peas are best kept in a plastic bag or glass container in your refrigerator. Use within a week. They are delicious raw on salads or in stir-fries.
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. These do not need to be peeled to use, just slice them up and go!
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. These do not need to be peeled to use, just slice them up and go!
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)
Mom’s Gooseberry
Pie
3
cups fresh gooseberries
4. Bake at 400 degrees F (205 degrees C)
for 35 minutes.
** 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.
Jill & Sean (and Luci, Indigo & Sky)
Mom’s Gooseberry
Pie
3
cups fresh gooseberries
2
cups white sugar
3
tablespoons quick-cooking tapioca
1/2
teaspoon salt
1
recipe pastry for a 9 inch double crust pie
2
tablespoons milk
1
1/2 tablespoons white sugar
1. Stem and rinse berries.
2. Crush 1/2 cup berries in the bottom of
a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook
and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and
add in remaining whole berries.
3. Pour fruit filling into pastry. Adjust
top crust , cut slits for escape of steam. Brush with milk and sugar.
4. Bake at 400 degrees F (205 degrees C)
for 35 minutes.
No comments:
Post a Comment