BGF News - August 6, 2019-Vol. XLII, No.10
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| Freshly harvested carrots |
In this week’s box:
Carrots: Napoli (orange), Satin Queen (cream), Purple Haze (purple), Yellowstone (yellow)
Choi: Joi or Shanghai Green
Cucumbers: Lemon (round, yellow), Marketmore (English-type) or Suyo Long (long, Asian)
Lettuce: Kiribati or Muir
Scallions
Summer Squash: 8 Ball (green,round), Golden Glory (bright yellow zucchini), Patty Pan(scalloped white, green or yellow), Slik Pik (thin, yellow) or Zephyr (green & yellow)
and at least one of the following: (please see **NOTE after "A Little Detail..." below)
Beans: Carson (yellow)
Cantaloupe: Minnesota Midget
Cherry Tomato Mix
Eggplant: Orient Express (dark purple) and/or Orient Charm (neon lavender)
Okra: Bowling Red (dark red) and Candle Fire (light red)
Tomatoes: see descriptions in 7/30 newsletter post
Watermelon: Cream of Saskatchewan (white flesh) or Sugar Baby (red flesh)
For those with the Egg option [Full shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: sweet basil, peppermint & garlic chives
Featured Recipes: ** indicates a BGF favorite
Carrots: Napoli (orange), Satin Queen (cream), Purple Haze (purple), Yellowstone (yellow)
Choi: Joi or Shanghai Green
Cucumbers: Lemon (round, yellow), Marketmore (English-type) or Suyo Long (long, Asian)
Lettuce: Kiribati or Muir
Scallions
Summer Squash: 8 Ball (green,round), Golden Glory (bright yellow zucchini), Patty Pan(scalloped white, green or yellow), Slik Pik (thin, yellow) or Zephyr (green & yellow)
and at least one of the following: (please see **NOTE after "A Little Detail..." below)
Beans: Carson (yellow)
Cantaloupe: Minnesota Midget
Cherry Tomato Mix
Eggplant: Orient Express (dark purple) and/or Orient Charm (neon lavender)
Okra: Bowling Red (dark red) and Candle Fire (light red)
Cherry Tomato Mix
Eggplant: Orient Express (dark purple) and/or Orient Charm (neon lavender)
Okra: Bowling Red (dark red) and Candle Fire (light red)
Tomatoes: see descriptions in 7/30 newsletter post
Watermelon: Cream of Saskatchewan (white flesh) or Sugar Baby (red flesh)
Watermelon: Cream of Saskatchewan (white flesh) or Sugar Baby (red flesh)
For those with the Egg option [Full shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: sweet basil, peppermint & garlic chives
Featured Recipes: ** indicates a BGF favorite
What’s up on the farm?
Precipitation in the past week: 0.10"
Trellised tomatoes
The big accomplishment for the past week was completing the initial tomato trellising. I say initial because as the tomatoes grow, we add additional strings to support their increasing height. In just this first round, we've already gone through more than 6,700 feet of twine, and we are likely to use about three times that by the time we are done. It's a big job, but the hardest part should be behind is now. The other task we were pleased to complete was the major fall field transplant sowing. Over 2 days we sowed six varieties of lettuces, 4 varieties of broccoli, napa cabbage, two varieties of cauliflower, chard, and six varieties of kale. Some of these have already germinated and moved out to the high tunnel to continue to grow. The rest needed some time in cool conditions to germinate so are spending a couple days in the cabin basement. As soon as we see leaves, they will move out to the tunnel with their friends. We also sowed more fall crops directly in the field including salad mix, arugula, kohlrabi and choi. This is one way that this time of year is so crazy on the farm. On the same day we may be clearing spent beds, making new beds, sowing seeds and harvesting (and weeding, there's always weeding!) Sometimes I feel like we pass ourselves coming and going!
Meet the melons!
We are excited to be sending some new things out in boxes this week, including carrots, the first of the beans, and watermelons! We really weren't planning on the melons this week, but they surprised us by maturing faster than we expected over the past several days, so melons it is! A little heads up on watermelon, there are several tests to determine the ripeness of a watermelon and we use three criteria to help us decide, but melons are sneaky and the ripeness inside doesn't always match the signs outside. So if you receive a melon that isn't ripe, let us know and we will do our best to get you another one in a future delivery. Do be aware that the Cream of Saskatchewan melons have white flesh when they are ripe, so taste is the way to determine that one. The Sugar Baby melons are traditional red inside when ripe, so that one is a little easier, but they should both be juicy and sweet. We hope you enjoy them as much as we do!
A little detail on your produce this week:
Precipitation in the past week: 0.10"
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| Trellised tomatoes |
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| Meet the melons! |
A little detail on your produce this week:
Carrots: These "mid-season" carrots are a little different than the candy-sweet gems of cool weather carrots. They are a little more strongly flavored, a little earthy. This makes them perfect for cooking and more complicated recipes, as some might not love them for fresh eating. 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.
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.
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.
Carrots: These "mid-season" carrots are a little different than the candy-sweet gems of cool weather carrots. They are a little more strongly flavored, a little earthy. This makes them perfect for cooking and more complicated recipes, as some might not love them for fresh eating. 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.
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.
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: 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 (not in plastic) 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. The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.
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.
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.
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!
Tomatoes: always store whole tomatoes at room temperature, out of direct sunlight. A light "squeeze" is the best test for ripeness. Once cut, store in a sealed container in the refrigerator.
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.
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.
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."
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.
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!
Tomatoes: always store whole tomatoes at room temperature, out of direct sunlight. A light "squeeze" is the best test for ripeness. Once cut, store in a sealed container in the refrigerator.
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.
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)
** 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.
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