BGF NEWS - August 4 , 2020 - VOL. XLV, NO. 10
In this week’s box:
Basil: sweet
Beans: Empress, Fortex and Golden Goal
Chard: Bright Lights Mix
Chinese Pink Celery
Jubilee Cherry Tomato Mix (see 7/21 newsletter for details)
Kohlrabi: Vienna Purple & Vienna White
Scallions
Sorrel
Summer Squash: see descriptions below
Tomato: Slicers (see 7/28 newsletter for details)
and at least one of the following: (please see **NOTE after "A Little Detail...)
Broccoli: Gypsy
Cantaloupe: Minnesota Midget
Cauliflower: Goodman
Cucumbers: Suyo Long, Marketmore or Striped Armenian
Eggplant: Orient Express
Okra: Bowling Red & Candle Fire
Snap or Snow Peas
For those with the Egg option [Full Shares]: one dozen free-range eggs
For those with the Herb option: purple basil, lemon balm & anise hyssop
Featured Recipes:
Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
BGF Baked Eggs and Cherry Tomatoes **see recipe below
BGF Favorite Pesto **see recipe below
Basil: sweet
Beans: Empress, Fortex and Golden Goal
Chard: Bright Lights Mix
Chard: Bright Lights Mix
Chinese Pink Celery
Jubilee Cherry Tomato Mix (see 7/21 newsletter for details)
Kohlrabi: Vienna Purple & Vienna White
Scallions
Sorrel
Summer Squash: see descriptions below
Tomato: Slicers (see 7/28 newsletter for details)
and at least one of the following: (please see **NOTE after "A Little Detail...)
Broccoli: Gypsy
Cantaloupe: Minnesota Midget
Cauliflower: Goodman
Cauliflower: Goodman
Cucumbers: Suyo Long, Marketmore or Striped Armenian
Eggplant: Orient Express
Okra: Bowling Red & Candle Fire
Snap or Snow Peas
For those with the Egg option [Full Shares]: one dozen free-range eggs
For those with the Herb option: purple basil, lemon balm & anise hyssop
Featured Recipes:
Pesto Squash Noodles and Spaghetti with Burst Cherry TomatoesBGF Baked Eggs and Cherry Tomatoes **see recipe below
BGF Favorite Pesto **see recipe below
What’s up on the farm?
Precipitation in the past week: 0.3"
We got another little shot of rain on Sunday, which was delightful, but not enough to stop running the irrigation. Still hoping for more later this week.
The dry conditions are allowing us to move forward on some big field chores. All of the onion and shallots have been harvested and are now in the barn to cure which is a relief. Once they are completely dry they'll be cleaned, trimmed and moved to crates for storage. We also harvested our two varieties of early potatoes. They were not very impressive harvests but we still have 4 beds of later varieties that we hope will have better results. With these crops done we are now mowing down the spent beds and will start sowing our fall cover crops to prepare the soil for winter and next spring.
straw much (L) vs fabric (R)
Now that tomato season has begun in earnest we are spending time each week tracking our harvests on 8 varieties as part of our field trial for Practical Farmers of Iowa. We are comparing labor and productivity on plants grown on both straw mulch and reusable landscape fabric. So far the landscape fabric is getting our vote! We are also testing peppers and eggplant on the same fabric, though not as part of the formal trial. Those too are performing well.
The eggplants are going into more and more boxes each week and the peppers are soon to follow.
Later this week we will continue clearing out spent beds and preparing for our fall crops. The seeded crops will go in first with the transplants nearly ready to move to the field. On cool days like today (Monday) it almost seems possible that fall is just around the corner.
We hope you enjoy the kohlrabi in today's delivery. We have been trying since early spring to get this crop to produce and it just monkeyed about. As that is one of the beds that need to get replanted, we are sending out the small amount that we have and hope you can make the best of it. Remember the leaves are as tasty as the bulb so don't just toss them in the compost. We are also sending out the very first cantaloupe in a few of today's boxes. They are a small variety called Minnesota Midget and are the tastiest variety we've ever found. It will take a while for us to get them into everyone's boxes as they are a bit slower than normal this year, but we hope you will think they are worth the wait!
Finally, you might have noted that there is a lot of work that goes into running a produce farm. So much, in fact that it takes a whole team of dedicated folks to make it happen. My parents get a lot of the credit for their years of dedication and efforts on the farm's behalf. But the day to day tasks of planting, weeding, harvesting ect fall to our dedicated farm crew. These four women are what make the farm go and how we get a box full of produce out to you for 20 weeks. They are our team, our cheerleaders, our lovely vegetable models in photos and an integral part of the soul of the farm. It has taken me 10 weeks to get around to it, but I thought you might like to meet them over the next few newsletters so I asked each of them to write up a little introduction including their favorite and least favorite tasks on the farm.
Meet the Crew: Danielle, Crew Chief.
If there is anything unpleasant about being the " Crew Chief" of Blue Gate Farm, it could very well be initiating the crew section in the newsletter. Known as "Dan" on the farm, I am the eldest of the three sisters that work for Jill & Sean.
I have very much enjoyed learning the horticulture cycle over the last five years and apprenticing under Jill's tutelage.
My favorite things to do on the farm are tilling, planting potatoes, hunting ramps & mushrooms and the "Squash Toss" game. I also really enjoy hanging garlic in the barn. Packing CSA boxes each week is also one of my favorite weekly tasks. Conversely, the hardest part on the farm is seeing how destructive ill conditions, deer and insects can be by ruining hours of labor and product.
A little detail on your produce this week:
Precipitation in the past week: 0.3"
We got another little shot of rain on Sunday, which was delightful, but not enough to stop running the irrigation. Still hoping for more later this week.
The dry conditions are allowing us to move forward on some big field chores. All of the onion and shallots have been harvested and are now in the barn to cure which is a relief. Once they are completely dry they'll be cleaned, trimmed and moved to crates for storage. We also harvested our two varieties of early potatoes. They were not very impressive harvests but we still have 4 beds of later varieties that we hope will have better results. With these crops done we are now mowing down the spent beds and will start sowing our fall cover crops to prepare the soil for winter and next spring.
 |
| straw much (L) vs fabric (R) |
The eggplants are going into more and more boxes each week and the peppers are soon to follow.
Later this week we will continue clearing out spent beds and preparing for our fall crops. The seeded crops will go in first with the transplants nearly ready to move to the field. On cool days like today (Monday) it almost seems possible that fall is just around the corner.
We hope you enjoy the kohlrabi in today's delivery. We have been trying since early spring to get this crop to produce and it just monkeyed about. As that is one of the beds that need to get replanted, we are sending out the small amount that we have and hope you can make the best of it. Remember the leaves are as tasty as the bulb so don't just toss them in the compost. We are also sending out the very first cantaloupe in a few of today's boxes. They are a small variety called Minnesota Midget and are the tastiest variety we've ever found. It will take a while for us to get them into everyone's boxes as they are a bit slower than normal this year, but we hope you will think they are worth the wait!
Finally, you might have noted that there is a lot of work that goes into running a produce farm. So much, in fact that it takes a whole team of dedicated folks to make it happen. My parents get a lot of the credit for their years of dedication and efforts on the farm's behalf. But the day to day tasks of planting, weeding, harvesting ect fall to our dedicated farm crew. These four women are what make the farm go and how we get a box full of produce out to you for 20 weeks. They are our team, our cheerleaders, our lovely vegetable models in photos and an integral part of the soul of the farm. It has taken me 10 weeks to get around to it, but I thought you might like to meet them over the next few newsletters so I asked each of them to write up a little introduction including their favorite and least favorite tasks on the farm.
Meet the Crew: Danielle, Crew Chief.
If there is anything unpleasant about being the " Crew Chief" of Blue Gate Farm, it could very well be initiating the crew section in the newsletter. Known as "Dan" on the farm, I am the eldest of the three sisters that work for Jill & Sean.
I have very much enjoyed learning the horticulture cycle over the last five years and apprenticing under Jill's tutelage.
My favorite things to do on the farm are tilling, planting potatoes, hunting ramps & mushrooms and the "Squash Toss" game. I also really enjoy hanging garlic in the barn. Packing CSA boxes each week is also one of my favorite weekly tasks. Conversely, the hardest part on the farm is seeing how destructive ill conditions, deer and insects can be by ruining hours of labor and product.
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 or clamshell, 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.
Beans:Fresh beans are an easy "store." Just leave them in their plastic bag and keep them in the produce drawer. Can last up to 2 weeks.
Broccoli & Cauliflower: Wrap loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak, head down, in cold, salted water (1 teaspoon salt to a 8 cups of water) for 5 minutes. Any [organic] critters will float to the top where you can rescue them or allow them to suffer a salty death. (Note: If you soak broccoli/cauliflower in salt water before storing, it will become too rubbery and too wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.
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.
Kohlrabi: If you plan to use it soon, wrap the whole unwashed kohlrabi—stem, stalks, leaves, and all—in a plastic bag and keep it in the refrigerator. Otherwise, remove the stalks and greens from the bulb and use them within a week. Store the bulb in another plastic bag in the fridge and use it within two weeks. Rinse kohlrabi under cold running water just before use. Unless the skin seems particularly tough, kohlrabi does not have to be
peeled. Just trim off the remains of the stalks and root. Grate, slice, or chop kohlrabi as desired. There are lots of great kohlrabi recipes out there, but our favorite is the most simple, just slice and serve chilled with a sprinkle of sea salt. Don't forget that the leaves are a tasty vegetable in their own right, with a mild, cabbage-y flavor. They would be lovely cooked with your chard or added to a salad.
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."
Peas: best kept in a plastic bag or glass container in your refrigerator. Use within a 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 or clamshell, 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.
Beans:Fresh beans are an easy "store." Just leave them in their plastic bag and keep them in the produce drawer. Can last up to 2 weeks.
Broccoli & Cauliflower: Wrap loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak, head down, in cold, salted water (1 teaspoon salt to a 8 cups of water) for 5 minutes. Any [organic] critters will float to the top where you can rescue them or allow them to suffer a salty death. (Note: If you soak broccoli/cauliflower in salt water before storing, it will become too rubbery and too wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.
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.
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.
Kohlrabi: If you plan to use it soon, wrap the whole unwashed kohlrabi—stem, stalks, leaves, and all—in a plastic bag and keep it in the refrigerator. Otherwise, remove the stalks and greens from the bulb and use them within a week. Store the bulb in another plastic bag in the fridge and use it within two weeks. Rinse kohlrabi under cold running water just before use. Unless the skin seems particularly tough, kohlrabi does not have to be
peeled. Just trim off the remains of the stalks and root. Grate, slice, or chop kohlrabi as desired. There are lots of great kohlrabi recipes out there, but our favorite is the most simple, just slice and serve chilled with a sprinkle of sea salt. Don't forget that the leaves are a tasty vegetable in their own right, with a mild, cabbage-y flavor. They would be lovely cooked with your chard or added to a salad.
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."
Peas: best kept in a plastic bag or glass container in your refrigerator. Use within a week.
Scallions (green onions): are best kept upright in a glass with about 1" of water in it. 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.
Scallions (green onions): are best kept upright in a glass with about 1" of water in it. 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.
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! Our varieties: 8 Ball (green,round), Golden Glory (bright yellow zucchini), Patty Pan(scalloped white, green or yellow), Slik Pik (thin, yellow) or Zephyr (green & yellow)
Tomatoes: always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the 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 & Sky)
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! Our varieties: 8 Ball (green,round), Golden Glory (bright yellow zucchini), Patty Pan(scalloped white, green or yellow), Slik Pik (thin, yellow) or Zephyr (green & yellow)
Tomatoes: always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the 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 & Sky)
 |
| Indigo, Luci & Sky |
Baked Eggs and Cherry Tomatoes
2 cups (about 16 ounces) sweet cherry tomatoes or grape
tomatoes, halved
¼ cup grated Parmesan
2 tablespoons olive oil
2 tablespoons plus 1 teaspoon chopped fresh basil leaves
1 garlic clove, pressed or minced (optional)
Sea salt, preferably of the flaky variety (like Maldon)
Freshly ground black pepper
4 eggs, at room temperature
Preheat oven to 400 degrees Fahrenheit.
Arrange the halved tomatoes in an even layer in 4 ramekins.
Bake the tomatoes for 12 minutes, then remove from oven.
Top the tomatoes with all of the Parmesan, drizzle on the
olive oil, sprinkle with 2 tablespoons basil and season with salt and pepper.
Stir the garlic into the mixture, if using. Gently crack an egg over the
tomatoes, keeping the yolk intact. Repeat with the remaining eggs.
Return the ramekins to the oven and bake for 8 to 10
minutes. Check at 8 minutes—you're done when the egg whites have set but the
yolks are still soft. They should still jiggle in the centers when you shimmy
the pan. (Keep in mind that they'll continue cooking after you pull the dish
out of the oven.) Sprinkle the cooked eggs with salt, pepper and the remaining
1 teaspoon basil.
Serve right away with toast.
Adapted from a recipe
at: http://cookieandkate.com
Blue Gate Farm
Pesto
2 Tbs Sunflower seeds-toasted (can substitute pine nuts)
2 cloves Garlic (garlic lovers can add more) green garlic
or garlic scapes are also good.
2 c. Basil (any variety, a mix is particularly nice)
1-2 leaves Sorrel (optional)
½ c. Olive oil
6-10 oz fresh tomatoes,
1 tsp Salt (if using pre-salted sunflower seeds, can
reduce salt amount)
½ c. Parmesan cheese, fresh grated (not the stuff in the
can)
Place sunflower seeds and garlic into food processor then
pulse several times. Add basil and sorrel, drizzle with half of oil. Pulse
several times. Add remaining oil, tomatoes,
Parmesan cheese and salt if desired.
Pesto should be stored for a week or less in the
refrigerator in a sealed container. If
storing longer, freeze in snack-sized, zip-top bags (about 1 1/2 TBS per bag),
pressed flat. Once frozen, they can be stored upright in a larger plastic bag.
To use a little, just break off the amount needed and return the rest to the
freezer.
Also, if we are
making a large batch for the freezer, for best quality, we omit the cheese and
seeds. Freeze as is and then add those items in when we are ready to use.
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