BGF NEWS - June 22, 2021 - VOL. XLVII, NO. 4

In this week’s box:

Basil tips, asst varieties

Chard, large bunched leaves with colorful stems

Garlic Scapes, curly green bundle

Head Lettuce, assorted varieties

Komatsuna: bundle of dark green, spoon-shaped leaves

Oregano

Purslane: bundle of succulent green leaves with reddish stems.

Snow Peas

 and perhaps one of the following: (please see **NOTE  after "A Little Detail..." below)

Broccoli:(Gypsy) small, early heads

Sugar Snap Peas

Summer Squash:  8 Ball (green,round) or Patty Pan(scalloped white, green or yellow)

 For those with the Herb option: Herb share will begin next week!!

Featured Recipes:  

Komatsuna with Basil

Garlic Scape and Basil Vinaigrette

Purslane Salad with Yogurt Dressing

BGF Confetti Pasta *see recipe below

What’s up on the farm?

Precipitation in the past week: 2.6 glorious inches!

Finally after weeks of complaining about the lack of rain, my rant has ended! This weekend we got two separate rains totaling more than two and a half inches of liquid gold! Both times we were right on the edge of severe weather that could have wreaked havoc on the farm, but all we saw was a quick dose of pea-sized hail on Friday. Thanking our lucky stars! So now I'm feeling a bit better about the crops but the weather craziness does continue to make me shake my head. Within the past month, we've had record cold temps, record hot temps,  unseasonably dry conditions and now after a stretch of extra warm weather for June, we are back to unseasonably cool temperatures tonight. We were forecast to get down to 49°, which is cold enough to affect cucumbers and basil and to at least make peppers and tomatoes a bit uncomfortable. I have to admit, those of us who make their living based on the soil and weather are having a challenging growing season.

But it's not all worrying! This is probably the best season for peas that we've ever had and the head lettuce coming out of the fields is beautiful. And I promise there are things other than greens that will be appearing in your boxes soon! In fact, the first of the summer squashes are heading out in today's delivery. It is just a few to begin with, but they are the harbinger of the mid-season crops and we're always thrilled to see them! The basil is growing nicely and needed to be pinched back to encourage future stems, so you are getting a wee taste of them today to whet your pallet for more. We spotted the first of the cabbages starting to head up today and the potatoes are blooming, which lets us know that there are baby potatoes underground. Peppers are setting fruits in the high tunnels and in the field and we even saw a few green tomatoes today while we were pruning the plants in preparation for  trellising later this week.

Pruning tomatoes

'Farao' cabbages

Potato blossoms

Crew Corner: Hannah

I count it a privilege to have worked on Blue Gate Farm for six years in the employ of an AMAZING BOSS!  I am also very blessed to have my sisters work by my side.  Their upbeat attitudes, laughter, and encouragement can pull anyone through a rough day! 

Through the years I’ve worked here, I have been discouraged to see a vegetable crop fail since I witness first-hand all the effort it takes to get the plants to produce.  I have learned to take it in stride.  Often, with little change on our part, that same vegetable thrives in production in subsequent years.

 One of my favorite things to do each week is pack CSA boxes.  I love the sight of all those nourishing vegetables neatly origami’d inside their boxes. Thank you, CSA members, for your ongoing support - which makes this job a reality!    

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.

Broccoli: Wrap broccoli loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak broccoli, 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 in salt water before storing, it will become too rubbery and wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.

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.

Peas: 

We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside).  Both have edible pods and can be used interchangeably in recipes.  They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack.  Peas keep best in their plastic container in the produce drawer of your refrigerator.

Purslane: This succulent plant is a valued green in many parts of the world, though here in the US, it is mostly known as an invasive weed. It is rich in vitamin E, vitamin C and beta carotene, and quite high in protein.  Most noteworthy of all, it is considered a better source of essential omega-3 fatty acids than any other leafy plant.  Enjoy raw or cooked in any recipe calling for greens, it is also ideal for juicing and green smoothies. Makes a terrific replacement for lettuce on tacos. Store in a paper towel (or cloth)-lined plastic bag in your crisper drawer and use within a week. 

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.

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. Large leaf greens can benefit by being wrapped in a linen or cotton towel inside the bag if excess moisture is a concern.

** 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? Do you want to read more about our life on the farm and see more pictures? Follow us on Facebook at Blue Gate Farm or on Instagram at bluegatefarmfresh. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at Blue Gate Farm Community.

That's about it for now. If you have any questions or comments, be sure to let us know.

Best from the farm,

Jill & Sean (and the whole BGF crew)

Indigo, Luci & Sky

Blue Gate Farm Confetti Pasta

1 lb pasta (we like penne rigate, or other bite-sized hardy pasta)
1 bunch swiss chard leaves, washed (can substitute most greens)
1 tbs olive oil
1 tbs minced garlic or garlic scapes (more or less to taste)
Pasta sauce (we like a simple red sauce with garlic and herb with this recipe)
Feta Cheese, crumbled (can substitute with Parmesan)
 
Cook pasta to package instructions or to taste. As pasta is cooking, start warming sauce. Remove large stems from chard and slice crosswise into small pieces. Cut leaves into thin strips, chiffonade-style (stack leaves and roll into a tight roll, then cut crossways into thin strips.) Pour olive oil into a skillet and heat over medium-high, add garlic and sauté until slightly softened, being careful not to allow garlic to brown. Add stems first, cook for about 1 minute, then add greens and sauté lightly, ensuring that garlic is distributed throughout leaves (2-3 minutes.) Remove from heat and cover to retain warmth.
 
When pasta is ready, assemble in a serving bowl or in individual pasta bowls. Place pasta in bowl, sprinkle with garlic and greens mixture and top with red sauce, garnishing with feta cheese (if using a serving bowl, you can toss all ingredients together.)
 
This recipe is also good topped or tossed with grilled or herb-roasted chicken or a medium spice sausage.