In this week’s box:
Basil: Sweet, Genovese and/or Italian Large LeafCarrots: Rainbow MixChoi: Vivid and/or Black SummerJubilee Cherry Tomato Mix *descriptions in 7/20 newsletterOnions: CandyPeppers: Sweet *descriptions in 8/3 newsletterPotatoes: KennebecSummer Squash: 8 Ball (round, green), Golden Glory (yellow zucchini), Patty Pan (green or yellow, round scallop), Safari (dk green zucchini with light stripes), Slik Pik (lt. yellow, long), Zephyr (yellow & light green)Tomatoes: slicers *descriptions in 7/27 newsletter and perhaps one of the following:Bean MixBroccoli: Gypsy (side shoots w/ edible leaves)Cauliflower: Song or Snow CrownCucumbers: Marketmore (traditional English) or Suyo Long (long, Asian-type)Watermelon: Cream of Saskatchewan (striped outside, cream inside) or Sugar Baby (solid green outside, red inside)
For those with the Herb option: Cardinal basil, sorrel, garlic chives
Featured Recipes:
Grilled Zucchini or Eggplant “Burgers” *see recipe below
Basil: Sweet, Genovese and/or Italian Large Leaf
Carrots: Rainbow Mix
Choi: Vivid and/or Black Summer
Jubilee Cherry Tomato Mix *descriptions in 7/20 newsletter
Onions: Candy
Peppers: Sweet *descriptions in 8/3 newsletter
Potatoes: Kennebec
Summer Squash: 8 Ball (round, green), Golden Glory (yellow zucchini), Patty Pan (green or yellow, round scallop), Safari (dk green zucchini with light stripes), Slik Pik (lt. yellow, long), Zephyr (yellow & light green)
Tomatoes: slicers *descriptions in 7/27 newsletter
and perhaps one of the following:
Bean Mix
Broccoli: Gypsy (side shoots w/ edible leaves)
Cauliflower: Song or Snow Crown
Cucumbers: Marketmore (traditional English) or Suyo Long (long, Asian-type)
Watermelon: Cream of Saskatchewan (striped outside, cream inside) or Sugar Baby (solid green outside, red inside)
For those with the Herb option: Cardinal basil, sorrel, garlic chives
Featured Recipes:
Grilled Zucchini or Eggplant “Burgers” *see recipe below
What’s up on the farm?
Precipitation in the past week: 0.00 "
The heat is on! Just when we were thinking (hoping) that we might be done with the +90°'s, August reminds us that it's still summer. So we are back to extra water (and popsicle) breaks, near continuous rounds of irrigation and quick harvesting to try to get things into the packing barn before they cook!
We made good progress in the past week turning over spent summer crops and transplanting fall crops. Those new baby plants sure aren't happy about the turn of weather. We've missed all of the rain so far so that isn't helping matters either. It's hard to irrigate enough to make up for the dust-dry soil. It isn't just our fall crops that are annoyed with the weather, our second planting of broccoli was just starting to head when the temperatures started climbing. In protest, the broccoli started shooting up spears before the heads fully matured.
Nothing to do but harvest whatever is useable and hope that the plants will set side shoots in the coming weeks. So don't be alarmed by the odd looking broc that might be in your box today. It is perfectly tender and tasty, it's just a little confused!
We finally finished the potato harvest late last week and the tally is in. This season we harvested over 2,350 pounds of potatoes, that's more than a ton of spuds! Whew! We also harvested 2 sowings of carrots, some of which are headed out in boxes today. The final transplants of the year were sown and have already germinated. They will move out to the small high tunnel to grow on a bit before moving out to the fields and high tunnels to provide food for us later this fall and winter!
But back to the summer crops, are you getting tired of summer squash/zucchini yet? Honestly, they are one of our favorite summer vegetables as they are so flexible. However, we know it has been a long run of them, so we decided to feature some more unusual ways to use them up. Now is the time to celebrate them, as they are already starting to slow down and die off. Soon they will be just a distant summer memory. (FarmHer hint: if you grate and freeze some of your excess now, you'll love yourself for it this winter! And some of the recipes below are supposed to be good freezer meals too!) The peppers are still going strong, but we have already noticed the tomatoes slowing down. The first sowings of beans, cucumbers and patty pan squash were all cleared this past week as they were done and we needed to make room for all those new fall crops. So even though it feels like summer is still going strong, we can see the signs that fall is just around the corner!
And finally, we are sending the first of the watermelons out in today's delivery. It will probably take us a few weeks to get them to everyone, so don't be disappointed if you don't receive one this round. We grow 2 varieties, the striped one (shown in the pic) is an heirloom called Cream of Sasketchewan and it really is white inside when it's ripe . 
We think it's delicious, as is the Sugar Baby (red interior) but here's the challenge, we can't be sure that we are sending you a perfectly ripe, tasty melon without cutting into it and that would be silly. So we look for 3 signs that the melon is r ipe, and then we harvest based on what we see. If you get a melon that tastes unripe, let us know and we'll try to get you a replacement in the following weeks.
Fun Farm Facts: This year we planted 300 pounds of seed potatoes (3,000 row feet) and harvested more than 2,350 pounds!
Crew Corner: Angie Heartsill
For our final Crew Corner we wanted to feature another unsung hero of the farm. See that lady on the right in the photo? Not only is she the Mama (and #1 teacher, coordinator and cheerleader) of our "fabulous four" farm crew, and the master baker behind the Farmyard Fancies Bread Share and market booth, but she is also our self-declared caterer, appearing at a variety of farm events and other celebrations over the years bearing a staggering number of baked goods and other tasty treats. Sometimes when developing a new recipe, she stops by with fresh-from-the-oven baked goods for "testing". Ever seen a farm crew drool? This is how it happens!
So, to recap, if you want to know what it takes to run a farm, skim back over the past 10 weeks of Crew Corner features and know that it takes every one of those folks in one way or another. We are SO very thankful for all of their efforts. We truly couldn't do it without them!
Precipitation in the past week: 0.00 "
The heat is on! Just when we were thinking (hoping) that we might be done with the +90°'s, August reminds us that it's still summer. So we are back to extra water (and popsicle) breaks, near continuous rounds of irrigation and quick harvesting to try to get things into the packing barn before they cook!
We made good progress in the past week turning over spent summer crops and transplanting fall crops. Those new baby plants sure aren't happy about the turn of weather. We've missed all of the rain so far so that isn't helping matters either. It's hard to irrigate enough to make up for the dust-dry soil. It isn't just our fall crops that are annoyed with the weather, our second planting of broccoli was just starting to head when the temperatures started climbing. In protest, the broccoli started shooting up spears before the heads fully matured.
Nothing to do but harvest whatever is useable and hope that the plants will set side shoots in the coming weeks. So don't be alarmed by the odd looking broc that might be in your box today. It is perfectly tender and tasty, it's just a little confused!
Nothing to do but harvest whatever is useable and hope that the plants will set side shoots in the coming weeks. So don't be alarmed by the odd looking broc that might be in your box today. It is perfectly tender and tasty, it's just a little confused! We finally finished the potato harvest late last week and the tally is in. This season we harvested over 2,350 pounds of potatoes, that's more than a ton of spuds! Whew! We also harvested 2 sowings of carrots, some of which are headed out in boxes today. The final transplants of the year were sown and have already germinated. They will move out to the small high tunnel to grow on a bit before moving out to the fields and high tunnels to provide food for us later this fall and winter!
But back to the summer crops, are you getting tired of summer squash/zucchini yet? Honestly, they are one of our favorite summer vegetables as they are so flexible. However, we know it has been a long run of them, so we decided to feature some more unusual ways to use them up. Now is the time to celebrate them, as they are already starting to slow down and die off. Soon they will be just a distant summer memory. (FarmHer hint: if you grate and freeze some of your excess now, you'll love yourself for it this winter! And some of the recipes below are supposed to be good freezer meals too!) The peppers are still going strong, but we have already noticed the tomatoes slowing down. The first sowings of beans, cucumbers and patty pan squash were all cleared this past week as they were done and we needed to make room for all those new fall crops. So even though it feels like summer is still going strong, we can see the signs that fall is just around the corner!
And finally, we are sending the first of the watermelons out in today's delivery. It will probably take us a few weeks to get them to everyone, so don't be disappointed if you don't receive one this round. We grow 2 varieties, the striped one (shown in the pic) is an heirloom called Cream of Sasketchewan and it really is white inside when it's ripe .
Fun Farm Facts: This year we planted 300 pounds of seed potatoes (3,000 row feet) and harvested more than 2,350 pounds!
Crew Corner: Angie Heartsill
For our final Crew Corner we wanted to feature another unsung hero of the farm. See that lady on the right in the photo? Not only is she the Mama (and #1 teacher, coordinator and cheerleader) of our "fabulous four" farm crew, and the master baker behind the Farmyard Fancies Bread Share and market booth, but she is also our self-declared caterer, appearing at a variety of farm events and other celebrations over the years bearing a staggering number of baked goods and other tasty treats. Sometimes when developing a new recipe, she stops by with fresh-from-the-oven baked goods for "testing". Ever seen a farm crew drool? This is how it happens! So, to recap, if you want to know what it takes to run a farm, skim back over the past 10 weeks of Crew Corner features and know that it takes every one of those folks in one way or another. We are SO very thankful for all of their efforts. We truly couldn't do it without them!
A little detail on your produce this week:
A little detail on your produce this week:
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 soaked 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.
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 (and store separately), 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 or made into a tasty pesto!
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.
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 soaked 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.
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 (and store separately), 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 or made into a tasty pesto!
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.
Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort. 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.
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."
Onions:
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."
Onions:
Potatoes:
can be stored on your counter for the short term. For longer term storage they prefer cool (not cold) dark conditions with good airflow. A dark room in your basement would be perfect, but don't share a container with onions, it will cause the potatoes to spoil faster. We store potatoes in the cooler for long term storage. This works great, but please let them sit at room temperature for at least 24 hours before using or they will taste sweet.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.
Tomatoes: prefer to reside on your counter and not in the refrigerator unless they have been sliced.
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.
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)
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.
Tomatoes: prefer to reside on your counter and not in the refrigerator unless they have been sliced.
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.
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 |
Grilled Zucchini or Eggplant “Burgers”
(2 servings)
Eight Ball or other round zucchini or Italian eggplant, sliced into rounds 1/2 to 5/8 inch thick.
1/2 cup your favorite Italian salad dressing
1 tsp. finely minced garlic
1 -2 tsp. Italian seasoning (optional)
4-6 fresh basil leaves
2-4 slices provolone cheese
Crusty bread or large rolls
Cut zucchini/eggplant into slices, making sure the slices are
the same thickness. Combine salad dressing with garlic and herbs, if using. Put
zucchini slices into ziploc bag, pour in marinade and let zucchini marinate 4
hours or longer, can be as long as all day.
Preheat grill to medium-high.
Place zucchini/eggplant on grill. After about 4 minute, check for grill marks, and rotate rounds a quarter turn. Cook 3-4 more minutes on first side.
Turn rounds to second side, place 1-2 basil leaves on top side and cover with provolone. Cook about 4 minutes more, or until vegetable is starting to soften quite a bit, with the outside slightly charred and browned. Season with salt and fresh ground black pepper and serve hot on bread or rolls.
Recipe Source:
BGF, adapted from http://kalynskitchen.blogspot.com
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