In this week’s box:
Beans: Green/Yellow MixEggplant: Orient Express (thin, dark purple, Asian-style), Orient Charm (thin, neon purple, Asian-style) or Listada De Gandia (purple/white striped, Italian-style)FennelHead Lettuce: assorted varietiesJubilee Cherry Tomato Mix *descriptions in 7/20 newsletterLeeksMalabar Spinach (deep green leaves with burgundy stems)Onions: CipolliniPeppers: Sweet *see descriptions belowSummer 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:Broccoli: Gypsy (side shoots w/ edible leaves)Cauliflower: Song or Snow CrownCucumbers: Armenian (long, smooth, light green), Marketmore (traditional English) or Suyo Long (long, Asian-type)Red Okra: Burgundy and Candle Fire
For those with the Herb option: Sweet basil, thyme & African basil (use like oregano)
Beans: Green/Yellow Mix
Eggplant: Orient Express (thin, dark purple, Asian-style), Orient Charm (thin, neon purple, Asian-style) or Listada De Gandia (purple/white striped, Italian-style)
Fennel
Head Lettuce: assorted varieties
Jubilee Cherry Tomato Mix *descriptions in 7/20 newsletter
Leeks
Malabar Spinach (deep green leaves with burgundy stems)
Onions: Cipollini
Peppers: Sweet *see descriptions below
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:
Broccoli: Gypsy (side shoots w/ edible leaves)
Cauliflower: Song or Snow Crown
Cucumbers: Armenian (long, smooth, light green), Marketmore (traditional English) or Suyo Long (long, Asian-type)
Red Okra: Burgundy and Candle Fire
For those with the Herb option: Sweet basil, thyme & African basil (use like oregano)
What’s up on the farm?
Precipitation in the past week: 1.9 " Welcome to week #10 of the CSA season, it's hard to believe we are at the halfway point already! (I know, I say that every year, but it's always surprising to me!) It was another big week on the farm, we harvested the first bed of potatoes and most of the onions, all of which were better than expected crops. We also cleared spent crops and transplanted the first of the fall cabbage and lettuce. Speaking of lettuce, the extra high temperatures last week were really hard on our current lettuce crop so this is likely the last lettuce delivery for a couple of weeks. There is more to come, it just needs time to size up.
The heat didn't seem to offend the peppers and tomatoes though! They are coming on strong and both are headed to you this week. That means it's time to meet the sweet peppers.Ace- green to red bell, thin walledCarmen-green to red Italian pepper (long, pointed)Golden Marconi-green to yellow Italian pepper
The other new introduction this week is Malabar spinach. This is a new crop for us this season and we look forward to hearing what you think of it. Treat it like you would other greens, store covered in your produce drawer to maintain moisture. Both the leaves and tender stems are edible and can be used raw or cooked, though the texture of the larger leaves might be better appreciated in cooked recipes.
Fun Farm Facts: Our name, Blue Gate Farm, was born while we were still living in Houston. A distinctive feature on our street was the large, bright blue, wooden arbor gate that led into our backyard. When we struggled to agree on a name for our new farm, we decided that what worked as a landmark in our urban neighborhood might just make a good talisman for our new adventure. And thus, Blue Gate Farm was christened.
Crew Corner: Sky
Meet the Crew: SkyThe final crew member this season is Sky, our 3 year old mini Blue Heeler- Australian Shepherd mix. She is the clown of the team, bouncing around the farm chasing rabbits, deer, squirrels, grasshoppers, hawks, bees and occasionally alpacas (not ok). She loves to play fetch and to hang out with the farm crew for pets. However, her favorite game is stalking and pouncing on Luci. Luci does not share this fondness and there is often some tussling and growling involved.
A little detail on your produce this week:
Precipitation in the past week: 1.9 "
Welcome to week #10 of the CSA season, it's hard to believe we are at the halfway point already! (I know, I say that every year, but it's always surprising to me!)
It was another big week on the farm, we harvested the first bed of potatoes and most of the onions, all of which were better than expected crops. We also cleared spent crops and transplanted the first of the fall cabbage and lettuce. Speaking of lettuce, the extra high temperatures last week were really hard on our current lettuce crop so this is likely the last lettuce delivery for a couple of weeks. There is more to come, it just needs time to size up.
Ace- green to red bell, thin walled
Carmen-green to red Italian pepper (long, pointed)
Golden Marconi-green to yellow Italian pepper
Islander- purple to orange bell
Lunchbox Mix: bite-sized peppers in yellow, red & orange
Olympus
Quadrato D'Asti Giallo-large, thick walled green to yellow bell
Snowball-Ivory to red bell
The other new introduction this week is Malabar spinach. This is a new crop for us this season and we look forward to hearing what you think of it. Treat it like you would other greens, store covered in your produce drawer to maintain moisture. Both the leaves and tender stems are edible and can be used raw or cooked, though the texture of the larger leaves might be better appreciated in cooked recipes.
Fun Farm Facts: Our name, Blue Gate Farm, was born while we were still living in Houston. A distinctive feature on our street was the large, bright blue, wooden arbor gate that led into our backyard. When we struggled to agree on a name for our new farm, we decided that what worked as a landmark in our urban neighborhood might just make a good talisman for our new adventure. And thus, Blue Gate Farm was christened.
Crew Corner: Sky
Meet the Crew: SkyThe final crew member this season is Sky, our 3 year old mini Blue Heeler- Australian Shepherd mix. She is the clown of the team, bouncing around the farm chasing rabbits, deer, squirrels, grasshoppers, hawks, bees and occasionally alpacas (not ok). She loves to play fetch and to hang out with the farm crew for pets. However, her favorite game is stalking and pouncing on Luci. Luci does not share this fondness and there is often some tussling and growling involved.
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.
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.
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.
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.
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.
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.
Fennel: Cut off the stalks where they emerge from the bulb. To use the feathery foliage as an herb, place the dry stalks upright in a glass filled with two inches of water, cover the glass loosely with a plastic bag, and store in the refrigerator for up to five days. The unwashed bulb will keep in a plastic bag in the refrigerator for at least a week. To use, remove any damaged spots or layers. Cut the bulb in half lengthwise and check the inner core. If it’s tough, remove it with a paring knife. Fennel should be washed carefully, because dirt can lodge between the layers of the bulb. Chop or mince the leaves.
Leeks: Loosely wrap unwashed leeks in a plastic bag and store them in the vegetable bin of your refrigerator. They will keep for at least a week. Cut the leek about 1 inch above the white part, where the leaves begin changing from dark to light green. (Save the unused greens; they’ll give great flavor to your next vegetable stock.) Fan the leaves under running water to dislodge any dirt collected there, then pat thoroughly dry. You can julienne a leek by cutting it lengthwise, or slice it crosswise.
Onions: Now mostly or fully cured, onions can be stored on the countertop for quick use or in a mesh bag in a dark spot with good air circulation for longer storage.
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.
Potatoes: Keep unwashed potatoes in a cool, dark, dry place, such as a loosely closed paper bag in a cupboard or basement. They will keep for weeks at room temperature, longer if you can provide their ideal temperature of 40 to 50 degrees. Beware: the low temperature of your refrigerator will convert the starches to sugars so allow to sit at room temperature for a day before using if you store in the fridge. Moisture causes potatoes to spoil, light turns them green, and proximity to onions causes them to sprout. (You can still use a potato that has sprouted, however; simply cut off the “eyes” before use.) Scrub potatoes well and cut off any sprouts or green skin. (Clean delicate new potatoes gently.) Peeling is a matter of preference. Cut potatoes according to your recipe. If baking a whole potato, be sure to prick the skin in at least two places to allow steam to escape.
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.
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."
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.
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)
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."
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.
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)
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| Indigo, Luci & Sky |
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