In this week’s box:
Basil: The final hurrah!Carrots: Rainbow MixCherry Tomato Mix *descriptions in 7/20 newsletterEdamameHead Lettuce: assorted varietiesOnions: CipolliniPeppers: Sweet *descriptions in 8/3 newsletterTomatoes: slicers *descriptions in 7/27 newsletter
and perhaps one of the following:Bean MixBroccoli: Belstar and/or ImperialEggplant: Orient Express (thin, dark purple, Asian-style), Orient Charm (thin, neon purple, Asian-style) or Listada De Gandia (purple/white striped, Italian-style)Red Okra: Burgundy and Candle FireSummer Squash: 8 Ball (round, green), Golden Glory (yellow zucchini), Slik Pik (lt. yellow, long), Zephyr (yellow & light green)
For those with the Herb option: African basil, pink celery, sorrel
Basil: The final hurrah!
Carrots: Rainbow Mix
Cherry Tomato Mix *descriptions in 7/20 newsletter
Edamame
Head Lettuce: assorted varieties
Onions: Cipollini
Peppers: Sweet *descriptions in 8/3 newsletter
Tomatoes: slicers *descriptions in 7/27 newsletter
and perhaps one of the following:
Bean Mix
Broccoli: Belstar and/or Imperial
Eggplant: Orient Express (thin, dark purple, Asian-style), Orient Charm (thin, neon purple, Asian-style) or Listada De Gandia (purple/white striped, Italian-style)
Red Okra: Burgundy and Candle Fire
Summer Squash: 8 Ball (round, green), Golden Glory (yellow zucchini), Slik Pik (lt. yellow, long), Zephyr (yellow & light green)
For those with the Herb option: African basil, pink celery, sorrel
What’s up on the farm?
Precipitation in the past week: 1.00"
Watching the wall cloud approach last evening pushing out the heat and humidity, it was as though a giant eraser was sweeping across the sky, wiping away the remains of the spent summer season and leaving us with a clean pallet for autumn. Luckily for us it also brought nearly an inch of rain. The timing was perfect as we had just finished planting some extra transplants, harvesting the last of the ripe peaches & Asian pears and mowing down the spent beds in our East fields.
This morning the air is a cool 55° with lows in the 40's forecast for the next couple of nights. It is time to celebrate the final hurrah for our most cold sensitive crops like basil. We're sending out one final delivery of it so you can stock up on pesto to freeze for the winter. Believe me, in January you will be so glad that you did! Our favorite recipe is at the bottom of the page, in case you need a refresher.
Last week we cleared everything except the basil from both high tunnels, prepped the beds and put in our winter transplants.
It's always a shocking transition to behold after the jungle of summer tomatoes, eggplant and peppers! Tomorrow we will direct sow the final beds with crops like lettuce, spinach, choi and arugula for harvesting throughout the winter.And speaking of "final" we've had some questions about the end of the CSA season, so here's the information. The last CSA delivery of the season is scheduled to be on October 12th, so we have three more weeks after today. After that, you can order our produce and products via our weekly VegEmail which has Saturday deliveries through the end of October. Starting in November, we will move to bi-weekly Tuesday evening deliveries that will continue throughout the winter.
Precipitation in the past week: 1.00"
Watching the wall cloud approach last evening pushing out the heat and humidity, it was as though a giant eraser was sweeping across the sky, wiping away the remains of the spent summer season and leaving us with a clean pallet for autumn. Luckily for us it also brought nearly an inch of rain. The timing was perfect as we had just finished planting some extra transplants, harvesting the last of the ripe peaches & Asian pears and mowing down the spent beds in our East fields.
This morning the air is a cool 55° with lows in the 40's forecast for the next couple of nights. It is time to celebrate the final hurrah for our most cold sensitive crops like basil. We're sending out one final delivery of it so you can stock up on pesto to freeze for the winter. Believe me, in January you will be so glad that you did! Our favorite recipe is at the bottom of the page, in case you need a refresher.
Last week we cleared everything except the basil from both high tunnels, prepped the beds and put in our winter transplants.
It's always a shocking transition to behold after the jungle of summer tomatoes, eggplant and peppers! Tomorrow we will direct sow the final beds with crops like lettuce, spinach, choi and arugula for harvesting throughout the winter.And speaking of "final" we've had some questions about the end of the CSA season, so here's the information. The last CSA delivery of the season is scheduled to be on October 12th, so we have three more weeks after today. After that, you can order our produce and products via our weekly VegEmail which has Saturday deliveries through the end of October. Starting in November, we will move to bi-weekly Tuesday evening deliveries that will continue throughout the winter.
Member Spotlight: Jack DavisI invited Jack to be our spotlight member this week because he has a rather unique perspective. The Davis family are new CSA members this year but Jack has experience in the culinary community, as a grower and is a former BGF crew member. He's also a dad keeping up with the care and feeding of twin toddlers, an adventurer and an all-around enthusiastically great guy.
Hello BGF community! My name is Jack Davis. My family and I
are new this season to the BGF CSA, but my history with the amazing Jill and
Sean goes back much further. In my post college years, I was a research
technician for the Forest Service out west.
I decided to move back to my home town of Adel, Iowa in 2014. My dream
when I moved home was to eventually take over my family’s land and start a side
business selling fruit from my orchard and eventually selling vegetables for
wholesale. However, I needed experience and mentorship to
make my farming dreams a reality. So, I start working at HoQ, a farm to table
restaurant in Des Moines, to start making connections in the farming community.
I eventually found and joined Practical
Farmers of Iowa and was accepted into their Labor 4 Learning program. Lucky for
me, I was assigned to work with BGF! They were the foundation I needed. Throughout that season I learned so much,
laughed so hard and ate so well. It was so much fun working for such a
passionate, caring and friendly farm family. I went on to get a grant for my
farming ambitions and used that to enlarge my own orchards. Fast forward a few years, I met and married my wonderful
wife, Christine, and we purchased my family’s land and my childhood home (that
my father designed and built!). In 2019, we were blessed with twins, Wendy and
Benjamin! These two toddlers are HUGE fans of BGF produce. With the COVID 19 pandemic
and pre-mature babies at home, I made the decision to stay home to take care of
the kids full-time, which unfortunately meant I had to let something go…my
veggie garden. However, Jill and Sean were there for me again and have provided
the much-needed CSA that has fed my growing family this season. We are so
blessed to have such bounties each week from the hard-working farm crew of BGF.
It has been a joyful challenge to use up the wide array of
veggies we receive. I have been able to dust off some older recipes and sharpen
some new ones this season. I am fortunate to have friends trained in the
culinary arts that have helped me brainstorm new ideas to use these delicious
ingredients. This has the added benefit
of being a fun way to keep in touch with friends throughout the pandemic.
One of the recipes I have been perfecting is Primavera,
which means “Spring” in Italian, but it is great throughout the year. I am a “pinch
and throw” kind of cook so I will do my best to give you a measured-out recipe.
I start off by putting my cast iron on medium high heat and
throwing in a bunch of diced vegetables I usually add about a tablespoon of
butter as well. As you cook those to an al dente, start the water for the
noodles to a boil and of course salt the water (I’ve been told it should be as
salty as the sea!). Move the vegetables to a side bowl and give a quick wipe to
your sauté pan. Return to a medium low heat and add cream or milk and shredded
Parmigiano cheese. Stir constantly. Once it is creamy add a little salt and
pepper. After you have drained your pasta (I prefer linguini), place vegetables
on the pasta and pour the cheese sauce over the top. It is such a great dish
and can be altered very easily.
It is a true joy to be a part of this community of people. I
am always so excited to see what everyone else is cooking on our Facebook group
page. It often gives me inspiration for what we cook at home. Thank you all for
the delicious food and community you bring to our home!
A little detail on your produce this week:
Member Spotlight: Jack Davis
I invited Jack to be our spotlight member this week because he has a rather unique perspective. The Davis family are new CSA members this year but Jack has experience in the culinary community, as a grower and is a former BGF crew member. He's also a dad keeping up with the care and feeding of twin toddlers, an adventurer and an all-around enthusiastically great guy.
Fast forward a few years, I met and married my wonderful
wife, Christine, and we purchased my family’s land and my childhood home (that
my father designed and built!). In 2019, we were blessed with twins, Wendy and
Benjamin! These two toddlers are HUGE fans of BGF produce. With the COVID 19 pandemic
and pre-mature babies at home, I made the decision to stay home to take care of
the kids full-time, which unfortunately meant I had to let something go…my
veggie garden. However, Jill and Sean were there for me again and have provided
the much-needed CSA that has fed my growing family this season. We are so
blessed to have such bounties each week from the hard-working farm crew of BGF.
It has been a joyful challenge to use up the wide array of
veggies we receive. I have been able to dust off some older recipes and sharpen
some new ones this season. I am fortunate to have friends trained in the
culinary arts that have helped me brainstorm new ideas to use these delicious
ingredients. This has the added benefit
of being a fun way to keep in touch with friends throughout the pandemic.
One of the recipes I have been perfecting is Primavera,
which means “Spring” in Italian, but it is great throughout the year. I am a “pinch
and throw” kind of cook so I will do my best to give you a measured-out recipe.
I start off by putting my cast iron on medium high heat and
throwing in a bunch of diced vegetables I usually add about a tablespoon of
butter as well. As you cook those to an al dente, start the water for the
noodles to a boil and of course salt the water (I’ve been told it should be as
salty as the sea!). Move the vegetables to a side bowl and give a quick wipe to
your sauté pan. Return to a medium low heat and add cream or milk and shredded
Parmigiano cheese. Stir constantly. Once it is creamy add a little salt and
pepper. After you have drained your pasta (I prefer linguini), place vegetables
on the pasta and pour the cheese sauce over the top. It is such a great dish
and can be altered very easily.
It is a true joy to be a part of this community of people. I am always so excited to see what everyone else is cooking on our Facebook group page. It often gives me inspiration for what we cook at home. Thank you all for the delicious food and community you bring to our home!
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: 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.
Edamame: (vegetable or green soy beans): Store beans on or off the branches in a bag in the crisper drawer and use within 1 week. To use, separate beans from branches and cook in salted, boiling water in the pods or shelled, depending on how you plan to use them. In case this is a new vegetable for you, the pods of edamame are not edible, so be sure to shell them before eating.
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: 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.
Edamame: (vegetable or green soy beans): Store beans on or off the branches in a bag in the crisper drawer and use within 1 week. To use, separate beans from branches and cook in salted, boiling water in the pods or shelled, depending on how you plan to use them. In case this is a new vegetable for you, the pods of edamame are not edible, so be sure to shell them before eating.
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: 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.
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: 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.
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)
** 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.
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| Indigo, Luci & Sky |
Blue Gate Farm Pesto
2 Tbs Sunflower seeds-toasted (can substitute pine nuts)
2 cloves Garlic ( or garlic scapes, garlic lovers can add more)
2 c. Basil (any variety, a mix is particularly nice)
½ c. Sorrel (optional)
½ c. Olive oil
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)
1 medium ripe tomato
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, Parmesan cheese, tomato 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.
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