BGF NEWS - July 5, 2022 - VOL. XLVIII, NO. 5

In this week’s box:

Basil (sweet): Genovese, Prospero or Lettuce Leaf

Chard: Rainbow Mix

Choi: Black Summer

Garlic Scapes

Green top onions: Red Wing

Head Lettuce: asst.

Purslane

Sugar Snap or Snow Peas

Summer Squash: asst.

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

Cauliflower: Song

Cucumbers: asst.

Herb It! option: purple basil, oregano & mountain mint

Jam It! option: Black & Blueberry Jam and Shiro Plum Jam

Spice It Up! option: Elderflower Sugar

Featured Recipes:  
Zuni Cafe Zucchini Pickles

Purslane Salad

Grilled Chard Bundles

Roberta's Roasted Onion Tops **see recipe below

Parmesan Summer Squash Sauté **see recipe below

What’s up on the farm?

Precipitation in the past week: 0.05"

We've had several chances for rain this past week, but have just skimmed the edge of all of the systems so we're hoping for a good soak sometime this week. We've taken full advantage of the dry conditions to do more cultivating, and let's just admit it, some rescue weeding of a couple of crops that were being overrun with weeds, mostly bindweed which is a real challenge in some of our plots. We've also gotten through 80% of our tomato pruning and today installed the trellises for the pole beans and the ground cherries. 

A big push this weekend was catching up on the transplant sowing for the fall crops. This is always a little mind boggling for me when it's early July and 95° but this is when it has to start...so start we did; 34 flats of cabbages, broccoli, kale, chard, cauliflower, kohlrabi and head lettuce. The biggest challenge now is keeping them cool enough to germinate!

Now that we've broached the topic of future crops, let's take a look at a few that are coming sooner than later, because what's cuter than baby vegetable pics? Clockwise from top left, Juliet tomatoes, Burgundy okra, Winter Luxury pumpkins, Provider green beans, Wenk's Yellow Hot peppers, and Tequila sweet peppers. All coming soon to a box near you!

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.

Choi (a.k.a. - pac choi, bok choy or pok choy) is a member of the cabbage family and is a traditional Asian stir-fry vegetable.  Both the stems and leaves of choi can be used and are especially tasty in cooked recipes.  If cooking them, separate the leaves and stems, and begin cooking stems first to avoid overcooking the more tender greens. You can also use the leaves like any green-leafy vegetable and the stems like celery.  We tend to use choi leaves as a sandwich wrap, or just roughly chop the whole thing and sauté with garlic and/or onion.  Cook until stems are tender and dress with a little seasoned rice vinegar. Store choi loosely wrapped in a plastic bag in your produce drawer.

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.

Green-top onions: As you might note from their name, these are young, freshly pulled, uncured onions. They can be used as you would any onion, the difference is in the storage. Since they don't have a layer of dried skin to protect them, please store in a sealed bag or container in your refrigerator and plan to use within 2 weeks. As long as the greens are still fresh, you can use them like scallions, or try out the baked onion top recipe below!

Herbs:

 Besides basil, most herbs keep best standing upright in a glass of water in your refrigerator with a loose plastic bag over the top. However, if you aren't pushing for long storage, enjoying them as a "bouquet" on your kitchen counter is delightful. To use, simply pull a stem between your fingers and the leaves usually shear off. Chop with a sharp knife and add to your favorite recipes.

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: Considered an invasive weed in many gardens, purslane is a valued green in many parts of the world. The plant 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. Store in a paper towel-lined plastic bag in your crisper drawer and use within a week.

Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to ten days in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel.

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? 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)

Luci & Sky

Roberta's Roasted Green Onion Tops

Use scissors to slice the tops uniformly so they cook evenly. Then coat the tops with olive oil. Add salt and pepper. Cook at 350 degrees for 10 - 20 minutes depending on the size and how crispy you want them. 

We eat them as appetizers with cheese or use as an ingredient in eggs etc

Recipe Source: CSA member Roberta P.

Parmesan Summer Squash Saute

2 tbs butter or olive oil

2-3 cups sliced summer squash (1/4” slices)

1 medium onion or several green onions, chopped

1 clove garlic, minced

3-4 tbs grated Parmesan cheese

Melt butter in sauté pan. Add onion, garlic and summer squash. Brown quickly. Sprinkle parmesan over squash slices and cover until melted. Slide cooked squash out of pan onto a serving plate.

Note: Don’t overcook squash, flavor and texture are best if squash is slightly firm.

Recipe source: Gloria Beebout (Blue Gate Farm mom)