In this week’s box:
Basil: SweetBeans: Provider (green) & Carson (yellow) Mix
Carrots: Rainbow MixCherry Tomatoes: Jubilee Mix (see description on 8/2)
Carrots: Rainbow Mix
Choi: Prize
Cipollini Onions Delicata Squash
Head Lettuce: asstSweet Peppers: asst.
Tomatoes-Slicers: asst. (see description on 8/2)
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
Broccoli Florets (with edible leaves)Eggplant: Orient Express, Asian Delight or Listada de Gandia
Okra: Candle Fire and Burgundy (probably the last time)
Herb It! option: Cardinal basil, lemongrass, savory
Bread Share: DM- Asian Milk Bread, Knox- 7 Grain Bread
Head Lettuce: asst
Tomatoes-Slicers: asst. (see description on 8/2)
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
Broccoli Florets (with edible leaves)
Okra: Candle Fire and Burgundy (probably the last time)
Bread Share: DM- Asian Milk Bread, Knox- 7 Grain Bread
What’s up on the farm?
Precipitation in the past week: 1.00" It rained!!!
The big news of the week is that it finally rained on the farm! We got one glorious inch over the day on Saturday and it was wonderful! The fall crops already look better, between the rain and the cooler temperatures. Now if we can just keep the rain coming!
In honor of the fall-like weather,we are sending out Delicata squash in today's boxes. Unfortunately it's a "one and done" offering as we have just enough for everyone to get them this week. And just a heads up, because the vines died before many of the squash were fully cured, they won't store as long as winter squash normally do, so please plan to use them in the next week or so.
We are probably saying goodbye to the okra and maybe the eggplant this week. We cleared the high tunnel eggplant so that we could get the late fall kale in and the plants in the field are waning quickly. It's time to say, thanks for all the weeks of production and farewell. Basil will likely be following soon as it is very cold sensitive and 50° will definitely annoy it. So crank up those pesto recipes before it's too late!
This past week we continued cultivating and clearing spent beds, sowed the last flats of transplants of the year (I think??) and transplanted the final crop of head lettuce in the field. We made it through ten succession plantings of lettuce this year and finally accomplished our goal of including lettuce in every week's delivery (at least so far). We have been working towards that for a number of years and I'm so pleased we finally made it! But don't worry, we're still trying to improve on it.This week's efforts also included clearing a couple more high tunnel crops and sowing/transplanting fall/winter crops in their place.
On Monday we spent some time sowing cover crop oats in all of our empty beds. This serves several purposes, including keeping the soil covered over the winter, preventing erosion. Then in the spring, it adds organic matter and helps condition the soil when we till it in.
Work continues on the new porch roof on the packing barn and the end is in sight! Today the steel started going on and Jill's dad had a new helper up top!
And a final note for this week, we had our first sighting of New Endland Asters on the farm this week. They may just look like a pretty fall flower to most people, but Jill's grandpa called them Frost Flower, and always said that they are a sign that it's 4 weeks until the first frost. That would time out just about right, as our first average frost date is October 10.
Precipitation in the past week: 1.00" It rained!!!
In honor of the fall-like weather,we are sending out Delicata squash in today's boxes. Unfortunately it's a "one and done" offering as we have just enough for everyone to get them this week. And just a heads up, because the vines died before many of the squash were fully cured, they won't store as long as winter squash normally do, so please plan to use them in the next week or so.
On Monday we spent some time sowing cover crop oats in all of our empty beds. This serves several purposes, including keeping the soil covered over the winter, preventing erosion. Then in the spring, it adds organic matter and helps condition the soil when we till it in.
Work continues on the new porch roof on the packing barn and the end is in sight! Today the steel started going on and Jill's dad had a new helper up top!
And a final note for this week, we had our first sighting of New Endland Asters on the farm this week. They may just look like a pretty fall flower to most people, but Jill's grandpa called them Frost Flower, and always said that they are a sign that it's 4 weeks until the first frost. That would time out just about right, as our first average frost date is October 10.
The big news of the week is that it finally rained on the farm! We got one glorious inch over the day on Saturday and it was wonderful! The fall crops already look better, between the rain and the cooler temperatures. Now if we can just keep the rain coming!
In honor of the fall-like weather,we are sending out Delicata squash in today's boxes. Unfortunately it's a "one and done" offering as we have just enough for everyone to get them this week. And just a heads up, because the vines died before many of the squash were fully cured, they won't store as long as winter squash normally do, so please plan to use them in the next week or so. We are probably saying goodbye to the okra and maybe the eggplant this week. We cleared the high tunnel eggplant so that we could get the late fall kale in and the plants in the field are waning quickly. It's time to say, thanks for all the weeks of production and farewell. Basil will likely be following soon as it is very cold sensitive and 50° will definitely annoy it. So crank up those pesto recipes before it's too late!
This past week we continued cultivating and clearing spent beds, sowed the last flats of transplants of the year (I think??) and transplanted the final crop of head lettuce in the field. We made it through ten succession plantings of lettuce this year and finally accomplished our goal of including lettuce in every week's delivery (at least so far). We have been working towards that for a number of years and I'm so pleased we finally made it! But don't worry, we're still trying to improve on it.
This week's efforts also included clearing a couple more high tunnel crops and sowing/transplanting fall/winter crops in their place.
On Monday we spent some time sowing cover crop oats in all of our empty beds. This serves several purposes, including keeping the soil covered over the winter, preventing erosion. Then in the spring, it adds organic matter and helps condition the soil when we till it in.
Work continues on the new porch roof on the packing barn and the end is in sight! Today the steel started going on and Jill's dad had a new helper up top!
And a final note for this week, we had our first sighting of New Endland Asters on the farm this week. They may just look like a pretty fall flower to most people, but Jill's grandpa called them Frost Flower, and always said that they are a sign that it's 4 weeks until the first frost. That would time out just about right, as our first average frost date is October 10. 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 you soak broccoli or cauliflower in salt water before storing, it will become too rubbery and wilted to enjoy.)
Choi (a.k.a. - pac choi, bok choy or pok choy) is a structural-looking leafy-green vegetable. It 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.
Delicata squash is a winter squash with green stripes, pale yellow skin, and sweet, orange-yellow flesh. Although considered a winter squash, delicata squash is in the summer squash family. Like summer squash the skin of the delicata is edible, although the seeds are usually removed. Delicata squash has a sweet flavor and is best enjoyed right after harvest unlike other storage variety squash. Delicata squash is most commonly baked, but can also be sautéed or steamed. Delicata squash is perfect for stuffing. The seeds of the squash can also be eaten, toast after cleaning the pulp. Delicata squash is a good source of dietary fiber and potassium.Store delicata squash in a cool, dry place like a basement or cellar for a few weeks. In the refrigerator or on the counter use within a week or two.
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.
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."
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 you soak broccoli or cauliflower in salt water before storing, it will become too rubbery and wilted to enjoy.)
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.
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. Cipollini onions are sweet, mild onions that are good in any recipe calling for onions but they really shine when roasted or on the grill!
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.
Tomatoes: always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.
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.
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)
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| Sky, Wallace & Gromit |
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