In this week’s box:
Baby Cabbage: Farao (green) and/or Omero (purple)Carrots: Rainbow MixCherry Tomatoes: Jubilee Mix (see description on 8/2)Choi: Beijing Express (use like choi or romaine lettuce)Head Lettuce: asst.Shallots: Ambition (tan) and/or Camelot (purple)Sweet Peppers: asst.
Tomatoes-Slicers: asst. (see description on 8/2)
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
Tomatoes-Slicers: asst. (see description on 8/2)
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
Broccoli and/or Cauliflower Florets (with edible leaves)Beans: Provider (green) & Carson (yellow) Mix
Herb It! option: Pink celery, sweet basil, chives
Jam It! option: Ginger Pear & Black Raspberry JamSpice It Up! option: Pesto Pepper
Bread Share: Tavern Fare
Featured Recipes:
Featured Recipes:
What’s up on the farm?
Precipitation in the past week: 0.00"
The seasonal changes continue to push forward on the farm. Clearing spent/cold sensitive crops in the high tunnels was a focus this past week. We cleared basil and peppers and replanted with cold weather greens.
High Tunnel #1, September 28th
Five Days Later (10/3)
High Tunnel #2, October 3
Honestly, clearing basil and tomatoes are two of the tasks I dread every fall as they are some of my favorite things to grow(and eat). The tomatoes are still in place but given the forecast for low 30's this weekend, this is likely the last week for them and for the field peppers as well. We cleared the final sowing of beans today, as last week's cold temps burned them and this week's colder forecast will do them in.We are getting ready to clear all the spent crops from our El Sur plot and that includes some of our early cabbage. Many of the main cabbage heads were harvested earlier in the season, but cabbage will often set side shoots that produce mini heads if conditions are right. So before clearing those plants we harvested off any usable heads. Many of them are the size of brussels sprouts and can be used exactly that way. Others are a bit bigger and we love to leaf them out (pull them apart) and sauté in butter. They are so sweet and tender that way! They are a little silly, as far as cabbages go, but we hope you enjoy them as much as we do.
Important Dates Ahead:Tuesday, Oct 18, Final 2022 CSA deliverySaturday, Oct 29, final Saturday weekly VegEmail deliverySaturday, Oct 29, Makers, Bakers & Boos @ Peace Tree DMTuesday, Nov 8, first bi-weekly winter VegEmail deliveryThursday, Dec 1, CSA 2023 sign up begins!
Precipitation in the past week: 0.00"
The seasonal changes continue to push forward on the farm. Clearing spent/cold sensitive crops in the high tunnels was a focus this past week. We cleared basil and peppers and replanted with cold weather greens.
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| High Tunnel #1, September 28th |
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| Five Days Later (10/3) |
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| High Tunnel #2, October 3 |
We are getting ready to clear all the spent crops from our El Sur plot and that includes some of our early cabbage. Many of the main cabbage heads were harvested earlier in the season, but cabbage will often set side shoots that produce mini heads if conditions are right. So before clearing those plants we harvested off any usable heads. Many of them are the size of brussels sprouts and can be used exactly that way. Others are a bit bigger and we love to leaf them out (pull them apart) and sauté in butter. They are so sweet and tender that way! They are a little silly, as far as cabbages go, but we hope you enjoy them as much as we do.
Important Dates Ahead:
Tuesday, Oct 18, Final 2022 CSA delivery
Saturday, Oct 29, final Saturday weekly VegEmail delivery
Saturday, Oct 29, Makers, Bakers & Boos @ Peace Tree DM
Tuesday, Nov 8, first bi-weekly winter VegEmail delivery
Thursday, Dec 1, CSA 2023 sign up begins!
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.)
Cabbage: Store dry, unwashed cabbage in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate for several weeks. Rinse the cabbage under cold running water just before use. Peel away a few of the outer leaves, then cut the cabbage according to your needs with a big, sharp knife, and then chop, sliver, or grate.
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, 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.
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.
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.)
Shallots: A "high-brow" member of the onion family, shallots have a smooth, rich onion-y flavor that is perfect with egg, vegetable and salad dressing recipes. Cured shallots are stored like a cured onion or garlic (at room temp) for many months. If your shallots have green tops, please hang and store at room temperature until the greens have dried, then trim and store like onions. Once you cut into a shallot bulb, store the remainder in a sealed container in the fridge.
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 |
Sautéed Baby Cabbage
2-4 baby cabbages (depending on size), including outer leaves
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
If the cabbages are more the size of giant Brussels sprouts, just pull the leaves off, whole. If larger cabbage is used, cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Based on a recipe by Ina Garten 2001, Barefoot Contessa Parties
2-4 baby cabbages (depending on size), including outer leaves
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
If the cabbages are more the size of giant Brussels sprouts, just pull the leaves off, whole. If larger cabbage is used, cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Based on a recipe by Ina Garten 2001, Barefoot Contessa Parties
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