IN THIS WEEK’S BOX:
Basil: CardinalCelery: TangoCherry Tomato Mix: see 8/1 newsletter for descriptionsHead Lettuce: asstLeeksPeaches: Native White IowaPeppers: Sweet, see 8/15 newsletter for descriptionsPotatoes: Adirondack RedTomatoes: see 8/1 for descriptions.
and perhaps one of the following:
Bean MixBroccoli Florets (with edible leaves)Okra: Bowling Red & Candle Fire
Herb It! option: sweet basil, sage, rosemary
Bean Mix
Bread Share: Honey Oat
Featured Recipes:
WHAT’S UP ON THE FARM?
Precipitation in the past week: Trace
The change-of-the-season tasks kept us hopping this past week. We cleared the irrigation system from the El Sur and El Norte fields, where most of the crops are done. The majority of the cauliflower, broccoli and cabbage crops were cleared along with all the melons. This week we did one final (tiny) harvest of beans and then pulled all of the bush beans. So those of you who had your fill of beans this season, you can rest assured that today is the final time you will see them in your boxes this season. 
We also cleared one under-performing bed of peppers in the big high tunnel and should have it replanted to greens by the end of the week.The tomatoes are still limping by, so we haven't pulled them yet, but that day is coming soon. It feels like we have spent the majority of our time in the past 2 week harvesting peaches. I think we are down to our final tree now, so we thought we'd send them out to you one more time. Again, they aren't perfect, but they are darn tasty! The head lettuce was attacked by a horde of hungry bugs recently and took a LOT of trimming to eliminate bad leaves, so the lettuce "share" is a bit smaller than we would like this week.
The biggest change this week is saying farewell to our 2 youngest crew members who have returned to school. We are already missing their big smiles, willing attitudes and hard working natures. 
Thank you Joelle and Josiah for all your hard work this season! We couldn't have done it without you!
Upcoming Dates to Note:Tues, Oct. 24: Final CSA deliverySat, Oct. 28: Final Saturday VegEmail deliveryTues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.
Featured Recipes:
Precipitation in the past week: Trace
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: Wrap broccoli loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak broccoli, 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 in salt water before storing, it will become too rubbery andwilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.
Celery: Separate leaves and stems for best storage. Leaves (with thin stems) can be stored like herbs in a glass of water in your refrigerator or in a zip-top plastic bag. Main stems keep best wrapped in aluminum foil and placed in your crisper drawer.
Leeks: Loosely wrap unwashed leeks in a plastic bag and store them in the vegetable bin of your refrigerator. They will keep for a couple of weeks. To use- 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. If you want to clean a leek that you will be cooking whole, make a slit down one side to within an inch or two of the root end. Then spread the leaves under running lukewarm water to clean the leek. During cooking the leek will stay whole. When serving, arrange the leek with the cut side down.
Broccoli: Wrap broccoli loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak broccoli, 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 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.
Celery: Separate leaves and stems for best storage. Leaves (with thin stems) can be stored like herbs in a glass of water in your refrigerator or in a zip-top plastic bag. Main stems keep best wrapped in aluminum foil and placed in your crisper drawer.
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."
Peaches: these little beauties are very fragile and will go from not-quite-ripe to over-ripe in a heartbeat. You can speed ripening on the countertop or slow it in the refrigerator. Their flavor is best at room temp or slightly cool, but not cold.
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.
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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