IN THIS WEEK’S BOX:
Basil: Genovese and/or Large LeafBean Mix: Empress (green) & Carson (yellow)Cucumbers: Corinto, Generally, Lemon, Marketmore, Nokya or Sashimi Jubilee Cherry Tomato Mix: see 8/1 newsletter for descriptionsPeppers: Sweet, see 8/15 newsletter for descriptionsPotatoes: CarolaRoselle: leaves & calyxes Shallots: Ambition (tan) and/or Prisma (red)Tomatoes: see 8/1 for descriptions.
and perhaps one of the following:
Broccoli FloretsOkra: Bowling Red & Candle Fire
Herb It! option: Nunum Basil, Lemon Balm, Stevia
Cucumbers: Corinto, Generally, Lemon, Marketmore, Nokya or Sashimi
Broccoli Florets
Jam It! option: Tart Cherry Jam & Golden Fire PepperSpice It Up! Option: Rosemary-Meyer Lemon SaltBread Share: Apple Bread
Featured Recipes:BGF Pesto **see below
WHAT’S UP ON THE FARM?
Precipitation in the past week: 0.00"
Happy September from the farm! Clearly August is having a tough time exiting gracefully but it sounds like the temperatures are supposed to drop a bit later this week. We are certainly ready for it...and rain, please, please rain!
Despite the inhospitable conditions, we have continued to put fall transplants in the ground and sow fall seeds. The transplants are a bit grouchy with the conditions and we are struggling to get enough irrigation water on the seeded crops for them to germinate, but it is starting to happen. 
And as long as we can pull it through the current heat wave, we will hopefully be back to harvesting head lettuce next week. This is definitely a hello and goodbye time of the year. Hello to roselle and a fond farewell to summer squash and cucumbers. I think we'll get one more week of eggplant and okra, then they too will be done for the season.
We spent the past week trying to stay ahead of the tomato harvest and irrigation needs. We cleared more spent beds, planted Beijing Express greens and head lettuce but most of our "other" time was taken up by the popcorn harvest! 
This is the earliest we've ever harvested popcorn but it was so dry in the field that the ears were starting to drop on the ground, so the time is now! At this point we are about 80% done and so far it looks really good, despite 2 hail storms, severe drought and no irrigation. We won't know for sure until it is fully dried and shelled, but right now it looks like a record breaking popcorn crop!
Now back to the roselle. We are excited to send it out in this week's delivery. For those of you unfamiliar, it is an edible member of the hibiscus family and the leaves have a tart, lemony flavor. It is delicious added to pesto and in combination with other greens. I really like it added to (or instead of) lettuce on my sandwiches. Give it a try and see what you think. Here's a concise page about roselle greens and their uses: Roselle. We are including the calyxs of the roselle as well. This is a favorite ingredient in Asian, Carribean and African countries. It's largely used dried for making both hot teas and refreshing chilled beverages but we like it chopped up and added to salads and sweets as well. Be sure to remove the white seed pod from the inside and only eat the tender red parts.
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: 0.00"
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 glass or plastic container 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.
Cucumber: Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.
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 glass or plastic container 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.
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."
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.
Potatoes: Keep unwashed potatoes in a cool, dark, dry place, such as a loosely closed paper bag in a cupboard. They will keep for weeks at room temperature, longer if you can provide their ideal temperature of 40 to 50 degrees. Beware: the low temperature of your refrigerator will convert the starch to sugars. So refrigerated potatoes should be brought to room temperature for at least 24 hours before using. Moisture causes potatoes to spoil, light turns them green, and proximity to onions causes them to sprout. (You can still use a potato that has sprouted, however; simply cut off the “eyes” before use.) Scrub potatoes well and cut off any sprouts or green skin. (Clean delicate new potatoes gently.) Peeling is a matter of preference. Cut potatoes according to your recipe. If baking a whole potato, be sure to prick the skin in at least a few places to allow steam to escape.
Roselle: Store in a cloth or paper-lined plastic bag in the produce drawer of your refrigerator and use within a week.
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 cool room temp) for many months. 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.
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)
BGF Pesto2 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 or Roselle (optional)½ c. Olive oil1 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.
BGF 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 or Roselle (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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