IN THIS WEEK’S BOX:
Arugula
Carrots: Rainbow Mix
Daikon Radish
Garlic: Music
Head Lettuce: assorted varieties
Kale: asst.
Onions: Cipollini
Popcorn on the Cob: Asst.
Potatoes: Kennebec
Sweet Peppers: asst.
Herb It! option: Ginger Mint, Sage & Sorrel
Bread Share: Asian Milk Bread or Bitter Brew Bread
Featured Recipes:
WHAT’S UP ON THE FARM?
Precipitation in the past week: 0.00"
Well, we knew it was coming, but it still always sneaks up on me. Welcome to the final delivery of the 2023 CSA season! Twenty weeks have come and gone and a LOT of produce has passed between us during that time. Thank you for joining us on this veggie adventure, we couldn't do it without you! And remember, this isn't farewell for the year, we hope to see you at the bi-weekly VegEmail deliveries throughout the winter and spring.
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| Too big for boxes! |
We've been delighted with the lovely daytime temperatures this past week and have been digging into lots of season-end tasks. We finally cleared the last of the summer crops (flowers) from the small high tunnel and got the final sowing of salad mix in it's place.
The first round of daikon radishes was harvested and we're sending some of the "smaller" ones out in boxes this week.
Last week we started installing the row cover hardware for fall crops in the field. If you aren't familiar, row cover is BIG pieces of fabric that we use to protect our fall field crops as the temperatures start to drop to damaging levels. There is talk of 20's in next week's forecast, so yesterday we pushed ahead and started installing the fabric itself. If you didn't notice, it was a bit breezy on Monday and trying to wrangle 5' x 100' pieces of fabric in it was a bit ridiculous, but with rain in the forecast the rest of the week, we couldn't wait. It took us most of the day, but we got everything installed except one broccoli bed. That one will just have to be patient until we can get back to it.
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| Installing end hoops |
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| Installing row cover fabric |
Also in the past week we finally got the last of the shallots and garlic cleaned. The garlic has been sorted and the seed garlic is ready to be "cloved out" for planting. Garlic prep, planting and mulching is one of the biggest tasks on the fall schedule and will happen in the next few weeks.
And...after testing the popcorn weekly for the past month, its finally ready for it's next stage. While we do test with a digital moisture meter, as the popcorn gets closer to the target percentage of moisture, we start pop testing it as well. The crew are good sports and don't complain too much about the arduous responsibility of taste testing the popcorn. We shelled our first batch last week with our spiffy little red sheller we've named' "Shelldon" and it's looking (and tasting) great! The timing for "ready to pop" couldn't be more perfect so we are sending out a fun little bonus in today's delivery. And yes, you can pop it right on the cob!
I was asked recently if we do an end of the season survey of the CSA membership. We don't. After doing them in the past we found that equal amounts of people would respond that they got "too many (insert any veg here)" while another group would say they "wanted more (insert same veg here)" so we gave up. We hope that we have a good enough relationship with our members that if anyone feels strongly about an aspect of the CSA or wants to share their experience with us, that they will. We're always happy to hear from you!
Last chance to order our new T-Shirts!
Since most of our members aren't currently ordering through VegEmail, we wanted to let you know that we've recently kicked off a little fundraiser to help offset the budget-busting irrigation costs we've experienced this season. We have a brand new T-shirt design that is available through the VegEmail order form. It's a pre-order item, and we will be accepting orders for them through the end of October and plan to have them available for pick up at the late November VegEmail delivery. If you'd like to order one this week, here's the link to the current order form: VegEmail order form Upcoming Dates to Note:
Tues, Oct. 24: Final CSA delivery
Sat, Oct. 28: Final Saturday VegEmail delivery
Sat, Oct. 28, Peace Tree-DM, Makers, Bakers and Boos
Tues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.
A LITTLE DETAIL ON YOUR PRODUCE THIS WEEK:
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.
Daikon: a large member of the radish family, popular in many Asian cuisines. Store like you would smaller radishes wrapped in plastic in your produce drawer. Daikon can store for several weeks, but is best used in a week or two. Delicious sliced or grated and added to salads, soups or just enjoyed as a low calorie, high fiber snack with hummus or other dips.
Garlic & Onions: Keep at room temperature with good air circulation if you're using in a week or two. For long term storage keep cool (not cold) and dark with good air circulation.
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.
Popcorn (on the cob): This popcorn is ready to pop, you just have to choose your method. You can hand-shell it by twisting or rubbing it between your hands over a dishpan or large bowl (the kernels tend to shoot out quite a distance, so be ready). Then just use your preferred method of cooking (microwave, stove-top or air popper. Our go-to method is on the stove, with olive oil and just a touch of ghee in the pan. Then lightly salted to eat. You can also pop it on the cob in a microwave. Just slide the whole cob into a small paper bag and fold over the top twice to close. Then start the microwave for 2 minutes (times vary) so don't walk away. Turn the microwave off when there is no popping for 3 seconds. Be aware, the cob will be hot. If all the kernels don't pop, DO NOT put the cob back in the microwave. Just rub the un-popped kernels off into another bag and run them through again. The cob will burn if microwaved twice.
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. 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.
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)
And...after testing the popcorn weekly for the past month, its finally ready for it's next stage. While we do test with a digital moisture meter, as the popcorn gets closer to the target percentage of moisture, we start pop testing it as well. The crew are good sports and don't complain too much about the arduous responsibility of taste testing the popcorn. We shelled our first batch last week with our spiffy little red sheller we've named' "Shelldon" and it's looking (and tasting) great! The timing for "ready to pop" couldn't be more perfect so we are sending out a fun little bonus in today's delivery. And yes, you can pop it right on the cob!
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