IN THIS WEEK’S BOX:
Basil: the final hurrah!
Carrots: Rainbow MixCherry Tomato Mix: see 8/1 newsletter for descriptionsChard: Bright Lights MixHead Lettuce: asstNapa Cabbage: Bilko or GoldenPeppers: Sweet, see 8/15 newsletter for descriptionsShallots: Ambition (tan) and/or Prisma (red)Tomatoes: another final hurrah!
Herb It! option: Nunum Basil, Thyme, Lemongrass
Jam It! option: Blackberry Peach Jam & Salted Caramel Pear Butter
Spice it Up! option: Garlic Scape Salt
Bread Share: Rosemary Raisin Bites
Featured Recipes:Egg Roll in a Bowl **BGF favorite!
WHAT’S UP ON THE FARM?
Precipitation in the past week: 0.00"
Happy October from the farm! It's hard to believe we're in the final month of CSA deliveries, but here we are. And for those of you wondering, after today there are three weeks of deliveries remaining.
Around the farm things are definitely starting to look like fall (even if it doesn't feel like it). The spent crops have all been cleared from the big east fields and the plots were all mowed down last week, minus the few crops still producing. We transplanted the final crop of head lettuce and sowed one last salad mix bed in the field.
Featured Recipes:
Precipitation in the past week: 0.00"
We also are experimenting with some fall transplanted strawberries and those were planted and mulched this week. Here's hoping it pays off so we can have strawberry jams next season!
The recent temperatures have everyone on the farm turned around. While it looks like fall, it feels like mid-summer with the highs in the 90's the past few days. The irrigation has been running full force again trying to keep our cool-loving fall crops from being overstressed in the heat. And because weather is crazy, it looks like we will be down in the 30's by the weekend. Talk about weather whiplash! If the temps do go that low, it will means the end of the basil, tomatoes and probably peppers. And while we are getting close to our average first frost date (Oct 10), we were really hoping for a late freeze this year, not an early one. Ah well...we'll just see what the week brings.
Upcoming Dates to Note:Tues, Oct. 24: Final CSA deliverySat, Oct. 28: Final Saturday VegEmail delivery Tues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.
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.
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.
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.
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)
No comments:
Post a Comment