In this week’s box:
Basil: SweetBeans: Yellow & Green MixBroccoli
Cherry Tomatoes: Jubilee MixChoiCucumbers: Corinto, Generally, Marketmore or DragonHead Lettuce, assorted varieties
Peppers: Asst. sweet (see descriptions below)Shallots: Green top, asst. varieties.Summer Squash: Golden Glory, Patty Pan, Safari, Slik Pik, or ZephyrTomatoes: slicers (see 7/30 newsletter for descriptions)
and perhaps one of the following: (see **NOTE below)
Cantaloupe: Minnesota Midget or Hannah's ChoiceCauliflower: Japanese or TwisterOkra: Candle Fire, Bowling Red & Okinawa PinkWatermelon: Early Moonglow (yellow)
Broccoli
Cherry Tomatoes: Jubilee Mix
Cherry Tomatoes: Jubilee Mix
Choi
Cucumbers: Corinto, Generally, Marketmore or Dragon
Head Lettuce, assorted varieties
Peppers: Asst. sweet (see descriptions below)
Shallots: Green top, asst. varieties.
Summer Squash: Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr
Tomatoes: slicers (see 7/30 newsletter for descriptions)
and perhaps one of the following: (see **NOTE below)
Cantaloupe: Minnesota Midget or Hannah's Choice
and perhaps one of the following: (see **NOTE below)
Cantaloupe: Minnesota Midget or Hannah's Choice
Cauliflower: Japanese or Twister
Okra: Candle Fire, Bowling Red & Okinawa Pink
Herb It! option: Nunum basil, sorrel, peppermint
Herb It! option: Nunum basil, sorrel, peppermint
Featured Recipes:Christine's Okra-see recipe below
Featured Recipes:
What’s up on the farm?
Precipitation in the past week: 1.55"
Early last week as w were harvesting basil for the CSA Herb Share, I noticed some dark coloration on our field basil leaves. Once I started paying attention to it, I realized there was a lot of it, on nearly all the varieties. I admit, I panicked a bit, thinking we had a disease issue that was spreading. 
So I sent photos to the ISU Extension horticulture specialist for diagnosis. The culprit? COLD DAMAGE! On August 10th we got down to 48 degrees. Remember how we tell you not to store your basil in the refrigerator because it turns black? Well, it was that cold outside. Crazy! Cold damage in mid-August! That's almost unimaginable! However, it was also a huge relief as it's just a cosmetic issue not a spreading disease. So, if you notice a little discoloration on your basil this week, that's all it is. We're trying to prune all the affected leaves off, but if we miss a few it's nothing to worry about and it's still perfectly good and safe to use.
We have gotten several big tasks crossed off the list in the past week. The onion and shallot harvest is complete with lots of assorted bulbs hanging in the barn to dry. It wasn't the best crop we've had but given the extreme weather conditions we've had, it wasn't too shabby. We did find a number of shallots that hadn't yet sized up but their time in the field was done, so se are sending them out as, green-top shallots in todays delivery. You can use them as your would scallions.We also took advantage of some of the rainy weather last week and got the last of the fall transplants sown. 
More than thirty flats of lettuce, chard, kale, misome, senposai and napa, most of which will be planted in the high tunnels. It was a perfect timing with the weather as it was cool enough to germinate those crops. Many are sensitive to our normal August temps and don't like to germinate. These were so happy that they germinated in near record time and have already moved outside to grow up a bit before transplanting time.
Our final big task this week was the potato harvest. We "dug into" that one today. It's a big job and we and got through about 60% of them, thanks to our "expanded" crew. 
The younger sisters of our crew were kind enough to come lend a hand getting the potatoes picked up out of the field. It was a great help having them join us!Again, like the onions, this won't be a record-breaking crop (unlike last year), in fact one of the varieties that we were trying for the first time was a pretty dismal failure. We're hoping to be pleasantly surprised by the ones we haven't dug yet. Regardless, there should be enough yield to get us into the winter. Hopefully you'll see the first of them in your boxes next week!
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.
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 soaked 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.
Cantaloupe: If your cantaloupe seems a bit short of ripe, keep it at room temperature for a few days or until there is a sweet smell coming from the stem end. Once the melon ripens, store it in the refrigerator. It is best not to cut a cantaloupe until you are ready to eat it. If you need to return cut melon to the refrigerator, do not remove the seeds from the remaining sections as they keep the flesh from drying out. Use within 3-5 days.
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.
Garlic & Onions: Fully cured garlic and onions don't require refrigeration. For longest storage, keep in a dark place with good airflow. Once cut, store in the refrigerator. Green top alliums (scallions, shallots, garlic and onions) should be stored in the refrigerator, upright in a glass with a bit of water or wrapped in plastic in your produce drawer.
Herbs: Generally, except for basil, set unwashed bunches of fresh herbs (with stems) upright into small jars filled with 1 to 2 inches of water, cover loosely with plastic wrap, and refrigerate for up to two weeks. Rinse fresh herbs right before use. To release their scents and flavors, rub them between your hands before mincing or chopping. If you have no idea what to do with fresh herbs, there is one great default answer "compound butter." Finely mince leaves and knead them into a stick of room temperature butter. Roll the butter into a log in plastic wrap and store in the freezer. Then simply slice off the amount you need to add delicious, ready-to-use flavor to vegetables, bread or meats.
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.
Okra: These lovely, horn-shaped vegetables are a warm weather treat. Extremely cold sensitive, wrap with a dishcloth or paper towel and 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.
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.
Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!
Tomatoes: always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.
Watermelon: Handle watermelons carefully. When harvested at their peak ripeness, they can crack or split easily if bumped or roughly handled. Refrigerate watermelons right away. (Watermelons do not ripen off the vine and do not emanate a ripe smell.) Cut melon should be covered in plastic wrap, chunks or slices should be kept in an airtight container, and both should be refrigerated. Eat all melons within a week.
Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!
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, photos 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)
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, photos or ask questions on our FB community page at Blue Gate Farm Community.
If you have any questions or comments, be sure to let us know.
Best from the farm,
Jill & Sean (and the whole BGF crew)
Christine’s Okra
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