tag:blogger.com,1999:blog-44921249833669391902024-03-17T22:02:24.946-05:00Beyond the Blue GateFarm-fresh newsletters and a bit of musing on our lives here at Blue Gate FarmBlueGatehttp://www.blogger.com/profile/04103563272694644993noreply@blogger.comBlogger423125tag:blogger.com,1999:blog-4492124983366939190.post-34286900412341947482024-03-17T16:21:00.004-05:002024-03-17T16:27:40.256-05:00BGF NEWS - March 2024 - VOL. 51, NO. 5<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><div><span><h1 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><b><span style="font-family: georgia; font-size: large;">What’s up on the farm?</span></b></h1><h3 class="MsoNormal" style="background-color: white; color: #333333; margin: 0px; position: relative;"></h3><h4 style="background-color: white; color: #888888; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">PRECIPITATION IN THE PAST MONTH: RAIN: <i>0.4"<br /></i></span><span style="font-family: georgia; font-size: large;"> SNOW: 0.00</span></span></h4><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div><span style="font-family: georgia; font-size: large;">Greetings from the farm!</span></div><div><span style="font-family: georgia; font-size: large;">While the calendar says spring doesn't start for another few days, the weather for the past month would say differently. The plants, not being able to read a calendar are taking their cue from Mother Nature! We are seeing plants and returning birds running 3-4 weeks ahead of average. The grass is greening, the trees are budded and the bush cherries are blooming! The garlic is 6-8" tall, and some of the rhubarb is nearing 12". </span></div><div><span style="font-family: georgia; font-size: large;"><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid white .5pt; mso-border-insideh-themecolor: background1; mso-border-insideh: .5pt solid white; mso-border-insidev-themecolor: background1; mso-border-insidev: .5pt solid white; mso-border-themecolor: background1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
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</tbody></table></span></div><div><span style="font-family: georgia; font-size: large;">While the early warmth feels good, it continues to make me really nervous. There is still plenty of time for winter weather, in fact it's forecast to be 18° tonight! All that tender new plant growth is really susceptible to damage from temps that low. So we're crossing our fingers and spreading some extra mulch where we can to protect select plants. </span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">In the past couple of weeks we've cleared the spent high tunnel crops, amended the beds for the new season and sown & transplanted the first of the spring crops. Planted so far: peas, head lettuce, chard, kale, choi, salad mix, arugula and tatsoi. This week we'll add a couple more successions of salad mix and arugula. </span></div><div><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid white .5pt; mso-border-insideh-themecolor: background1; mso-border-insideh: .5pt solid white; mso-border-insidev-themecolor: background1; mso-border-insidev: .5pt solid white; mso-border-themecolor: background1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
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</tbody></table></div><div><span style="font-family: georgia; font-size: large;">Things in the transplant nursery are starting to get serious too! We're on schedule so far with sowings of our field crops including: head lettuce, broccoli, cabbage, collards, cauliflower, chard, kale, assorted flowers, fennel, eggplant, roselle and peppers. Within the next few days, the alliums and other more cold-hardy crops that were sown last month are going to get kicked out to the small high tunnel to start hardening off, as they are taking up valuable space inside that is needed by the up and coming warm-weather crops. The spring rush is definitely on!</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">One of our exciting developments this spring includes the start of a new 2,100 square foot insectary strip in our El Sur plot.</span></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div><table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid white .5pt; mso-border-insideh-themecolor: background1; mso-border-insideh: .5pt solid white; mso-border-insidev-themecolor: background1; mso-border-insidev: .5pt solid white; mso-border-themecolor: background1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
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</tbody></table></div><div></div><span style="font-family: georgia; font-size: large;">Earlier this month we prepped the bed and sowed a seed mix that is formulated to attract and support pollinators and other beneficial insects. While we have a fair amount of native and natural areas throughout the farm, it's important to us to ensure that we provide a habitat for the populations of beneficial insects and invertebrates that call our farm home. We depend on their services much as we do our farm crew, so we are trying to be better stewards of the littlest workers on the farm.</span><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdyowP9OnSiIp_zzf1yScauxGx4lAfLf3zYevW2AyB64toWsaYx1isxvu589R7zqguhHNW7x9VboTcHjpQilcflwAxDYFygxbczM8XO23t1pR5SUIwLkIwOsjJRn2pgAnEfLMh3FsxvUIRs26Q-v-Ijxsh7tPCjHcAmhApYEtxrfmOgx3T1qdh4LhGQ/s3472/20240317_154450.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3472" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdyowP9OnSiIp_zzf1yScauxGx4lAfLf3zYevW2AyB64toWsaYx1isxvu589R7zqguhHNW7x9VboTcHjpQilcflwAxDYFygxbczM8XO23t1pR5SUIwLkIwOsjJRn2pgAnEfLMh3FsxvUIRs26Q-v-Ijxsh7tPCjHcAmhApYEtxrfmOgx3T1qdh4LhGQ/w174-h200/20240317_154450.jpg" width="174" /></span></a></div><span style="font-family: georgia; font-size: large;">Another new development we've been working on is shooting more videos of activities on the farm. So far we've published reels of field and bed prep, seeding transplant flats, and potting up plants, not to mention a quick clip of one of our least favorite pests! </span></div><div><span style="font-family: georgia; font-size: large;"><span>If you aren't already following us on social media, we invite you to join us there and get a little "backstage" view of the farm. </span>You can find us on Facebook at <a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; text-decoration-line: none;">Blue Gate Farm</a> or on Instagram at <a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; text-decoration-line: none;">bluegatefarmfresh</a>. </span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">A less exciting development recently was a wildfire here on the farm. We'll start by saying that all the residents (2 & 4-footed), buildings and gardens are fine. The fire started when high winds reignited a neighbor's controlled burn from the previous day. Luckily it was spotted by another neighbor who let us know. We spent the rest of the day, along with our fabulous volunteer fire department fighting the fire. </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3VuNHslShEYfKFscPK1FWBCmdXX7ECLEOSo74dAss0zQIgGHuLTM7g0lgx_Mpe6NSu5_4M3t0gjAisehCI65040fg2ACymt1bKaK2pPneEdwxstGJ1K55LCN48tFams-Mlxgwq4ZeBvwO1IBv9ZdaVJGlAJHWoqQiFxtF3lTdJciLGSSYCRC86ObYQ/s4032/20240313_101207.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3VuNHslShEYfKFscPK1FWBCmdXX7ECLEOSo74dAss0zQIgGHuLTM7g0lgx_Mpe6NSu5_4M3t0gjAisehCI65040fg2ACymt1bKaK2pPneEdwxstGJ1K55LCN48tFams-Mlxgwq4ZeBvwO1IBv9ZdaVJGlAJHWoqQiFxtF3lTdJciLGSSYCRC86ObYQ/w150-h200/20240313_101207.jpg" width="150" /></a></div></div><div><span style="font-family: georgia; font-size: large;">By dark, it was largely out, though we spent the next two days continuing to put out hot spots. All told, the fire burned about 8 acres of ground including timber, prairie and hay ground. It could have been so much worse and would have been without our local firefighters. We are SO dry here, as is most of the state that it is a scary time to be burning anything. </span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span style="font-family: georgia; font-size: large;"><span><div class="separator" style="clear: both; font-weight: normal; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqjoT50hBGgAxFWkFFQZo1qdH0RTCr43km5or6MF3JAUclMHFqABnfKCjcKFm3qkq9BOkR3ZayOf7-h0zD6j1pdCggw58ncV5Kep2LEmRUxiPFEZo8Re03aL1clcyWo5nEPIVP-5-y5wIv7KP0rdQowDw6jelwm0frujDl-pnCktEg0UbJhDeyeJ9aw/s3024/239433141_167309455511618_2873516478107034433_n.jpg" style="clear: left; color: #339999; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="3024" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqjoT50hBGgAxFWkFFQZo1qdH0RTCr43km5or6MF3JAUclMHFqABnfKCjcKFm3qkq9BOkR3ZayOf7-h0zD6j1pdCggw58ncV5Kep2LEmRUxiPFEZo8Re03aL1clcyWo5nEPIVP-5-y5wIv7KP0rdQowDw6jelwm0frujDl-pnCktEg0UbJhDeyeJ9aw/w200-h200/239433141_167309455511618_2873516478107034433_n.jpg" style="border: none; position: relative;" width="200" /></a></div><span>Time is running out to sign up is for the 2024 CSA (farm share) season!</span><span style="font-weight: normal;"> We have filled about 2/3 of our memberships already, so secure your spot now and lock in a full season of fresh produce for your family! We have availability at our Des Moines, Knoxville and on farm pick up locations. You can read more about the CSA and sign up here: <a href="https://mailchi.mp/d47549e58060/bgf2024csanew" style="color: #339999; text-decoration-line: none;">2024 CSA Info and Sign Up</a>. </span></span><span style="font-weight: normal;">If you have questions about CSA membership, don't hesitate to </span><a href="mailto:bluegatefarmia@gmail.com" style="font-weight: normal;">message us here </a><span style="font-weight: normal;">.</span></span></div><div><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: 400;">We are partnering with our friends from Farmyard Fancies for a CSA Bread Share option again this year and in Des Moines, <a href="https://www.ebersolecattleco.com/" style="color: #339999; text-decoration-line: none;">Ebersole Cattle Co</a> hopes to offer a monthly Egg Share in conjunction with the CSA if there is enough demand. If you are a Des Moines CSA member and are interested in getting eggs with your produce share, please email: </span><span style="font-weight: 400;">shanen@ebersolecattleco.com</span></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">VegEmail<span style="font-weight: normal;"> deliveries continue on the winter schedule of every other Tuesday in Des Moines at </span><a href="https://peacetreebrewing.com/des-moines-branch/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Peace Tree-Des Moines Branch</a><span style="font-weight: normal;"> and in Knoxville at the </span><a href="http://www.grandtheaterknoxville.org/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Grand Theater</a><span style="font-weight: normal;">. The next order form goes out Wed 3/20 for pick up Tuesday 3/26, so keep your eye on your inbox. </span><span style="font-weight: normal;">We will continue to do these sales every two weeks until the first of May as long as the weather allows</span><span style="font-weight: normal;">. In May, we will change to our summer schedule of weekly Saturday deliveries. If you aren't receiving the VegEmail order form and you would like to, just fill out the form here: </span><a href="https://mailchi.mp/da745a2acea7/vegemail" style="color: #339999; font-weight: normal; text-decoration-line: none;">VegEmail Sign Up</a></span></div><div style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br />Is a monthly 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 <a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; text-decoration-line: none;">Blue Gate Farm</a> or on Instagram at <a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; text-decoration-line: none;">bluegatefarmfresh</a>. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at <a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; text-decoration-line: none;">Blue Gate Farm Community</a>.<br /><br />That's about it for now. If you have any questions or comments, be sure to let us know.</span></div><div style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Best from the farm,<br />Jill & Sean (and the whole BGF crew)</span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><div style="font-size: 19.1119px; font-weight: normal;"><br /></div><div style="font-family: georgia; font-size: 19.1119px; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnGzNwTMnyim-9AU6ECR8oHmgvSrpKH8nWRcYEvNTPPaYsw6eORWZM0yW0b42GEcDBI8Mp6UFat21YTBERTIJkA_yPTIRPww_cC7eVwjvzZJHhrBRqHZPR3TiqzkSGDwDxigCx3mby2s4Eb1AfxU0HCRKgNbq__I66b3TT5WcJlkEqypgTIXZxdZDMnw" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img alt="" data-original-height="150" data-original-width="200" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnGzNwTMnyim-9AU6ECR8oHmgvSrpKH8nWRcYEvNTPPaYsw6eORWZM0yW0b42GEcDBI8Mp6UFat21YTBERTIJkA_yPTIRPww_cC7eVwjvzZJHhrBRqHZPR3TiqzkSGDwDxigCx3mby2s4Eb1AfxU0HCRKgNbq__I66b3TT5WcJlkEqypgTIXZxdZDMnw=w200-h150" style="border: none; position: relative;" width="200" /></a></div></div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;"></span></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.8px; line-height: 1.4; position: relative; width: 708px;"><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;"></span></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPGCv2bwJYB8u4BFBwfs-FJHnzd0fpAZxMf3Loe-pcO5Uig3byebtShpMrJKKvENRznIGKOrwdsntBjycBbhyiUXWID3ft5Yxbai4lH8b1khZPnaFlkFXLGjUVIQRDUsRpG9urRBIIArFWjpw38c73dWVfz6nt-JCrzka5Pm_PoDpVcGdYH0TJS5EIpw" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img alt="" data-original-height="91" data-original-width="400" height="73" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPGCv2bwJYB8u4BFBwfs-FJHnzd0fpAZxMf3Loe-pcO5Uig3byebtShpMrJKKvENRznIGKOrwdsntBjycBbhyiUXWID3ft5Yxbai4lH8b1khZPnaFlkFXLGjUVIQRDUsRpG9urRBIIArFWjpw38c73dWVfz6nt-JCrzka5Pm_PoDpVcGdYH0TJS5EIpw" style="border: none; position: relative;" width="320" /></a></div></div></div></div></h3></span></div><span><br /><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><br /></div></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-73677804609161941532024-02-19T16:39:00.001-06:002024-02-19T16:39:57.165-06:00BGF NEWS - February 2024 - VOL. 51, NO. 4<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><div><span><h1 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative; text-align: left;"><b style="font-family: georgia; font-size: x-large;"><span><span style="font-family: georgia;"><span style="font-size: large;">What’s up on the farm?</span></span></span></b></h1><h3 class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></h3><h4 style="-webkit-text-stroke-width: 0px; background-color: white; color: #888888; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 13px; font-stretch: normal; font-variant: normal; font-variation-settings: normal; letter-spacing: normal; line-height: normal; margin: 0.5em 0px; orphans: 2; position: relative; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: uppercase; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">PRECIPITATION IN THE PAST MONTH: RAIN: <i>trace<br /></i></span><span style="font-family: georgia; font-size: large; font-style: normal;"> SNOW: 1.00"</span></span></h4><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTxa_XQEkJxVdenC1BxitGFBkG5QaIXgOb17Fqjv0-qABGTIf-dD4VPitJ_VVRyiCyfJjpgq1RUN9Yd5lxrVfd701cDb-X2axCGaTY223UsBN_cS0h5QD7TxgkdGyE2NiSwelbNpCBweALyIT7f2SmmDPiNY4ncOm-4yxNQuDeiTWmwvclLRTWXQjtw/s4032/20240216_075723.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTxa_XQEkJxVdenC1BxitGFBkG5QaIXgOb17Fqjv0-qABGTIf-dD4VPitJ_VVRyiCyfJjpgq1RUN9Yd5lxrVfd701cDb-X2axCGaTY223UsBN_cS0h5QD7TxgkdGyE2NiSwelbNpCBweALyIT7f2SmmDPiNY4ncOm-4yxNQuDeiTWmwvclLRTWXQjtw/w150-h200/20240216_075723.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial; font-size: x-small;"><i>Percy sporting 1" of snow</i></span></td></tr></tbody></table><span style="font-weight: normal;"><span style="font-style: normal;"><span style="font-family: georgia; font-size: large;">Happy February! </span></span></span></div><div><span style="font-weight: normal;"><span style="font-style: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></span></div><div><span style="font-family: georgia; font-size: large;">After what felt like a 90 day long January, in which we had our "2 weeks of winter", it feels like we've sprung into spring! The temperatures are up, the ice is off the ponds, the frost is out of the ground and bird song has changed to territory and mating calls! It sure feels early for all of this. </span></div><div><span style="font-family: georgia; font-size: large;">While the warm weather and sunshine feels good on our faces (and improves our moods), my farmer's heart is concerned. This kind of weather is hard on our trees and perennial crops. It also makes for an easy winter for crop pests and diseases that are slowed down by deep freezes. The lack of moisture predictions in the extended forecast is also a point of real concern as we have seen only a little improvement in our drought conditions. Despite all of that, as with most farmers, we are optimistic about the season to come!</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsQAe8BC2qoOzswVvt8ZCccdGlEShRRZAzc8_X1j53IxLyjQtdofmBxK4ALQCIBTHTF9mYzsE56paPhRRDltiewxmM_a13DWniAXWE6cbDueBOHkakyHazV9h_J5UYPFJ0E5xDm_McH4iTnnCeezFiiyO_s3P5vQgnbNmiHzGetBJLBvLv3eYlsbphA/s4032/20240217_091913.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsQAe8BC2qoOzswVvt8ZCccdGlEShRRZAzc8_X1j53IxLyjQtdofmBxK4ALQCIBTHTF9mYzsE56paPhRRDltiewxmM_a13DWniAXWE6cbDueBOHkakyHazV9h_J5UYPFJ0E5xDm_McH4iTnnCeezFiiyO_s3P5vQgnbNmiHzGetBJLBvLv3eYlsbphA/w200-h150/20240217_091913.jpg" width="200" /></a></div><div>And regardless of what the weather is doing, the calendar and our nursery shelves say that the seed sowing season has begun.</div></span></div><div><span style="font-family: georgia; font-size: large;">So far we've sown all of our alliums crops (onions, leeks, scallions and shallots) early flowers and greens to be transplanted into the high tunnels. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJoLOO8ZipJO_uvOekJo9EmpgB4zVjsSKhuP_HXWClRsJR-DWrKyoVvzwtr3LsbO03T3seBgeihvH19TE5w1Um3AqPENyAz1BQf2lR23-eruOwZYtzkB1o2JbGMY-fNemS8Xpn0LEr6CrYHt-Uk90CQd8yNSFNtYGlCBfBV_5VOS-nSUgqDjIot16o0A/s4032/20240212_122506.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJoLOO8ZipJO_uvOekJo9EmpgB4zVjsSKhuP_HXWClRsJR-DWrKyoVvzwtr3LsbO03T3seBgeihvH19TE5w1Um3AqPENyAz1BQf2lR23-eruOwZYtzkB1o2JbGMY-fNemS8Xpn0LEr6CrYHt-Uk90CQd8yNSFNtYGlCBfBV_5VOS-nSUgqDjIot16o0A/w200-h150/20240212_122506.jpg" width="200" /></span></a></div></div><div><span style="font-family: georgia; font-size: large;">We've also expanded our microgreen experiments this month. We only have a short window to play around with them, as our seedlings will soon take over all our grow space, but it's been fun to have fresh grown crops to tend, eat and to share with our VegEmail customers.</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9r1UM9Sp4-A15XARrgYRJwEDegda2JxAJ1VvxxsCsTtsRoI4JcDBSVEUuwMAHYaLzrCm1enQ7I_pfFNpjNmnR0BgQcpTxK2ZdqALITjwaY0palPVaj3GGyGK0EaHKXUJs67BwnpRaywHDsgg5LPXMfWZEhgZuERtk52zmrx3Txhxqoh8_5brH_2hr7g/s4032/20240216_131756.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9r1UM9Sp4-A15XARrgYRJwEDegda2JxAJ1VvxxsCsTtsRoI4JcDBSVEUuwMAHYaLzrCm1enQ7I_pfFNpjNmnR0BgQcpTxK2ZdqALITjwaY0palPVaj3GGyGK0EaHKXUJs67BwnpRaywHDsgg5LPXMfWZEhgZuERtk52zmrx3Txhxqoh8_5brH_2hr7g/w200-h150/20240216_131756.jpg" width="200" /></a></div>The extra warm weather has pushed many of our high tunnel crops to "bolt" or mature to set flowers earlier than usual, so this week we started clearing those spent crops and preparing the beds for spring greens. This is a much slower process now than it will be later in the season when the farm crew is here. They can turn over both high tunnels to new crops in a day. For now it's just the farmHer and her hoe so it will take me the better part of a week to clear crops, amend the soil and replant. I can't tell you how much I miss the crew at these times!</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><h2 style="text-align: left;"><span style="background-color: white; color: #333333;"><span style="font-family: georgia; font-size: large;">It's National CSA Week! </span></span></h2><div><span style="font-family: georgia; font-size: large;"><span style="background-color: white; color: #333333;">We use the term a lot, so what is </span><span style="background-color: white; color: #333333;">CSA</span><span style="background-color: white; color: #333333;">? At it's most basic, </span><u style="background-color: white; color: #333333;">C</u><span style="background-color: white; color: #333333;">ommunity </span><u style="background-color: white; color: #333333;">S</u><span style="background-color: white; color: #333333;">upported </span><u style="background-color: white; color: #333333;">A</u><span style="background-color: white; color: #333333;">griculture is a farm membership program where</span><span style="background-color: white; color: #414141;"> members purchase a “share” of vegetables, directly supporting a small, local farm. The membership fee is paid up front and members receive a box full of healthy, vibrant, fresh, chemical-free produce for 20 weeks (June-Oct.) </span></span></div><h3 style="background-color: white; margin: 0px; orphans: 2; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; font-weight: normal; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqjoT50hBGgAxFWkFFQZo1qdH0RTCr43km5or6MF3JAUclMHFqABnfKCjcKFm3qkq9BOkR3ZayOf7-h0zD6j1pdCggw58ncV5Kep2LEmRUxiPFEZo8Re03aL1clcyWo5nEPIVP-5-y5wIv7KP0rdQowDw6jelwm0frujDl-pnCktEg0UbJhDeyeJ9aw/s3024/239433141_167309455511618_2873516478107034433_n.jpg" style="clear: left; color: #339999; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="3024" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqjoT50hBGgAxFWkFFQZo1qdH0RTCr43km5or6MF3JAUclMHFqABnfKCjcKFm3qkq9BOkR3ZayOf7-h0zD6j1pdCggw58ncV5Kep2LEmRUxiPFEZo8Re03aL1clcyWo5nEPIVP-5-y5wIv7KP0rdQowDw6jelwm0frujDl-pnCktEg0UbJhDeyeJ9aw/w200-h200/239433141_167309455511618_2873516478107034433_n.jpg" style="border: none; position: relative;" width="200" /></a></div><span style="font-weight: normal;"><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">Sign up is now open to the general public for the CSA season. We have filled about half of our memberships already, so now is the time to secure your spot and lock in a full season of fresh produce for your family! You can read more about the CSA and sign up here: <a href="https://mailchi.mp/d47549e58060/bgf2024csanew">2024 CSA Info and Sign Up</a></div></span></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-weight: 400;"><br /></span></span></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-weight: 400;">We are partnering with our friends from Farmyard Fancies for a CSA Bread Share option again this year and in Des Moines, <a href="https://www.ebersolecattleco.com/">Ebersole Cattle Co</a> hopes to offer a monthly Egg Share in conjunction with the CSA if there is enough demand. If you are a Des Moines CSA member and are interested in getting eggs with your produce share, please email: </span></span><span style="color: #333333; font-family: georgia;"><span style="font-weight: 400;">shanen@ebersolecattleco.com</span></span></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">VegEmail<span style="font-weight: normal;"><span> </span>deliveries continue on the winter schedule of every other Tuesday in Des Moines at </span><a href="https://peacetreebrewing.com/des-moines-branch/" style="color: #339999; font-weight: normal; text-decoration: none;">Peace Tree-Des Moines Branch</a><span style="font-weight: normal;"> and in Knoxville at the </span><a href="http://www.grandtheaterknoxville.org/" style="color: #339999; font-weight: normal; text-decoration: none;">Grand Theater</a><span style="font-weight: normal;">. The next order form goes out Wed 2/21 for pick up 2/27, so keep your eye on your inbox. </span><span style="font-weight: normal;">We will continue to do these sales every two weeks until the first of May as long as the weather allows</span><span style="font-weight: normal;">. In May, we will change to our summer schedule of weekly Saturday deliveries. If you aren't receiving the VegEmail order form and you would like to, just fill out the form here: </span><a href="https://mailchi.mp/da745a2acea7/vegemail" style="color: #339999; font-weight: normal; text-decoration-line: none;">VegEmail Sign Up</a></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><br />Is a monthly 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 <a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; text-decoration: none;">Blue Gate Farm</a> or on Instagram at <a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; text-decoration: none;">bluegatefarmfresh</a>. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at <a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; text-decoration: none;">Blue Gate Farm Community</a>.<br /><br />That's about it for now. If you have any questions or comments, be sure to let us know.</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Best from the farm,<br />Jill & Sean (and the whole BGF crew)</span></div></h3><h3 style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;"><div style="font-size: 19.1119px; font-weight: normal;"><br /></div><div style="font-size: 19.1119px; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnGzNwTMnyim-9AU6ECR8oHmgvSrpKH8nWRcYEvNTPPaYsw6eORWZM0yW0b42GEcDBI8Mp6UFat21YTBERTIJkA_yPTIRPww_cC7eVwjvzZJHhrBRqHZPR3TiqzkSGDwDxigCx3mby2s4Eb1AfxU0HCRKgNbq__I66b3TT5WcJlkEqypgTIXZxdZDMnw" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img alt="" data-original-height="150" data-original-width="200" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnGzNwTMnyim-9AU6ECR8oHmgvSrpKH8nWRcYEvNTPPaYsw6eORWZM0yW0b42GEcDBI8Mp6UFat21YTBERTIJkA_yPTIRPww_cC7eVwjvzZJHhrBRqHZPR3TiqzkSGDwDxigCx3mby2s4Eb1AfxU0HCRKgNbq__I66b3TT5WcJlkEqypgTIXZxdZDMnw=w200-h150" style="border: none; position: relative;" width="200" /></a></div></div></span></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"></span></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.8px; line-height: 1.4; position: relative; width: 708px;"><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;"></span></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPGCv2bwJYB8u4BFBwfs-FJHnzd0fpAZxMf3Loe-pcO5Uig3byebtShpMrJKKvENRznIGKOrwdsntBjycBbhyiUXWID3ft5Yxbai4lH8b1khZPnaFlkFXLGjUVIQRDUsRpG9urRBIIArFWjpw38c73dWVfz6nt-JCrzka5Pm_PoDpVcGdYH0TJS5EIpw" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img alt="" data-original-height="91" data-original-width="400" height="73" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPGCv2bwJYB8u4BFBwfs-FJHnzd0fpAZxMf3Loe-pcO5Uig3byebtShpMrJKKvENRznIGKOrwdsntBjycBbhyiUXWID3ft5Yxbai4lH8b1khZPnaFlkFXLGjUVIQRDUsRpG9urRBIIArFWjpw38c73dWVfz6nt-JCrzka5Pm_PoDpVcGdYH0TJS5EIpw" style="border: none; position: relative;" width="320" /></a></div></div></div></div></h3></span></div><span><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><br /></div></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-66699419631677021482024-01-27T17:02:00.045-06:002024-01-27T17:20:31.700-06:00BGF NEWS - January 2024 - VOL. 51, NO. 3<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><b style="font-family: georgia; font-size: x-large;"><span><span style="font-family: georgia;"><span style="font-size: large;">What’s up on the farm?</span></span></span></b></h3></span><h3 class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"></h3><h2 style="background-color: white; color: #888888; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 13px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span style="font-family: georgia; font-size: large;">PRECIPITATION IN THE PAST MONTH: RAIN: 0.5"<br /></span><span style="font-family: georgia; font-size: large;"> SNOW: 26.00"</span></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wCM1Jab1LxHI-BKlx2cfam4CW1ye1xA6asOnn77KaONQiacgrQgvzpVtfhtpz8Xy5Q6qaFGJFZ5eaqG_BsBxCxIWhFB0NNhk-FD75msUdkDtCWuy2L03uNq7r5kvX2eSwPbDI_xwjzJXz-dfgYzwmHBCGOfncR03_lWmDrN77VgYWTQkXHmp3oXrBw/s1806/3%20photos%20snow.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="737" data-original-width="1806" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wCM1Jab1LxHI-BKlx2cfam4CW1ye1xA6asOnn77KaONQiacgrQgvzpVtfhtpz8Xy5Q6qaFGJFZ5eaqG_BsBxCxIWhFB0NNhk-FD75msUdkDtCWuy2L03uNq7r5kvX2eSwPbDI_xwjzJXz-dfgYzwmHBCGOfncR03_lWmDrN77VgYWTQkXHmp3oXrBw/s320/3%20photos%20snow.jpg" width="320" /></a></div><span style="font-family: georgia; font-size: large;">Happy New Year from all of us at BGF!</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;">As is common on a farm, the weather has been the big story in the past month. We received a full winter's worth of snow from January 7 through January 18th (annual average snow for our area is about 26" and we got 24"). It seemed a bit overwhelming at the time but we tried not to complain too much. All this snow hasn't made up for the dry conditions in 2023, though, as we are still classified in a severe drought. So I'll probably kick myself (or someone else will kick me) but bring on the snow! We will happily pass on the extremely cold weather though! That is no fun for anyone and definitely makes chores more challenging.</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;">We managed to miss the first big snow, as we made a quick trip to Colorado to visit family and friends there. Due to the weather (and the interstate closing), we had to extend our trip a couple of days and we are VERY thankful for family and farm crew who made it possible for us to be away, not to mention family that hosted us and made us feel welcome even though we were there longer than intended.</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;">We had plenty to catch up with as we arrived home in time for the deep cold and second big snow, followed by yet more snow! Ah well, I did say we need it. That cold was something else though! Even with the insulation of several feet of snow around the high tunnels most of our greens crops were at least damaged, if not killed outright. Disappointing but not entirely unexpected. While it means a decrease in available greens for our winter VegEmail customers, it also means we can likely turn those beds over earlier for our spring crops.</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzV9nQ8OVhGj6UjvJ4Xv4oypzAgYDft9Mf0eeft9mPNvQ30McVsNpxjuTS2YQUGCTR_Yt0YFQqZ5aHlpv4KymzxqNY9c8nrLQMKoBr6iKIwJmz5f4h5uA5AZAqIPmp7TMCDMIsePo1gkb9rTT2cUcuLMu-FBTsMjIvCtJ0l3FFNfCfOOVPypBUIvT7w/s4032/20240111_091711.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzV9nQ8OVhGj6UjvJ4Xv4oypzAgYDft9Mf0eeft9mPNvQ30McVsNpxjuTS2YQUGCTR_Yt0YFQqZ5aHlpv4KymzxqNY9c8nrLQMKoBr6iKIwJmz5f4h5uA5AZAqIPmp7TMCDMIsePo1gkb9rTT2cUcuLMu-FBTsMjIvCtJ0l3FFNfCfOOVPypBUIvT7w/w150-h200/20240111_091711.jpg" width="150" /></a></div>Amid lots of snow chores we've been occupied with a number of indoor activities as well. Mid-winter is conference and meeting season for farmers and we enjoy the opportunity to learn, share and network with other farmers in the state virtually and in person.</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: center;">
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</div>The seed orders were all placed earlier this month and most of the seeds have arrived. The next step is sorting and storing everything so they are easy to find. Seed starting season is close behind! </span><span style="font-family: georgia; font-size: large;">We've been working on some cool new plans for the upcoming season and one of those new projects includes expanding our microgreen offerings for early spring. So now that the seed for those crops has arrived we can start playing around with them. Stay tuned for other exciting announcements coming soon!</span></div><div style="font-weight: normal;"><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia; font-size: large; font-weight: normal;">And speaking of coming soon...The growing season is just around the corner and that means <span style="font-family: georgia; font-size: large;">CSA s</span><span style="font-family: georgia; font-size: large; font-weight: 700;"><span style="font-weight: normal;">ignup season is in full swing! </span></span><br /></span><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; font-weight: normal; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqjoT50hBGgAxFWkFFQZo1qdH0RTCr43km5or6MF3JAUclMHFqABnfKCjcKFm3qkq9BOkR3ZayOf7-h0zD6j1pdCggw58ncV5Kep2LEmRUxiPFEZo8Re03aL1clcyWo5nEPIVP-5-y5wIv7KP0rdQowDw6jelwm0frujDl-pnCktEg0UbJhDeyeJ9aw/s3024/239433141_167309455511618_2873516478107034433_n.jpg" style="clear: left; color: #339999; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="3024" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqjoT50hBGgAxFWkFFQZo1qdH0RTCr43km5or6MF3JAUclMHFqABnfKCjcKFm3qkq9BOkR3ZayOf7-h0zD6j1pdCggw58ncV5Kep2LEmRUxiPFEZo8Re03aL1clcyWo5nEPIVP-5-y5wIv7KP0rdQowDw6jelwm0frujDl-pnCktEg0UbJhDeyeJ9aw/w200-h200/239433141_167309455511618_2873516478107034433_n.jpg" style="border: none; position: relative;" width="200" /></a></div></span><span style="font-family: georgia; font-size: large;">There's just 5 more days for veteran members to reserve their spots.<span style="font-weight: normal;"> Current CSA members from the 2023 season should have received a reminder email last week with the new sign up information (if you didn't get yours, check your spam folder or be sure to let us know). All remaining CSA spots will be opened to the public on February 1. If you aren't a CSA member but are interested, shoot us an email and we'll get you on the waiting list! Remember, the sooner you sign up, the easier it is for us to plan for the season.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia; font-size: large;">VegEmail<span style="font-weight: normal;"> deliveries continue on the winter schedule of every other Tuesday in Des Moines at </span></span><a href="https://peacetreebrewing.com/des-moines-branch/" style="color: #339999; font-family: georgia; font-size: large; font-weight: normal; text-decoration-line: none;">Peace Tree-Des Moines Branch</a><span style="font-family: georgia; font-size: large; font-weight: normal;"> and in Knoxville at the </span><a href="http://www.grandtheaterknoxville.org/" style="color: #339999; font-family: georgia; font-size: large; font-weight: normal; text-decoration-line: none;">Grand Theater</a><span style="font-family: georgia; font-size: large; font-weight: normal;">. We will continue to do these sales every two weeks until the first of May as long as the weather allows</span><span style="font-family: georgia; font-size: large; font-weight: normal;">. If you aren't receiving the VegEmail order form and you would like to, just fill out the form here: </span><a href="https://mailchi.mp/da745a2acea7/vegemail" style="color: #339999; font-family: georgia; font-size: large; font-weight: normal; text-decoration-line: none;">VegEmail Sign Up</a></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br />Is a monthly 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 <a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; text-decoration-line: none;">Blue Gate Farm</a> or on Instagram at <a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; text-decoration-line: none;">bluegatefarmfresh</a>. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at <a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; text-decoration-line: none;">Blue Gate Farm Community</a>.<br /><br />That's about it for now. If you have any questions or comments, be sure to let us know.</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia; font-size: large;">Best from the farm,<br />Jill & Sean (and the whole BGF crew)</span></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;"><div style="font-size: 19.1119px; font-weight: normal;"><br /></div><div style="font-size: 19.1119px; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnGzNwTMnyim-9AU6ECR8oHmgvSrpKH8nWRcYEvNTPPaYsw6eORWZM0yW0b42GEcDBI8Mp6UFat21YTBERTIJkA_yPTIRPww_cC7eVwjvzZJHhrBRqHZPR3TiqzkSGDwDxigCx3mby2s4Eb1AfxU0HCRKgNbq__I66b3TT5WcJlkEqypgTIXZxdZDMnw" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img alt="" data-original-height="150" data-original-width="200" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnGzNwTMnyim-9AU6ECR8oHmgvSrpKH8nWRcYEvNTPPaYsw6eORWZM0yW0b42GEcDBI8Mp6UFat21YTBERTIJkA_yPTIRPww_cC7eVwjvzZJHhrBRqHZPR3TiqzkSGDwDxigCx3mby2s4Eb1AfxU0HCRKgNbq__I66b3TT5WcJlkEqypgTIXZxdZDMnw=w200-h150" style="border: none; position: relative;" width="200" /></a></div></div></span></div></h3><h3 class="post-title entry-title" itemprop="name" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span><div class="MsoNormal" style="background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;"></span></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPGCv2bwJYB8u4BFBwfs-FJHnzd0fpAZxMf3Loe-pcO5Uig3byebtShpMrJKKvENRznIGKOrwdsntBjycBbhyiUXWID3ft5Yxbai4lH8b1khZPnaFlkFXLGjUVIQRDUsRpG9urRBIIArFWjpw38c73dWVfz6nt-JCrzka5Pm_PoDpVcGdYH0TJS5EIpw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="91" data-original-width="400" height="73" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPGCv2bwJYB8u4BFBwfs-FJHnzd0fpAZxMf3Loe-pcO5Uig3byebtShpMrJKKvENRznIGKOrwdsntBjycBbhyiUXWID3ft5Yxbai4lH8b1khZPnaFlkFXLGjUVIQRDUsRpG9urRBIIArFWjpw38c73dWVfz6nt-JCrzka5Pm_PoDpVcGdYH0TJS5EIpw" width="320" /></a></div></div></div></span></div></h3></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-47892225550729027962023-12-24T09:37:00.000-06:002023-12-24T09:37:06.918-06:00BGF NEWS - December 2023 - VOL. 51, NO. 2 <div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h1 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-align: left;"><b><span style="font-family: georgia; font-size: large;">What’s up on the farm?</span></b></h1><h3 class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"></h3><h2 style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left;"><span style="font-family: georgia; font-size: large;">Precipitation in the past month: Rain: 0.5"<br /></span><span style="font-family: georgia; font-size: large;"><b> Snow: 0.00"</b></span></h2><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRq9DYVCr5VC_muiqcmBuw_ZYTNovLeveVSAvsVfoec1nE4cQH2yN3EbQcrDIUJa3EzsQnXHYmFEAmUftA-5YOi7m9TXyXR9fCicCZtoF5ZEZquwhsCid4oJUU-_Bxh7_moQDDKvR08Sbz5avbJSUueFNxVaZFRxHUTJ4QuVa_cSmTH5oV3hx6aax-g/s2046/20231211_133511-COLLAGE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2046" data-original-width="2046" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRq9DYVCr5VC_muiqcmBuw_ZYTNovLeveVSAvsVfoec1nE4cQH2yN3EbQcrDIUJa3EzsQnXHYmFEAmUftA-5YOi7m9TXyXR9fCicCZtoF5ZEZquwhsCid4oJUU-_Bxh7_moQDDKvR08Sbz5avbJSUueFNxVaZFRxHUTJ4QuVa_cSmTH5oV3hx6aax-g/w200-h200/20231211_133511-COLLAGE.jpg" width="200" /></a></div><div class="separator" style="clear: both; font-size: 14.85px; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large; text-align: left;">Happy holidays from all of us at BGF! What a year it has been and how very thankful we are for our amazing family, crew, members, customers and friends! We wish you a season filled with joy, good food and those you love. </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmQicDt6BJEMvYLafoNd8PYv8M6uiZe4s3yF0RDvv3PbXRe4kO-BU3rI9XKSxEvS3OMePD-7miyy0AVsJtJ2gaKXznAwpC-4rBZQB-4GqdeNiZJMML5z_Ee0OlNsHlud9cbW6aSpQKtDsTzLzoGlOmXoN6iNjSXl6CYpasBa_Yb1IwJ8rK-89u_tjSw/s4032/20231221_115152.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmQicDt6BJEMvYLafoNd8PYv8M6uiZe4s3yF0RDvv3PbXRe4kO-BU3rI9XKSxEvS3OMePD-7miyy0AVsJtJ2gaKXznAwpC-4rBZQB-4GqdeNiZJMML5z_Ee0OlNsHlud9cbW6aSpQKtDsTzLzoGlOmXoN6iNjSXl6CYpasBa_Yb1IwJ8rK-89u_tjSw/w150-h200/20231221_115152.jpg" width="150" /></a></div><div>In the meantime, this is the season of seed and supply inventories, of planning and mapping (and scheming)! What changes will we make for next season? What are we keeping, adding, expanding or dropping? So much planning to do! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRXLmSAAY8bnLTBdNdMwUNpR7KeZ02eR1xJHou-UpRii1VfgESQG4cqiQ-FkLLANUtjt59nYUibnIL6KMsRfYyNuqG3Uuw96pTei_wrW2urpMIPtd_sJgxoz9AK4PEz74tu-afa8tvvrsqM7daO6b_zEErs2OZyoIQqcObSKRLfnHbtLnV0uA4HhnFg/s2295/20231224_091314.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1994" data-original-width="2295" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRXLmSAAY8bnLTBdNdMwUNpR7KeZ02eR1xJHou-UpRii1VfgESQG4cqiQ-FkLLANUtjt59nYUibnIL6KMsRfYyNuqG3Uuw96pTei_wrW2urpMIPtd_sJgxoz9AK4PEz74tu-afa8tvvrsqM7daO6b_zEErs2OZyoIQqcObSKRLfnHbtLnV0uA4HhnFg/w200-h174/20231224_091314.jpg" width="200" /></a></div></span></div><div><span style="font-family: georgia; font-size: large;">The stack of seed catalogs has been perused and the seed order lists begun. That task should be mostly completed before the end of the month. Then we move into conference and farmer meeting season and before we know it, seed starting season will begin (in about 6 weeks).</span></div><div><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3doMSHb6coSfIc2PK_q6o_v0H8Ii3tHiE-_4YB0Owr3XGylUeS3YJh6VDPmPiiZrHK00YXjNDRe7f062-v0eRw3uqDozSVWf9sPDdS-Rk_keL49IIRy-4C6pRYR98w7cQ35JttcEZpCgNcOBR6-SgLVdwWUxARjU3KfemwJJ4jHJ1NxKM0Xr4J7gR3g/s2046/20231210_110827-COLLAGE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2046" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3doMSHb6coSfIc2PK_q6o_v0H8Ii3tHiE-_4YB0Owr3XGylUeS3YJh6VDPmPiiZrHK00YXjNDRe7f062-v0eRw3uqDozSVWf9sPDdS-Rk_keL49IIRy-4C6pRYR98w7cQ35JttcEZpCgNcOBR6-SgLVdwWUxARjU3KfemwJJ4jHJ1NxKM0Xr4J7gR3g/w200-h150/20231210_110827-COLLAGE.jpg" width="200" /></a></div>This is also the time of year that we get the chance to focus on the fiber side of the farm. Much spinning and dyeing of yarn is on the schedule as well as furthering our recent adventures in eco-printing. If you are interested in any of these products we do "U-Pick Yarn" sales at the first delivery of each month at <a href="https://peacetreebrewing.com/des-moines-taproom/">Peace Tree-DM Branch</a>. We are happy to arrange local "viewings" for our Marion County customers as well as ship items for non-locals. Just shoot us a message if you're interested.<br /><br /></span><div><span style="font-size: large;"><span style="font-family: georgia;">VegEmail deliveries continue on the winter schedule of every other Tuesday in Des Moines at </span><a href="https://peacetreebrewing.com/des-moines-branch/" style="color: #339999; font-family: georgia; text-decoration-line: none;">Peace Tree-Des Moines Branch</a><span style="font-family: georgia;"> and in Knoxville at the </span><a href="http://www.grandtheaterknoxville.org/" style="color: #339999; font-family: georgia; text-decoration-line: none;">Grand Theater</a><span style="font-family: georgia;">. We will continue to do these sales every two weeks until the first of May as long as the weather allows. </span><span style="font-family: georgia;">Our next delivery is Tuesday, 1/2 and the order form will go out on 12/27 at 5pm. If you aren't receiving the VegEmail order form and you would like to, just fill out the form here: </span><a href="https://mailchi.mp/da745a2acea7/vegemail" style="color: #339999; font-family: georgia; text-decoration-line: none;">VegEmail Sign Up</a></span></div><div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">CSA 2024: <br /></span><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqjoT50hBGgAxFWkFFQZo1qdH0RTCr43km5or6MF3JAUclMHFqABnfKCjcKFm3qkq9BOkR3ZayOf7-h0zD6j1pdCggw58ncV5Kep2LEmRUxiPFEZo8Re03aL1clcyWo5nEPIVP-5-y5wIv7KP0rdQowDw6jelwm0frujDl-pnCktEg0UbJhDeyeJ9aw/s3024/239433141_167309455511618_2873516478107034433_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqjoT50hBGgAxFWkFFQZo1qdH0RTCr43km5or6MF3JAUclMHFqABnfKCjcKFm3qkq9BOkR3ZayOf7-h0zD6j1pdCggw58ncV5Kep2LEmRUxiPFEZo8Re03aL1clcyWo5nEPIVP-5-y5wIv7KP0rdQowDw6jelwm0frujDl-pnCktEg0UbJhDeyeJ9aw/w200-h200/239433141_167309455511618_2873516478107034433_n.jpg" width="200" /></a></div>Signup season has begun! Current CSA members from the 2023 season should have received an email earlier this month with the new sign up information (if you didn't get yours, be sure to let us know). Those members have until the end of January to register for the upcoming season. Any remaining spots will be offered to our waiting list in early February. If you aren't a CSA member but are interested, shoot us an email and we'll get you on the waiting list! Remember, the sooner you sign up, the easier it is for us to plan for the season.</span></div><div><span style="font-family: georgia; font-size: large;"><br />Is a monthly 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 <a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; text-decoration-line: none;">Blue Gate Farm</a> or on Instagram at <a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; text-decoration-line: none;">bluegatefarmfresh</a>. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at <a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; text-decoration-line: none;">Blue Gate Farm Community</a>.<br /><br />That's about it for now. If you have any questions or comments, be sure to let us know.</span></div><div><span style="font-family: georgia; font-size: large;">Best from the farm,<br />Jill & Sean (and the whole BGF crew)</span></div></div></div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;"><div style="font-size: 19.1119px; font-weight: normal;"><br /></div><div style="font-size: 19.1119px; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnGzNwTMnyim-9AU6ECR8oHmgvSrpKH8nWRcYEvNTPPaYsw6eORWZM0yW0b42GEcDBI8Mp6UFat21YTBERTIJkA_yPTIRPww_cC7eVwjvzZJHhrBRqHZPR3TiqzkSGDwDxigCx3mby2s4Eb1AfxU0HCRKgNbq__I66b3TT5WcJlkEqypgTIXZxdZDMnw" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img alt="" data-original-height="150" data-original-width="200" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnGzNwTMnyim-9AU6ECR8oHmgvSrpKH8nWRcYEvNTPPaYsw6eORWZM0yW0b42GEcDBI8Mp6UFat21YTBERTIJkA_yPTIRPww_cC7eVwjvzZJHhrBRqHZPR3TiqzkSGDwDxigCx3mby2s4Eb1AfxU0HCRKgNbq__I66b3TT5WcJlkEqypgTIXZxdZDMnw=w200-h150" style="border: none; position: relative;" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivIcUg0zw85SH3u1234gedDyHzWb0gUeg0cpEBi6-WKIvqJVrSuVi68MQ0XID-RVCfTAkDTtQNuAXFc8w9WjqVuZFzwBYS9UrQNjtFUqOTCgBP3fIS8wxpxt_vxIsSskYiDAUKJVfn0XHz6jL_1kvco9eDC_cEiyuKuBU-rsJaP90flrX2pK-nIF0Yzw" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img alt="" data-original-height="91" data-original-width="400" height="73" src="https://blogger.googleusercontent.com/img/a/AVvXsEivIcUg0zw85SH3u1234gedDyHzWb0gUeg0cpEBi6-WKIvqJVrSuVi68MQ0XID-RVCfTAkDTtQNuAXFc8w9WjqVuZFzwBYS9UrQNjtFUqOTCgBP3fIS8wxpxt_vxIsSskYiDAUKJVfn0XHz6jL_1kvco9eDC_cEiyuKuBU-rsJaP90flrX2pK-nIF0Yzw" style="border: none; position: relative;" width="320" /></a></div></div></span></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-286354361525739002023-11-28T17:03:00.000-06:002023-11-28T17:03:07.123-06:00BGF NEWS - November 2023 - VOL. 51, NO. 1<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><div><span><h1 style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-align: left;"><b><span style="font-family: georgia; font-size: large;">What’s up on the farm?</span></b></h1><h3 class="MsoNormal" style="margin: 0px; position: relative; text-align: left;"></h3><h3 style="margin: 0px; position: relative; text-align: left;"><span style="font-family: georgia; font-size: large;">Precipitation in the past month: Rain: 1.35"</span></h3><div><span style="font-family: georgia; font-size: large;"><b><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> S</span><span>now: 3.50"</span></b><br /></span></div><h3 style="background-color: white; margin: 0px; position: relative;"><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"></span><span style="font-family: georgia; font-size: large;"><div><br /></div>Welcome to our November newsletter. We'll publish these once a month until the start of the CSA season in early June. Our goal is to give our members, customers and friends a quick peek into our world on the "back-side" of the seasonal farm calendar. So grab a hot beverage, sit back and join us for a little tour of the farm this month.<br /><br /></span><span style="font-family: georgia; font-size: large;">We hope your Thanksgiving was filled with a bounty of delicious foods and time with your favorite people. </span><span style="font-family: georgia; font-size: large;">We are thankful for a time to slow down a bit. Not that a farm ever really rests, but November is usually the time when the pace on the farm starts to ease. The rush of the main planting and growing season is done, many of the crops are out of the fields and the farm crew is on limited hours.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanzRVITn9F5iSMvM0bphsaQmI-7owaXsD6O7r7bASLvEhZeHbzrT1zI-TqoN52QmH0NcOJryT7-6P9xoyROd2QIFMYo421yKe3PaPuAUsoPsHc4qazsQ6VE-qFI_RZ-bfSgogZ1JZ7yEjJOW898rfFvM0Gu3XpqQJYLTJHzuDpryZdXvI93UFuPk/s4032/20221121_110940.jpg" style="clear: right; color: #339999; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanzRVITn9F5iSMvM0bphsaQmI-7owaXsD6O7r7bASLvEhZeHbzrT1zI-TqoN52QmH0NcOJryT7-6P9xoyROd2QIFMYo421yKe3PaPuAUsoPsHc4qazsQ6VE-qFI_RZ-bfSgogZ1JZ7yEjJOW898rfFvM0Gu3XpqQJYLTJHzuDpryZdXvI93UFuPk/w200-h150/20221121_110940.jpg" style="border: none; position: relative;" width="200" /><br /></span></a></div></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span>VegEmail orders continue to be harvested, packed and delivered every 2 weeks, so it's not like the farming season is done for us but besides that, what have we been doing for the past month?<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNZFCWy9xI1AGCCALqJLTdVXkB2TP8tlzYnhoLIDcE-VQa9tX-3xBkqWYUUflnduZeObeuruG3S5Qvb4aUZR_f-suS9Hlrr1xT655RQwJtmih87oZJP4qRPkSzc1L2BBIIc_cfsSCKv1GCG4UJpfIza0dl5Ffhz_UaF15FBL4QpVuepO-lKv_MrPsRQ/s4032/20231027_162441.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNZFCWy9xI1AGCCALqJLTdVXkB2TP8tlzYnhoLIDcE-VQa9tX-3xBkqWYUUflnduZeObeuruG3S5Qvb4aUZR_f-suS9Hlrr1xT655RQwJtmih87oZJP4qRPkSzc1L2BBIIc_cfsSCKv1GCG4UJpfIza0dl5Ffhz_UaF15FBL4QpVuepO-lKv_MrPsRQ/w150-h200/20231027_162441.jpg" width="150" /></a></div></div>Installing and maintaining row cover (giant pieces of fabric) to protect the producing crops in the field and high tunnels from cold. It means harvesting takes longer, as the covers have to be removed and then replaced, but it does extend the lives of many of our fall crops. </span>Some of our crops don't get covers, especially root crops. We just let them grow to the size we want and them harvest them all at one time. We can do this because these crops store well for an extended time in the cooler. </span></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95ng8Oqq9Qg0flv5BrpujQZH8M1BWm88r45wbbLeiC7xuZ_WuYBNhCuGNN8fHbeR5OGf3MWcS5-nkLEmS6l5yp_l3USTzmMR3a-ijvFp6dOD-BNE7-D5YDtZmxxzmRmpiJeNHzu7B4aV2Nb-xcjw_sRziuEIMbvWmgxmxM_aR_sgOFXk5I7nl5WntEQ/s4032/20231025_140834.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95ng8Oqq9Qg0flv5BrpujQZH8M1BWm88r45wbbLeiC7xuZ_WuYBNhCuGNN8fHbeR5OGf3MWcS5-nkLEmS6l5yp_l3USTzmMR3a-ijvFp6dOD-BNE7-D5YDtZmxxzmRmpiJeNHzu7B4aV2Nb-xcjw_sRziuEIMbvWmgxmxM_aR_sgOFXk5I7nl5WntEQ/w150-h200/20231025_140834.jpg" width="150" /></a></div>This includes carrots, beets, turnips, radishes and daikon. This makes for some very long harvest days as they all have to be washed and topped (greens removed) before going into the cooler. But once that work is done, it is such a delight to have them all ready to be bagged up for orders. Happily, we were able to get this done before the bitter cold temps hit so these crops are all tucked into the walk-in cooler for the winter VegEmail season.</span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrk2kntqHtqmzDmAx4FKWc5p9nfny_rusKCOeJdKoLkKm3hdpQ6_c-6l1ejvRT79WAaCoHytI4oQ4Ir3vpVNAc1NsDVFRYCQKanxORhUrWPcvwcHUY_Gc_-r1ILsIn8b1N6rioodObld_8qgWTahIXHKatBeVPv2OC4ZLgpQBGR9iHZcAtloJlPIlfg/s4032/20231106_155649.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrk2kntqHtqmzDmAx4FKWc5p9nfny_rusKCOeJdKoLkKm3hdpQ6_c-6l1ejvRT79WAaCoHytI4oQ4Ir3vpVNAc1NsDVFRYCQKanxORhUrWPcvwcHUY_Gc_-r1ILsIn8b1N6rioodObld_8qgWTahIXHKatBeVPv2OC4ZLgpQBGR9iHZcAtloJlPIlfg/w150-h200/20231106_155649.jpg" width="150" /></a></div>Clearing the beds of spent crops is always a big job in the fall. All the plant matter goes to one of our composting piles. </span><span style="font-family: georgia;">Then all the trellises, support posts and fabric mulch have to be cleared and stored. Irrigation system parts are all rolled up, labeled and stored as well. These tend to be messy and sometimes wet tasks and we were very pleased that this year, those all happened on fairly pleasant days, as often that isn't the case.</span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">Usually the final big fall task is planting the garlic crop for next year. All of the heads are broken into cloves and each clove is hand planted. Our crew has gotten really efficient at this task but it's still a significant undertaking. This year we planted a bit under 200 pounds of seed garlic, which translates to about 3600 cloves. Then once the cloves are set, they are all covered with soil and the whole plot is mulched with straw. It is a huge project and one that we celebrate once completed!</span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXR9EoyxRuTAJZ9kIyXnewfFcnXiM_7ddsfMnEWhv4CNNv5UIElmCgFHz1rBI9YPiCpUPAMLNz0Fe1i1shIfviH_mP8LPExSkqVSvhgHC7ujbEpZTDJsa_aWVDszrsmFp20FLl8R8SbqnMHktdK-r0y-It4MgLDPn-JneAHH4Dliw8JQ9-EKZl7gujFQ/s4032/20231109_091226.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXR9EoyxRuTAJZ9kIyXnewfFcnXiM_7ddsfMnEWhv4CNNv5UIElmCgFHz1rBI9YPiCpUPAMLNz0Fe1i1shIfviH_mP8LPExSkqVSvhgHC7ujbEpZTDJsa_aWVDszrsmFp20FLl8R8SbqnMHktdK-r0y-It4MgLDPn-JneAHH4Dliw8JQ9-EKZl7gujFQ/w150-h200/20231109_091226.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpHMj6otLzzOSWGrPJezJCDRlA59_lKgluankoLX8amcrXnhBMspfg7ErB54mLm6P5dqmXuWZfgglczGto2RHDKGWpZ7DyPIKGFtDFlm568skekF1X9qeLbmj7URkktrPE1T4kLOxtbTBfvvbjeQpuEo3sw9hTJmQCq2SOe85IJsIsbqqqZo6zNyJsQ/s4032/20231109_112755.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpHMj6otLzzOSWGrPJezJCDRlA59_lKgluankoLX8amcrXnhBMspfg7ErB54mLm6P5dqmXuWZfgglczGto2RHDKGWpZ7DyPIKGFtDFlm568skekF1X9qeLbmj7URkktrPE1T4kLOxtbTBfvvbjeQpuEo3sw9hTJmQCq2SOe85IJsIsbqqqZo6zNyJsQ/w150-h200/20231109_112755.jpg" width="150" /></a></div></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Amid all the end of season field work, the high tunnel crops were sown or transplanted, cultivated and tucked into their own row covers for harvesting throughout the winter.</span></div></span></span></div><div style="color: #333333; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHHn83h8OwXmGaFniPdXnwoHDCHohfm1glywVkiQtsDZ-TEKURpjeRKS-0wsMM9ZPFB8WgipSwRixxpBXP898Tr-pN12GwtyRsC11DeLDXnzYexpnjvHbxXwM-PidukSBaoMKJMNUDopXnr9OpvA_TAPK01rHHZyjTkuZI86wLZIyuqc_P_08SLgZAA/s4032/20231101_095909.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHHn83h8OwXmGaFniPdXnwoHDCHohfm1glywVkiQtsDZ-TEKURpjeRKS-0wsMM9ZPFB8WgipSwRixxpBXP898Tr-pN12GwtyRsC11DeLDXnzYexpnjvHbxXwM-PidukSBaoMKJMNUDopXnr9OpvA_TAPK01rHHZyjTkuZI86wLZIyuqc_P_08SLgZAA/w200-h150/20231101_095909.jpg" width="200" /></span></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQ4ozxyuTsfP8umbIBs3uB3VdNIYrGrhvXkAqAU_CFySdEQi69-TNy9DL9XU2ySlySkbjav09ubQ5H8ZLb1z3I4T-L6SK4dluy8Q0cdEFVuvGm79aJI-SfZ7npREgd3Oq8_QUWXjnmfsjFdR0tN9W1AmPydjaogw3QBPfT0OKYedxoLGAOxKxR4FA8w/s4032/20231101_094523.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQ4ozxyuTsfP8umbIBs3uB3VdNIYrGrhvXkAqAU_CFySdEQi69-TNy9DL9XU2ySlySkbjav09ubQ5H8ZLb1z3I4T-L6SK4dluy8Q0cdEFVuvGm79aJI-SfZ7npREgd3Oq8_QUWXjnmfsjFdR0tN9W1AmPydjaogw3QBPfT0OKYedxoLGAOxKxR4FA8w/w200-h150/20231101_094523.jpg" width="200" /></span></a><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaN3DPjW_gBxbEVxnpcYwl138QKmDoyCzhZMUye3e2ysWIDGDAQzMHcvVmN0sE3XLOVgCd9fgXLP7MSRSRN01CdEOJcFkB3Ffi-1UUD_XpOuth4AAATZVaoOUdQafpg6u80V840svKknOOOoZiCjZxed8Nt8ZlIT0GhEjPI-0VQOK89JpQldxpCIAdbg/s4032/20231109_114638.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaN3DPjW_gBxbEVxnpcYwl138QKmDoyCzhZMUye3e2ysWIDGDAQzMHcvVmN0sE3XLOVgCd9fgXLP7MSRSRN01CdEOJcFkB3Ffi-1UUD_XpOuth4AAATZVaoOUdQafpg6u80V840svKknOOOoZiCjZxed8Nt8ZlIT0GhEjPI-0VQOK89JpQldxpCIAdbg/w150-h200/20231109_114638.jpg" width="150" /></a></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div>This fall we harvested and shelled nearly 900 pounds of popcorn, a big record harvest compared to the previous record of 360 lbs! </span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"></span></span></div><div style="color: #333333; font-weight: normal;"></div><div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><span style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div class="separator" style="clear: both; color: #333333; font-weight: normal; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDubwIPVF9gnkmuZMndrEGPGBdUO6MZBa8NdOG3P2eWMRcyOKU8EQkFCU13Nmsp_L5PC7AwCcF72HTY8eq34SFXbRGpmH1A-72Z465qt4FO1knc2DdEqP7A0wmPkwVfcyyt79bTy4ZceDoHXXu2PYLah3s3Hy4i5EaO44UPaH4T25kbYaFx-Xvz_grXg/s4032/20231108_151736.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDubwIPVF9gnkmuZMndrEGPGBdUO6MZBa8NdOG3P2eWMRcyOKU8EQkFCU13Nmsp_L5PC7AwCcF72HTY8eq34SFXbRGpmH1A-72Z465qt4FO1knc2DdEqP7A0wmPkwVfcyyt79bTy4ZceDoHXXu2PYLah3s3Hy4i5EaO44UPaH4T25kbYaFx-Xvz_grXg/w150-h200/20231108_151736.jpg" width="150" /></span></a></div><span style="color: #333333; font-weight: normal; text-align: left;"><span style="font-family: georgia; font-size: large;">This year we chose to greatly expand our dahlia selection for our bouquet making. It was such a delight to stroll through the amazing variety of blooms all season. It's a good thing we enjoyed them so much because the beast that is dahlia digging and processing in the fall is no joke! Each clump is dug, washed, dried, divided, labeled and stored. We had pretty decent tuber production so if all goes well over the winter we hope to have some tubers available for sale in the spring. </span></span></div></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"></span></div><div style="color: #333333; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><br /></span></div></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0w9Pq4jdcUk6f8BLdgTJIt0KJqgZj-X5XklWP8KWnKm8GKevwjtRnZYJZYQCPnTn3PATrV4gr1RgDh_RyZVzr6q5-sbegxZSfFIPvNkJ1rgcEIhrhn4VuxhZAdifY-VX0O-YVy9x5k7j1doYr2VTV0JWzKNUkaa78lPNkuBKx17lMqNaKAedzoQR2A/s2048/369630788_867675078136826_7800121337556045998_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0w9Pq4jdcUk6f8BLdgTJIt0KJqgZj-X5XklWP8KWnKm8GKevwjtRnZYJZYQCPnTn3PATrV4gr1RgDh_RyZVzr6q5-sbegxZSfFIPvNkJ1rgcEIhrhn4VuxhZAdifY-VX0O-YVy9x5k7j1doYr2VTV0JWzKNUkaa78lPNkuBKx17lMqNaKAedzoQR2A/w150-h200/369630788_867675078136826_7800121337556045998_n.jpg" width="150" /></a></div>This is also the time of year when I start focusing more on our fiber products. There's lots of fiber and yarn to dye and much spinning to be done, not to mention our new passion in eco-printing silk scarves and other fabrics! </span>Just a reminder that we offer our U-Pick Yarn sales on the first VegEmail delivery each month in Des Moines. So locals can stop in a peruse our full fiber inventory. Folks who have yarn interests but aren't in DM can contact us directly for other options and we are happy to ship any of our fiber products.</span></div><div style="color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br />VegEmail deliveries have now switched over to our winter schedule of every other Tuesday in Des Moines at <a href="https://peacetreebrewing.com/des-moines-branch/" style="color: #339999; text-decoration-line: none;">Peace Tree-Des Moines Branch</a> and in Knoxville at the <a href="http://www.grandtheaterknoxville.org/" style="color: #339999; text-decoration-line: none;">Grand Theater</a>. We will continue to do these sales every two weeks until the first of May.Our next delivery is Tuesday, 12/5 and the order form will go out on 11/29 at 5pm. If you aren't receiving the VegEmail order form and you would like to, just fill out the form here: <a href="https://mailchi.mp/da745a2acea7/vegemail" style="color: #339999; text-decoration-line: none;">VegEmail Sign Up</a><br /><br /></span></span></div><div style="color: #333333;"><span style="font-size: large;"><span style="font-family: georgia;">T-Shirts are here!<span style="font-weight: normal;"> If you preordered a "Rooting for you!" t-shirt, they are available for pick up at either of the December deliveries.</span></span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><b>CSA 2024: </b><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT0AexdHqdp-8AyzqD2xOva52Hxozb3_RmRQ3GGs2Xi-z8pGcVmrB63OEShg3dbfeLC0TKakvGgZ2HvSIv_JtvvkCpOEJJizzQEHRFSlEKqpFoPoNe0zPduM1FE6eW9S16epmIG74Ucn_zO1GyHR2RASHL-CDuvtEJwHQQw1iae91rfIPo-DxuMwxWNg/s4032/20231108_151736.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT0AexdHqdp-8AyzqD2xOva52Hxozb3_RmRQ3GGs2Xi-z8pGcVmrB63OEShg3dbfeLC0TKakvGgZ2HvSIv_JtvvkCpOEJJizzQEHRFSlEKqpFoPoNe0zPduM1FE6eW9S16epmIG74Ucn_zO1GyHR2RASHL-CDuvtEJwHQQw1iae91rfIPo-DxuMwxWNg/w150-h200/20231108_151736.jpg" width="150" /></a></div>We have already started getting questions about next year's CSA season. "Current" CSA members from the 2023 season can start signing up in early December. Then we will open any available spots to our waiting list in January. So keep your eyes open for more CSA details to come next month.</span></span></div><div style="color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span><br />All the activities and craziness aside, we are thankful for the privilege of living here on this beautiful farm, raising tasty, healthful produce alongside our fabulous farm crew. We couldn't do it without our amazing family, customers, members and community supporters. So we are thankful for you! </span><br /><span><br /></span></span></div></h3><h3 style="margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;">Is a monthly 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<span> </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; text-decoration: none;">Blue Gate Farm</a><span> </span>or on Instagram at<span> </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; text-decoration: none;">bluegatefarmfresh</a>. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at<span> </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; text-decoration: none;">Blue Gate Farm Community</a>.</span><span><br /><div style="background-color: white; color: #333333; font-weight: normal;"><span><br /></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>That's about it for now. If you have any questions or comments, be sure to let us know.</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Best from the farm,</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Jill & Sean (and the whole BGF crew)</span></div><div style="background-color: white; color: #333333; font-size: 19.1119px; font-weight: normal;"><span><br /></span></div><div style="background-color: white; color: #333333; font-size: 19.1119px; font-weight: normal;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnGzNwTMnyim-9AU6ECR8oHmgvSrpKH8nWRcYEvNTPPaYsw6eORWZM0yW0b42GEcDBI8Mp6UFat21YTBERTIJkA_yPTIRPww_cC7eVwjvzZJHhrBRqHZPR3TiqzkSGDwDxigCx3mby2s4Eb1AfxU0HCRKgNbq__I66b3TT5WcJlkEqypgTIXZxdZDMnw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="150" data-original-width="200" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnGzNwTMnyim-9AU6ECR8oHmgvSrpKH8nWRcYEvNTPPaYsw6eORWZM0yW0b42GEcDBI8Mp6UFat21YTBERTIJkA_yPTIRPww_cC7eVwjvzZJHhrBRqHZPR3TiqzkSGDwDxigCx3mby2s4Eb1AfxU0HCRKgNbq__I66b3TT5WcJlkEqypgTIXZxdZDMnw=w200-h150" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivIcUg0zw85SH3u1234gedDyHzWb0gUeg0cpEBi6-WKIvqJVrSuVi68MQ0XID-RVCfTAkDTtQNuAXFc8w9WjqVuZFzwBYS9UrQNjtFUqOTCgBP3fIS8wxpxt_vxIsSskYiDAUKJVfn0XHz6jL_1kvco9eDC_cEiyuKuBU-rsJaP90flrX2pK-nIF0Yzw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="91" data-original-width="400" height="73" src="https://blogger.googleusercontent.com/img/a/AVvXsEivIcUg0zw85SH3u1234gedDyHzWb0gUeg0cpEBi6-WKIvqJVrSuVi68MQ0XID-RVCfTAkDTtQNuAXFc8w9WjqVuZFzwBYS9UrQNjtFUqOTCgBP3fIS8wxpxt_vxIsSskYiDAUKJVfn0XHz6jL_1kvco9eDC_cEiyuKuBU-rsJaP90flrX2pK-nIF0Yzw" width="320" /></a></div><br /><br /></span></div></span></span></div></h3></span></div><span><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><br /></div></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-73870954459627008392023-10-24T12:11:00.000-05:002023-10-24T12:11:28.468-05:00BGF NEWS - October 24, 2023 - VOL. 50, NO. 20<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font-family: georgia; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span style="font-size: large;">IN THIS WEEK’S BOX:</span></b></h2><h3 style="background-color: white; color: #333333; font-family: georgia; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-size: large;"><br /></span></div></h3><h3 style="background-color: white; color: #333333; font-family: georgia; font-weight: normal; margin: 0px; position: relative;"><div style="margin: 0px; position: relative;"><span style="font-size: large;">Arugula</span></div><div style="margin: 0px; position: relative;"><span style="font-size: large;">Carrots: Rainbow Mix</span></div><div style="margin: 0px; position: relative;"><span style="font-size: large;">Daikon Radish</span></div></h3><h3 style="background-color: white; color: #333333; font-family: georgia; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-size: large;">Garlic: Music</span></div><div style="font-weight: 400;"><span style="font-size: large;">Head Lettuce: assorted varieties</span></div><div style="font-weight: 400;"><span style="font-size: large;">Kale: asst.</span></div><div style="font-weight: 400;"><span style="font-size: large;">Onions: Cipollini</span></div><div style="font-weight: 400;"><span style="font-size: large;">Popcorn on the Cob: Asst.</span></div><div style="font-weight: 400;"><span style="font-size: large;">Potatoes: Kennebec</span></div><div style="font-weight: 400;"><span style="font-size: large;">Sweet Peppers: asst.</span></div><div style="font-weight: 400;"><br /></div><div style="font-weight: 400;"><span style="font-size: large;">Herb It! option: Ginger Mint, Sage & Sorrel</span></div><div style="font-weight: 400;"><span style="font-size: large;">Bread Share: </span><span style="font-size: large;">Asian Milk Bread or Bitter Brew Bread</span></div></h3><h3 style="background-color: white; color: #333333; font-family: georgia; font-weight: normal; margin: 0px; position: relative;"><div style="margin: 0px; position: relative;"><span style="font-size: large;"><br /></span></div></h3><h3 style="color: #333333; font-family: georgia; margin: 0px; position: relative;"><div style="background-color: white; font-weight: 400;"><span style="font-size: large;">Featured Recipes:</span></div><div style="background-color: white; font-weight: 400;"><a href="https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/">Pickled Carrots and Daikon Radish</a> **BGF Favorite!<br /></div><div style="background-color: white; font-weight: 400;"><a href="https://minimalistbaker.com/crispy-quinoa-roasted-vegetable-kale-salad/">Crispy Quinoa Roasted Vegetable Kale Salad</a><br /></div><div style="background-color: white; font-weight: 400;"><a href="https://totaste.com/recipe/roasted-potatoes-carrot-onion/">Roasted Potatoes, Carrots and Onions</a><br /></div><div style="background-color: white; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="background-color: white;"><span style="font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: 400;"><b>WHAT’S UP ON THE FARM?</b><br /></span><i><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;">Precipitation in the past week:</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"> </span><span style="font-weight: normal;">0.00"</span></i></span></div><div style="background-color: white;"><br /></div><div style="background-color: white;"><span style="font-weight: normal;"><span style="font-size: large;">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. <span style="background-color: transparent;">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.</span></span></span></div><div style="background-color: white;"><span style="font-weight: normal;"><span style="background-color: transparent;"><br /></span></span></div><div style="background-color: white;"><span style="font-weight: normal;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKyiBpOON9hYfNkepej1e4zS9X3YtTF6-cHglx_tNXBMs2mg6bhUr7SnEbVM-j7vaCQBXJqArPr6OFy2BYf7dlzM1UrjFHf-2z3FzoHGWycDftOouo2icHNw_X3VzRYPGyxA6vgCeyK56__yOsz66SXR9YJEKglayfqMcjkZLAtfxE2-DBrqjk3GGzw/s4032/20231018_125150.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKyiBpOON9hYfNkepej1e4zS9X3YtTF6-cHglx_tNXBMs2mg6bhUr7SnEbVM-j7vaCQBXJqArPr6OFy2BYf7dlzM1UrjFHf-2z3FzoHGWycDftOouo2icHNw_X3VzRYPGyxA6vgCeyK56__yOsz66SXR9YJEKglayfqMcjkZLAtfxE2-DBrqjk3GGzw/w150-h200/20231018_125150.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Too big for boxes!</td></tr></tbody></table><span style="font-size: large;">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. <br /></span></span></div><div style="background-color: white;"><span style="font-weight: normal;"><span style="font-size: large;">The first round of daikon radishes was harvested and we're sending some of the "smaller" ones out in boxes this week. </span></span></div><div style="background-color: white;"><span style="font-weight: normal;"><br /></span></div><div style="background-color: white;"><span style="font-weight: normal;"><span style="font-size: large;">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.</span></span></div><div style="background-color: white;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnuGGgEBDNsE9CLJOiOXrx8hREjHlmV6YTKexwpyoRZqPBh6yupDiMopK0OCTAz2HkmnwLyQ9vXmOE7YagTXNP4DcYOVA_762YJpnE0bRuQ7S6z4YNSrH9UmnnuPmEFalaMUBc49Oh82LiJYKbxKlwt_fJjIVShqgj1REuO1ryn_6XstgScKhbqN_dQ/s4032/20231018_094139.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnuGGgEBDNsE9CLJOiOXrx8hREjHlmV6YTKexwpyoRZqPBh6yupDiMopK0OCTAz2HkmnwLyQ9vXmOE7YagTXNP4DcYOVA_762YJpnE0bRuQ7S6z4YNSrH9UmnnuPmEFalaMUBc49Oh82LiJYKbxKlwt_fJjIVShqgj1REuO1ryn_6XstgScKhbqN_dQ/w150-h200/20231018_094139.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Installing end hoops</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgg5oA1IoQAUMTiHvhchI77mQMXfwpPHtsOdFqUK9peNb3uMOL18Qm5Hac4JViF1CSCmAVQJonAVzSf52j1ogrTrOOycvlJTYC7rLzl4HEy_3HMuTdkiHI-ILRCYyFoykmJFXxk2NntCRjmHnK3QE6JOc8UcRN6FbxHo1_Wl4HzE3VuEt0QCJ3ao2JXg/s4032/20231023_111909.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgg5oA1IoQAUMTiHvhchI77mQMXfwpPHtsOdFqUK9peNb3uMOL18Qm5Hac4JViF1CSCmAVQJonAVzSf52j1ogrTrOOycvlJTYC7rLzl4HEy_3HMuTdkiHI-ILRCYyFoykmJFXxk2NntCRjmHnK3QE6JOc8UcRN6FbxHo1_Wl4HzE3VuEt0QCJ3ao2JXg/w150-h200/20231023_111909.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Installing row cover fabric</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="font-weight: 400;"><span style="font-size: large;">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. </span></span></div><div style="background-color: white;"><span style="font-weight: 400;"><br /></span></div><div style="background-color: white;"><span style="font-weight: 400;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtizFbsutk5xxHNTrVlZoLtZEzXsUHxEq3gVuuHkSj9lQXVl2vBqvgsOHB0Z13wCGgxle1cMRIKfxmCADjybPAtl9R-tVfDmbprMoySpqjY7RB7uGyHVfQHDBG_sO7urzlhXHFXoSfZ5HkQND4mFKb8Ino8w3g-dgHshPuE7NeXtodWo8Gx2zw2D9NPA/s4032/20231020_113657.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtizFbsutk5xxHNTrVlZoLtZEzXsUHxEq3gVuuHkSj9lQXVl2vBqvgsOHB0Z13wCGgxle1cMRIKfxmCADjybPAtl9R-tVfDmbprMoySpqjY7RB7uGyHVfQHDBG_sO7urzlhXHFXoSfZ5HkQND4mFKb8Ino8w3g-dgHshPuE7NeXtodWo8Gx2zw2D9NPA/w150-h200/20231020_113657.jpg" width="150" /></span></a></div><span style="font-size: large;">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!</span></span></div><div style="background-color: white;"><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></div><div style="background-color: white;"><span style="font-weight: 400;"><span style="font-size: large;">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!</span></span></div><div style="background-color: white;"><span style="font-size: large;"><br /></span></div><div style="background-color: white;"><span style="font-size: large;">Last chance to order our new T-Shirts!</span></div><div><span style="font-weight: normal;"><span style="font-size: large;"><span style="background-color: white;">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: </span><a href="https://forms.gle/XkXwLGCMjqtdYRhF8" style="background-color: white; color: #339999; text-decoration-line: none;">VegEmail order form</a></span></span></div><div style="background-color: white;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPpAcNzv4Bfq8bRHifWEBCeZMgkl47B6rdFVZ0j_Af1ogcTrRl45ey2U3Edi5L5yZcHiFLFaMcqIPHFdeolNcv2PS_spGX9lIf7eoIgY4B72Ux09CRbKWSonR1HtUPepATgfZUyXmgHrRJGNXN190CBTTQaasTEhscx1uTH-lRfPzpUoQHd5pTqFlyA/s1080/Rooting%20for%20you%20marketing%20.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-size: large;"><img border="0" data-original-height="554" data-original-width="1080" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPpAcNzv4Bfq8bRHifWEBCeZMgkl47B6rdFVZ0j_Af1ogcTrRl45ey2U3Edi5L5yZcHiFLFaMcqIPHFdeolNcv2PS_spGX9lIf7eoIgY4B72Ux09CRbKWSonR1HtUPepATgfZUyXmgHrRJGNXN190CBTTQaasTEhscx1uTH-lRfPzpUoQHd5pTqFlyA/s320/Rooting%20for%20you%20marketing%20.jpg" style="border: none; position: relative;" width="320" /></span></a></div><span style="font-size: large;"><br /></span></div></h3><h3 style="background-color: white; color: #333333; font-family: georgia; margin: 0px; position: relative;"><div><u><span style="font-size: large;">Upcoming Dates to Note:</span></u></div><div><span style="font-weight: normal;"><span style="font-size: large;">Tues, Oct. 24: Final CSA delivery</span></span></div><div><span style="font-weight: normal;"><span style="font-size: large;">Sat, Oct. 28: Final Saturday VegEmail delivery </span></span></div><div><span style="font-weight: normal;"><span style="font-size: large;">Sat, Oct. 28, Peace Tree-DM, Makers, Bakers and Boos</span></span></div><div><span style="font-weight: normal;"><span style="font-size: large;">Tues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.</span></span></div></h3><h3 style="background-color: white; color: #333333; font-family: georgia; margin: 0px; position: relative;"><span style="font-size: large;"><br /></span></h3><h2 style="background-color: white; color: #888888; font-family: georgia; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span style="font-size: large;">A LITTLE DETAIL ON YOUR PRODUCE THIS WEEK:</span></h2><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: georgia; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-size: large;"><br /></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: georgia; font-weight: normal;"><span style="font-size: large;"><b><i><u>Carrots: </u></i></b><span style="background-color: transparent;">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. </span><span style="background-color: transparent; color: black;">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.</span></span></div><div style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span style="background-color: transparent; color: black;"><br /></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><i><span style="color: black;"><u>Daikon:</u></span></i><span style="color: black; font-weight: 400;"> 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. </span></span></span></div><div style="font-family: georgia; font-weight: normal;"><span style="font-size: large;"><span style="font-weight: 700;"><i><u><br /></u></i></span></span></div><div style="font-family: georgia; font-weight: normal;"><span style="font-size: large;"><span style="font-weight: 700;"><i><u>Garlic & Onions:</u></i></span> 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.</span></div></h3><h3 style="background-color: white; color: #333333; font-family: georgia; margin: 0px; position: relative;"><div></div><div><div class="MsoNormal"><span style="background-color: transparent; color: black; font-weight: 400;"><span style="font-size: large;"><br /></span></span></div></div></h3><h3 style="background-color: white; color: #333333; font-family: georgia; margin: 0px; position: relative;"><div><span style="font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></div><div><span style="font-size: large;"><b style="color: black;"><span style="font-weight: 400;"><br /></span></b></span></div><div><span style="font-size: large;"><b style="color: black;"><span><i><u>Popcorn (on the cob):</u></i></span><span style="font-weight: 400;"> 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.</span></b></span></div><div><b style="color: black;"><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></b></div><div><span style="font-size: large;"><i><u>Potatoes: </u></i><span style="font-weight: normal;">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.</span></span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"><br /></span></div></h3><h3 style="background-color: white; color: #333333; font-family: georgia; margin: 0px; position: relative;"><span style="font-size: large;"><br /><span style="font-weight: normal;">A few other details: All of your </span>GREENS<span style="font-weight: normal;"> will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.</span><br /><br /><span style="font-weight: normal;">** 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.</span></span></h3><h3 style="background-color: white; color: #333333; font-family: georgia; margin: 0px; position: relative;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></h3><h3 style="background-color: white; color: #333333; font-family: georgia; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></h3><h3 style="background-color: white; color: #333333; font-family: georgia; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="background-color: transparent; color: #339999; margin-left: 1em; margin-right: 1em; text-align: left; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" /></a></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-4981623861466123512023-10-17T12:08:00.000-05:002023-10-17T12:08:36.266-05:00BGF NEWS - October 17, 2023 - VOL. 50, NO. 19<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span style="font-family: georgia; font-size: large;"><h2 style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span style="font-size: large;">IN THIS WEEK’S BOX:</span></b></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-weight: 400;"><br /></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div style="margin: 0px; position: relative;"><span style="font-size: large;">Beets: Cylindra</span></div><div style="margin: 0px; position: relative;"><span style="font-size: large;">Celery: Tango</span></div><div style="margin: 0px; position: relative;"><span style="font-size: large;">Choi: Beijing Express <i>(can use like choi or romaine)</i></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-size: large;">Head Lettuce: assorted varieties</span></div><div style="font-weight: 400;"><span style="font-size: large;">Leeks</span></div><div style="font-weight: 400;"><span style="font-size: large;">Sweet Peppers: asst.</span></div><div style="font-weight: 400;"><span style="font-size: large;">Turnips:Hakurei</span></div><div style="font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="font-weight: 400;"><span style="font-size: large;">Herb It! option: Sweet Basil, Fennel & Rosemary</span></div><div style="font-weight: 400;"><span style="font-size: large;">Bread Share: Asian Milk Bread or Bitter Brew Bread</span></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div style="margin: 0px; position: relative;"><br /></div></h3></span><h3 style="margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><div style="background-color: white; color: #333333; font-weight: 400;"><span style="font-size: large;">Featured Recipes:</span></div><div style="background-color: white; color: #333333; font-weight: 400;"><span style="font-size: large;"><a href="https://dishingupthedirt.com/recipes/beet-pasta-caramelized-leeks-hazelnuts-blue-cheese/">Beet Pasta with Caramelized Leeks</a><br /></span></div><div style="background-color: white; color: #333333; font-weight: 400;"><a href="https://www.eatingwell.com/recipe/7892052/sauteed-bok-choy-hakurei-turnips/"><span style="font-size: large;">Sauteed Bok Choy and Hakurei Turnips</span></a><br /></div><div style="background-color: white; color: #333333; font-weight: 400;"><a href="https://www.eatingwell.com/recipe/252800/creamy-turnip-soup/"><span style="font-size: large;">Creamy Turnip Soup</span></a><br /></div><div style="background-color: white; color: #333333; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="background-color: white; color: #333333;"><span style="font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: 400;"><b>WHAT’S UP ON THE FARM?</b><br /></span><i><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;">Precipitation in the past week:</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"> </span><span style="font-weight: normal;">0.10"</span></i></span></div><div style="background-color: white; color: #333333;"><span style="font-weight: normal;"><span style="font-size: large;"><br /></span></span></div></span><div><span style="font-family: georgia; font-size: large;"><div class="separator" style="background-color: white; clear: both; color: #333333; text-align: left;"><span style="font-weight: 400;"><span style="font-size: large;">We did experience a light frost last week and it looks like we might have the same on Tuesday morning, but so far, the only things that are really offended by the weather are the basil and some of the more tender flowers we grow. </span></span></div><div class="separator" style="background-color: white; clear: both; color: #333333; text-align: left;"><span style="font-weight: 400;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGXNqO9DzUpCRPAH6VmxY70IRv6r6B28bjgOhYCqx8JMiTtAxkPtGPMFq2OmVRSLIM2bREDX6z7USwz9fbngttMSg7GPpjnce7-74Z3HeXW6FcLZtXqTjzxiHblZd70NPqzfr7YXFdiuQ3cz2s8tWCm56HB7kC-LfX7FwzfqpkBu3Ckkcip8FW_8NKA/s4032/20231016_092615.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGXNqO9DzUpCRPAH6VmxY70IRv6r6B28bjgOhYCqx8JMiTtAxkPtGPMFq2OmVRSLIM2bREDX6z7USwz9fbngttMSg7GPpjnce7-74Z3HeXW6FcLZtXqTjzxiHblZd70NPqzfr7YXFdiuQ3cz2s8tWCm56HB7kC-LfX7FwzfqpkBu3Ckkcip8FW_8NKA/w150-h200/20231016_092615.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Farewell, basil!</i></td></tr></tbody></table><span style="font-size: large;">Even the high tunnel basil was burned a bit with last week's cold dip, so today was the end of the line for it. </span></span><span style="font-weight: 400;"><span style="font-size: large;">We were able to find just enough for our herb share members to get one last "taste of summer" before we tore it all out, cleaned up the bed and planted winter greens. We did the same with the basil in the big high tunnel last week and the salad mix and arugula sown in that bed are already germinating.</span></span></div><div class="separator" style="background-color: white; clear: both; color: #333333; text-align: left;"><span style="font-weight: normal;"><span style="font-size: large;"><br /></span></span></div><div class="separator" style="background-color: white; clear: both; color: #333333; text-align: left;"><span style="font-weight: normal;"><span style="font-size: large;">It's a real luxury on mornings when the temperature is below 40° to be able to start our day working in the high tunnels. You can see by the clothing in the pic above, it isn't very warm in there, but it is out of the wind and it's warmer than it is outside! We took advantage of the conditions while we were there and did a little cultivating and cleanup of the new kale crop. The crew noticed they were being supervised by one of our pest management team, (a praying mantis) and later found an egg case nearby. </span></span></div></span><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="background-color: white; clear: both; color: #333333; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0r5ZjJJyDEqCn06d5s-42vb23IWajwwysryJchpcPXa4awrnq61x_zSsusOdmun2-I-ui-OOFWRDZDNgbhlO871NpayBPj2jIzKfoer82X1Htu3eov_t__QCuCgKHYSZzSgCj9OrnDqKSeIVS3JT6Nkj8Mgx-Mn-F0SpHmmx1LxN_4j18qmLv1ptatw/s4032/20231016_103647.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0r5ZjJJyDEqCn06d5s-42vb23IWajwwysryJchpcPXa4awrnq61x_zSsusOdmun2-I-ui-OOFWRDZDNgbhlO871NpayBPj2jIzKfoer82X1Htu3eov_t__QCuCgKHYSZzSgCj9OrnDqKSeIVS3JT6Nkj8Mgx-Mn-F0SpHmmx1LxN_4j18qmLv1ptatw/w150-h200/20231016_103647.jpg" width="150" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2y9l6LSNlPTr-yzeUQX8f0Mvapsg6x3dR0fDRa2zHt29TXMTerPI6y7YB-WB74AO8faqNS5NphMG-UNsLI2K2XV0HO2l9iQApkvBfIMmm8L6FYSaUtQzCvKpi-sZ4Ts7vdLlxYH_ruHN3XBOhNtLFJ3WR-go0vZKtY0EvTg8LsSaEeDONzRMjVJq3nQ/s4032/20231016_093029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2y9l6LSNlPTr-yzeUQX8f0Mvapsg6x3dR0fDRa2zHt29TXMTerPI6y7YB-WB74AO8faqNS5NphMG-UNsLI2K2XV0HO2l9iQApkvBfIMmm8L6FYSaUtQzCvKpi-sZ4Ts7vdLlxYH_ruHN3XBOhNtLFJ3WR-go0vZKtY0EvTg8LsSaEeDONzRMjVJq3nQ/w150-h200/20231016_093029.jpg" width="150" /></a></div></span><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;">We love finding both of these anywhere on the farm, but especially in the high tunnels where pest control is even more of a challenge. The praying mantis herself was carefully worked around but the egg case was relocated to a safe spot just outside the high tunnel so that the </span><span style="font-weight: 400;">artificially</span><span style="font-weight: normal;"> warm daytime conditions inside don't trigger an early hatch during the winter when the new mantises wouldn't survive.</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Besides working in the high tunnels, in the past week we've cultivated the fall crops, harvested lots of produce and a bounty of botanicals for our fall bouquets, cleaned garlic and picked up bushels of rotten tomatoes as we get ready to pull the fabric mulch from our tomato plot. Talk about no one's favorite job! Blech! </span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">We had drained the irrigation system last week ahead of the low temps but this week we reconnected it all back up and started running it again. Much of the state got some needed rain last week but sadly we missed most of it so we are back to our irrigation rotation for the fall crops.</span></span></div></div><span style="font-family: georgia; font-size: large;"><div class="separator" style="background-color: white; clear: both; color: #333333; text-align: left;"><span style="font-weight: normal;"><br /></span></div><div class="separator" style="background-color: white; clear: both; color: #333333; text-align: left;">Just 2 weeks left to order our new T-Shirts!</div></span></div><span style="font-family: georgia; font-size: large;"><div style="background-color: white; color: #333333;"><span style="font-weight: normal;"><span style="font-size: large;">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: <a href="https://forms.gle/VMP7ZvgMpK4bKw5q6" style="color: #339999; text-decoration-line: none;">VegEmail order form</a></span></span></div><div style="background-color: white; color: #333333;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPpAcNzv4Bfq8bRHifWEBCeZMgkl47B6rdFVZ0j_Af1ogcTrRl45ey2U3Edi5L5yZcHiFLFaMcqIPHFdeolNcv2PS_spGX9lIf7eoIgY4B72Ux09CRbKWSonR1HtUPepATgfZUyXmgHrRJGNXN190CBTTQaasTEhscx1uTH-lRfPzpUoQHd5pTqFlyA/s1080/Rooting%20for%20you%20marketing%20.jpg" imageanchor="1" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-size: large;"><img border="0" data-original-height="554" data-original-width="1080" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPpAcNzv4Bfq8bRHifWEBCeZMgkl47B6rdFVZ0j_Af1ogcTrRl45ey2U3Edi5L5yZcHiFLFaMcqIPHFdeolNcv2PS_spGX9lIf7eoIgY4B72Ux09CRbKWSonR1HtUPepATgfZUyXmgHrRJGNXN190CBTTQaasTEhscx1uTH-lRfPzpUoQHd5pTqFlyA/s320/Rooting%20for%20you%20marketing%20.jpg" style="border: none; position: relative;" width="320" /></span></a></div><span style="font-size: large;"><br /></span></div></span></h3><span style="font-family: georgia; font-size: large;"><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><u><span style="font-size: large;">Upcoming Dates to Note:</span></u></div><div><span style="font-weight: normal;"><span style="font-size: large;">Tues, Oct. 24: Final CSA delivery</span></span></div><div><span style="font-weight: normal;"><span style="font-size: large;">Sat, Oct. 28: Final Saturday VegEmail delivery </span></span></div><div><span style="font-weight: normal;"><span style="font-size: large;">Tues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.</span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-size: large;"><br /></span></h3><h2 style="background-color: white; color: #888888; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span style="font-size: large;">A LITTLE DETAIL ON YOUR PRODUCE THIS WEEK:</span></h2><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-size: large;"><b><i><u>Beets-</u></i></b><span style="color: black;"> Store the beet roots, unwashed, with the rootlets (or “tails”) attached, in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks, but their sweetness diminishes with time. Just before cooking, scrub beets well and remove any scraggly leaves and rootlets. If your recipe calls for raw beets, peel them with a knife or vegetable peeler, then grate or cut according to your needs baby/young beets usually don't need to be peeled.</span></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"><i style="font-weight: 700;"><u>Celery: </u></i>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.</span></div><div><span style="font-size: large;"><span style="font-weight: 700;"><i><u><br /></u></i></span></span></div><div><span style="font-size: large;"><b><i><u>Leeks:</u></i></b><u> </u>Loosely wrap unwashed leeks in a plastic bag and store them in the vegetable bin of your refrigerator. They will keep for at least a week. 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.</span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div></div><div><div class="MsoNormal"><span style="background-color: transparent; color: black; font-weight: 400;"><span style="font-size: large;"><br /></span></span></div></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span style="font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></div><div><b style="color: black;"><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></b></div><div><span style="font-size: large;"><b><i><u>Turnips:</u></i></b><i style="font-weight: 400;"> </i><span style="font-weight: 400;">keep best if separated from their greens. Greens are stored in a plastic bag and can be cooked like mustard or collard greens (you can add them in with your Braising Greens Mix). Trimmed roots can go into a lidded container or zip-close bag. These aren't your grandma's turnips. These are a sweet, Japanese salad variety that is particularly tasty for fresh eating. They will still work great in cooked dishes, but we love to eat them raw, often right out of hand, like an apple. One of the farm crew's favorite mid-field snacks.</span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-size: large;"><br /><span style="font-weight: normal;">A few other details: All of your </span>GREENS<span style="font-weight: normal;"> will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.</span><br /></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="background-color: transparent; color: #339999; margin-left: 1em; margin-right: 1em; text-align: left; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" /></a></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-63024199928632111352023-10-10T12:09:00.002-05:002023-10-10T12:09:33.595-05:00BGF NEWS - October 10, 2023 - VOL. 50, NO. 18<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div></h3><div style="background-color: white; color: #333333; margin: 0px; position: relative; text-align: left;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Baby Choi</span></span></div><div style="background-color: white; color: #333333; margin: 0px; position: relative; text-align: left;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Cabbage: assorted large or baby cabbages</span></span></div><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: large;"><span><span style="font-weight: 400;">Cherry Tomato Mix</span><span style="font-weight: 400;">:</span></span><span style="font-weight: 400;"><i><span> the final hurrah!</span></i></span></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Garlic: Music</span></div><div style="font-weight: 400;"><span><span style="font-family: georgia;"><span style="font-size: large;">Green Peppers</span></span></span></div><div style="font-weight: 400;"><span><span style="font-family: georgia;"><span style="font-size: large;">Head Lettuce: assorted varieties</span></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Onions: Candy</span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Potatoes: Kennebec</span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div style="font-weight: 400;"><span><span><span style="font-family: georgia;"><span style="font-size: large;">Herb It! option: Sweet basil (final), lovage & garlic chives</span></span></span></span></div><div style="font-weight: 400;"><span><span><span style="font-family: georgia;"><span style="font-size: large;">Bread Share: Tavern Fare</span></span></span></span></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: georgia; font-size: large; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative; text-align: left;"><br /></div></span></h3><h3 style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: georgia;"><span style="font-size: large;"><div style="background-color: white; color: #333333; font-weight: 400;"><span>Featured Recipes:</span></div><div style="background-color: white; color: #333333; font-weight: 400;"><a href="https://behealthynyc.com/bok-choy-with-peppers/">Bok Choy with Peppers</a><br /></div><div style="background-color: white; color: #333333; font-weight: 400;"><a href="https://www.allrecipes.com/recipe/152937/ethiopian-cabbage-dish/">Ethiopian Cabbage Dish</a><br /></div><div style="background-color: white; color: #333333; font-weight: 400;"><a href="https://www.realsimple.com/food-recipes/browse-all-recipes/creamy-potato-cabbage-soup-recipe">Creamy Potato Cabbage Soup</a><br /></div><div style="background-color: white; color: #333333; font-weight: 400;"><br /></div><div style="background-color: white; color: #333333;"><span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: 400;"><b>WHAT’S UP ON THE FARM?</b><br /></span><i><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;">Precipitation in the past week:</span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"> </span><span style="font-weight: normal;">0.05"</span></i></span></div><div style="background-color: white; color: #333333;"><span style="font-weight: normal;"><br /></span></div></span></span><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZcNnn1yLVa-YDTja2mHmyT5QUAX2QDDlqxsBwo_dfxaUl60e1obCiKrXB3uQuAjwiIDRuV38f9YxKro4UhIHNSYQI6WTgU3XfH0Hsr9_ykQh0yMMdlb-3pbrIwnnd-L0uhSVUjytj9ZN7GCWpIcwcP66S-8q5D6qdaXzl-M0WaUXy2PMewEr_62WMA/s4032/20231006_120955.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZcNnn1yLVa-YDTja2mHmyT5QUAX2QDDlqxsBwo_dfxaUl60e1obCiKrXB3uQuAjwiIDRuV38f9YxKro4UhIHNSYQI6WTgU3XfH0Hsr9_ykQh0yMMdlb-3pbrIwnnd-L0uhSVUjytj9ZN7GCWpIcwcP66S-8q5D6qdaXzl-M0WaUXy2PMewEr_62WMA/w150-h200/20231006_120955.jpg" width="150" /></span></a></div><span style="font-size: large;"><span style="font-family: georgia; font-weight: normal;">What a change a week makes! This time last week we were in short sleeved shirts and sweating then on Friday, we were harvesting while wearing our insulated Carhartts. Now we are likely waking up to our first frost.<br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-weight: normal;"><span style="font-size: large;">It happens every year about this time (Oct 10 is our first average frost date). We get our first Frost Advisory and I spend the next several days obsessing over the weather websites, just hoping that they will nudge that low temp forecast up a little higher. If hoping could make it so, we would be frost free until the end of October. I can hope...but I'm not holding my breath.</span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-weight: normal;"><span style="font-size: large;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-weight: normal;"><span style="font-size: large;">So this is the time that we rush around the farm harvesting everything that we might lose to the frost. Peppers, basil, flowers, bouquet fillers ect. It's generally the only time we harvest green peppers as I maintain that, even though some people like them, they just aren't ripe yet! But harvest them we did! So for a little change of pepper pace, we are sending them out to you today. The cabbages were also part of a field clearing, so they aren't our typical cabbages, but we're still on that theme of use it or lose it!</span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;">Another task we accomplished before the frost, last week, actually was clearing the tomato plot. It is a BIG task that no one really enjoys, but it is MUCH more pleasant to do it before the vines all freeze, which makes for a slimy mess. It's still a messy job, but it's better done earlier and even better when it's done! So the plants are out, the hundreds of steel posts put away and the thousands of feet of trellis twine wound up. We still have to clear the fabric mulch and pull all the roots, but we'll get to those next. We did have to take a short break before pulling the plants for everyone to do a little "grazing" through the cherry tomato plants. Then they all bade farewell to their favorite varieties (and ate them).<br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG87m8cnCsbqkQX8VH46DEn1jST64bISvac0rBnU3AeNZJn-ixDeqd-1uW90Y3by3pWO5VP249I-e6Iw9_fbTveJn9RGs4htDEJPb0DSAfL7t3E_86rKUjX_BoZSOqZrxQ7FRQ8Wdbbgv2XOyioK1i_5EC5H2i9_5f29y3-B2yOF_LrcthrhBB-NXGeQ/s4032/20231004_100544.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG87m8cnCsbqkQX8VH46DEn1jST64bISvac0rBnU3AeNZJn-ixDeqd-1uW90Y3by3pWO5VP249I-e6Iw9_fbTveJn9RGs4htDEJPb0DSAfL7t3E_86rKUjX_BoZSOqZrxQ7FRQ8Wdbbgv2XOyioK1i_5EC5H2i9_5f29y3-B2yOF_LrcthrhBB-NXGeQ/w150-h200/20231004_100544.jpg" width="150" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdi0KkTQTkPEZv5V7BaDMLw0IJdAlgbC7cgBkee1TbnU6QUovpGfDIpuFr5x18PUMVWYoOiJ_-GZQed8L_8zauqZRQdP3UQifmAT8z9LRZ96wZHK4TkWxlvTv5VdIDMnuluujLQSWfzm1ZNAC7A2Ik6BlPTEfZtP2uvnlYjJIoUutQ_Mk6rc_ZoYWiw/s4032/20231004_105536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWdi0KkTQTkPEZv5V7BaDMLw0IJdAlgbC7cgBkee1TbnU6QUovpGfDIpuFr5x18PUMVWYoOiJ_-GZQed8L_8zauqZRQdP3UQifmAT8z9LRZ96wZHK4TkWxlvTv5VdIDMnuluujLQSWfzm1ZNAC7A2Ik6BlPTEfZtP2uvnlYjJIoUutQ_Mk6rc_ZoYWiw/w150-h200/20231004_105536.jpg" width="150" /></a></div><br />Finally, new T-Shirts are coming!</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;">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: <a href="https://forms.gle/UZ4D7iq9YbkP3En3A">VegEmail order form</a></span></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPpAcNzv4Bfq8bRHifWEBCeZMgkl47B6rdFVZ0j_Af1ogcTrRl45ey2U3Edi5L5yZcHiFLFaMcqIPHFdeolNcv2PS_spGX9lIf7eoIgY4B72Ux09CRbKWSonR1HtUPepATgfZUyXmgHrRJGNXN190CBTTQaasTEhscx1uTH-lRfPzpUoQHd5pTqFlyA/s1080/Rooting%20for%20you%20marketing%20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="554" data-original-width="1080" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPpAcNzv4Bfq8bRHifWEBCeZMgkl47B6rdFVZ0j_Af1ogcTrRl45ey2U3Edi5L5yZcHiFLFaMcqIPHFdeolNcv2PS_spGX9lIf7eoIgY4B72Ux09CRbKWSonR1HtUPepATgfZUyXmgHrRJGNXN190CBTTQaasTEhscx1uTH-lRfPzpUoQHd5pTqFlyA/s320/Rooting%20for%20you%20marketing%20.jpg" width="320" /></a></div><span style="font-family: georgia; font-size: large;"><br /></span></div></h3><h3 style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: georgia;"><span><span style="font-size: large;"><div style="background-color: white; color: #333333;"><span><u>Upcoming Dates to Note:</u></span></div><div style="background-color: white; color: #333333;"><span style="font-weight: normal;">Tues, Oct. 24: Final CSA delivery</span></div><div style="background-color: white; color: #333333;"><span style="font-weight: normal;">Sat, Oct. 28: Final Saturday VegEmail delivery </span></div><div style="background-color: white; color: #333333;"><span style="font-weight: normal;">Tues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.</span></div></span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></h3><h2 style="background-color: white; color: #888888; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: bold; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span style="font-family: georgia;"><span style="font-size: large;">A LITTLE DETAIL ON YOUR PRODUCE THIS WEEK:</span></span></h2><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><i><u>Cabbage: </u></i><span style="font-weight: normal;">Store dry, unwashed cabbage in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate for several weeks. Rinse the cabbage under cold running water just before use. Peel away a few of the outer leaves, then cut the cabbage according to your needs with a big, sharp knife, and then chop, sliver, or grate.</span></span></h3><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div><div><span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: georgia; font-weight: 700;"><i><u>Garlic & Onions:</u></i></span><span style="background-color: white; color: #333333; font-family: georgia;"> 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.</span></span></div><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span style="font-size: large;"></span></div><div><span style="font-family: georgia;"><div class="MsoNormal"><span style="background-color: transparent; color: black; font-weight: 400;"><span style="font-size: large;"><br /></span></span></div></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></span></div><div><b style="color: black;"><span style="font-family: georgia; font-weight: 400;"><span style="font-size: large;"><br /></span></span></b></div><div><span style="font-size: large;"><i style="font-family: georgia;"><u>Potatoes: </u></i><span style="font-family: georgia; font-weight: normal;">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.</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><b><u><i>Tomatoes:</i></u></b><span style="font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">A few other details: All of your </span>GREENS<span style="font-weight: normal;"> will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.</span><br /><br /><span style="font-weight: normal;">** 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.</span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 14.85px;"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; font-size: x-large; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="background-color: transparent; color: #339999; margin-left: 1em; margin-right: 1em; text-align: left; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" /></a></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-30286958711858378202023-10-03T12:08:00.000-05:002023-10-03T12:08:11.003-05:00BGF NEWS - October 3, 2023 - VOL. 50, NO. 17<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><div><span><h2 style="background-color: white; color: #333333; font: x-large Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative; text-transform: uppercase;"><b><span><span>IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-size: large;"><br /></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large; font-weight: normal;">Basil: the final hurrah!</span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="text-align: left;"><span style="font-size: large;"><span><span style="font-family: georgia; font-weight: 400;">Carrots: Rainbow Mix</span></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><span><span style="font-weight: 400;">Cherry Tomato Mix</span><span style="font-weight: 400;">:</span></span><span style="font-weight: 400;"><i><span> see 8/1 newsletter for descriptions</span></i></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Chard: Bright Lights Mix</span></div><div style="font-weight: 400;"><span><span style="font-family: georgia; font-size: large;">Head Lettuce: asst</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Napa Cabbage: Bilko or Golden</span></div><div style="font-weight: 400;"><span><span style="font-family: georgia; font-size: large;">Peppers: Sweet, <i>see 8/15 newsletter for descriptions</i></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Shallots: Ambition (tan) and/or Prisma (red)</span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Tomatoes: another final hurrah!</span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-weight: 400;"><span><span><span style="font-family: georgia; font-size: large;">Herb It! option: Nunum Basil, Thyme, Lemongrass</span></span></span></div></h3><div style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative; text-align: left;"><span style="font-family: georgia; font-size: large;">Jam It! option: </span><span style="font-family: georgia; font-size: medium;">Blackberry Peach Jam & Salted Caramel Pear Butter</span></div><div><span style="font-family: georgia; font-size: large;">Spice it Up! option: Garlic Scape Salt</span></div><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span style="font-size: large;"><span style="font-family: georgia;"></span><span style="font-family: georgia;">Bread Share: Rosemary Raisin Bites</span></span></h3></span><h3 style="margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><div style="background-color: white; color: #333333; font-weight: 400;"><span><br />Featured Recipes:</span></div><div style="background-color: white; color: #333333; font-weight: 400;"><a href="https://flavorthemoments.com/egg-roll-in-a-bowl/">Egg Roll in a Bowl</a> **BGF favorite!<br /></div><div style="background-color: white; color: #333333; font-weight: 400;"><a href="https://www.thissavoryvegan.com/sauteed-garlicky-cabbage/#recipe">Sauteed Garlicky Cabbage</a><br /></div><div style="background-color: white; color: #333333; font-weight: 400;"><a href="https://www.bbcgoodfood.com/recipes/balsamic-shallots-carrots-goats-cheese">Balsamic Roasted Shallots and Carrots with Goat Cheese</a><br /></div><div style="background-color: white; color: #333333; font-weight: 400;"><br /></div><div style="background-color: white; color: #333333; font-weight: 400;"><span><br /></span></div><div style="background-color: white; color: #333333;"><span><span style="font-weight: 400;"><b>WHAT’S UP ON THE FARM?</b><br /></span><i><span style="font-weight: normal;">Precipitation in the past week:</span> 0.00"</i></span></div><div style="background-color: white; color: #333333;"><span style="font-weight: normal;"><br /></span></div></span><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">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.</span></span></div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcY8Wn4sbnsvDcMhy9FuaDqohm3_OAps1xSh-MNFvYmZfeiAzdpHzh4ZDZ4ZPj3DqGj8eZkyNfMGYWpobcdlHoJSL5cKcEzY4L53bxJab7ABnUuU2iQpT16X1xs3-B-3YNJhH-9OXoOvJwJR-F-i9av8qsH3GQw3dsvctduflAaePci26XdVmBgHAqA/s4032/20230928_150409.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcY8Wn4sbnsvDcMhy9FuaDqohm3_OAps1xSh-MNFvYmZfeiAzdpHzh4ZDZ4ZPj3DqGj8eZkyNfMGYWpobcdlHoJSL5cKcEzY4L53bxJab7ABnUuU2iQpT16X1xs3-B-3YNJhH-9OXoOvJwJR-F-i9av8qsH3GQw3dsvctduflAaePci26XdVmBgHAqA/w150-h200/20230928_150409.jpg" width="150" /></a></div>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.</span></span></h3><h3 style="margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqJJml1-BWj5S7GQLnC7yvhPOjihMQLPD9YhmCmUgSqfi2mNYG_lMgiFl_RaeWPCfGpYb8-v70Eg3vrUvkzi4eEh_e-CYFxyA959M-nv11nrwx0fmg9FAiemdolx5OFi_uIIZIjREr7-UCowqT2c0odonx9r_e7doRSFjaYRjZdBl4o-nxCnKzd2E4Q/s4032/20231002_101305.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqJJml1-BWj5S7GQLnC7yvhPOjihMQLPD9YhmCmUgSqfi2mNYG_lMgiFl_RaeWPCfGpYb8-v70Eg3vrUvkzi4eEh_e-CYFxyA959M-nv11nrwx0fmg9FAiemdolx5OFi_uIIZIjREr7-UCowqT2c0odonx9r_e7doRSFjaYRjZdBl4o-nxCnKzd2E4Q/w150-h200/20231002_101305.jpg" width="150" /></a></div><h3 style="margin: 0px; position: relative;"><span style="font-size: large; font-weight: normal;">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!</span></h3><br />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.</span><span><div style="background-color: white; color: #333333;"><br /></div><div style="background-color: white; color: #333333;"><span><u>Upcoming Dates to Note:</u></span></div><div style="background-color: white; color: #333333;"><span style="font-weight: normal;">Tues, Oct. 24: Final CSA delivery</span></div><div style="background-color: white; color: #333333;"><span style="font-weight: normal;">Sat, Oct. 28: Final Saturday VegEmail delivery </span></div><div style="background-color: white; color: #333333;"><span style="font-weight: normal;">Tues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.</span></div></span></span></h3><span><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><br /></span></h3><h2 style="background-color: white; color: #888888; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span style="font-family: georgia; font-size: large;">A LITTLE DETAIL ON YOUR PRODUCE THIS WEEK:</span></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span style="font-family: georgia; font-size: large; font-weight: normal;"><i style="font-weight: 700;"><u>Basil</u> </i>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.</span></div><div><span style="font-family: georgia; font-size: large;"><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><i><u>Carrots: </u></i></b><span style="background-color: transparent; font-weight: 400;">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. </span><span style="background-color: transparent; color: black; font-weight: 400;">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.</span></div><div class="MsoNormal"><span style="background-color: transparent; color: black; font-weight: 400;"><br /></span></div></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span style="font-family: georgia; font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></div><div><span style="font-size: large;"><b style="color: black;"><span style="font-family: georgia; font-weight: 400;"><br /></span></b></span></div><div><span style="font-size: large;"><b style="color: black;"><span style="font-family: georgia; font-weight: 400;"><b><i style="color: #333333;"><u>Shallots:</u><span style="font-weight: 400;"> </span></i><span style="color: #333333; font-weight: 400;">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.</span></b></span></b></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><b><u><i>Tomatoes:</i></u></b><span style="font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><br /><span style="font-weight: normal;">A few other details: All of your </span>GREENS<span style="font-weight: normal;"> will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.</span><br /><br /><span style="font-weight: normal;">** 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.</span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></h3><h3 style="background-color: white; color: #333333; font-size: x-large; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" /></a></div></h3></span></div><span><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><br /></div></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-66241114760088401962023-09-26T12:09:00.000-05:002023-09-26T12:09:04.545-05:00BGF NEWS - September 26, 2023 - VOL. 50, NO. 16<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span style="font-family: georgia;"><h2 style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: x-large; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span><span>IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; font-size: x-large; margin: 0px; position: relative;"><div style="font-weight: 400;"><br /></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-size: large; font-weight: normal;">Beets: Cylindra</span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="text-align: left;"><span style="font-size: large;"><span><span style="font-weight: 400;">Cherry Tomato Mix</span><span style="font-weight: 400;">:</span></span><span style="font-weight: 400;"><i><span> see 8/1 newsletter for descriptions</span></i></span></span></div><div style="font-weight: 400;"><span><span style="font-size: large;">Ground Cherries</span></span></div><div style="font-weight: 400;"><span><span style="font-size: large;">Head Lettuce: asst</span></span></div><div style="font-weight: 400;"><span style="font-size: large;">Kale: asst.</span></div><div style="font-weight: 400;"><span><span style="font-size: large;">Peppers: Sweet, <i>see 8/15 newsletter for descriptions</i></span></span></div><div style="font-weight: 400;"><span><span style="font-size: large;">Scallions</span></span></div><div style="font-weight: 400;"><span style="font-size: large;"><span>Tomatoes, </span><i>the last hurrah!</i></span></div><div style="font-weight: 400;"><span style="font-size: large;">Watermelon Radish</span></div><div style="font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="font-weight: 400;"><span><span style="font-size: large;"><i>and perhaps one of the following:</i><br />Broccoli Florets (with edible leaves)</span></span></div><div style="font-weight: 400;"><span><span style="font-size: large;">Okra, </span></span><i style="font-size: x-large;">the last hurrah!</i></div><div style="font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="font-weight: 400;"><span><span><span style="font-size: large;">Herb It! option: Sweet Basil, Parsley, Tarragon</span></span></span></div></h3></span><span style="font-family: georgia; font-size: large;">Bread Share: Cinnamon Rolls</span><span style="font-family: georgia;"><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-size: large;"><br />Featured Recipes:</span></div><div style="font-weight: 400;"><span style="font-size: large;"><a href="https://www.valeriebertinelli.com/recipes/roasted-beets-with-herbs/">Roasted Beets with Herbs</a><br /></span></div><div style="font-weight: 400;"><span style="font-size: large;"><a href="https://omnivorescookbook.com/pickled-watermelon-radish/">Quick Pickled Watermelon Radish</a><br /></span></div><div style="font-weight: 400;"><span style="font-size: large;">BGF Favorite Kale Salad **see recipe below</span></div><div style="font-weight: 400;"><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"><span style="font-weight: 400;"><b>WHAT’S UP ON THE FARM?</b><br /></span><span><i><span><span style="font-weight: normal;">Precipitation in the past week:</span> <span style="font-weight: normal;">1.3<span>"</span></span></span></i></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span style="font-weight: normal;"><span style="font-size: large;">A couple of rain showers over the past week made a big difference for our fall crops. We can keep them alive with irrigation water, but natural rain is a whole different element in the life of a plant.</span></span></div><div><span style="font-weight: normal;"><span style="font-size: large;">We took the soggy opportunity to retire the remaining pepper crops from the big high tunnel and replace them with a variety of greens including arugula, salad mix, tatsoi and choi. </span></span></div><div><span style="font-size: large;"><span style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuPA3JwuxJLPMYZxSfPoL1wch_wOexVdl-aLBIol2wMXh6nc-FBJC_YRMOXFwMlRKn-Cj5gO9aaDUfCqrAya9RV-A9is2wxnUVqDTUZfSC76Ani4fvgWT_B_czDiHf4XFWjFnms_h2D-N8OyMhyxgRUw0V1Lk2LI57nDSuJ--qaBl9hIZxqRoBZ5rdw/s4032/20230921_132342.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuPA3JwuxJLPMYZxSfPoL1wch_wOexVdl-aLBIol2wMXh6nc-FBJC_YRMOXFwMlRKn-Cj5gO9aaDUfCqrAya9RV-A9is2wxnUVqDTUZfSC76Ani4fvgWT_B_czDiHf4XFWjFnms_h2D-N8OyMhyxgRUw0V1Lk2LI57nDSuJ--qaBl9hIZxqRoBZ5rdw/w200-h150/20230921_132342.jpg" width="200" /></a></div>There's just one more bed in the big tunnel and 2 in the small tunnel that need to be rotated to winter crops, but as 2 of those beds are basil, we are loath to pull them out yet. </span><span style="font-weight: 400;">It's tough to remove crops that are still producing, even if slowly, but if we don't do it in a timely manner, it means the following crop will be delayed. </span></span></div><div><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></div><div><span style="font-weight: 400;"><span style="font-size: large;">This will likely be the final delivery of slicing tomatoes. They've been on borrowed time for weeks now and it's time for them to go. We expect to be able to send out cherry tomatoes one more time before we bid tomato season farewell.</span></span></div><div><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAFYVC0owO96YCDO5kM6t1aMHv1g0nQgkn4B8SRME0bsc65D6h1SNkvmk5hLRFT3tovEChPy9wD48tXW-lwvg01lQVU7RYvN9BlTBonaClTfyvXCsiHXh5eYfoPXcv1_w7mr8GdByc8jYTi8d23eJXfpTKfqAJivQLG24JcNG74otXC2NfuKXFtcokQ/s720/IMG_20180724_172803_130.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="720" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAFYVC0owO96YCDO5kM6t1aMHv1g0nQgkn4B8SRME0bsc65D6h1SNkvmk5hLRFT3tovEChPy9wD48tXW-lwvg01lQVU7RYvN9BlTBonaClTfyvXCsiHXh5eYfoPXcv1_w7mr8GdByc8jYTi8d23eJXfpTKfqAJivQLG24JcNG74otXC2NfuKXFtcokQ/w200-h200/IMG_20180724_172803_130.jpg" width="200" /></span></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0Kq7Q_i69sCKvsEuVSw81lBwNnYmHU6h0Dgfam7tTQeC1rA1dReInQBHRTCGLzbrQyhQr6nVUDMKlOvJq7HZ8tC1ANUtT0U6YfpUEVY6sMpcn4fLrCqJN62f_FjrH0zqPsjrr6yuVaf4pk2LZZ-KT6nfgR4zMncjqq-0mn-nPbQEf5EtgOMha33wbg/s4032/20221016_104520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0Kq7Q_i69sCKvsEuVSw81lBwNnYmHU6h0Dgfam7tTQeC1rA1dReInQBHRTCGLzbrQyhQr6nVUDMKlOvJq7HZ8tC1ANUtT0U6YfpUEVY6sMpcn4fLrCqJN62f_FjrH0zqPsjrr6yuVaf4pk2LZZ-KT6nfgR4zMncjqq-0mn-nPbQEf5EtgOMha33wbg/w200-h150/20221016_104520.jpg" width="200" /></span></a></div><span style="font-weight: 400;"><span style="font-size: large;"><br />A couple of fun additions to the CSA boxes this week include a little taste of ground cherries, one of our favorite fruits and a little preview of watermelon radishes. The ground cherries really struggled this year and so we haven't had enough to send out until now, and even this is just a small container, but we wanted to share them, even if it's only a snack size. Our favorite way to eat them is just to pull back the husk and bite the fruit off with our teeth. The watermelon radish is normally a late fall crop for us, but the seeds germinated so well that the bed needed to be thinned, so we're sending them out to you. They are packing a little more heat now than they will when the weather cools down a bit more, but you can reduce the heat by peeling and or cooking them. We also like them as a quick pickle in the fridge. </span></span></div><div><span style="font-size: large; font-weight: normal;"><br /></span></div><div><span style="font-size: large;"><u>Upcoming Dates to Note:</u></span></div><div><span style="font-size: large; font-weight: normal;">Tues, Oct. 24: Final CSA delivery</span></div><div><span style="font-size: large; font-weight: normal;">Sat, Oct. 28: Final Saturday VegEmail delivery </span></div><div><span style="font-size: large; font-weight: normal;">Tues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.</span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-size: large;"><br /></span></h3><h2 style="background-color: white; color: #888888; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span><span style="font-size: large;">A LITTLE DETAIL ON YOUR PRODUCE THIS WEEK:</span></span></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span><span style="font-size: large; font-weight: normal;"><br /></span></span></div><div><span><span style="font-size: large;"><div class="MsoNormal"><i><u>Beets: </u></i><span style="font-weight: 400;">Store the beet roots, unwashed, with the rootlets (or “tails”) attached, in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks, but their sweetness diminishes with time. Just before cooking, scrub beets well and remove any scraggly leaves and rootlets. If your recipe calls for raw beets, peel them with a knife or vegetable peeler, then grate or cut according to your needs baby/young beets usually don't need to be peeled.</span></div><div class="MsoNormal"><span style="font-weight: 400;"><br /></span></div><div class="MsoNormal"><u><i>Broccoli:</i></u><span style="font-weight: normal;"><i> </i>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 </span><span style="font-weight: normal;">wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.</span></div><div class="MsoNormal" style="font-weight: normal;"><br /></div><div class="MsoNormal" style="font-weight: normal;"><i style="color: black; font-weight: bold;"><u>Ground Cherries:</u> </i><span style="color: black;">These are a husked fruit, related to a tomatillo. The husks and fruit start out light green and ripen to a golden/apricot color inside when ready to eat and the husks will be completely dry and papery. They store for several weeks to a month on the counter if the husks is still sealed, and they wont ripen outside of the husk. To enjoy, remove husks and eat as a snack, in salads , desserts or combined with cherry tomatoes in a pasta dish.</span></div></span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span><span style="font-size: large;"><u><br /></u></span></span></div><div><span><span style="font-size: large;"><u><i>Okra:</i></u><span style="font-weight: normal;"><i> </i>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."</span></span></span></div><div><span style="font-size: large;"><br /></span></div><div><span><span style="font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></span></div><div><span><span><b style="color: black;"><span style="font-size: large; font-weight: 400;"><br /></span></b></span></span></div><div><span><span style="font-size: large;"><b style="color: black;"><span><i><u>Radishes: </u></i></span><span style="font-weight: 400;">Store best wrapped in a cotton towel or in a plastic bag. Peel if skin is tough or to reduce the heat a bit. Otherwise just wash and enjoy.</span></b></span></span></div><div><span><span><b style="color: black;"><span style="font-size: large; font-weight: 400;"><br /></span></b></span></span></div><div><span><span><b style="color: black;"><span style="font-size: large; font-weight: 400;"><b style="color: #333333;"><i><u>Scallions</u> </i></b><span style="color: #333333;">(green onions)- are best kept upright in a glass with about 1" of water in it, more like flowers than vegetables. Loosely cover the tops with plastic and you will be amazed at how long they will keep. We like to throw a handful of chopped scallions into nearly any savory dish, right near the end of the cooking time.</span></span></b></span></span></div><div><span style="font-size: large;"><br /></span></div><div><span><span style="font-size: large;"><b><u><i>Tomatoes:</i></u></b><span style="font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span><span style="font-size: large;"><br /><span style="font-weight: normal;">A few other details: All of your </span><span>GREENS</span><span style="font-weight: normal;"> will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.</span><br /><br /><span style="font-weight: normal;">** 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.</span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span><span style="font-size: large;"><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></h3><h3 style="background-color: white; color: #333333; font-size: x-large; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; font-size: x-large; margin: 0px; position: relative;"><span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-size: x-large; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-size: x-large; margin: 0px; position: relative;"><span style="font-weight: normal;"><span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; font-size: x-large; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-size: x-large; margin: 0px; position: relative;"><span><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-size: x-large; font-weight: normal; margin: 0px; position: relative;"><span></span><span></span></h3><h3 style="background-color: white; color: #333333; font-size: x-large; font-weight: normal; margin: 0px; position: relative;"><div></div></h3></span><h3 style="margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><div><span style="font-family: georgia; font-size: large;"><span><div class="separator" style="background-color: white; clear: both; color: #333333; font-weight: 400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div><div class="separator" style="background-color: white; clear: both; color: #333333; font-weight: 400; text-align: left;"><br /></div></span><br /><span style="font-weight: normal;">BGF's Favorite <a href="http://www.epicurious.com/recipes/food/views/Kale-Salad-with-Pinenuts-Currants-and-Parmesan-351274">Kale Salad </a> <br />Yield: Makes 6 to 8 servings <br /><br />2 tablespoons fresh roselle calyxes (seeded and chopped) or dried cranberries or cherries</span></span></div><div><span style="font-family: georgia; font-size: large; font-weight: normal;">5 tablespoons balsamic vinegar, divided<br />3 tablespoon seasoned rice vinegar<br />1 tablespoon honey<br />1 tablespoon extra-virgin olive oil<br />1 teaspoon salt<br />2 bunches kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise<br />2 tablespoons sunflower seeds, (if using salted, cut down on the 1tsp salt above)<br />Parmesan cheese shavings<br /><br />Place cranberries/cherries in small bowl; add balsamic vinegar, seasoned rice vinegar, honey oil and salt and allow to soak several hours (overnight is even better). If using roselle, you can skip this step and use without soaking. Just combine dressing ingredients and set aside.<br /><br />Place kale in a large bowl, add cranberry mixture (or roselle & dressing mix) and toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle with cheese shavings and sunflower seeds just before serving. <br /><br />Recipe Source: adapted from an epicurious recipe by Dan Barber <br /><br /></span><span><br /></span></div></div></h3></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-16689814131650687752023-09-19T12:24:00.000-05:002023-09-19T12:24:05.955-05:00BGF NEWS - September 19, 2023 - VOL. 50, NO. 15<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Basil: Cardinal</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Celery: Tango</span></div><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-weight: 400;">Cherry Tomato Mix</span><span style="font-weight: 400;">:</span></span><span style="font-family: georgia; font-weight: 400;"><i><span> see 8/1 newsletter for descriptions</span></i></span></span><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Head Lettuce: asst</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Leeks</span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Peaches: Native White Iowa</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Peppers: Sweet, <i>see 8/15 newsletter for descriptions</i></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Potatoes: Adirondack Red</span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><span>Tomatoes: </span><i>see 8/1 for descriptions. </i></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><i>and perhaps one of the following:</i><br />Bean Mix</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Broccoli Florets (with edible leaves)</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Okra: Bowling Red & Candle Fire</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><span><span>Herb It! option: </span></span>sweet basil, sage, rosemary</span></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Bread Share: Honey Oat</span></span></div></h3><h3 style="background-color: white; margin: 0px; position: relative;"><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br />Featured Recipes:</span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.justapinch.com/recipes/dessert/fruit-dessert/magic-peach-cobbler-or-any-fruit.html">Magic Peach Cobbler</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="http://turniptheoven.com/potato-leek-celery-soup/">Potato Leek Celery Soup</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.aspicyperspective.com/fresh-peach-basil-salad/">Fresh Peach Basil Salad</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: 400;"><b>WHAT’S UP ON THE FARM?</b><br /></span><span><i><span><span style="font-weight: normal;">Precipitation in the past week:</span> <span style="font-weight: normal;">Trace</span></span></i></span></span></div><div style="color: #333333;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;">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. </span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCICAuNslxoXLWB0XhlpqH-jde9wIXSsF0pc6MUwyse0PpUfhKl9tIHkN2rOJjaPPpyTaNeVuG39l6TNzO9Dqc3UZGjgCDsHkgENFN9jjiHc_vKbPpdXQsrwEKaoyTEdv3LsU8po3Vh6oBCiMnaIydCpPre5tiytuVjCpBbe6A2OfjSRngQn0hiBGYFg/s4032/20230918_094120.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCICAuNslxoXLWB0XhlpqH-jde9wIXSsF0pc6MUwyse0PpUfhKl9tIHkN2rOJjaPPpyTaNeVuG39l6TNzO9Dqc3UZGjgCDsHkgENFN9jjiHc_vKbPpdXQsrwEKaoyTEdv3LsU8po3Vh6oBCiMnaIydCpPre5tiytuVjCpBbe6A2OfjSRngQn0hiBGYFg/w150-h200/20230918_094120.jpg" width="150" /></a></div>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.</span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="color: #333333;"><span style="font-weight: normal;">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 </span><span style="font-weight: 400;">attacked</span><span style="font-weight: normal;"> 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.</span></span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;">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. </span></span></div><div style="color: #333333;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sg-4uYYyy2dOxtwysTyzQzy8lu7MZ12qKdI8UaBenXCREdE8TiK5JtDc0GpFmTbk8W5jdRW91WxCfMA3wOeqtWXD8_FgEM9KLqVMM9tdbC-JDEl7GHRvmflpj48PuG3sH901Dbu9foiDgH7hZAT8M9lEL_8RZ_JhnDtGIMqb2rXi-07CMvvCDjaCYQ/s4032/20230721_093202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sg-4uYYyy2dOxtwysTyzQzy8lu7MZ12qKdI8UaBenXCREdE8TiK5JtDc0GpFmTbk8W5jdRW91WxCfMA3wOeqtWXD8_FgEM9KLqVMM9tdbC-JDEl7GHRvmflpj48PuG3sH901Dbu9foiDgH7hZAT8M9lEL_8RZ_JhnDtGIMqb2rXi-07CMvvCDjaCYQ/w150-h200/20230721_093202.jpg" width="150" /></span></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxxeHmTC4baAToRuvBRChWr7SLdTFMqrVVg-1N2Z2XmRiwTVrqKJFKQyYvMuEGOZVgA7_2outHYVmymBjrlirJU01g82C4WFHz3s6RgPOeuk12AGjYcZdJ6uYC3PMSIz5B8tIoDlbRbCVg0gRwiLobec-tgfolUR-BJtZwr1YyxtLLNAIDshZAlJuOA/s3267/20230620_104852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3267" data-original-width="2633" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxxeHmTC4baAToRuvBRChWr7SLdTFMqrVVg-1N2Z2XmRiwTVrqKJFKQyYvMuEGOZVgA7_2outHYVmymBjrlirJU01g82C4WFHz3s6RgPOeuk12AGjYcZdJ6uYC3PMSIz5B8tIoDlbRbCVg0gRwiLobec-tgfolUR-BJtZwr1YyxtLLNAIDshZAlJuOA/w161-h200/20230620_104852.jpg" width="161" /></span></a></div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><div><span style="font-weight: normal;"><br /></span></div>Thank you Joelle and Josiah for all your hard work this season! We couldn't have done it without you!</span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;"><br /></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><u>Upcoming Dates to Note:</u></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;">Tues, Oct. 24: Final CSA delivery</span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;">Sat, Oct. 28: Final Saturday VegEmail delivery</span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;">Tues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.</span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><br /></span></h3><h2 style="background-color: white; color: #888888; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span style="font-family: georgia;"><span style="font-size: large;">A LITTLE DETAIL ON YOUR PRODUCE THIS WEEK:</span></span></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><div style="font-style: italic;"><span style="font-family: georgia; font-size: large;"><br /></span></div><span style="font-family: georgia; font-size: large;"><u style="font-style: italic;">Beans:</u><span style="font-weight: normal;"> 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.</span></span></div><div><span style="font-size: large;"><span style="font-family: georgia; font-weight: normal;"><br /></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><div class="MsoNormal"><u><i>Broccoli:</i></u><span style="font-weight: normal;"><i> </i>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</span></div><div class="MsoNormal" style="font-weight: normal;">wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.</div><div class="MsoNormal" style="font-weight: normal;"><br /></div><div class="MsoNormal" style="font-weight: normal;"><i style="font-weight: 700;"><u>Celery: </u></i>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.</div></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia; font-weight: normal;"><br /></span></span></div><div><b><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><b><i><u>Leeks:</u></i></b> 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.</span></span></b></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span style="font-family: georgia;"><span style="font-size: large;"><u><br /></u></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><u>Okra:</u><span style="font-weight: normal;"> 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."</span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><br /></span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><b><i><u>Peaches:</u></i></b> 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.</span></span></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><b><u><i>Tomatoes:</i></u></b><span style="font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">A few other details: All of your </span><span>GREENS</span><span style="font-weight: normal;"> will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.</span><br /><br /><span style="font-weight: normal;">** 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.</span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;"></span><span style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><div style="font-size: 14.85px;"></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-size: 23.166px; font-weight: 400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-45056854950429161522023-09-12T12:06:00.001-05:002023-09-12T12:06:52.956-05:00BGF NEWS - September 12, 2023 - VOL. 50, NO. 14<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Bean Mix: Empress (green) & Carson (yellow)</span></span></div><span style="font-family: georgia; font-size: large;"><span><span style="font-weight: 400;">Cherry Tomato Mix</span><span style="font-weight: 400;">:</span></span><span style="font-weight: 400;"><i><span> see 8/1 newsletter for descriptions</span></i></span></span><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Garlic: Northern White</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Head Lettuce: asst</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Onions: Candy (sweet)</span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Peaches: Native White Iowa </span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Peppers: Sweet, <i>see 8/15 newsletter for descriptions</i></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Tomatoes: </span><span><i><span style="font-size: large;">The end is near!</span></i></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Turnips (baby): Hakurei</span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><i>and perhaps one of the following:</i><br />Broccoli Florets</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Okra: Bowling Red & Candle Fire</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Herb It! option: Sweet Basil, Sorrel, Pineapple Mint</span></span></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Bread Share: Loaded Blueberry Muffins</span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br />Featured Recipes:</span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://freshwaterpeaches.com/cherry-tomato-peach-salsa/">Cherry Tomato Peach Salsa</a><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://leitesculinaria.com/286904/recipes-grilled-peaches-honey-black-pepper.html">Grilled Peaches with Honey and Black Pepper</a><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://simpleandsavory.com/roasted-baby-turnips-with-sauteed-turnip-greens/">Roasted Baby Turnips with Sauteed Turnip Greens</a><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: 400;"><b>WHAT’S UP ON THE FARM?</b><br /></span><span><i><span><span style="font-weight: normal;">Precipitation in the past week:</span> 1.00"!!!</span></i></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzWXyqXIF_pWxftj9Ebyd2aLPXwDjhavUYFX1R9xTlr0RprUgh8KHchzyN09PSsbiqFprJ0PetDDNar3h9dwRuuKhGhJTkdudOjfdfV1jsVj0RSfyXs-hupGfiXcMop2_Jl4OYPGVRHSjJCk0f4_zVVxjqcat3uV7eodPearF34Gc7f2V-ZiIWA9yVg/s4032/20230905_075445.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzWXyqXIF_pWxftj9Ebyd2aLPXwDjhavUYFX1R9xTlr0RprUgh8KHchzyN09PSsbiqFprJ0PetDDNar3h9dwRuuKhGhJTkdudOjfdfV1jsVj0RSfyXs-hupGfiXcMop2_Jl4OYPGVRHSjJCk0f4_zVVxjqcat3uV7eodPearF34Gc7f2V-ZiIWA9yVg/w200-h150/20230905_075445.jpg" width="200" /></a></div>I don't know how you all feel about the recent change in temperatures, but it is my favorite time of the year! The quality of the air and the light, especially in the morning and evening combine and make me almost giddy with delight. It certainly makes farm work more comfortable to do. </span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;">Monday, for the first time in a long time, the crew sat in the packing barn and cleaned garlic because it was too wet in the fields to cultivate. </span><span style="font-weight: normal;">Then they cleaned some onions too.</span><span style="font-weight: normal;"> </span><span style="font-weight: normal;"> It just so happens that we were sending out both in this week's delivery. </span></span><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">What perfect timing!</span></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Last week we took advantage of the mild weather conditions and got some big tasks crossed off the list. All of the cucumbers, cantaloupe, eggplants and summer squash were cleared from the fields and high tunnels. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdSh3DNF5KiflyzFCtGj5g5bypojSV5PZp2YO2n7LVXbLhIeH7yqu7bDH3uzCL8QX1HlRiZ88anKqd3ALP-4BfJaVwBcUjKLnWCKUSGlHuLeTGyi7OPam7g1nRNajhYwVXl7wzkAOwDN7vCwo3r72L4GyA1vLznSwDq1YXTr3Cj5ay_IAsEucpLr5Kg/s4032/20230907_112211.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdSh3DNF5KiflyzFCtGj5g5bypojSV5PZp2YO2n7LVXbLhIeH7yqu7bDH3uzCL8QX1HlRiZ88anKqd3ALP-4BfJaVwBcUjKLnWCKUSGlHuLeTGyi7OPam7g1nRNajhYwVXl7wzkAOwDN7vCwo3r72L4GyA1vLznSwDq1YXTr3Cj5ay_IAsEucpLr5Kg/w150-h200/20230907_112211.jpg" width="150" /></a></div></span></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">The cleared high tunnel beds have since been prepped and replanted with fall/winter crops including kale, chard, Napa cabbage, choi and arugula. We also cleaned up some empty beds in the fields and sowed Tapestry Salad Mix and arugula. Since we finished harvesting popcorn last week, we were able to mow down the popcorn patch and get ready to prep that bed for spring.</span></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">I'm not the only one on farm who has appreciated the weather change. So many of the crops are already looking happier in the 24 hours since it rained. The exception is definitely the tomatoes. I know I've been warning that the tomatoes were failing for weeks, but now there is no avoiding it. The slicers are pretty much done. We will probably harvest them one more time this week and then start pulling them out. Never fear, it doesn't mean the absolute end of tomato season. The small tomatoes are still putting out lots of tasty fruit, but the cool overnight temperatures forecast this week will definitely slow them down too. We are sending out extra cherry tomatoes this week so make sure you get to enjoy them at least one more time!</span></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3pF-nxt_QseX0ef_3tB_BJkT1Fw8rMPdgeEkfhd8T-IwR7yXXUIaIo-j1PVzEfj94HnzazsO9xg6qsNRcRLrXzBYCL6K0Y18GcfNylFtSdK2IPv8bR4fuw8ejERPHU84aiOEO6VSUi9HUBNFj6PhC_5JJtujLUW2XeAqdTfgAuRw_FUZyWGNX2PGdA/s4032/20230906_181357.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3pF-nxt_QseX0ef_3tB_BJkT1Fw8rMPdgeEkfhd8T-IwR7yXXUIaIo-j1PVzEfj94HnzazsO9xg6qsNRcRLrXzBYCL6K0Y18GcfNylFtSdK2IPv8bR4fuw8ejERPHU84aiOEO6VSUi9HUBNFj6PhC_5JJtujLUW2XeAqdTfgAuRw_FUZyWGNX2PGdA/w150-h200/20230906_181357.jpg" width="150" /></a></div>The big treat this week is peaches! Most of our peach trees are the native white Iowa variety. And this year they were loaded! We love it when that happens (it doesn't always) because it means we can share them with members. However this year's crop comes with a caveat. Remember those hail storms earlier this season? The trees were loaded with baby peaches and they got pummeled. The peaches continued to develop, but the majority of them have hail damage. Because they were so young, it is mostly cosmetic damage, not affecting the taste or the utility of the fruit, but it is a bit ugly. We hope you'll excuse that shortcoming and enjoy them for the little taste treats that they are!<br /></span></span></div><div><span style="font-family: georgia; font-size: large; font-weight: normal;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><u>Upcoming Dates to Note:</u></span></div><div><span style="font-family: georgia; font-size: large; font-weight: normal;">Tues, Oct. 24: Final CSA delivery</span></div><div><span style="font-family: georgia; font-size: large; font-weight: normal;">Sat, Oct. 28: Final Saturday VegEmail delivery</span></div><div><span style="font-family: georgia; font-size: large; font-weight: normal;">Tues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.</span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><br /></span></h3><h2 style="background-color: white; color: #888888; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span style="font-family: georgia;"><span style="font-size: large;">A LITTLE DETAIL ON YOUR PRODUCE THIS WEEK:</span></span></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><div style="font-style: italic;"><span style="font-family: georgia; font-size: large;"><br /></span></div><span style="font-family: georgia; font-size: large;"><u style="font-style: italic;">Beans:</u><span style="font-weight: normal;"> 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.</span></span></div><div><span style="font-size: large;"><span style="font-family: georgia; font-weight: normal;"><br /></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><div class="MsoNormal"><u><i>Broccoli:</i></u><span style="font-weight: normal;"><i> </i>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</span></div><div class="MsoNormal" style="font-weight: normal;">wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.</div></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia; font-weight: normal;"><br /></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><i><u>Garlic & Onions:</u></i></span><span style="font-family: georgia; font-weight: normal;"> 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.</span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span style="font-family: georgia;"><span style="font-size: large;"><u><br /></u></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><u>Okra:</u><span style="font-weight: normal;"> 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."</span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><br /></span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><b><i><u>Peaches:</u></i></b> 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.</span></span></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><b><u><i>Tomatoes:</i></u></b><span style="font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;"><br /></span></span></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><u>Turnips:</u></i></b><i style="font-weight: 400;"> </i><span style="font-weight: 400;">keep best if separated from their greens. Greens are stored in a plastic bag and can be cooked like mustard or collard greens (you can add them in with your Braising Greens Mix). Trimmed roots can go into a lidded container or zip-close bag. These aren't your grandma's turnips. These are a sweet, Japanese salad variety that is particularly tasty for fresh eating. They will still work great in cooked dishes, but we love to eat them raw, often right out of hand, like an apple. One of the farm crew's favorite mid-field snacks.</span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">A few other details: All of your </span><span>GREENS</span><span style="font-weight: normal;"> will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.</span><br /><br /><span style="font-weight: normal;">** 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.</span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;"></span><span style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><div style="font-size: 14.85px;"></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-size: 23.166px; font-weight: 400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-72103000209302398152023-09-05T12:13:00.000-05:002023-09-06T06:32:44.434-05:00BGF NEWS - September 5, 2023 - VOL. 50, NO. 13<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Basil: Genovese and/or Large Leaf</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Bean Mix: Empress (green) & Carson (yellow)</span></span></div><div style="font-weight: 400;"><div><span style="font-family: georgia;"><span style="font-size: large;">Cucumbers: </span><span style="font-size: medium;">Corinto, Generally, Lemon, Marketmore, Nokya or Sashimi</span><span style="font-size: large;"> </span></span></div></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;">Jubilee Cherry Tomato Mix</span><span style="font-weight: 400;">:</span></span><span style="font-weight: 400;"><i><span style="font-size: medium;"> see 8/1 newsletter for descriptions</span></i></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Peppers: Sweet, <i>see 8/15 newsletter for descriptions</i></span></span></div><div style="font-weight: 400;"><span style="font-size: large;"><span style="font-family: georgia;">Potatoes: Carola</span></span></div><div style="font-weight: 400;"><span style="font-size: large;"><span style="font-family: georgia;">Roselle: leaves & calyxes </span></span></div><div style="font-weight: 400;"><span style="font-size: large;"><span style="font-family: georgia;">Shallots: Ambition (tan) and/or Prisma (red)</span></span></div><div style="font-weight: 400;"><span style="font-size: large;"><span style="font-family: georgia;">Tomatoes: </span><i style="font-family: georgia;">see 8/1 for descriptions. </i></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><i>and perhaps one of the following:</i><br />Broccoli Florets</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Okra: Bowling Red & Candle Fire</span></span></div><div style="font-weight: 400;"><br /></div><div style="font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Herb It! option: Nunum Basil, Lemon Balm, Stevia</span></span></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Jam It! option: Tart Cherry Jam & Golden Fire Pepper</span></span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Spice It Up! Option: Rosemary-Meyer Lemon Salt</span></span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Bread Share: Apple Bread</span></span></div></h3><h3 style="background-color: white; margin: 0px; position: relative;"><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br />Featured Recipes:</span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.forkintheroad.co/quick-pickled-green-beans/">Quick Pickled Green Beans</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.thekitchn.com/how-to-quick-pickle-any-vegetable-233882">How to Quick Pickle Any Vegetable</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.thespruceeats.com/cucumbers-in-sour-cream-recipe-polish-1137518"> Mizeria (Cucumbers in Sour Cream)</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://gardenvarietylife.com/how-to-make-hibiscus-sabdariffa-pesto/">Roselle Pesto</a><br /></span></div><div style="color: #333333; font-weight: 400;"><a href="https://sproutingfam.com/roselle-juice/#google_vignette"><span style="font-family: georgia; font-size: large;">Hibiscus (Roselle) Tea</span></a><br /></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.thecountrycook.net/grilled-red-potatoes-green-beans/">Grilled Potatoes and Green Beans</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;">BGF Pesto **see below</span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><span style="font-weight: 400;"><b style="font-family: georgia;">WHAT’S UP ON THE FARM?</b><br /></span><span style="font-weight: normal;"><i><span style="font-family: georgia;">Precipitation in the past week: 0.00"</span></i></span></span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div style="color: #333333;"><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">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! </span></span></div><div style="color: #333333;"><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div style="color: #333333;"><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzCvW5Hv40hwqR5fIPOYInjP8t2el2NEQGbUoJ0q9BnWefP96a6nxMBHIDiJnAQyxFbsotEz1UA7VqBuHYPgX5MW90Nlr8Bhtv82taUxjfG63uF2_hibRwiIw3Ufz24TkZMse4xarow2yyZXlnFfFPTFIuY6ST6IAQ4xHmjaQv4_pkxYgRJVMAEA4yw/s4032/20230903_152706.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzCvW5Hv40hwqR5fIPOYInjP8t2el2NEQGbUoJ0q9BnWefP96a6nxMBHIDiJnAQyxFbsotEz1UA7VqBuHYPgX5MW90Nlr8Bhtv82taUxjfG63uF2_hibRwiIw3Ufz24TkZMse4xarow2yyZXlnFfFPTFIuY6ST6IAQ4xHmjaQv4_pkxYgRJVMAEA4yw/w150-h200/20230903_152706.jpg" width="150" /></a></div>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. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YlhKXmsk3H-zIvy5kfUOjH4NNmsYOB-zXV74P3R458J1YBowrq6-N8MgR4Q5dwbmBrs4i-nOwBjvTXRcB2R91GOyeA4WV1FNeMUVirkGj0yQlauAFtKgc7nZh_eEof1ibFyT5mFITuONrW7p8Cb2oYuyJG4fwtH9NXDUtTbiJsYePVBve7jjL3Rz8g/s4032/20230904_071851.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YlhKXmsk3H-zIvy5kfUOjH4NNmsYOB-zXV74P3R458J1YBowrq6-N8MgR4Q5dwbmBrs4i-nOwBjvTXRcB2R91GOyeA4WV1FNeMUVirkGj0yQlauAFtKgc7nZh_eEof1ibFyT5mFITuONrW7p8Cb2oYuyJG4fwtH9NXDUtTbiJsYePVBve7jjL3Rz8g/w150-h200/20230904_071851.jpg" width="150" /></a></div></span></span></div><div style="color: #333333;"><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">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.</span></span></div><div style="color: #333333;"><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div style="color: #333333;"><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">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! </span></span></div><div style="color: #333333;"><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9R3gvGfhxV-Fs27Ruh7wznRBTNdxGmWpnSqpkJRVJEdCwhwc7x2z4clI2nzYG1n9swmGEZ7lt_SBoKzUwqF0z11qNf2Yo2aS78tT2RBD77yNHBXXPkqZVqyB7Rp-zu4zu8oTOjc0Qv8TVc_9wN5odPj0FXRTLrd_yc7fmrAU6PGRvejDetTpvZwR-A/s4032/20230830_144946.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9R3gvGfhxV-Fs27Ruh7wznRBTNdxGmWpnSqpkJRVJEdCwhwc7x2z4clI2nzYG1n9swmGEZ7lt_SBoKzUwqF0z11qNf2Yo2aS78tT2RBD77yNHBXXPkqZVqyB7Rp-zu4zu8oTOjc0Qv8TVc_9wN5odPj0FXRTLrd_yc7fmrAU6PGRvejDetTpvZwR-A/w150-h200/20230830_144946.jpg" width="150" /></a></div>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!</span></span></div><div style="color: #333333;"><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div style="color: #333333;"><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFt2wEzFpckZdktUqMA7HSsNWMkBT627_wNzm2vVbfTx2I1fUj_Sg04GsN4JVb0puySZ_ZspmHIRSKnFa8YbjzynOicOKzeSpsXN-ZPjJx5T3icmJ3kBFs8uYMWZvjXJMnlFwGhvzM7p-v22un46qHWDmlH5ZTpf7ipoFn83KahE-ckNLV_mK0z22gw/s4032/20230904_071712.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFt2wEzFpckZdktUqMA7HSsNWMkBT627_wNzm2vVbfTx2I1fUj_Sg04GsN4JVb0puySZ_ZspmHIRSKnFa8YbjzynOicOKzeSpsXN-ZPjJx5T3icmJ3kBFs8uYMWZvjXJMnlFwGhvzM7p-v22un46qHWDmlH5ZTpf7ipoFn83KahE-ckNLV_mK0z22gw/w150-h200/20230904_071712.jpg" width="150" /></a></div>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: <a href="https://specialtyproduce.com/produce/Roselle_Leaves_22386.php">Roselle</a>. We are including the calyxs of the roselle as well. This is a favorite ingredient in Asian, Carribean and African </span></span><span style="font-family: georgia; font-weight: 400;"><span style="font-size: large;">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.</span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;"><br /></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><u>Upcoming Dates to Note:</u></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;">Tues, Oct. 24: Final CSA delivery</span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;">Sat, Oct. 28: Final Saturday VegEmail delivery</span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;">Tues, Nov. 7: Fall VegEmail schedule begins, delivery every 2 weeks.</span></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div><span style="font-size: large;"><br /></span></div></h3><h2 style="background-color: white; color: #888888; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span style="font-family: georgia;"><span style="font-size: large;">A LITTLE DETAIL ON YOUR PRODUCE THIS WEEK:</span></span></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><div style="font-style: italic;"><span style="font-family: georgia; font-size: large;"><i><u>Basil</u> </i><span style="font-style: normal; font-weight: normal;">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.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: italic; text-decoration-line: underline;"><span style="font-family: georgia; font-size: large; font-style: normal; font-weight: normal;"><br /></span></div><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: large;"><u style="font-family: georgia; font-style: italic;">Beans:</u><span style="font-family: georgia; font-weight: normal;"> 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.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><i><u>Cucumber: </u></i><span style="font-weight: normal;">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.</span></span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><u><br /></u></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><u>Okra:</u><span style="font-weight: normal;"> 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."</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></span></div><div><span style="font-family: georgia; font-size: large;"><b style="color: black;"><span style="font-weight: 400;"><br /></span></b></span></div><div><span style="font-family: georgia; font-size: large;"><i><u>Potatoes: </u></i><span style="font-weight: normal;">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.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><b style="color: black;"><span style="font-weight: 400;"><br /></span></b></span></span></div><div><span style="font-family: georgia; font-size: large;"><i style="color: black;"><u>Roselle:</u> </i><span style="font-weight: normal;">Store in a cloth or paper-lined plastic bag in the produce drawer of your </span><span style="font-weight: 400;">refrigerator</span><span style="font-weight: normal;"> and use within a week.</span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div><div><b style="color: black;"><span style="font-family: georgia; font-size: large;"><i style="color: #333333;"><u>Shallots:</u><span style="font-weight: 400;"> </span></i><span style="color: #333333; font-weight: 400;">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.</span></span></b></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-weight: normal;"><i><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></i></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><b><u><i>Tomatoes:</i></u></b><span style="font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></span></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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.</span><br /><br /><span style="font-weight: normal;">** 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.</span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;"></span><span style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><div style="font-size: 14.85px;"></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 23.166px; font-weight: 400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 23.166px; font-weight: 400;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="MsoBodyText"><span style="font-family: georgia; font-size: large;"><u>BGF Pesto</u></span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">2 Tbs Sunflower seeds-toasted (can substitute pine nuts)</span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">2 cloves Garlic ( or garlic scapes, garlic lovers can add more)</span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">2 c. Basil (any variety, a mix is particularly nice)</span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">½ c. Sorrel or Roselle (optional)</span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">½ c. Olive oil</span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">1 tsp Salt (if using pre-salted sunflower seeds, can reduce salt amount)</span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">½ c. Parmesan cheese, fresh grated (not the stuff in the can)</span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">1 medium ripe tomato</span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">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.</span></div><div class="MsoBodyText" style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">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.</span></div></div></div></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-73210500182630453372023-08-29T12:08:00.001-05:002023-09-06T06:31:49.774-05:00BGF NEWS - August 29, 2023 - VOL. 50, NO. 12<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><div><span><h2 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 13px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia; font-size: large;">Bean Mix: Empress (green) & Carson (yellow)</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><div><span style="font-family: georgia;"><span style="font-size: large;">Cucumbers: </span><span style="font-size: medium;">Corinto, Generally, Lemon, Marketmore, Nokya or Sashimi </span></span></div></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;">Edamame: Chiba Green</span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large; font-weight: 400;">Garlic: Northern White</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large; font-weight: 400;">Hot Peppers: Wenk's (small bag)</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;">Jubilee Cherry Tomato Mix</span><span style="font-weight: 400;">:</span></span><span style="font-weight: 400;"><i><span style="font-size: large;"> </span><span style="font-size: medium;">see 8/1 newsletter for descriptions</span></i></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Kale: asst.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Onions: Red</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Peppers: Sweet, </span><i><span style="font-size: medium;">see 8/15 newsletter for descriptions</span></i></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Tomatoes: </span></span><span style="font-family: georgia;"><span style="font-size: large;">So many tomatoes! </span></span><i style="font-family: georgia;"><span style="font-size: medium;">see 8/1 for descriptions. </span></i></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"> </span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><i>and perhaps one of the following:</i><br /><br /></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Okra: Bowling Red & Candle Fire</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia; font-size: large;">Summer Squash: </span><span style="font-family: georgia; font-size: medium;">8 Ball, Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Herb It! option: Sweet Basil, Roselle, Parsley</span></span></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.8px; line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Bread Share: Tomato Basil</span></span></div></h3><h3 style="background-color: white; margin: 0px; position: relative;"><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /><span style="font-family: georgia;">Featured Recipes:</span></span></div><div style="color: #333333; font-weight: 400;"><span style="font-size: large;"><span style="font-family: georgia;"><a href="https://www.nikkidinkicooking.com/blog/edamame-salsa.html">Edamame Salsa</a><br /></span></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.yummymummykitchen.com/2017/05/how-to-make-salsa-with-fresh-tomatoes.html">Fresh Tomato Salsa</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.closetcooking.com/roasted-tomato-salsa/">Roasted Tomato Salsa</a><br /></span></div><div style="color: #333333; font-weight: 400;"><a href="https://skinnysouthernrecipes.com/okra-corn-salsa/"><span style="font-family: georgia; font-size: large;">Okra Corn Salsa</span></a><br /></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Mezair (Cutting Board Salsa) </span><span style="font-family: georgia; font-size: large;">BGF Favorite **see below, </span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">BGF Balsamic Tomato Salsa, new BGF favorite **see below</span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><span style="font-weight: 400;"><b style="font-family: georgia;">WHAT’S UP ON THE FARM?</b><br /></span><br /><span style="font-weight: normal;"><i><span style="font-family: georgia;">Precipitation in the past week: 0.08"</span></i></span></span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Welcome to our annual Salsa Box! Or Sauce Box if you prefer. Every year when the tomato harvest is at it's heaviest, we "stuff" as many of them into the boxes as possible to give folks the opportunity to stock up on some salsa or sauce. We try to include recipes to appeal to lots of difference salsa tastes, but always include our favorite: Mezair (a fresh Kurdish salsa). As many of you may know, the "FarmHer-in-charge" isn't particularly fond of cilantro so we always substitute parsley/par-cel or mint and sometimes sorrel in our salsa recipes. If you have the same issue, we encourage you to try one of these alternatives. If you do like cilantro, well, that's ok too.</span></span></div></h3><h3 style="background-color: white; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><br /></span><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><span><span><span style="font-weight: normal;">We are very thankful for cooler temperatures this week, last week was a bit rough on the farm with the temps hovering around 100°. </span></span></span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><span><span><span style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87cI104oGta0uKHn8nxX_2uEDbhKLDpxeUR1V7ALRrOaBjBE4BY7VPhvNErZCo8zGTP4cTHyOuo5--m-4dv2unZugcHuiOAtKG36rUESsK4Fdd-gmMZ19_P-7wYNbPG2BXnae8t5k1_TfDRNV8g5WXJOokd1wZohQlvIxCndN7mkCUKKHeqtBPhJHBg/s4032/20220907_123355.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87cI104oGta0uKHn8nxX_2uEDbhKLDpxeUR1V7ALRrOaBjBE4BY7VPhvNErZCo8zGTP4cTHyOuo5--m-4dv2unZugcHuiOAtKG36rUESsK4Fdd-gmMZ19_P-7wYNbPG2BXnae8t5k1_TfDRNV8g5WXJOokd1wZohQlvIxCndN7mkCUKKHeqtBPhJHBg/w200-h150/20220907_123355.jpg" width="200" /></a></div>The farm crew was sent home early most of the week and what time we did have was largely taken up harvesting and trying to keep everything/everyone alive. We did get some spent crops cleared and some of the fall crops cultivated. </span></span></span><span style="font-weight: normal;">The irrigation system ran nearly non-stop.</span></span></div><div style="color: #333333;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">This week we have gotten most of the remaining field fall crops transplanted and the next series of seeded crops sown. The "to-be-planted" list is getting shorter and shorter!</span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="color: #333333;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">We weren't the only ones offended by the high temps, as predicted, the heat pretty much finished off the cucumbers and summer squash for the season. They produced admirably throughout a challenging season, so we can't complain too much, but we are sorry to see them go. </span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;"><br /></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS_3hZKbwIRBYVYi3geokKQqZm4aNDLjSQbHWbArVYcHQLUGjsOvngRKt6GY21PfM2zWZS1l9GR04arVsA8dL6klSaH622qsSN_PrpJBi-rppxXg1-ZBa5hrjbb0WeD9bpFAZOVBHsC4egrRBFavBbouGpAF-lznz69ezdvxUzV5s9cRc8KXy7f7b_Q/s4032/20230829_073723.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS_3hZKbwIRBYVYi3geokKQqZm4aNDLjSQbHWbArVYcHQLUGjsOvngRKt6GY21PfM2zWZS1l9GR04arVsA8dL6klSaH622qsSN_PrpJBi-rppxXg1-ZBa5hrjbb0WeD9bpFAZOVBHsC4egrRBFavBbouGpAF-lznz69ezdvxUzV5s9cRc8KXy7f7b_Q/w150-h200/20230829_073723.jpg" width="150" /></a></div>The harbingers of fall are starting to appear around the farm, The trees have lost their vibrant greens and are now looking faded and almost hazy. The fall yellows are blooming throughout the countryside, native sunflowers and goldenrod, often topped with the dance of butterflies and other pollinators. </span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4HFeauHZYLpxM2a06zg6Wy_AhFMjxvqZAtEdx-D3j2CWFLTMs6N4U8Oox_IAdCG0xJJ2cHqzI5kK-yc_JRFl-p_5Td7OkmFbDIJiCSrcFbbKvezx3UpviTT3R9JDoHP8vAwhGXXX0C9tMXiz-U37zG42cgM8PjFfXyGfyf7TdRRoXiZ_AQ_H1_pShQ/s4032/20230827_130303.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4HFeauHZYLpxM2a06zg6Wy_AhFMjxvqZAtEdx-D3j2CWFLTMs6N4U8Oox_IAdCG0xJJ2cHqzI5kK-yc_JRFl-p_5Td7OkmFbDIJiCSrcFbbKvezx3UpviTT3R9JDoHP8vAwhGXXX0C9tMXiz-U37zG42cgM8PjFfXyGfyf7TdRRoXiZ_AQ_H1_pShQ/w150-h200/20230827_130303.jpg" width="150" /></a></div>But the real standout sign for me was sighted a couple of days ago, the first blooms on the New England Aster. My grandpa always called these "frost flowers" and claimed that the first frost was due 2 weeks after the first frost flower bloomed. I'm hoping this was just a "scout" for the local aster population and that we are still many weeks away from first frost, but you just never know. </span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;"><br /></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large; font-weight: normal;">Speaking of fall milestones, I've started getting questions about the end of the CSA season. We are now on week 12 of a 20 week season. We anticipate the final delivery of the season will be Tuesday, Oct 24. Don't worry, we won't leave you trapped at the mercy of grocery stores after that. VegEmail continues throughout the winter to ensure you have access to local foods throughout the year!</span></div><div style="color: #333333;"><br /></div></h3><h2 style="background-color: white; color: #888888; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 13px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0.5em 0px; position: relative; text-transform: uppercase;"><span style="font-family: georgia; font-size: large;">A LITTLE DETAIL ON YOUR PRODUCE THIS WEEK:</span></h2><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div><span style="font-size: large;"><div style="font-style: italic; text-decoration-line: underline;"><span style="font-family: georgia;"><u><i><br /></i></u></span></div><u style="font-family: georgia; font-style: italic;">Beans:</u><span style="font-family: georgia; font-weight: normal;"> 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.</span></span></div><div><span style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><i><u>Cucumber: </u></i><span style="font-weight: normal;">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.</span></span></span></div><div><span style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><b><i><u>Edamame:</u></i></b><i style="font-weight: 400;"> </i><span style="font-weight: 400;">(vegetable or green soy beans): Store beans on or off the branches in a bag in the crisper drawer and use within 1 week. To use, separate beans from branches and cook in salted, boiling water in the pods or shelled, depending on how you plan to use them. In case this is a new vegetable for you, the pods of edamame are not edible, so be sure to shell them before eating. The traditional way to enjoy them is to pull the cooked pod through your teeth, popping the beans into your mouth.</span><br /></span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><span><i><u>Garlic & Onions:</u></i></span><span style="font-weight: normal;"> 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.</span><br /><u><br /></u></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><u>Okra:</u><span style="font-weight: normal;"> 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."</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><u>Summer Squash/Zucchini:</u><span style="font-weight: normal;"> 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!</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-weight: normal;"><i><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></i></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><b><u><i>Tomatoes:</i></u></b><span style="font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></span></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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.</span><br /><br /><span style="font-weight: normal;">** 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.</span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;"></span><span style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><div style="font-size: 14.85px;"></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-size: 23.166px; font-weight: 400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></span></div><span><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><br /></div></span><div class="MsoNormal"><span><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">Mezair</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><i>(Cutting Board Salsa, from </i><i>Kurdistan</i><i>)</i></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">1 lg clove garlic</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">2 to 3 jalapeños, seeded (or other hot peppers)</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">½ c. lightly packed, chopped flat-leaf parlsey</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">3 to 4 tbs chopped fresh mint</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">1 pound ripe tomatoes</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">¼ tsp salt</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">juice of 1 lemon</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">On a large cutting board, mince the garlic and the peppers. Add the parsley and mint and chop. Slice and then chop the tomatoes, adding them to the other ingredients. Mix as you continue to chop by turning the salsa with the flat of your knife or cleaver. Mix in the salt. Transfer the salsa to a small serving bowl and blend in the lemon juice, The salsa will be quite runny.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;">Makes approximately 2 cups salsa.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><i><span style="font-family: georgia; font-size: large;"><br /></span></i></div><div style="background-color: white; color: #333333; font-weight: normal;"><i><span style="font-family: georgia; font-size: large;"></span></i></div><div class="MsoNormal" style="background-color: white; color: #333333; font-weight: normal;"><i><span style="font-family: georgia; font-size: medium;">Recipe source: Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid</span></i></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 14.85px; font-weight: normal;"><span style="font-size: 12pt;"><i><br /></i></span></div></span><span style="font-family: georgia;"><span style="font-size: large;">BGF Balsamic Tomato Salsa</span><br /><br /><span style="font-size: large;">3-4 tomatoes</span><br /><span style="font-size: large;">3 tablespoons extra-virgin olive oil</span><br /><span style="font-size: large;">2 tablespoons balsamic vinegar</span><br /><span style="font-size: large;">1 medium clove garlic, minced</span></span></div><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;">1 small shallot, minced</span></span></div><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;">1 Wenk's Yellow Hot pepper, seeded and minced<br />1 tsp finely chopped fresh oregano</span><br /><span style="font-size: large;">2tbs finely chopped fresh basil</span><br /><span style="font-size: large;">Salt, to taste</span><br /><span style="font-size: large;">Freshly ground black pepper, to taste</span></span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;">Stir it all together for a chunky salsa, but I really love it pureed right in the mixing bowl with my immersion blender. You can use a blender or food processor as well. I think this version really melds the flavors beautifully. </span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;">Recipe source: BGF, based on the <a href="https://www.thespruceeats.com/balsamic-tomato-salad-1763165">Balsamic Tomato Salad</a> recipe from Smitten Kitchen <br /></span><span><div class="MsoNormal" style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 14.85px; font-weight: normal;"><span style="font-size: 12pt;"><i><br /></i></span></div></span></div></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-67510874129076240482023-08-22T12:04:00.004-05:002023-08-27T16:14:10.397-05:00BGF NEWS - August 22, 2023 - VOL. 50, NO. 11<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 13px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Basil: Sweet</span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Bean Mix: Empress (green) & Carson (yellow)</span></div><div style="font-weight: 400;"><div><span style="font-family: georgia; font-size: large;">Carrots: Rainbow Mix</span></div><div><span style="font-family: georgia; font-size: large;">Chard: Rainbow</span></div><div><span style="font-family: georgia;"><span style="font-size: large;">Cucumbers: </span><span style="font-size: medium;">Corinto, Generally, Lemon, Marketmore, Nokya or Sashimi </span></span></div><span style="font-family: georgia; font-size: large;">Eggplant: Orient Express, Asian Delight and/or Listada</span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;">Jubilee Cherry Tomato Mix</span><span style="font-weight: 400;">:</span></span><span style="font-weight: 400;"><i><span style="font-size: large;"> </span><span style="font-size: medium;">see 8/1 newsletter for descriptions</span></i></span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Peppers: Sweet, </span><i><span style="font-size: medium;">see 8/15 newsletter for descriptions</span></i></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Scallions</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Summer Squash: </span><span style="font-size: medium;">8 Ball, Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Tomatoes: </span><i><span style="font-size: medium;">see 8/1 newsletter for descriptions</span></i></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"> </span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><i>and perhaps one of the following:</i><br />Cantaloupe: Hannah's Choice</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Okra: Bowling Red & Candle Fire</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Watermelon: Sugar Baby (red) or Early Moonbeam (yellow)</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Herb It! option: Purple basil, garlic chives, lovage</span></span></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Bread Share: 7-Grain</span></span></div></h3><h3 style="background-color: white; margin: 0px; position: relative;"><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /><span style="font-family: georgia;">Featured Recipes:</span></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://gingerdivine.com/garlic-basil-carrots/">Simple Garlic Basil Carrots</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.eatyourselfskinny.com/ginger-soy-glazed-green-beans-peppers/">Ginger Soy Glazed Beans and Peppers</a><br /></span></div><div style="color: #333333; font-weight: 400;"><a href="https://www.spendwithpennies.com/easy-panzanella-salad/"><span style="font-family: georgia; font-size: large;">Easy Panzanella Salad</span></a><br /></div><div style="color: #333333; font-weight: 400;"><a href="https://thewoksoflife.com/ratatouille-pasta/"><span style="font-family: georgia; font-size: large;">Roasted Ratatouille Pasta</span></a><br /></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="color: #333333;"><span style="font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: 400;"><b style="font-family: georgia;">WHAT’S UP ON THE FARM?</b><br /></span><br /><span style="font-weight: normal;"><i><span style="font-family: georgia;">Precipitation in the past week: 0.00"</span></i></span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><span style="color: #333333;"><span style="font-weight: normal;">You probably won't be surprised to hear that it's HOT on the farm this week...and all over the </span><span style="font-weight: 400;">Midwest</span><span style="font-weight: normal;">. Our recent temperatures coming into this week have been so pleasant that it rather ruined us for 90°-100° weather. Ah well, it is late August and as of the end of this month, the average temperatures do start to drop, so there's hope! The fall crops that we've been working so hard to get planted would really appreciate some cooler temps, as would the other crops, crew, animals, farmers and everyone else, I'm sure. We are back to our irrigation rotation for sure and just trying to keep everyone alive out here.</span></span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="color: #333333;"><span style="font-weight: normal;">The heat will probably be the death knell for some of the crops that were already slowing down like cucumbers and summer squash. While we're sad to see them go, they have stuck around longer this season than they do many years, so we appreciate that. The current crop of lettuce is definitely offended by the weather and has been added to the "clear it" list of crops along with the early turnips. The early bean crop is done and was cleared last week, but the later successions are going strong for now. </span></span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="color: #333333;"><span style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_FSHIb4emkn6zR9ZuEsU0kJ942stUe1ZEDXA3DZXCxhy3B0OlqR5JRk9qWu4k3REMnwjyQ1OPo0ZdrsyPJKi5cbH9_6q719w7WxmqEd16PZ58fWjfAggPgvEPHdBQ2ahuumvfJppUAwZXmM3_rrdgEsoaXRaQ7ibOzFv7Yct4AaLwLoPJmo0yEKYXQ/s4032/20230821_083426.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_FSHIb4emkn6zR9ZuEsU0kJ942stUe1ZEDXA3DZXCxhy3B0OlqR5JRk9qWu4k3REMnwjyQ1OPo0ZdrsyPJKi5cbH9_6q719w7WxmqEd16PZ58fWjfAggPgvEPHdBQ2ahuumvfJppUAwZXmM3_rrdgEsoaXRaQ7ibOzFv7Yct4AaLwLoPJmo0yEKYXQ/w200-h150/20230821_083426.jpg" width="200" /></a></div>We made an early morning push to get all the carrots and beets harvested over the past few days to be sure they would be tucked happily in the cooler for the hottest weather.</span></span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="color: #333333;"><span style="font-weight: normal;"><br /></span></span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="color: #333333;"><span style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OZg5GDlG3RSodMlgLoyTZg5VVDUmN9Qo80SDVzfUyrQeD8DB1iGYOxzL4lX6DEtaZDrIsfSxoVfMn9yhxGnFzMBcIMvbFTpPfDTi0No8IG2Nk19IKBsUiEmRc6q0Y_IJTtD7sLRgM5KF9X9poHst1xFeueZgkBDt76fBVewLFncHSmQ3yVeTXZiYdw/s4032/20230821_112302.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OZg5GDlG3RSodMlgLoyTZg5VVDUmN9Qo80SDVzfUyrQeD8DB1iGYOxzL4lX6DEtaZDrIsfSxoVfMn9yhxGnFzMBcIMvbFTpPfDTi0No8IG2Nk19IKBsUiEmRc6q0Y_IJTtD7sLRgM5KF9X9poHst1xFeueZgkBDt76fBVewLFncHSmQ3yVeTXZiYdw/w200-h150/20230821_112302.jpg" width="200" /></a></div>The new crop of cantaloupe is sadly failing fast. There are just too many stresses on it right now, but the watermelon is going crazy! <br /></span></span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="color: #333333;"><span style="font-weight: normal;">All the sudden they are ALL ripening at the same time! We'll do what we can to get them out to you as soon as possible, but it is a bit of a logistical challenge moving nearly 50 watermelons to our pick-ups along with the CSA boxes. Time to roll out the cargo van again!</span></span></span></div><div><br /></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: 400;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxf1O91rt0ritUfjSkgU6VfnJYN6Qgvo82q5W4rQ5Bl-hkr42oOWDks6rQxHejU8bEQAbp3k9tBPgDQgWVhb6sEieEXacA_poUzK5P2l5EpX16mB3jsvkMydY9K2e0nk9sxusQI5KG5GDwlJO3Xv1tlvoYxeg03jPxeTBmdlbuqx1lOy-r4pXbmxYXXg/s4032/20230819_072658.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxf1O91rt0ritUfjSkgU6VfnJYN6Qgvo82q5W4rQ5Bl-hkr42oOWDks6rQxHejU8bEQAbp3k9tBPgDQgWVhb6sEieEXacA_poUzK5P2l5EpX16mB3jsvkMydY9K2e0nk9sxusQI5KG5GDwlJO3Xv1tlvoYxeg03jPxeTBmdlbuqx1lOy-r4pXbmxYXXg/w150-h200/20230819_072658.jpg" width="150" /></a></div>The one thing that is LOVING this heat is the popcorn! Most of the ears were done filling, so it's growing season is done and now we move to drying time and this is the weather for it! I swear you can almost see the husks turning brown. Looks like it will be an early popcorn harvest this year.</span></span></div><div style="color: #333333;"><br /></div><div style="color: #333333;"><span style="font-family: georgia; font-size: large;"><br /></span></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"></h3><h2 style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></h2><h2 style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></h2><h2 style="text-align: left;"><span style="font-family: georgia; font-size: large;">A little detail on your produce this week:</span></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span style="font-size: large;"><div><span style="font-family: georgia;"><b><u><i>Basil</i></u></b><span style="font-weight: 400;"><u> </u>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 plastic bag, 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.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: italic; text-decoration-line: underline;"><span style="font-family: georgia;"><span style="font-size: large;"><u><i><br /></i></u></span></span></div><u style="font-family: georgia; font-style: italic;">Beans:</u><span style="font-family: georgia; font-weight: normal;"> 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.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><br /></span></span></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><u>Carrots: </u></i></b><span style="background-color: transparent; font-weight: 400;">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. </span><span style="background-color: transparent; color: black; font-weight: 400;">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.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><i><u>Cantaloupe: </u></i><span style="font-weight: normal;">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.</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><i><u>Cucumber: </u></i><span style="font-weight: normal;">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.</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><b><i><u>Edamame:</u></i></b><i style="font-weight: 400;"> </i><span style="font-weight: 400;">(vegetable or green soy beans): Store beans on or off the branches in a bag in the crisper drawer and use within 1 week. To use, separate beans from branches and cook in salted, boiling water in the pods or shelled, depending on how you plan to use them. In case this is a new vegetable for you, the pods of edamame are not edible, so be sure to shell them before eating. The traditional way to enjoy them is to pull the cooked pod through your teeth, popping the beans into your mouth.</span><span style="font-weight: 400;"><br /></span><br /><u>Eggplant:</u><span style="font-weight: normal;"> Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild. Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort. The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.</span></span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><u>Okra:</u><span style="font-weight: normal;"> 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."</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><u>Summer Squash/Zucchini:</u><span style="font-weight: normal;"> 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!</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-weight: normal;"><i><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></i></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><b><u><i>Tomatoes:</i></u></b><span style="font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;"><br /></span></span></span></div><div><span style="font-family: georgia; font-size: large;"><i><u><span class="_Tgc"><b>Watermelon:</b></span> </u></i><span style="font-weight: 400;">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.</span></span></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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.</span><br /><br /><span style="font-weight: normal;">** 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.</span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;"></span><span style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-size: 23.166px; font-weight: 400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-60585679483572446732023-08-15T12:15:00.000-05:002023-08-27T16:12:49.430-05:00BGF NEWS - August 15, 2023 - VOL. 50, NO. 10<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 13px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Bean Mix: Empress (green) & Carson (yellow)</span></span></div><div style="font-weight: 400;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;">Celery: Tango</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;">Cucumbers:</span><span style="font-size: large;"> </span><span style="font-size: medium;">Corinto, Generally, Lemon, Marketmore, Nokya or Sashimi </span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;">Edamame: Biei</span></span></div><span style="font-family: georgia;"><span style="font-size: large;">Eggplant: Orient Express, Asian Delight and/or Listada</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Garlic: Northern White</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Head Lettuce: asst.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia; font-weight: 400;"><span style="font-size: large;">Jubilee Cherry Tomato Mix</span></span><span style="font-family: georgia; font-size: x-large; font-weight: 400;">:</span><span style="font-family: georgia; font-weight: 400;"><i><span style="font-size: medium;"> see 8/1 newsletter for descriptions</span></i></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Peppers: Sweet, <i>see descriptions below</i></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Potatoes: Kennebec</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Summer Squash:</span><span style="font-size: large;"> </span><span style="font-size: medium;">8 Ball, Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><span style="font-family: georgia;">Tomatoes: </span><i style="font-family: georgia;">see 8/1 newsletter for descriptions</i></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"> </span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><i>and perhaps one of the following:</i><br />Cantaloupe: Minnesota Midget</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Okra: Bowling Red & Candle Fire</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Herb It! option: Cardinal basil, peppermint & rosemary</span></span></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Bread Share: Giant Cinnamon Rolls</span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /><span style="font-family: georgia;">Featured Recipes:</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.olivetomato.com/traditional-greek-potatoes-and-celery-cooked-in-olive-oil/">Greek Potatoes and Celery</a><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.myrecipes.com/recipe/thai-sesame-edamame">Thai Sesame Edamame</a><br /></span></div><div style="font-weight: 400;"><span style="font-size: large;"><span style="font-family: georgia;"><a href="https://www.thespruceeats.com/balsamic-tomato-salad-1763165">Balsamic Tomato Salad</a> <i>(FarmHer recommended!)</i></span><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><br /></div><div><span style="font-size: large;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><b style="font-family: georgia;">WHAT’S UP ON THE FARM?</b><br /></span><br /><span style="font-weight: normal;"><i><span style="font-family: georgia;">Precipitation in the past week: 0.05"</span></i></span></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: 400;">Week 10! It's hard to believe we are half way through the CSA season already. It always comes as a bit of a shock to me but here we are!</span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: 400;"><br /></span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: 400;">This week was ALL about potatoes! Well, not really, but it felt like it. We pushed hard to get all the remaining potatoes harvested before the rain, and then it didn't rain. Oh well, at least the crop is in, and what a crop it is! Given the drought and the fact that we don't irrigate potatoes we really expected a disappointing harvest. We were pleasantly surprised and honestly a little alarmed at what came in. Not only did the potatoes look good but we brought in </span>2,990 pounds<span style="font-weight: 400;">, </span><span style="font-weight: 400;">beating last year's total by </span>800 pounds!!<span style="font-weight: 400;"> Holy potatoes, Batman! So needless to say, we are sending out potatoes this week, just so we don't have to store them all :)</span></span></div><div style="font-weight: 400;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKWPe0MDRUyUQ14ZwY5pzisNveANtQJ8uG3Db5HvUePVrtBbq21cHkdIhaWT6P3hZh4AFvxll3s1mS0P0U-XvyrqfFTHVCFZBgSF0ZiFNERdDDhBL9UMVCgd4M2j-ZBr_bA6YETgzA_oScLL7-qIJX8XFqzFyYWO6Q1qqtcqmCbIpmZB50n7LwxmorA/s1838/3%20Panel%20Photo%20strip%20081523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="701" data-original-width="1838" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKWPe0MDRUyUQ14ZwY5pzisNveANtQJ8uG3Db5HvUePVrtBbq21cHkdIhaWT6P3hZh4AFvxll3s1mS0P0U-XvyrqfFTHVCFZBgSF0ZiFNERdDDhBL9UMVCgd4M2j-ZBr_bA6YETgzA_oScLL7-qIJX8XFqzFyYWO6Q1qqtcqmCbIpmZB50n7LwxmorA/w320-h122/3%20Panel%20Photo%20strip%20081523.jpg" width="320" /></span></a></div><span style="font-family: georgia; font-size: large;">We also harvested all of the onions and shallots for the season. Those weren't all quite as prolific as the potatoes, but it was a solid showing during a tough season. Now we just have to get them all cured so that we can store them.<br /><br /></span></div><div style="font-weight: 400;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgU1ZYVhkCSBnwRujkqlACsFzpbfDNkIZ404NA56CZn0kv-8MbLT3Nbg53jG45ukFyWDhE6e50xa5wGwIAKBcGV3YSrODX2jnruKbrCU-ZcL8K8M4qhuH8e_JgJdZ9Sc6u1ISRpsAl7sCuqM2QhtZGnr5b1j0J9Ogz6NvugbqMDYltfW2LGvO6fbEmg/s3264/20140809_062629.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="1836" data-original-width="3264" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgU1ZYVhkCSBnwRujkqlACsFzpbfDNkIZ404NA56CZn0kv-8MbLT3Nbg53jG45ukFyWDhE6e50xa5wGwIAKBcGV3YSrODX2jnruKbrCU-ZcL8K8M4qhuH8e_JgJdZ9Sc6u1ISRpsAl7sCuqM2QhtZGnr5b1j0J9Ogz6NvugbqMDYltfW2LGvO6fbEmg/w200-h113/20140809_062629.jpg" width="200" /></span></a></div><span style="font-family: georgia; font-size: large;">We're pleased to report that the peppers are recovering from the hailstorms and we started harvesting ripe sweet peppers a little over a week ago. It's always a bit of a slow start but now that they are rolling it's time to meet the sweet peppers:</span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Ace- <i>green to red bell, thin walled</i><br />Carmen-<i>green to red Italian pepper (long, pointed)</i><br />Delite Mix-red, orange and yellow mini peppers</span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Escamillo<i>-green to yellow Italian pepper (long, pointed)</i><br />Golden Star<i>-big, thick-walled, blocky green to yellow bell </i></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Islander<i>- purple to reddish-orange bell</i></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Red Knight<i>-large, thick walled green to red bell</i><br />Snowball<i>-Ivory to red bell</i></span></div><div style="font-weight: 400;"><span style="background-color: transparent;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div style="font-weight: 400;"><span style="background-color: transparent;"><span style="font-family: georgia; font-size: large;">The tomatoes, however, are still suffering from the hailstorms. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOyQaGg-CHmP8Oy1Aw80Ao-wD3Ma8uixI6vB22wiy5CyGi8Co3s-Z0Dfbcec8SCWAwa72pD7JGv-EcuTh_sk8i4pIukvRUIdiEkFdV-wEiLzV9IzH71cPRHQW8GV0BzoXFLJcditzbzSIAzlBuuYuu_XIccdkFmVZeJOVNthGOSxr4rT2glsnVoGiKg/s4032/20230814_200648.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOyQaGg-CHmP8Oy1Aw80Ao-wD3Ma8uixI6vB22wiy5CyGi8Co3s-Z0Dfbcec8SCWAwa72pD7JGv-EcuTh_sk8i4pIukvRUIdiEkFdV-wEiLzV9IzH71cPRHQW8GV0BzoXFLJcditzbzSIAzlBuuYuu_XIccdkFmVZeJOVNthGOSxr4rT2glsnVoGiKg/w200-h150/20230814_200648.jpg" width="200" /></a></div></span></span></div><div style="font-weight: 400;"><span style="background-color: transparent;"><span style="font-family: georgia; font-size: large;">You will likely notice cosmetic damage on the them again this week. We are sending out the best fruits we have, and this is it. Sadly the plants are showing disease stress from all the earlier hail damage so it will probably be a short tomato season. Enjoy them while you can!</span></span></div><div style="font-weight: 400;"><span style="background-color: transparent;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div style="font-weight: 400;"><span style="background-color: transparent;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzbD9zvg0FR6aGEltgQBWn3wipL847lwccVD6ghYu5qf_74Iwogdq1ZV_al_mD4AkCL8ygsTM27gC-bDG7mdhjaVKPQGkfaP4G0Zm3n13w6i35YZEiTUF-dZtoDb-_LQN9AgdrvSbJRhTpIb05YU31xNgxigto7gi8PFLl9hSwXVG02BBH7gp0b_NJg/s3024/20230731_074249.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2820" data-original-width="3024" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzbD9zvg0FR6aGEltgQBWn3wipL847lwccVD6ghYu5qf_74Iwogdq1ZV_al_mD4AkCL8ygsTM27gC-bDG7mdhjaVKPQGkfaP4G0Zm3n13w6i35YZEiTUF-dZtoDb-_LQN9AgdrvSbJRhTpIb05YU31xNgxigto7gi8PFLl9hSwXVG02BBH7gp0b_NJg/w200-h186/20230731_074249.jpg" width="200" /></a></div>A couple of other fun things heading out in boxes this week include edamame and celery! This is the best looking crop of edamame we've had in years and although they take a bit of work on your end, we hope you enjoy them. It's the first time we've grown traditional celery and we are very pleased with it so far. We think the taste is really wonderful, not the wishy-washy stuff you get in the grocery store, but also not so strongly flavored that you can't enjoy it plain as a snack. Don't forget that the leaves are useful too, use in place of parsley or cilantro in recipes.</span></span></div></div></h3><div><span style="font-family: georgia; font-size: large;"><br /></span></div><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;">A little detail on your produce this week:</span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><span style="font-family: georgia; font-size: large;"><u><i>Beans:</i></u><span style="font-weight: normal;"> 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.</span></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div><span style="font-family: georgia; font-size: large;"><i><u>Cantaloupe: </u></i><span style="font-weight: normal;">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.</span></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div><span style="font-family: georgia; font-size: large;"><i><u>Celery: </u></i><span style="font-weight: normal;">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.</span></span></div><div><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div><span style="font-family: georgia; font-size: large;"><i><u>Cucumber: </u></i><span style="font-weight: normal;">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.</span></span></div><div><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><u>Edamame:</u></i></b><i style="font-weight: 400;"> </i><span style="font-weight: 400;">(vegetable or green soy beans): Store beans on or off the branches in a bag in the crisper drawer and use within 1 week. To use, separate beans from branches and cook in salted, boiling water in the pods or shelled, depending on how you plan to use them. In case this is a new vegetable for you, the pods of edamame are not edible, so be sure to shell them before eating. The traditional way to enjoy them is to pull the cooked pod through your teeth, popping the beans into your mouth.</span><span style="font-weight: 400;"><br /></span><br /><u>Eggplant:</u><span style="font-weight: normal;"> Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild. Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort. The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.</span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><span style="font-family: georgia; font-size: large;"><br /><u>Okra:</u><span style="font-weight: normal;"> 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."</span></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="color: black; font-weight: 400;"><i><b><u>Peppers:</u></b></i> </span><b style="color: black;"><span style="font-weight: 400;">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.</span></b></span></div><div><b style="color: black;"><span style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></span></b></div><div><span style="font-family: georgia; font-size: large;"><i><u>Potatoes: </u></i><span style="font-weight: normal;">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.</span></span></div><div><span style="font-family: georgia; font-size: large;"><br /><u>Summer Squash/Zucchini:</u><span style="font-weight: normal;"> 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!</span></span></div><div><span style="font-weight: normal;"><i><span style="font-family: georgia; font-size: large;"><br /></span></i></span></div><div><span style="font-family: georgia; font-size: large;"><b><u><i>Tomatoes:</i></u></b><span style="font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><br /><span style="font-weight: normal;">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.</span><br /><br /><span style="font-weight: normal;">** 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.</span><br /><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></h3><div><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;"></span><span style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-size: 23.166px; font-weight: 400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><br /></span></span></span></div></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-58062961295142480042023-08-08T12:14:00.005-05:002023-08-11T20:02:04.690-05:00BGF NEWS - August 8, 2023 - VOL. 50, NO. 9<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-transform: uppercase;"><b><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Bean Mix: Empress (green) & Carson (yellow)</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><div><span style="font-family: georgia;"><span style="font-size: large;">Beets: Cylindra</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;">Cucumbers: </span><span style="font-size: medium;">Corinto, Generally, Lemon, Marketmore, Nokya or Sashimi </span></span></div><span style="font-family: georgia;"><span style="font-size: large;">Eggplant: Orient Express, Asian Delight and/or Listada</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Fennel</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Head Lettuce: asst.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia; font-size: large; font-weight: 400;">Jubilee Cherry Tomato Mix:</span><span style="font-family: georgia; font-weight: 400;"><span style="font-size: medium;"><i> see 8/1 newsletter for descriptions</i></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;">Onion: Candy</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Summer Squash: </span><span style="font-size: medium;">8 Ball, Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;">Tomatoes: </span><i style="font-family: georgia; font-size: large;">see 8/1 newsletter for descriptions</i></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"> </span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;"><i>and perhaps one of the following:</i><br />Cantaloupe: Minnesota Midget</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia; font-size: large;">Okra: Bowling Red & Candle Fire</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: georgia;"><span style="font-size: large;">Herb It! option: Sweet Basil, Sage, Lemon Verbena</span></span></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Bread Share: Honey Oat</span></span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><br /><span style="font-family: georgia;">Featured Recipes:</span></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://sweetpotatosoul.com/beet-fennel-salad/">Beet Fennel Salad</a><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://ediblenortheastflorida.ediblecommunities.com/recipes/roasted-beet-and-fennel-hummus">Roasted Beet and Fennel Hummus</a><br /></span></div><div style="font-weight: 400;"><a href="https://www.blessthismessplease.com/quick-pickled-cucumbers/"><span style="font-family: georgia; font-size: large;">Quick Pickled Cucumbers & Onions (and other veg)</span></a><br /></div><div style="font-weight: 400;"><a href="https://www.spendwithpennies.com/roasted-cherry-tomato-pasta/"><span style="font-family: georgia; font-size: large;">Roasted Cherry Tomato Pasta</span></a><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><span style="font-weight: 400;"><br /><b style="font-family: georgia;">WHAT’S UP ON THE FARM?</b><br /></span><span style="font-family: georgia;"><br /><span style="font-weight: normal;"><i>Precipitation in the past week: 1.6"</i></span></span></span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwuM4PN2LBkWh34zZYr-vyeN9TlTLiSZ1QOJDB6LzF5Ecz9qaZ3JWyRShattAnA7fl8Pe6haNl2zmbJ1T7xX9L5Y2KoBXewIpNZA4Y0g1iEnCVanjMDhidfYULYE3Nsj883V0ocjn5pi04UzxqYCjshriaee3ydcgVLWZpIW-b2pUm9m9xmB_7ECpqw/s4032/20230803_114858.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwuM4PN2LBkWh34zZYr-vyeN9TlTLiSZ1QOJDB6LzF5Ecz9qaZ3JWyRShattAnA7fl8Pe6haNl2zmbJ1T7xX9L5Y2KoBXewIpNZA4Y0g1iEnCVanjMDhidfYULYE3Nsj883V0ocjn5pi04UzxqYCjshriaee3ydcgVLWZpIW-b2pUm9m9xmB_7ECpqw/w200-h150/20230803_114858.jpg" width="200" /></a></div><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-family: georgia;">What a difference a week makes, again! The temps have dropped, we got another shot of rain and crops and everything seems to be putting on a growth spurt. The crew got a lot of the fall crops transplanted this past week including cabbage, cauliflower, kohlrabi, kale and chard. There is still more to go, but we need to clear out some more early crops to make space for them. </span></span><span style="font-family: georgia; font-weight: normal;">The beets we are sending out this week are part of that rotation. They are taking up space we need for fall broccoli (and they are QUITE large enough) so out they go! We know they are ridiculously large, but they are still tender and delicious, so we hope you enjoy them. We also started seeding some of the fall crops for the high tunnels this week. It's hard to believe that it's time for those sowings, but the calendar insists it is so.</span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurK3r5E8jGh33-ft2olENnPxGDZTWmEwzkvrvoYXS4s15MZRD_XfZm9OANEKIHmxdFE6ui36SbZMlWS1UXZklr_cdhdfkPcCKAiqHA575WldlENQ5Tzj47nsK04qOjom0vkqWgARG-yHIZCEn0bMTGVTtzpJyHP_TbeXmt-gYm-D5VOgQMKKz6qAKhA/s4032/20230807_144441.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurK3r5E8jGh33-ft2olENnPxGDZTWmEwzkvrvoYXS4s15MZRD_XfZm9OANEKIHmxdFE6ui36SbZMlWS1UXZklr_cdhdfkPcCKAiqHA575WldlENQ5Tzj47nsK04qOjom0vkqWgARG-yHIZCEn0bMTGVTtzpJyHP_TbeXmt-gYm-D5VOgQMKKz6qAKhA/w150-h200/20230807_144441.jpg" width="150" /></span></a></div><span style="font-family: georgia; font-size: large; font-weight: normal;">Amid fall crop chores, we are trying to stay ahead of the mid season harvesting. The tomatoes have really started pumping out the fruits and we are coming to the end of the hail damaged ones, though you will likely notice some cosmetic damage on some of them in your boxes yet this week. </span></div><div><span style="font-family: georgia; font-size: large; font-weight: normal;"><br />The cucumbers are slowing down a bit as the high temps a couple of week's ago sterilized their pollen. That and the cucumber beetles are definitely making a dent. The summer squash too are slowly phasing out, so remember to enjoy them while they are here! The peppers seemed to be unfazed by the heat and have finally started ripening. They will likely start appearing in boxes next week. </span></div><div><span style="font-family: georgia; font-size: large; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSauLBJCis5K0bFeRDn_8vR_w-uguT_h-VQ-QPqoda7USzKIOTIwuv4zUEKg76FG051l2P41650JIa9y5C3V9qYLsngRArq5uHreyvownwgJnyv3r4hkHQ_q30MSpkTG4pVZSapC1NqhmpAM7WWhC2wMA-L3C22LjqJd1h0OCAOpnUw9ykJaejhw9tg/s4032/20230807_110104.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSauLBJCis5K0bFeRDn_8vR_w-uguT_h-VQ-QPqoda7USzKIOTIwuv4zUEKg76FG051l2P41650JIa9y5C3V9qYLsngRArq5uHreyvownwgJnyv3r4hkHQ_q30MSpkTG4pVZSapC1NqhmpAM7WWhC2wMA-L3C22LjqJd1h0OCAOpnUw9ykJaejhw9tg/w200-h150/20230807_110104.jpg" width="200" /></a></div>The mini cantaloupe seem to have finally peaked. I think this is the most we've ever had at one time. We'll send out what we have and look forward to the next variety which isn't quite ready yet. We did harvest the first watermelon today and the crew deemed it acceptable. Both of the melons are probably still 1-2 weeks away from any significant harvest, but they are coming!</span></div><div><span style="font-family: georgia; font-size: large; font-weight: normal;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: 400;">While we are celebrating the return of the rain, it would be extra helpful if it could avoid raining any more on our potatoes and onions. Those crops are finished growing (for the most part) and really need to be harvested. The soil is too wet to dig potatoes, but we were able to get some of the onions and shallots harvested and hung to dry. Hopefully we will dry out enough to dig potatoes later this week.</span></span></div><div><br /></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><br /></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;">A little detail on your produce this week:</span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><div><span style="font-size: large;"><br /></span></div><span style="font-family: georgia;"><span style="font-size: large;"><u><i>Beans:</i></u><span style="font-weight: normal;"> 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.</span></span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><u>Beets-</u></i></b><span style="color: black; font-weight: 400;"> Cut off greens, leaving an inch of stem. Refrigerate the unwashed greens in a closed plastic bag and use with your chard mix as beets and chard are closely related. Store the beet roots, unwashed, with the rootlets (or “tails”) attached, in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks, but their sweetness diminishes with time. Just before cooking, scrub beets well and remove any scraggly leaves and rootlets. If your recipe calls for raw beets, peel them with a knife or vegetable peeler, then grate or cut according to your needs baby/young beets usually don't need to be peeled.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-weight: normal;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><span style="font-family: georgia;"><i><u>Cantaloupe: </u></i></span><span style="font-family: georgia; font-weight: normal;">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.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><i style="font-family: georgia;"><u>Cucumber: </u></i><span style="font-family: georgia; font-weight: normal;">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.</span><span style="font-family: georgia;"><span style="font-weight: 400;"><br /></span><br /><u>Eggplant:</u><span style="font-weight: normal;"> Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild. Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort. The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></span></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><i><u>Fennel: </u></i><span style="font-weight: normal;">Cut off the stalks where they emerge from the bulb. To use the feathery foliage as an herb, place the dry stalks upright in a glass filled with two inches of water, cover the glass loosely with a plastic bag, and store in the refrigerator for up to five days. The unwashed bulb will keep in a plastic bag in the refrigerator for at least a week. To use, remove any damaged spots or layers. Cut the bulb in half lengthwise and check the inner core. If it’s tough, remove it with a paring knife. Fennel should be washed carefully, because dirt can lodge between the layers of the bulb. Chop or mince the leaves.</span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div><span style="font-family: georgia;"><span style="font-size: large;"><br /><u>Okra:</u><span style="font-weight: normal;"> 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."</span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><br /></span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><i><u>Onions: </u></i><span style="font-weight: normal;">Now mostly cured, these onions can be stored on the countertop for quick use. For longer storage, keep in a dark location with good air circulation, but don't refrigerate until cut open. </span></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><br /><u>Summer Squash/Zucchini:</u><span style="font-weight: normal;"> 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!</span></span></span></div><div><span style="font-family: georgia;"><span style="font-weight: normal;"><i><span style="font-size: large;"><br /></span></i></span></span></div><div><span style="font-size: large;"><b style="font-family: georgia;"><u><i>Tomatoes:</i></u></b><span style="font-family: georgia; font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-weight: normal;">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.</span><br /><br /><span style="font-weight: normal;">** 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.</span><br /><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;"></span><span style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-size: 23.166px; font-weight: 400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-86552978394279472972023-08-01T12:14:00.000-05:002023-08-02T07:58:59.812-05:00BGF NEWS - August 1, 2023 - VOL. 50, NO. 8<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><div><span><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><b style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-transform: uppercase;"><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h3></span></div><div><h3 style="margin: 0px; position: relative;"><span><div style="background-color: white; color: #333333; font-weight: 400;"><span style="font-size: large;"><br /></span></div></span><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Basil: Sweet<br />Bean Mix: Empress (green) & Carson (yellow)<br />Cabbage: Ruby King<br /></span></span><div style="text-align: left;"><span style="font-family: georgia; font-size: large; font-weight: normal;"><span style="background-color: white; color: #333333;">Cantaloupe: Minnesota Midget</span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large; font-weight: normal;">Cucumbers: </span><span style="font-family: georgia; font-size: medium; font-weight: normal;">Corinto, Generally, Lemon, Marketmore, Nokya or Sashimi </span></div></h3><h3 style="margin: 0px; position: relative;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-family: georgia;">Head Lettuce: asst var.<br />Jubilee Cherry Tomato Mix: </span></span><i style="font-family: georgia; font-weight: normal;">see descriptions below</i></span></h3><h3 style="margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Leeks</span></span></h3><h3 style="margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Potatoes: Adirondack Red<br /></span></span><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Summer Squash: </span><span style="font-family: georgia; font-size: medium;">8 Ball, Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr</span></span></div><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-family: georgia;">Tomatoes: <i>asst. see descriptions below</i></span></span><span><div style="background-color: white; color: #333333; font-weight: 400;"><span style="font-family: georgia;"><br /><i>and perhaps one of the following:</i><br />Okra: Bowling Red & Candle Fire</span></div><div style="background-color: white; color: #333333; font-weight: 400;"><br /></div><div style="background-color: white; color: #333333; font-weight: 400;"><span style="font-family: georgia;">Herb It! option: Cardinal Basil, Thyme, Bronze Fennel</span></div></span></span></h3><span><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;">Bread Share: Loaded Blueberry Muffins</span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;">Jam It! option: Rhubarb Jam & Zinger Pear</span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;">Spice It Up! option: Chive Blossom Salt</span></div></h3><h3 style="background-color: white; margin: 0px; position: relative;"><div style="color: #333333; font-weight: 400;"><span style="font-size: large;"><br /><span style="font-family: georgia;">Featured Recipes:</span></span></div><div style="color: #333333; font-weight: 400;"><span style="font-size: large;"><a href="https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/">Sweet and Sour Red Cabbage</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-size: large;"><a href="https://www.liveeatlearn.com/easy-pickled-red-cabbage/">Easy Pickled Red Cabbage</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-size: large;"><a href="https://pitchforkfoodie.com/loaded-crash-potatoes/">Crispy Smashed Potatoes</a><br /></span></div><div style="color: #333333; font-weight: 400;"><span style="font-size: large;"><a href="https://prettylittlepastimes.com/2013/05/16/garlic-leek-smashed-red-potatoes/">Garlic and Leek Smashed Red Potatoes</a><br /></span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><span style="font-weight: 400;"><br /><b style="font-family: georgia;">WHAT’S UP ON THE FARM?</b><br /></span><span style="font-family: georgia;"><br /><span style="font-weight: normal;"><i>Precipitation in the past week: Trace</i></span></span></span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-weight: 400;"><span style="font-size: large;"><br /></span></span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-weight: 400;"><span style="font-size: large;">Last week wasn't anyone's favorite week of the summer. It was so hot that we sent the farm crew home early Wed, Thurs and Fri. We didn't get a whole lot done due to our short schedule, but people are more important that crops and timelines. We did manage to clear more spent crops and clean up some empty beds to get ready for fall transplanting. We also got the fall carrots cultivated and sowed fall beets and turnips. </span></span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-weight: 400;"><span style="font-size: large;"><br /></span></span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-weight: 400;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhns-U-eEHAOdGcsTju4Gz-9IuIAbC6kGCUx72HPQkC8-8Qu1eMbDYaJ7lX0zZeGGLngM-SFPA_YO0qxjI4qB6q4pehxwVA6Xh7pqPPRC3ChOS3s6JdYNH2VbJ6-oEgu3OeTnpLYnYpfEuy1S0tIxEg_riTlrEi4Ei1RgywNLKisy_B9gxC7uPD9kWt8Q/s4032/20230731_102530.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhns-U-eEHAOdGcsTju4Gz-9IuIAbC6kGCUx72HPQkC8-8Qu1eMbDYaJ7lX0zZeGGLngM-SFPA_YO0qxjI4qB6q4pehxwVA6Xh7pqPPRC3ChOS3s6JdYNH2VbJ6-oEgu3OeTnpLYnYpfEuy1S0tIxEg_riTlrEi4Ei1RgywNLKisy_B9gxC7uPD9kWt8Q/w150-h200/20230731_102530.jpg" width="150" /></a></div>This week kicked off with much better temperatures so we "dug in" and got the first two varieties of potatoes harvested. We were very pleased with our yields so far, given how little rain we've had this season and we don't irrigate potatoes. We are sending out the first of the Adirondack Red potatoes in this week's delivery, freshly harvested! We hope you enjoy them!!</span></span></div><div><div class="MsoNormal"><span style="font-size: large;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="font-weight: 400;"><br /></span></span></span></div><div class="MsoNormal"><span style="font-size: large;"><span style="color: #333333; font-family: Georgia, Times New Roman, serif;"><span style="font-weight: 400;">And now it's time to start talking about one of our favorite subjects of the season, TOMATOES! We are officially in the season so it's time for introductions. </span></span><span style="color: #333333; font-family: Georgia, "Times New Roman", serif; font-weight: 400;">As you can see, we raise a variety of colors of tomatoes, so color isn't your best indication of ripeness, touch is. </span></span></div><div class="MsoNormal" style="color: #333333;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHK-mrcvZRT8aiSPTPCBm48jWEfGbV1z4rQtbLM4nRDImeznGtYzBOBQLKqTo6stCm2mzM8JIYT9mDQdqC55Rj8FER0I3fW18JPgMEYG8XFRorxt6jw_XlIgn3AgPmpsqF4O2WzrIw2szBgjrIEv6_fZKz38067juO-iiKjIAh6zwfUMYG_uJOGJBDw/s3264/20140809_071206.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1836" data-original-width="3264" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHK-mrcvZRT8aiSPTPCBm48jWEfGbV1z4rQtbLM4nRDImeznGtYzBOBQLKqTo6stCm2mzM8JIYT9mDQdqC55Rj8FER0I3fW18JPgMEYG8XFRorxt6jw_XlIgn3AgPmpsqF4O2WzrIw2szBgjrIEv6_fZKz38067juO-iiKjIAh6zwfUMYG_uJOGJBDw/w200-h113/20140809_071206.jpg" width="200" /></a></div></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">A ripe tomato should yield to a gentle squeeze of your fingertips. If it feels hard, it's probably not quite ripe. Just leave it out on your counter for a day or 2 and try again.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: 400;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: 400;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Here are the tomatoes that go into our "Jubilee Cherry Tomato Mix" also referred to as snacking tomatoes:</span></span></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: 400;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPUQx9uFHvyn9-NqLKDYVosfgcwJ5l0F7zS0p9LUibJQGLisXdp5MB06VymKlJ-I06YDPTCIXOVFrB8JWWKlxIJ0t6xRYAY7W_2wIbGHyoUNGEXbCG6MDMMp1rM-xqiTjcAap3KKE722dg5DDLHPPJP-v_jp5BubHo27KznLJy133tnaeiSQlcZEu-Q/s4032/20230724_111044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPUQx9uFHvyn9-NqLKDYVosfgcwJ5l0F7zS0p9LUibJQGLisXdp5MB06VymKlJ-I06YDPTCIXOVFrB8JWWKlxIJ0t6xRYAY7W_2wIbGHyoUNGEXbCG6MDMMp1rM-xqiTjcAap3KKE722dg5DDLHPPJP-v_jp5BubHo27KznLJy133tnaeiSQlcZEu-Q/w200-h150/20230724_111044.jpg" width="200" /></a></div></span></span><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 700;"><span style="font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Black Cherry: </b>Beautiful black cherry tomato with rich flavor.</span></span></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Blush: </b></span><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">yellow fruit with orange blush when fully ripe. Very low acid, meaty, and super sweet.</span></span></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Bronze Torch:</b> Green-striped red mini roma </span></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Glitter: </b><span style="font-weight: normal;">Bite-sized orange mini roma</span></span></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Golden Rave:</b> Small 1–2 oz yellow, plum shaped tomatoes with good tomato flavor. </span></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Honeydrop:</b><span style="color: black;"> </span><span style="color: black;">sweet, fruity, yellow bite-sized tomatoes</span></span></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Juliet:</b> Small 1 – 2 oz red mini-roma, perfect flavor and shape for slicing onto pizza or salad.<o:p></o:p></span></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Orange Paruche:</b> 1" glowing orange globes that are sweet and flavorful.</span></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Sunrise Bumblebee:</b> <span style="color: black; letter-spacing: 0.07px;"> </span><span style="color: black; letter-spacing: 0.07px;">Bite sized </span><span style="color: black; letter-spacing: 0.07px;">swirls of red and orange, inside the fruit and out with a sweet, fruity taste,</span><span style="color: black; letter-spacing: 0.07px;"> </span></span></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Sweetie: </b>Bite-sized, sweet red cherry tomato</span></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: 400;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Tommy Toe: </b>Large round red cherry with big tomato flavor</span></span></div><span style="font-family: georgia; font-weight: 400;"><span style="font-size: large;"><div><br /></div>And now our slicing tomatoes <i>(all except Dark Star, Granadero & Marmalade are heirlooms)</i>:</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;">Azoycha<span style="font-weight: 400;">: Lemon-yellow medium-sized fruits with sweet, yet rich flavor.</span><br />Black Krim:<span style="font-weight: 400;"> Medium "black" tomato with big, high acid flavor.</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;">Cosmonaut Volkov:<span style="font-weight: 400;"> medium-large red slicer with a full-rich flavor</span><br />Dark Star:<span style="font-weight: 400;"> Dark red/purple tomato with rich, tangy flavor.</span></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia;">Dr. Wychee Yellow: <span style="font-weight: 400;">Large orange tomato with meaty, rich tasting flavor.</span></span><br /><span style="font-family: georgia;">Granadero:</span><span style="font-family: georgia; font-weight: 400;"> Red plum tomato with thick-walled fruit; ideal for fresh tomato sauces, salsas, and salads</span><br /><span style="font-family: georgia;">Green Zebra:</span><span style="font-family: georgia; font-weight: 400;"> Small, 2 1/2" olive yellow with green stripes and a sweet zingy flavor</span><br /><span style="font-family: georgia;">John Baer:</span><span style="font-family: georgia; font-weight: 400;"> meaty red heirloom slicer</span><br /><span style="font-family: georgia;">Mandarine Cross:<span style="font-weight: 400;"> </span></span></span><span style="font-family: georgia; font-size: large; font-weight: 400;"><span style="color: #4d5156;">golden-orange, Japanese tomato with a succulent, sweet/</span><span style="color: #4d5156;">low acid flavor.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;">Marmalade:<span style="font-weight: 400;"> round, orange fruits with sweet tomato flavor</span><br />Paul Robeson: <span style="font-weight: 400;">Large, brick-red fruits with dark green shoulders. Has a sweet, rich, smoky flavor.</span><br />Pantano Romanesco:<span style="font-weight: 400;"> A large, deep red Roman heirloom. The flesh is very rich, flavorful & juicy.</span><br />Redfield Beauty:<span style="font-weight: 400;"> 3”– 4” flat pink fruits with excellent, full flavor.</span><br />Rutgers:<span style="font-weight: 400;"> large, red with excellent flavor for fresh eating or canning</span><br />White Queen: <span style="font-weight: 400;">Medium-sized, smooth white-skinned tomato with sweet, juicy flesh, low acid.</span><br />Wisconsin 55: <span style="font-weight: 400;">A flavorful medium-sized variety that is juicy, firm and ideal for slicing, cooking, and salads</span></span></span></div></div></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></span></div><div style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: transparent; font-family: georgia; font-size: large;">A little detail on your produce this week:</span></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><u>Basil</u></i></b><span style="font-weight: 400;"><i><u> </u></i>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 plastic bag, 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.</span></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><span style="font-family: georgia;"><span style="font-size: large;"><u>Beans:</u><span style="font-weight: normal;"> 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.</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><br /></span></span></span></div><div><span style="font-family: georgia; font-size: large;"><i style="font-weight: 400;"><b><u>Cabbage: </u></b></i><span style="background-color: transparent; font-weight: 400;">Store dry, unwashed cabbage in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate for several weeks. Rinse the cabbage under cold running water just before use. Peel away a few of the outer leaves, then cut the cabbage according to your needs with a big, sharp knife, and then chop, sliver, or grate. Our favorite way to eat raw cabbage is as a "walking salad" which is to simply spread peanut butter over a leaf of cabbage, sprinkle with your favorite dried fruit, roll it up into a tube and enjoy. This is a kid-pleaser for sure!</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: transparent; font-family: georgia; font-weight: 400;"><span style="font-size: large;"><br /></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><span style="font-family: georgia;"><i><u>Cantaloupe: </u></i></span><span style="font-family: georgia; font-weight: normal;">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.</span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><i style="font-family: georgia;"><u>Cucumber: </u></i><span style="font-family: georgia; font-weight: normal;">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.</span></span><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;"><br /></span><br /><u>Eggplant:</u><span style="font-weight: normal;"> Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild. Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort. The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.</span></span></span></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div><span style="font-family: georgia;"><span style="font-size: large;"><br /><u>Okra:</u><span style="font-weight: normal;"> 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."</span><br /></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><br /></span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span><i><u>Potatoes: </u></i><span style="font-weight: normal;">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 two places to allow steam to escape.</span></span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><br /><u>Summer Squash/Zucchini:</u><span style="font-weight: normal;"> 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!</span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></span></div><div><span style="font-size: large;"><b style="font-family: georgia;"><u><i>Tomatoes:</i></u></b><span style="font-family: georgia; font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></div><div><span style="font-size: large;"><br /></span></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;">A few other details: All of your </span><span><i>GREENS</i></span><span style="font-weight: normal;"> will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.</span><br /><br /><span style="font-weight: normal;">** 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.</span><br /><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 14.85px;"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 23.166px; font-weight: 400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></span></div><span><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><br style="font-size: 14.85px;" /></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><br /></div></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-6851439934495698622023-07-25T12:00:00.000-05:002023-07-26T06:25:46.114-05:00BGF NEWS - July 25, 2023 - VOL. 50, NO. 7<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><div><span><h2 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-align: left; text-transform: uppercase;"><b style="color: #333333;"><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; margin: 0px; position: relative;"><div style="background-color: white; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: large;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Bean Mix: Empress (green) & Carson (yellow)</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><div><span style="font-family: georgia;"><span style="font-size: large;">Cucumbers: </span><span style="font-size: medium;">Corinto, Generally, Lemon, Marketmore, Nokya or Sashimi </span></span></div><span style="font-family: georgia; font-size: large;">Eggplant: Orient Express, Asian Delight and/or Listada</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Fennel</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Garlic: Northern White</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Head Lettuce: asst var.</span></div><div><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Kale</span></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Oyster Mushrooms: Golden or Pearl</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Shallots: Ambition (tan) and/or Prisma (purple)</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia;"><span style="font-size: large;">Summer Squash:</span><span style="font-size: x-large;"> </span><span style="font-size: medium;">8 Ball, Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr</span></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Turnips: Hakurei</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><br /><i>and perhaps one of the following:</i><br />Cantaloupe: Minnesota Midget</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Jubilee Cherry Tomato Mix or Slicing Tomato</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Okra: Bowling Red & Candle Fire</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Snow Peas: final offering</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><br />Herb It! option: Sweet Basil, Pink Celery, Dill</span></div></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;">Bread Share: Tomato Basil</span></div></h3><h3 style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: large;"><br /><span style="font-family: georgia;">Featured Recipes:</span></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><a href="https://www.seriouseats.com/chinese-eggplant-salad-recipe-6265702" style="font-style: normal;">Chinese Eggplant Salad</a> <i>(thanks for the link, Sara T!)</i><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><a href="https://mypocketkitchen.com/creamy-fennel-and-cucumber-salad/">Creamy Fennel and Cucumber Salad</a></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><a href="https://www.forkintheroad.co/roasted-zucchini-and-green-beans/">Roasted Zucchini and Green Beans</a><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: large;"><a href="https://www.seriouseats.com/orecchiette-caramelized-turnips-kale-pepper-from-vermont-farm-table-cookbook"><span style="font-family: georgia;">Orecchiette with Caramelized Turnips and Kale</span></a><br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-size: large;"><span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><br /><b style="font-family: georgia;">WHAT’S UP ON THE FARM?</b><br /></span></span><span style="font-family: georgia;"><br /><span style="font-weight: normal;"><i>Precipitation in the past week: Trace</i></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;">Well, this week was better than last, but we certainly are missing the rain again. Cue the irrigation system! </span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqno13RFn8PpnsahrkwxN5M4J8utB5rpnDuTbm7BTjg4z0oxVnvBaoibOf-uda0q9T4siuaeRSfUrMV9pvjkaI0asiVRynLnlufJviQnvG2WrOmeTOYr414fm97qmcJ9CMO3H1RHBYN7Eue8I7P2TkzFrR0uxfydnuycsKKiY633H1PdPBrw5dSYqeyw/s4032/20230724_110946.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqno13RFn8PpnsahrkwxN5M4J8utB5rpnDuTbm7BTjg4z0oxVnvBaoibOf-uda0q9T4siuaeRSfUrMV9pvjkaI0asiVRynLnlufJviQnvG2WrOmeTOYr414fm97qmcJ9CMO3H1RHBYN7Eue8I7P2TkzFrR0uxfydnuycsKKiY633H1PdPBrw5dSYqeyw/w150-h200/20230724_110946.jpg" width="150" /></a></div>We spent quite a bit of our crew time continuing to clear spent and hail-damaged crops but hopefully we are getting to the bottom of that task. Yesterday we finally took buckets out to the tomato field and cleared all the damaged fruits we could find. It was more than a little demoralizing, but at least now we don't have to look at them anymore. While we were out there, we did our first tomato "training," introducing the crew to the new varieties and talking through the tomato harvest, and then we harvested tomatoes!! Not a lot, not yet, but we should have enough for everyone to get a "taste" of either cherry tomatoes or a slicer this week. We'll do a "meet the tomatoes" post in next week's newsletter.</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;">We were also pleased to find the first of the cantaloupe ripening...actually the deer told us, as they can smell a ripe melon all the way across the field, and then they paw it off the vine and eat it, even in the high tunnel! Grrrrr! They're like giant, long-legged racoons in their attraction to tasty crops. Ah well, they didn't get them all (yet) so we are sending out the first few "Minnesota Midgets" in your boxes this week. </span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhar_Ijc_5cX5OGXVnev-Z22LfX76xoOe7znPjqnQZ2RiU_PUd2jHGXLZBXBz1t3fjGYkO3K1aAez5IxYmYntRETpNLe9F3N1qYuXGmISqJ4ewN_JZupQGI6Q0sUbrSTqs1RlLoTKdyNBA67CfRa4VJhxoI3jxX3p9l6aBj3tzXieENQhZ4sW9W_lbw/s4032/20230722_185603.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhar_Ijc_5cX5OGXVnev-Z22LfX76xoOe7znPjqnQZ2RiU_PUd2jHGXLZBXBz1t3fjGYkO3K1aAez5IxYmYntRETpNLe9F3N1qYuXGmISqJ4ewN_JZupQGI6Q0sUbrSTqs1RlLoTKdyNBA67CfRa4VJhxoI3jxX3p9l6aBj3tzXieENQhZ4sW9W_lbw/w200-h150/20230722_185603.jpg" width="200" /></a></div><br />And I almost forgot the other big news, due to the rains a couple of weeks ago, the oyster mushrooms have exploded this week! We're excited because it means we found enough for the whole CSA to get some. It's just a small amount, but we love to share them when the opportunity presents itself. We hope you enjoy this little "extra".</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;"><br /></span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-family: georgia;"><span style="font-weight: 400;"><span style="font-size: large;">As I mentioned earlier, we are back to desperate need of rain and with the forecast of 90's - 100° it's only getting worse. This kind of heat is really hard on the crew, the animals and the crops and just as we are ready to start planting cool-weather fall crops too. Somehow it seems like that's the way it always goes.</span></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-weight: 400;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6S0M71CyRYZ2Drq4swmDaPcaqYCVNkyARghmt9FSFPgj3SP0X1faBDxOnSVm-0KGZziD0S8sMPtwXNi33BWWxBlIG0d3PYEQ-IEINyJ0SMuTKzmznMsRw_IEgd7NhkA0e1sVPS91o1NUXYik7YtC7viRBOg_EJ3gHZlwFPUT-QUXdS3IhrkQsavlK-w/s4032/20220907_123355.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6S0M71CyRYZ2Drq4swmDaPcaqYCVNkyARghmt9FSFPgj3SP0X1faBDxOnSVm-0KGZziD0S8sMPtwXNi33BWWxBlIG0d3PYEQ-IEINyJ0SMuTKzmznMsRw_IEgd7NhkA0e1sVPS91o1NUXYik7YtC7viRBOg_EJ3gHZlwFPUT-QUXdS3IhrkQsavlK-w/w200-h150/20220907_123355.jpg" width="200" /></a></div>Weather like this makes it hard to get much done as we need to stop for extra shade and water breaks. </span></span><span style="font-family: georgia; font-weight: 400;">The alpacas love getting sprayed down with the hose in this weather. I'm thinking of trying it with the crew! </span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-style: normal;"></div></div></h3><h3 style="margin: 0px; position: relative; text-align: left;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></h3><h3 style="margin: 0px; position: relative; text-align: left;"><span style="font-family: georgia;"><span style="font-size: large;">A little detail on your produce this week:</span></span></h3><h3 style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><div><div style="font-style: normal;"><span style="font-size: large;"><br /></span></div><span style="font-family: georgia;"><span style="font-size: large;"><i style="font-style: normal;"><u>Beans:</u></i><span style="font-style: normal; font-weight: normal;"><span> </span>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.</span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-style: normal; font-weight: normal;"><br /></span></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><i><u>Cantaloupe: </u></i></span><span style="font-family: georgia; font-weight: normal;">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.</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;"><br /></span></span></span></div><div><span style="font-size: large;"><i style="font-family: georgia;"><u>Cucumber: </u></i><span style="font-family: georgia; font-weight: normal;">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.</span></span><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;"><br /></span><br /><i style="font-style: normal;"><u>Eggplant:</u></i><span style="font-style: normal; font-weight: normal;"><span> </span>Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild. Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort. The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.</span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;"><br /></span></span></span></div></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><i><u>Fennel: </u></i><span style="font-weight: normal;">Cut off the stalks where they emerge from the bulb. To use the feathery foliage as an herb, place the dry stalks upright in a glass filled with two inches of water, cover the glass loosely with a plastic bag, and store in the refrigerator for up to five days. The unwashed bulb will keep in a plastic bag in the refrigerator for at least a week. To use, remove any damaged spots or layers. Cut the bulb in half lengthwise and check the inner core. If it’s tough, remove it with a paring knife. Fennel should be washed carefully, because dirt can lodge between the layers of the bulb. Chop or mince the leaves.</span></span></span></h3><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><br /></span></span></span></div><div><span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: georgia;"><b><i><u>Garlic: </u></i></b></span><span style="background-color: white; color: #333333; font-family: georgia;">The garlic is now mostly cured and can be stored on the counter for short term use or in a dark area with good air circulation (like a basement) for longer storage.</span></span></div><h3 style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><div><span style="font-family: georgia;"><span style="font-size: large;"><br /><i style="font-style: normal;"><u>Okra:</u></i><span style="font-style: normal; font-weight: normal;"><span> </span>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."</span><br /><br /><i style="font-style: normal;"><u>Peas:<span> </span></u></i><span style="font-style: normal; font-weight: normal;">We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside). Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic container in the produce drawer of your refrigerator.</span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;"><br /></span></span></span></div><div><b style="color: black; font-family: georgia;"><span style="font-size: large;"><i style="color: #333333;"><u>Shallots:</u><span style="font-weight: 400;"> </span></i><span style="color: #333333; font-weight: 400;">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 room temp) for many months. If your shallots have green tops, please hang and store at room temperature until the greens have dried, then trim and store like onions. Once you cut into a shallot bulb, store the remainder in a sealed container in the fridge.</span></span></b><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;"><br /></span><br /><i style="font-style: normal;"><u>Summer Squash/Zucchini:</u></i><span style="font-style: normal; font-weight: normal;"><span> </span>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!</span></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: normal;"><i><br /></i></span></span></span></div><div><span style="font-size: large;"><b style="font-family: georgia;"><u><i>Tomatoes:</i></u></b><span style="font-family: georgia; font-weight: 400;"><i> </i>always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: 400;"><br /></span></span></span></div></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-family: georgia;"><span style="font-size: large;"><i><u>Turnips:</u></i><span style="font-weight: normal;"> keep best if separated from their greens. Greens are stored in a plastic bag and can be cooked like mustard or collard greens. Trimmed roots can go into a lidded container or zip-close bag. These aren't your grandma's turnips. These are a sweet, Japanese salad variety that is particularly tasty for fresh eating. They will still work great in cooked dishes, but we love to eat them raw, often right out of hand, like an apple. One of the farm crew's favorite mid-field snacks.</span></span></span></h3><h3 style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; margin: 0px; orphans: 2; position: relative; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><div><span style="font-family: georgia;"><span style="font-size: large;"><br /><span style="font-style: normal; font-weight: normal;">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.</span><br /><br /><span style="font-style: normal; font-weight: normal;">** 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.</span><br /><br /><span style="font-style: normal; font-weight: normal;">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<span> </span></span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-style: normal; font-weight: normal; text-decoration: none;">Blue Gate Farm</a><span style="font-style: normal; font-weight: normal;"><span> </span>or on Instagram at<span> </span></span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-style: normal; font-weight: normal; text-decoration: none;">bluegatefarmfresh</a><span style="font-style: normal; font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at<span> </span></span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-style: normal; font-weight: normal; text-decoration: none;">Blue Gate Farm Community</a><span style="font-style: normal; font-weight: normal;">.</span><br /><br /><span style="font-style: normal; font-weight: normal;">That's about it for now.</span><br /><span style="font-style: normal; font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-style: normal; font-weight: normal;">Best from the farm,</span><br /><span style="font-style: normal; font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></div></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><div></div></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"></span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="-webkit-text-stroke-width: 0px; background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 23.166px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></span></div><span><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><br /></div></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-41706150088098887712023-07-17T18:03:00.214-05:002023-07-23T07:48:18.445-05:00BGF NEWS - July 18, 2023 - VOL. 50, NO. 6<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-align: left; text-transform: uppercase;"><b style="color: #333333;"><span style="font-family: georgia; font-size: large;">IN THIS WEEK’S BOX:</span></b></h2><h3 style="background-color: white; margin: 0px; position: relative;"><div style="background-color: white; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Basil: Genovese, Prospero Large or Lettuce Leaf</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Bean Mix: Empress (green) & Carson (yellow)</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Broccoli: Covina or Imperial</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Cabbage: Wakefield Beauty</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Carrots: Rainbow Mix<br /></span><div><span style="font-family: georgia; font-size: large;">Cucumbers: </span><span style="font-family: georgia; font-size: medium;">Corinto, Generally, Lemon, Marketmore, Nokya or Sashimi </span></div><span style="font-family: georgia;"><span style="font-size: large;">Eggplant: Orient Express, Asian Delight and/or Listada</span></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Ugly Head Lettuce: asst var.</span></div><div><span style="font-family: georgia;"><span style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: large;">Onions: </span></span><span style="color: #333333; font-size: large;"><span style="font-weight: 400;">Cipollini</span></span></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Snow Peas-<i>probably the last time</i></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Summer Squash: </span><span style="font-family: georgia; font-size: medium;">8 Ball, Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><br /><i>and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)</i><br /><br /></span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;">Okra: Bowling Red & Candle Fire</span></div><div style="-webkit-text-stroke-width: 0px; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><br />Herb It! option: Lemon basil, pineapple mint, par-cel</span></div></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;">Bread Share: Italian Herb</span></div></h3></span><h3 style="margin: 0px; position: relative;"><div style="orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; widows: 2;"><span><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><br />Featured Recipes:</span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><a href="https://sweetordeal.com/lemon-basil-broccoli/">Lemon Basil Broccoli</a><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><a href="https://www.loveandlemons.com/broccoli-pesto/">Broccoli Pesto</a><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><a href="https://www.healthyseasonalrecipes.com/moroccan-carrots/">Moroccan Carrots</a><br /></span></div><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: georgia; font-size: large;"><a href="https://smittenkitchen.com/2018/07/grilled-zucchini-ribbons-with-pesto-and-white-beans/?utm_campaign=later-linkinbio-smittenkitchen&utm_content=later-36557926&utm_medium=social&utm_source=linkin.bio">Grilled Zucchini Ribbons with Pesto and White Beans</a></span></div></span><div><span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-size: large; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><br /><b style="font-family: georgia;">WHAT’S UP ON THE FARM?</b><br /></span></span><span style="font-family: georgia; font-size: large;"><br /><span style="font-weight: normal;"><i>Precipitation in the past week: 2.60"</i></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><span style="font-weight: 400;"><br /></span><span style="font-weight: normal;">What a week! At the delivery last week I had a similar conversation with quite a few CSA members saying that even with the severe drought, our crops were really looking very good, possibly the best we've ever had. Approximately six hours later at 2:30 am we were woken by a hailstorm. It felt like it went on forever but it probably wasn't more than five minutes. The hail was nickel to quarter-sized and while it could have been much worse, it did a lot of damage. The heavy rains that came along for the ride should have been welcomed given our drought struggles, but it was too much, too fast. Crops that were damaged by the hail, then sucked up all that rain and many burst. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9sI-MuT0ciMt-EHLZ_RlidIX9kM6IWOY929w4Y1P50dnyeygv2i1B8sArXVf9-hBq8FX3WHC2Pgtpnqsxwq7lBpTQBPxS9Vb2OruGnF3E5NFvLcWKXCcPt_ELK5rNSj__kgBbsvwAK6_t6M8WshX39roNW0AXqqHpMQWBBS9O-_vXL2AhUtrEmtWtQ/s2000/hail%20damage.jpg" style="font-weight: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9sI-MuT0ciMt-EHLZ_RlidIX9kM6IWOY929w4Y1P50dnyeygv2i1B8sArXVf9-hBq8FX3WHC2Pgtpnqsxwq7lBpTQBPxS9Vb2OruGnF3E5NFvLcWKXCcPt_ELK5rNSj__kgBbsvwAK6_t6M8WshX39roNW0AXqqHpMQWBBS9O-_vXL2AhUtrEmtWtQ/s320/hail%20damage.jpg" /></a></div></span><br /><span style="font-weight: normal;">Then Monday morning, we had a replay while we were harvesting. More hail (though a bit smaller this time), more rain. We've now had a second afternoon cutting and disposing of hundreds of exploded cabbages, stressed out and damaged broccoli, fractured peppers, shredded greens and topped tomato plants. It's incredibly frustrating. All isn't lost, I think many crops will grow out of the damage and put on new fruits and some crops didn't seem all that offended by the weather events. But it will certainly delay some and at the least, shorten their seasons, so enjoy that summer squash while it's here, I'm afraid it will be gone sooner than we'd like. Also, you will likely notice more cosmetic damage on your produce than in the past. We hope you will accept that it's the best we have right now. It shouldn't make any difference in how you use your produce, but be aware that you may find some items won't store as long as they normally do, so please don't delay in using them.</span><br /><br /><span style="font-weight: normal;">The recent air quality from the Canadian wildfires has just added to our challenges this week. At least a couple of us on the farm crew are running short of breath more than we'd like. So more mandatory breaks are on the schedule and hopes for a resolution for our friends to the north who are undoubtedly feeling the strain of the fires and smoke more than we are.</span><br /><br /></span><span style="font-family: georgia; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD789O0ZLJ5Kb5MGzkCLpZ2WCdxMqK-TdD3ySYXievHPj60io3vGZEfUlHMRnmf5lX8Y5KPiMHnxl2xnr-UATV8Vqhzup42nfYbfR9751fmzOgnJaDuU-w6ioXZ3oBtyxqBfU5yyTxlttP2rfTtv6zzs9ae5uo4EuCuI_Fxq1ElR4J1Zjlsag6yu6SiA/s3892/20230717_091351.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3892" data-original-width="2732" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD789O0ZLJ5Kb5MGzkCLpZ2WCdxMqK-TdD3ySYXievHPj60io3vGZEfUlHMRnmf5lX8Y5KPiMHnxl2xnr-UATV8Vqhzup42nfYbfR9751fmzOgnJaDuU-w6ioXZ3oBtyxqBfU5yyTxlttP2rfTtv6zzs9ae5uo4EuCuI_Fxq1ElR4J1Zjlsag6yu6SiA/s320/20230717_091351.jpg" width="225" /></a></div>Enough grumbling. We have been doing some things other than storm remediation in the past week. Retiring crops have been cleared, new fall crops are going in and the weeds are relishing all the new soil moisture. The cucumbers are also starting to ramp up and many of them seem to have been protected from the hail by their trellis (and the pea vines) or by the high tunnels. We are growing a number of new varieties this year towards the goal of improving our cucumber offerings. So it's time to make some introductions. We're really hoping to pare it down to maybe four varieties for next year, so feel free to share any feedback as they appear in your boxes.</span></span></div><div><span style="font-size: large;"><span style="font-family: georgia; font-weight: normal;"><br /></span></span></div><div><span style="font-size: large;"><span style="font-family: georgia; font-weight: normal;">Here's to better weeks ahead!</span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyugstuZP5eo1v-2sT8LkloKE1rM3nJ7KylQ056QKNWETxYdZnUh6lUdAXLFXpXDPRZtbobCHitxCNA1eOhffDngzJmejJMhxQYoPsY0602bnegQYK53LkEm5J27Mr4fM-e9fm6kyjm_SuASk2vTQEBSAlYyVY6Dtlz2zj7HXDdVUnwa4z59APWTfq8Q/s4032/20230711_111507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyugstuZP5eo1v-2sT8LkloKE1rM3nJ7KylQ056QKNWETxYdZnUh6lUdAXLFXpXDPRZtbobCHitxCNA1eOhffDngzJmejJMhxQYoPsY0602bnegQYK53LkEm5J27Mr4fM-e9fm6kyjm_SuASk2vTQEBSAlYyVY6Dtlz2zj7HXDdVUnwa4z59APWTfq8Q/w200-h150/20230711_111507.jpg" width="200" /></a></div></div><div><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">A little detail on your produce this week:</span></h3><div><span style="font-family: georgia; font-size: large;"><br /></span></div><span style="font-family: georgia; font-size: large;"><i><u>Basil </u></i><span style="font-weight: normal;">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.</span><br /><br /><i><u>Beans:</u></i><span style="font-weight: normal;"> 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.</span><br /><br /><i><u>Broccoli/Cauliflower:</u></i><span style="font-weight: normal;"> 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.</span><br /><br /><i><u>Cabbage: </u></i><span style="font-weight: normal;">Store dry, unwashed cabbage in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate for several weeks. Rinse the cabbage under cold running water just before use. Peel away a few of the outer leaves, then cut the cabbage according to your needs with a big, sharp knife, and then chop, sliver, or grate.</span><br /><br /><i><u>Carrots: </u></i><span style="font-weight: normal;">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.</span><br /><br /><i><u>Cucumber: </u></i><span style="font-weight: normal;">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.</span><br /><br /><i><u>Eggplant:</u></i><span style="font-weight: normal;"> Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild. Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort. The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.</span><br /><br /><i><u>Okra:</u></i><span style="font-weight: normal;"> 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."</span><br /><br /><i><u>Green-top onions:</u></i><span style="font-weight: normal;"> As you might note from their name, these are young, freshly pulled, uncured onions. They can be used as you would any onion, the difference is in the storage. Since they don't have a layer of dried skin to protect them, please store in a sealed bag or container in your refrigerator and plan to use within 2 weeks. As long as the greens are still fresh, you can use those like scallions.</span><br /><br /><i><u>Peas: </u></i><span style="font-weight: normal;">We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside). Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic container in the produce drawer of your refrigerator.</span><br /><br /><i><u>Summer Squash/Zucchini:</u></i><span style="font-weight: normal;"> 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!</span><br /><br /><span style="font-weight: normal;">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.</span><br /><br /><span style="font-weight: normal;">** 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.</span><br /><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="font-weight: normal;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="font-weight: normal;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="font-weight: normal;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></div></div></h3><span><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; font-weight: normal; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-family: georgia; font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></span></a></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div><div></div></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div></div></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"></span></span></h3><h3 style="background-color: white; color: #333333; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="-webkit-text-stroke-width: 0px; background-color: white; clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 23.166px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-3912901038806168692023-07-11T11:08:00.000-05:002023-07-11T11:10:01.558-05:00BGF NEWS - July 11, 2023 - VOL. 50, NO. 5<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font: 13px Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative; text-align: left; text-transform: uppercase;"><b style="color: #333333;"><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-style: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div><div style="font-style: normal;"><span style="font-family: georgia; font-size: large;">Bean Mix: Empress (green) & Carson (yellow)</span></div><div style="font-style: normal;"><span style="font-family: georgia; font-size: large;">Beets: Cylindra</span></div><div style="font-style: normal;"><span style="font-family: georgia; font-size: large;">Broccoli: Gypsy or Imperial</span></div><div style="font-style: normal;"><span style="font-family: georgia; font-size: large;">Cauliflower: Song (Japanese cauliflower) or Snow (purple-tint)</span></div><div style="font-style: normal;"><span style="font-family: georgia; font-size: large;">Garlic Scapes<br />Head Lettuce: asst var.</span></div><div style="font-style: normal;"><span style="font-family: georgia; font-size: large;">Snow Peas</span></div><div><span style="font-family: georgia; font-size: large;">Summer Squash: 8 Ball, Golden Glory, Slik Pik, Zephyr</span></div><div><span style="font-family: georgia; font-size: large;">Sweet Onions: Candy<br /><br /><i>and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)</i><br /><br /></span></div><div style="font-style: normal;"><span style="font-family: georgia; font-size: large;">Cucumbers: Corinto, Generally or Lemon</span></div><div style="font-style: normal;"><span style="font-family: georgia; font-size: large;">Eggplant: Orient Express &/or Asian Delight</span></div><div style="font-style: normal;"><span style="font-family: georgia; font-size: large;">Okra: Bowling Red & Candle Fire</span></div><div><span style="font-family: georgia; font-size: large;"><br />Herb It! option: Sweet basil, dill, lovage<br /></span></div></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Jam It! option: Currant Jam & Peach Jam</span></span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Spice it Up! option: Purple Basil Salt</span></span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;">Bread Share: Rosemary Raisin Bites</span></span></div></h3><h3 style="background-color: white; margin: 0px; position: relative;"><div style="-webkit-text-stroke-width: 0px; background-color: white; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="color: #333333; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br />Featured Recipes:<br /></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.thespruceeats.com/spicy-roasted-cauliflower-2217341?hid=c12f39d138b18bdc3712b3f2de16f9e8a51f25b9&did=9530514-20230628&utm_source=thespruceeats&utm_medium=email&utm_campaign=the-spruce-eats_newsletter&utm_content=062823&lctg=c12f39d138b18bdc3712b3f2de16f9e8a51f25b9">Spicy Roasted Cauliflower</a><br /></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.simplyrecipes.com/recipes/green_bean_salad_with_basil_balsamic_and_parmesan/?utm_campaign=trueanthem&utm_medium=social&utm_source=facebook&fbclid=IwAR3z0I735sKo1oj6qFkMRIkP_EpgR9onuMtUJnAjE6sAERgH0FtgHdVYQKI"><span>Green Bean Salad with Basil, Balsamic and Parmesan</span></a><br /></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><a href="https://www.thekitchn.com/smitten-kitchen-zucchini-butter-pasta-review-23195709?utm_source=instagram&utm_medium=social&utm_campaign=infeed&utm_content="><span>Smitten Kitchen's Zucchini Butter Pasta</span></a><br /></span></div><div><span style="font-weight: normal;"><span style="font-size: large;"><span style="color: #3d85c6;"><span style="background: rgb(239, 241, 243); font-family: georgia; font-style: normal;">Roberta's </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: georgia;">Roasted Green Onion Tops </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129; font-family: georgia;">**<i>see below</i></span></span></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /><b>WHAT’S UP ON THE FARM?</b><br /><br />Precipitation in the past 2 weeks: 3.55" WOOHOO!!!<br /><br />What a difference a week makes (and 3 1/2" of rain!) There has been a distinct attitude improvement on the farm with the recent rains both for the crops and the farmHer! We aren't out of the woods yet, we're still under a severe drought designation, but at least we seem to be heading in the right direction now. </span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;">The cole crops (broccoli, cabbage & cauliflower) LOVED all the rain and are growing nearly as fast as the weeds. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXumzfTT7cQT6cwqeVILAKUyAZzygrcHahaxmBkcJuKU1VAkGJMxI4lR1R8zEweWM-Hit0ZkhR4Oz4EbBtLyWOzT6L1VAV4i8sVu3R2WonsnNv_hOqsa2wFEw4XaHEWWtaZIB4EpjIpvo7rO0LC0QphK4lfc1s_z_0LTGIIEH3FxmkgZZcC2iA3W7fnQ/s2639/20230709_075914.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2239" data-original-width="2639" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXumzfTT7cQT6cwqeVILAKUyAZzygrcHahaxmBkcJuKU1VAkGJMxI4lR1R8zEweWM-Hit0ZkhR4Oz4EbBtLyWOzT6L1VAV4i8sVu3R2WonsnNv_hOqsa2wFEw4XaHEWWtaZIB4EpjIpvo7rO0LC0QphK4lfc1s_z_0LTGIIEH3FxmkgZZcC2iA3W7fnQ/w200-h169/20230709_075914.jpg" width="200" /></a></div></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-size: large;"><span style="font-family: georgia;">W</span><span style="font-family: georgia;">e are sending out both broccoli and cauliflower to everyone this week, which we usually wouldn't do, but we've been harvesting them every two days and they are big and beautiful</span><span style="font-family: georgia;"> (and taking up LOTS of space in the walk in cooler) so cole crops for everyone!! I would have loved to send out cabbages too, but I didn't think we could get all of them in your boxes! As it is, I'm a little worried about the Veggie Tetris that is going to have to happen to get everything in. We're also sending out what is likely the last of the snow peas this week. It's been a great run, but they are mostly done for the season.</span></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-size: large;"><br /></span></div><a aria-label="Photo - Landscape - Jul 8, 2020, 9:12:11 AM" class="p137Zd" href="https://photos.google.com/photo/AF1QipPYMvNqRWXhw0P30zgri52Swa3rg2GuxdfHfcA" jsaction="click:eQuaEb;focus:AHmuwe; blur:O22p3e;" style="color: #333333; font-weight: 400;" tabindex="0"><div class="RY3tic" data-latest-bg="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqx19tkLDvwjW29mCdY6FNSbJG017HmztGGnvcmwmtJbH6S8oZlObnYXwFfsCI1tdAO3Shv-6_hS9a_1s9vfTr4uEupWChCF1LeEyiri7HvMm0dMhH6YmBsbJzjGiZo2XrT_rhiAcs638/w220-h165-no/?authuser=0" style="background-image: url("https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqx19tkLDvwjW29mCdY6FNSbJG017HmztGGnvcmwmtJbH6S8oZlObnYXwFfsCI1tdAO3Shv-6_hS9a_1s9vfTr4uEupWChCF1LeEyiri7HvMm0dMhH6YmBsbJzjGiZo2XrT_rhiAcs638/w220-h165-no/?authuser=0"), url("https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqx19tkLDvwjW29mCdY6FNSbJG017HmztGGnvcmwmtJbH6S8oZlObnYXwFfsCI1tdAO3Shv-6_hS9a_1s9vfTr4uEupWChCF1LeEyiri7HvMm0dMhH6YmBsbJzjGiZo2XrT_rhiAcs638/w72-h54-k-rw-no/?authuser=0"); opacity: 1;"><span style="font-size: large;"><div aria-hidden="true" class="eGiHwc"></div><div aria-hidden="true" class="KYCEmd"></div></span></div></a><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfy1LCFTrst6hJOeeg6Fws2ZXMq_Wey1YM1sjS2tcE3LawK2I-1gAdwEchOA1fN9NVp3vCHo02ua_7-mDxlNHjWhbo404aw2nV7Di2zz4XqgDMlbzbcE61MRucUVCpsgrHWXtZ8zS4SWxUylNgQOr5-liVXA5y3524GzbES_ggMalsTAlzM7E9RRSUJQ/s4128/20200708_091211.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3096" data-original-width="4128" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfy1LCFTrst6hJOeeg6Fws2ZXMq_Wey1YM1sjS2tcE3LawK2I-1gAdwEchOA1fN9NVp3vCHo02ua_7-mDxlNHjWhbo404aw2nV7Di2zz4XqgDMlbzbcE61MRucUVCpsgrHWXtZ8zS4SWxUylNgQOr5-liVXA5y3524GzbES_ggMalsTAlzM7E9RRSUJQ/w200-h150/20200708_091211.jpg" width="200" /></a></div>It's been a busy two weeks since we saw you last. We took advantage of the time we would have normally been harvesting for the CSA delivery and harvested the garlic crop instead. This is a huge job with about 4,500 heads of garlic being pulled, bundled, moved to the packing barn and hung to dry. It was a HOT, dirty, exhausting day and we just kept reminding each other that "at least we only do this chore once a year!" Given the lack of rain, I'd been worried about the crop as we don't irrigate the garlic, but it did pretty well considering. It isn't the biggest garlic we've ever grown, but I was relieved with it's quality as we harvested.</span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;">The only down side to the recent rains is that it put all the weeds into overdrive! We had been so well cultivated until those rains and almost overnight the weeds germinated everywhere! So we have been spending some quality time with our cultivating tools, trying to keep from being overrun.</span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-size: large;"><br /></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;">We also continued sowing fall crops over the past week including starting the transplants for Napa cabbage, chard, kale, more head lettuce and some additional broccoli. We cleared some spent early crops to sow fall carrots, beets, daikon and watermelon radishes.</span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-family: georgia; font-size: large;">The midseason crops are mostly coming along nicely, we harvested the first of the eggplants and okra this week and are sending them out in some of the boxes. The cucumbers continue to put on nice growth and a few of those are also going out. We're starting to see color on the earliest of the tomatoes and the peppers are starting to size up but both of those crops are still a few weeks away from harvest. Unfortunately we are starting to see rapid plant death in our summer squashes, due to a disease that is carried by the cucumber beetles. There's still plenty of squash to come, but be aware that the end will come sooner than later. </span></div><div style="color: #333333; font-style: normal; font-weight: 400;"><span style="font-size: large;"><br /></span></div></div></h3><h3 style="margin: 0px; position: relative; text-align: left;"><span style="font-family: georgia; font-size: large;">A little detail on your produce this week:</span></h3></span><h3 style="margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><div style="background-color: white; color: #333333; font-weight: normal;"><div><span><i><b><u>Basil</u></b> </i>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.</span></div><div><span><br /></span></div><span><b><i><u>Beans: </u></i></b>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.</span><div><span><br /><span><b><u>Broccoli/Cauliflower:</u></b> 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.</span></span></div></div><br /><span style="background-color: white; color: #333333; font-weight: normal;"><b><i><u>Cucumber:</u></i></b> 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.</span></span></h3><span style="font-size: large;"><br /><span style="font-family: georgia;"><b><i><u>Eggplant: </u></i></b>Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild.<br />Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort. The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.</span></span><h3 style="margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><br /></span><div><span><div style="background-color: white; color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><b><i><u>Garlic Scapes:</u></i></b> One of our favorite crops of the year. These curly green things are the emerging flower stalk from a hardneck garlic plant. We remove them to redirect more of the plant's energy into the bulb, but it also provides us with a delightful fresh garlic treat. These keep very well in a plastic bag in your produce drawer and can be used in any recipe calling for garlic. They would be perfect in last week's garlic salt recipe, make a great pesto and can be minced and added to room-temperature butter, which is then stored in log shape, in the freezer for a last minute dollop of goodness for vegetables, breads or meat.</span></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span style="font-size: large;"><span style="font-family: georgia;"><br /></span></span></div></span><div><span style="font-family: georgia; font-size: large;"><i><u>Okra: </u></i><span style="font-weight: normal;">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."</span></span></div><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: 400;"><br /></span></span></div></div></h3><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" id="post-body-7625402204581504211" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia;"><span style="font-size: large;"><i><u><b>Green-top onions:</b> </u></i>As you might note from their name, these are young, freshly pulled, uncured onions. They can be used as you would any onion, the difference is in the storage. Since they don't have a layer of dried skin to protect them, please store in a sealed bag or container in your refrigerator and plan to use within 2 weeks. As long as the greens are still fresh, you can use them like scallions, or try out the baked onion top recipe below!</span></span></div></h3><h3 style="margin: 0px; position: relative;"><div><div><span style="font-family: georgia; font-size: large;"></span><span><span style="font-family: georgia; font-size: large;"><br /><span style="background-color: white; color: #333333; font-weight: normal;"><u><b><i>Peas:</i></b> </u>We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside). Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic container in the produce drawer of your refrigerator.</span><br /><br /><span style="background-color: white; color: #333333; font-weight: normal;"><u><b><i>Summer Squash/Zucchini</i></b>:</u> 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!</span></span></span></div><span><span style="background-color: white; color: #333333; font-family: georgia; font-size: large; font-weight: normal;"><br /></span><div style="background-color: white; color: #333333;"><span style="font-size: large;"><span style="font-family: georgia; font-weight: normal;">A few other details: All of your </span><span style="font-family: georgia;">GREENS</span><span style="font-family: georgia; font-weight: normal;"> will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.</span><span style="font-family: georgia;"><br /><br /><span>** NOTE:<span style="font-weight: normal;"> 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.</span></span><br /><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><br /><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><br /><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></span></span></div></span></div></h3><span style="font-size: large;"><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><span style="font-family: georgia, "times new roman", serif;"><br /></span></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></a></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><div></div></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span></span></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><div class="MsoNormal" style="text-align: start;"><span style="font-family: georgia;"><span style="font-size: large;"><span style="background: rgb(239, 241, 243); color: #1d2129;"><b>Roberta's </b></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129;"><b>Roasted Green Onion Tops</b><o:p></o:p></span></span></span></div><div class="MsoNormal" style="text-align: start;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div class="MsoNormal" style="text-align: start;"><span style="background: rgb(239, 241, 243); color: #1d2129;"><span style="font-family: georgia;"><span style="font-size: large;">Use scissors to slice the tops uniformly so they cook evenly. Then coat the tops with olive oil. Add salt and pepper. Cook at 350 degrees for 10 - 20 minutes depending on the size and how crispy you want them. <o:p></o:p></span></span></span></div><div class="MsoNormal" style="text-align: start;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129;"><span style="font-family: georgia;"><span style="font-size: large;">We eat them as appetizers with cheese or use as an ingredient in eggs etc<o:p></o:p></span></span></span></div><div class="MsoNormal" style="text-align: start;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div class="MsoBodyText" style="text-align: start;"></div><div class="MsoNormal" style="text-align: start;"><i><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #1d2129;"><span style="font-family: georgia;"><span style="font-size: large;">Recipe Source: <st1:stockticker w:st="on">CSA</st1:stockticker> member Roberta P.</span></span></span></i></div></div></div></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-30865813704988986812023-06-27T12:06:00.001-05:002023-06-28T06:50:32.948-05:00BGF NEWS - June 27, 2023 - VOL. 50, NO. 4<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><div><span style="font-size: large;"><span><h2 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-style: normal; font-variant: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative; text-align: left; text-transform: uppercase;"><b style="color: #333333;"><span style="font-family: georgia;"><span style="font-size: large;">IN THIS WEEK’S BOX:</span></span></b></h2></span><span style="font-family: georgia;"><br />Basil Tips: assorted varieties</span></span></div><div><span style="font-family: georgia; font-size: large;">Cabbage: Farao</span></div><div><span style="font-family: georgia; font-size: large;">Garlic Scapes<br />Head Lettuce: asst var.</span></div><div><span style="font-family: georgia; font-size: large;">Kale Bouquet: asst var.<br /></span></div><div><span style="font-family: georgia; font-size: large;">Sugar Snap Peas<br />Snow Peas<br />Summer Squash: 8 Ball, Golden Glory, Slik Pik, Zephyr<br />Turnips: Hakurei<br /><br />and at least one of the following: (please see **NOTE after "A Little Detail..." below)<br />Bean Mix: Empress (green) & Carson (yellow)</span></div><div><span style="font-family: georgia; font-size: large;">Broccoli: Gypsy<br />Cauliflower: Song (Japanese cauliflower)</span></div><div><span style="font-family: georgia; font-size: large;">Cucumbers: Covina<br /><br />Herb It! option: <i>will start next week</i><br />Bread Share: Tavern Fare<br /><br />Featured Recipes:<br /><a href="https://lowcarbyum.com/cabbage-hash-browns/?fbclid=IwAR0y73wgXYLrMvlegc5ggt3IDMWWlWpon0MaL_84bGUvGiFmGFt7DE-HecA">Cabbage Hash Browns</a></span></div><div><span style="font-family: georgia; font-size: large;"><a href="https://anothertablespoon.com/summer-squash-basil-pasta/">Summer Squash Basil Pasta</a></span></div><div><span style="font-family: georgia; font-size: large;"><span style="color: #2b00fe;">Lime Cabbage Salad </span><i>**BGF Favorite (see recipe below)</i><br /><br /><b>WHAT’S UP ON THE FARM?</b><br /><br />Precipitation in the past week: 0.35"<br /><br /><span style="color: red;"><i>Just a reminder, there will be No CSA delivery on July 4th. Don't worry, it doesn't mean fewer vegetables for you, we'll tack an extra week on to the end of the season.</i></span></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl5J7sZSnbAEqf03-kpNziYHnBAkHY0TAdLq7VmdhMV8CnFzOsUxEOR2dQFJRRJzMQIin7ExjRVNrP7KgjeKfIRzc0EH35exnEO0lvkfNol2XgNxr_wlfMf79hQllp3g2Rg1jZ1aa94rdZW9_YavRtI1nbGvTis1Igoh4kX63VLAUo5A2-aVUwMr0sQ/s4032/20230625_071907.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl5J7sZSnbAEqf03-kpNziYHnBAkHY0TAdLq7VmdhMV8CnFzOsUxEOR2dQFJRRJzMQIin7ExjRVNrP7KgjeKfIRzc0EH35exnEO0lvkfNol2XgNxr_wlfMf79hQllp3g2Rg1jZ1aa94rdZW9_YavRtI1nbGvTis1Igoh4kX63VLAUo5A2-aVUwMr0sQ/w150-h200/20230625_071907.jpg" width="150" /></span></a></div><span style="font-family: georgia; font-size: large;">Well again, we did get rain this week but even less than last week. All the crops definitely appreciated the little moisture we got and it was enough to trigger a few more winter squash seeds to germinate but wow, it is crazy dry out there.</span></div><div><span style="font-family: georgia; font-size: large;">We rigged a pipe to our outside wash station this week to capture all our waste water in a mobile tank so that our fruit trees and bushes can be watered. When a drought gets this deep it affects even the deeply rooted plants. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjAiPbogtSGzb3WLHUbtCfyJ1MVZGtJGez6M2wiPu04l9vjWKeY4Hny4fMfeV7Jelo2TaWRs8BFhSYMg2aCiefL6o1BYLZmvgOVU9Wh_CO3hyvKjM2zHgjUykU47GXmT19oJc0hLDhGhdNfin6QWhL8-LYbx_Sj5_zw5lrc6Ln7lPwrANk5r8PGiB1A/s4032/20230626_175827.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjAiPbogtSGzb3WLHUbtCfyJ1MVZGtJGez6M2wiPu04l9vjWKeY4Hny4fMfeV7Jelo2TaWRs8BFhSYMg2aCiefL6o1BYLZmvgOVU9Wh_CO3hyvKjM2zHgjUykU47GXmT19oJc0hLDhGhdNfin6QWhL8-LYbx_Sj5_zw5lrc6Ln7lPwrANk5r8PGiB1A/w200-h150/20230626_175827.jpg" width="200" /></span></a></div></div><div><span style="font-family: georgia; font-size: large;">Most of the crops continue to look pretty good despite the drought due to the nearly non-stop irrigation running. </span></div><div><span style="font-family: georgia; font-size: large;">Our first sowing of beans is maturing nicely and we are sending the first small harvest out in a few boxes today. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdeyT4Ld19ZQLP9eXyQTU4wJ9SkDNw8suenqxfZ5QC01ey9bcUFj7v8rdFlWx-AD06GXgAzDQ_IKzZprW_Dvw4dmiG0EstNPofnA91R8EXa9EzKdJLt_CeKdeGLZlQp7_rbX0XgXMMIluKK94dWZwV1IFimZ0g3Ol2MccJ-v6ggtOhIZAOiGzQq-DMw/s4032/20230624_164942.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdeyT4Ld19ZQLP9eXyQTU4wJ9SkDNw8suenqxfZ5QC01ey9bcUFj7v8rdFlWx-AD06GXgAzDQ_IKzZprW_Dvw4dmiG0EstNPofnA91R8EXa9EzKdJLt_CeKdeGLZlQp7_rbX0XgXMMIluKK94dWZwV1IFimZ0g3Ol2MccJ-v6ggtOhIZAOiGzQq-DMw/w150-h200/20230624_164942.jpg" width="150" /></a></div></span></div><div><span style="font-family: georgia; font-size: large;">Our second sowing of beans is struggling to germinate, so we'll have to see what happens with them. The main crop of napa cabbage succumbed to the challenging weather conditions and we had to send it to the compost pile unharvested. The tomatoes and peppers are setting their first fruits, but we are still about a month away from harvesting those. Our basil has finally started putting on some growth and needed to be pinched back, so everyone is getting a little taste of basil this week, just to get you excited about basil season! One of the high tunnel cucumber varieties is fruiting and has sized up enough to send a few of those out this week as well.</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">This is the time of the year that our main focus moves to harvesting. Many of the current crops need to be harvested at least 3-4 times a week to keep them in prime condition. Luckily we are in pretty good shape with our weeding efforts that we should be able to maintain good field conditions with less time and effort now. But the crew would probably tell you that the cultivating tasks never end. </span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">It's hard to believe, but this past week our calendar said that it was time to start the fall crop transplants. So far, we've sown broccoli, cabbage, cauliflower, head lettuce and kohlrabi. Soon we'll add Napa and more head lettuce to the mix, followed by leafy greens like kale and chard. These are crops that we plan to harvest in October and November. Sometimes it feels like a merry-go-round of crops around here!</span></div><div><span style="font-size: large;"><br /></span></div><div><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">A little detail on your produce this week:</span></h3><span style="font-family: georgia; font-size: large;"><i><b><u>Basil</u></b> </i>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.</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><span style="font-family: georgia; font-size: large;"><b><i><u>Beans: </u></i></b>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.</span><div><span style="font-size: large;"><br /><span style="font-family: georgia;"><b><u>Broccoli/Cauliflower:</u></b> 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.</span></span></div><span style="font-family: georgia; font-size: large;"><br /><b><i><u>Cabbage:</u> </i></b>Store dry, unwashed cabbage in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate for several weeks. Rinse the cabbage under cold running water just before use. Peel away a few of the outer leaves, then cut the cabbage according to your needs with a big, sharp knife, and then chop, sliver, or grate.</span></div><br /><br /><span style="font-family: georgia; font-size: large;"><b><i><u>Cucumber:</u></i></b> 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.</span><br /><br /><div><div><span style="font-size: large;"><span style="font-family: georgia;"><b><i><u>Garlic Scapes:</u></i></b> One of our favorite crops of the year. These curly green things are the emerging flower stalk from a hardneck garlic plant. We remove them to redirect more of the plant's energy into the bulb, but it also provides us with a delightful fresh garlic treat. These keep very well in a plastic bag in your produce drawer and can be used in any recipe calling for garlic. They would be perfect in last week's garlic salt recipe, make a great pesto and can be minced and added to room-temperature butter, which is then stored in log shape, in the freezer for a last minute dollop of goodness for vegetables, breads or meat.</span><br /><br /><span style="font-family: georgia;"><u><b><i>Peas:</i></b> </u>We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside). Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic container in the produce drawer of your refrigerator.</span><br /><br /><span style="font-family: georgia;"><u><b><i>Summer Squash/Zucchini</i></b>:</u> 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!</span></span></div><span style="font-size: large;"><br /><span style="font-family: georgia;"><b><i><u>Turnips:</u></i></b> keep best if separated from their greens. Greens are stored in a plastic bag and can be cooked like mustard or collard greens (you can add them in with your Braising Greens Mix). Trimmed roots can go into a lidded container or zip-close bag. These aren't your grandma's turnips. These are a sweet, Japanese salad variety that is particularly tasty for fresh eating. They will still work great in cooked dishes, but we love to eat them raw, often right out of hand, like an apple. One of the farm crew's favorite mid-field snacks.</span><br /><br /></span><div><span style="font-size: large;"><span style="font-family: georgia;">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.</span><br /><br /><span style="font-family: georgia;">** 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.</span><br /><br /><span style="font-family: georgia;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="font-family: georgia;">Blue Gate Farm</a><span style="font-family: georgia;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="font-family: georgia;">bluegatefarmfresh</a><span style="font-family: georgia;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="font-family: georgia;">Blue Gate Farm Community</a><span style="font-family: georgia;">.</span><br /><br /><br /><span style="font-family: georgia;">That's about it for now.</span><br /><span style="font-family: georgia;">If you have any questions or comments, be sure to let us know.</span><br /><br /><br /><span style="font-family: georgia;">Best from the farm,</span><br /><span style="font-family: georgia;">Jill & Sean (and the whole BGF crew)</span><span><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"><div><span style="font-family: georgia, "times new roman", serif;"><br /></span></div></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></a></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif"></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><div></div></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"></span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></span></span></div><span><div class="MsoNormal" style="background-color: white; color: #333333;"><p><span style="font-family: georgia; font-size: large;"><span class="textexposedshow"><b>Lime Cabbage Salad</b></span><o:p></o:p></span></p>
<p style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><span class="textexposedshow">1/2 cabbage, finely shredded</span><br />
<span class="textexposedshow">2 limes, freshly squeezed</span><br />
<span class="textexposedshow">large pinch of sea salt</span><br />
<span class="textexposedshow">1/4 tsp cumin seed</span><br />
<span class="textexposedshow">1/4 tsp toasted sesame oil</span><o:p></o:p></span></p>
<p style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Toss together & serve as a side salad or top with a saucy or spicy meat,
like left over BBQ beef or pulled pork.<o:p></o:p></span></p>
<p class="MsoNormal" style="font-weight: normal;"><i><span style="font-family: georgia; font-size: large;">Recipe Source: Blue
Gate Farm friend, Dana F.</span></i></p></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><br /></div></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-76663644975897648572023-06-19T21:07:00.171-05:002023-06-28T06:49:29.776-05:00BGF NEWS - June 20, 2023 - VOL. 50, NO. 3<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h2 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative; text-align: left;"><b style="color: #333333;"><span style="font-family: georgia;"><span style="font-size: large;">In this week’s box:</span></span></b></h2></span><h3 style="margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span><div style="background-color: white; color: #333333; font-weight: normal;"><span><br /></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Beets: Cylindra</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Baby Choi</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Fennel</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Garlic Scapes<br />Green Garlic</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Head Lettuce, assorted varieties</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Purslane</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Sugar Snap Peas </span></div></span></span></h3><h3 style="margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span><div style="background-color: white; color: #333333; font-weight: normal;"><span>Snow Peas</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Summer Squash: </span><span style="background-color: transparent;">8 Ball, Golden Glory, Slik Pik, Zephyr</span></div></span></span></h3><h3 style="margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><span><div style="background-color: white; color: #333333; font-weight: normal;"><span></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span><br /><i>and perhaps one of the following:</i> (please see **NOTE after "A Little Detail..." below)<br />Broccoli: Gypsy</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Cauliflower: Song (Japanese cauliflower)<br /><br /></span></div></span><span><div style="background-color: white; color: #333333; font-weight: normal;"><span>Herb It! option: <i>will start in a couple weeks as the annual herbs mature</i><br />Bread Share: Apple Bread<br /><br />Featured Recipes:<br /></span></div><div style="background-color: white; color: #333333;"><span><a href="https://belgianfoodie.com/roasted-beets-fennel-pasta/"><i style="font-weight: normal;">Roasted Beet and Fennel Pasta</i></a><br /></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span><a href="https://archive.nytimes.com/dinersjournal.blogs.nytimes.com/2013/03/29/fennel-frond-pesto-and-more/"><i>Fennel Frond Pesto</i></a></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span><a href="https://ripleyorganicfarm.com/chinese-purslane-stir-fry"><i>Chinese Purslane Stir-fry</i></a><br /><br /></span><h2 style="text-align: left;"><span>What’s up on the farm?</span></h2><span><i>Precipitation in the past week: 0.45"</i><br /><br /></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>Well, technically we got our wish this week, it did rain. We got a little less than 1/2 inch between Saturday and Sunday. It was a lovely sight, but unfortunately just a "drop in the bucket" as the saying goes and we were back to playing round robin with the irrigation that day. </span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span><br /></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>We spent much of the past week in the tomato plot. Installing posts for trellising, pruning plants and putting in the first couple of rounds of trellising twine. This system is commonly called Florida Weave and it allows us to manage and harvest the plants more easily that using tomato cages. It does take more time and effort to install and manage than cages. We put in more than 250 tall steel posts to provide the structure and then by the end of the season will use about 32,000 feet of twine. However the plants have better airflow (less disease potential), are easier to harvest and much easier to manage for pest control and we don't have to store 700+ cages over the winter!</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span><br /></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span><table border="0" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-insideh: none; mso-border-insidev: none; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
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<td style="padding: 0in 5.4pt 0in 5.4pt; width: 155.85pt;" valign="top" width="208"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjAVGO1hBgACk6QlUL7L9Ozrx-Lqa87mhN00p-ex-GZDMHnKTSqnnMxcewdMbzD9d0ATH5HiMJICnu6yWGHfjhVJsIJvhkrkEAWdPWRdqJ3JsVPKHGUuAraMbZvx7lSHbhZbUpOjEOsYlhmsn_RcRwcnpfWTVH7W5Ej9ZWPx9CySY-0YayHuVqaV_2o4Q" style="margin-left: 1em; margin-right: 1em;">
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<td style="padding: 0in 5.4pt 0in 5.4pt; width: 155.85pt;" valign="top" width="208"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjCbnBMOlO8l-9XbM2Lkeo7quykqtwU028nl-zH5hv0ao1Xibp63XPDqQfFvazC3dbML3fanNkq0ya2KPY8eJIRiyBMddc0pIrXMgSBlQrtaV6XwbDVdZaAaTrZdI6uAR-506jKdZouYpzKAdNFhJ4zoEe2yGqDIpe0fRHdggQxNcOKKt5qWvaO-1qEeA" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<img border="0" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEjCbnBMOlO8l-9XbM2Lkeo7quykqtwU028nl-zH5hv0ao1Xibp63XPDqQfFvazC3dbML3fanNkq0ya2KPY8eJIRiyBMddc0pIrXMgSBlQrtaV6XwbDVdZaAaTrZdI6uAR-506jKdZouYpzKAdNFhJ4zoEe2yGqDIpe0fRHdggQxNcOKKt5qWvaO-1qEeA=w150-h200" width="150" /></a>
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</tbody></table></span></div><div style="background-color: white; color: #333333; font-weight: normal;"></div><div style="background-color: white; color: #333333; font-weight: normal;">You won't be surprised to read that the balance of our week was filled with irrigating, cultivating, harvesting, a bit of hand weeding, clearing spent crops and transplanting head lettuce #6.</div><div style="background-color: white; color: #333333; font-weight: normal;"><span><br /></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1LpMW5RHKM0cAhN7UcNyVKkyWVxqZ53WibH-bBoMp9pPmHC6jN_HAD-HIdFGjLc9r0qz2gHpxkUUZ9yLaFmTHR_wAG8ev1BNIsEEwZ6vH32QY0eXVEFBD4o6KL4rEeg2mTogOD5Ay9LMth_aU3HUznvdn-9DNj_nfc0mB6o5fvHXB2Rx4W4XNktOTng" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
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</a><span>Harvesting time is increasing as we are now picking peas and summer squashes every other day. The high tunnel cucumbers will be added to that list later this week. Just one variety is producing right now and it will be a couple of weeks before the rest join in, but hopefully there will be many cucumbers in the not-to-distant future!</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span><br /></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span>We are SO pleased with the photos that members have been submitting for the weekly "Show US Your Veg" photo contest! Thank you to everyone who has shared a pic and/or who have posted recipes/cooking ideas on the Community page. We love to see your ideas and meals! Keep up the great work!</span></div><div style="background-color: white; color: #333333; font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6rL_r89rgqEkhaDfk-JS3_eKAFS9sieUo1BxY3_QC_2eLkTNmQMZy4qKTTVloMjZNGFy_N7xLPeyVy8_yxdUihyAx9Rq345Nr0PLiLAvyMQYLfF8MYQLoip59TYEhKcWNvAYAddJrTHz3GbeAMLoO0F0kQcNfAGCn7PGiTI-_YmpxHgk4VVkk26_SA/s2000/062023%20member%20photos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="2000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6rL_r89rgqEkhaDfk-JS3_eKAFS9sieUo1BxY3_QC_2eLkTNmQMZy4qKTTVloMjZNGFy_N7xLPeyVy8_yxdUihyAx9Rq345Nr0PLiLAvyMQYLfF8MYQLoip59TYEhKcWNvAYAddJrTHz3GbeAMLoO0F0kQcNfAGCn7PGiTI-_YmpxHgk4VVkk26_SA/w400-h320/062023%20member%20photos.jpg" width="400" /></a></div><h3 style="text-align: left;">A little detail on your produce this week:</h3></div></span></span><div><span style="font-family: georgia; font-size: large;"><i><u>Beets: </u></i><span style="font-weight: normal;">Cut off greens, leaving an inch of stem. Refrigerate the unwashed greens in a closed plastic bag and use with your chard mix as beets and chard are closely related. Store the beet roots, unwashed, with the rootlets (or “tails”) attached, in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks, but their sweetness diminishes with time. Just before cooking, scrub beets well and remove any scraggly leaves and rootlets. If your recipe calls for raw beets, peel them with a knife or vegetable peeler, then grate or cut according to your needs baby/young beets usually don't need to be peeled.</span></span></div><div><span><span style="background-color: white; font-family: georgia; font-size: large; font-weight: normal;"><br /><u style="color: #333333;"><b><i>Broccoli/Cauliflower:</i></b></u><span style="color: #333333;"> 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.</span></span></span></div><span><div style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div></span><span style="font-family: georgia; font-size: large;"><i><u>Fennel: </u></i><span style="font-weight: normal;">Cut off the stalks where they emerge from the bulb. To use the feathery foliage as an herb, place the dry stalks upright in a glass filled with two inches of water, cover the glass loosely with a plastic bag, and store in the refrigerator for up to five days. The unwashed bulb will keep in a plastic bag in the refrigerator for at least a week. To use, remove any damaged spots or layers. Cut the bulb in half lengthwise and check the inner core. If it’s tough, remove it with a paring knife. Fennel should be washed carefully, because dirt can lodge between the layers of the bulb. Chop or mince the leaves.</span></span><span><div style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="background-color: white; color: #333333; font-weight: normal;"><span style="font-family: georgia; font-size: large;"><u><b><i>Garlic Scapes:</i></b></u> One of our favorite crops of the year. These curly green things are the emerging flower stalk from a hardneck garlic plant. We remove them to redirect more of the plant's energy into the bulb, but it also provides us with a delightful fresh garlic treat. These keep very well in a plastic bag in your produce drawer and can be used in any recipe calling for garlic. They would be perfect in last week's garlic salt recipe, make a great pesto and can be minced and added to room-temperature butter, which is then stored in log shape, in the freezer for a last minute dollop of goodness for vegetables, breads or meat.</span></div></span><span style="font-family: georgia; font-size: large;"><br /><i><u>Green Garlic:</u></i><span style="font-weight: normal;"> This is freshly harvested garlic that hasn't had time to cure yet. You will notice that the wrappers are soft and the garlic itself is very juicy. You can use it in any recipe calling for garlic. The flavor is so fresh and green that we like to use them in recipes that really highlight the flavor, like pesto or garlic butter.Store loosely wrapped in the refrigerator for best keeping quality.</span><span><div style="background-color: white; color: #333333; font-weight: normal;"><br /><u><i><b>Peas:</b> </i></u>We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside). Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic container in the produce drawer of your refrigerator.</div><div style="background-color: white; color: #333333; font-weight: normal;"><br /></div></span></span><span style="font-family: georgia; font-size: large;"><i><u>Purslane: </u></i></span><span style="font-family: georgia; font-size: large; font-weight: normal;">This succulent plant is a valued green in many parts of the world, though here in the US, it is mostly known as an invasive weed. It is rich in vitamin E, vitamin C and beta carotene, and quite high in protein. Most noteworthy of all, it is considered a better source of essential omega-3 fatty acids than any other leafy plant. Enjoy raw or cooked in any recipe calling for greens, it is also ideal for juicing and green smoothies. Makes a terrific replacement for lettuce on tacos. Store in a paper towel (or cloth)-lined plastic bag in your crisper drawer and use within a week.</span></h3><h3 style="margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large; font-weight: normal;"></span><span style="font-family: georgia; font-size: large;"><span><br /><span style="background-color: white; color: #333333; font-weight: normal;"><b><i><u>Summer Squash/Zucchini:</u></i></b> 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!</span><div style="background-color: white; color: #333333;"><br /><div><span style="font-weight: normal;">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.</span><br /><br />** NOTE:<span style="font-weight: normal;"> 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.</span><br /><br /><span style="font-weight: normal;">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 </span><a href="https://www.facebook.com/bluegatefarmIA" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm</a><span style="font-weight: normal;"> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/" style="color: #339999; font-weight: normal; text-decoration-line: none;">bluegatefarmfresh</a><span style="font-weight: normal;">. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/" style="color: #339999; font-weight: normal; text-decoration-line: none;">Blue Gate Farm Community</a><span style="font-weight: normal;">.</span><br /><span style="font-weight: normal;"><br /></span></div><div><span style="font-weight: normal;">That's about it for now.</span><br /><span style="font-weight: normal;">If you have any questions or comments, be sure to let us know.</span><br /><span style="font-weight: normal;"><br /></span></div><div><span style="font-weight: normal;">Best from the farm,</span><br /><span style="font-weight: normal;">Jill & Sean (and the whole BGF crew)</span></div></div></span></span></h3><span><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 14.85px;"><div style="font-size: 14.85px;"><span style="font-family: georgia, "times new roman", serif;"><br /></span></div></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></a></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><div></div></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 19.1119px; line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-56741045227357468282023-06-13T12:15:00.006-05:002023-06-13T12:15:53.654-05:00BGF NEWS - June 13, 2023 - VOL. 50, NO. 2<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><span><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><b style="color: #333333;"><span style="font-family: georgia;"><span style="font-size: large;">In this week’s box:</span></span></b></h3></span><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><span style="font-size: large;">Beijing Express</span><br /><span style="font-size: large;">Chard</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;">Collards</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;">Garlic Scapes (the green, curly things)</span><br /><span style="font-size: large;">Head Lettuce, assorted varieties</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;">Lemon Balm</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;">Scallions<br /></span><br /><span style="font-size: large;"><i>and perhaps one of the following:</i> (please see **NOTE after "A Little Detail..." below)</span><br /><span style="font-size: large;">Cauliflower: Song (Japanese cauliflower)</span><br /><span style="font-size: large;">Snap Peas</span><br /><span style="font-size: large;">Snow Peas</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><i>the first few broccoli and baby summer squashes might also make an appearance in a couple of boxes this week.</i><br /></span><br /><span style="font-size: large;">Herb It! option: </span><i><span style="font-size: medium;">will start in a few weeks as the annual herbs mature</span></i><br /><span style="font-size: large;">Bread Share: 7-Grain Bread</span><br /><br /><span style="font-size: large;">Featured Recipes: </span><br /><a href="https://www.lettyskitchen.com/garlic-scape-and-mess-o-greens-pesto/"><span style="font-size: large;"><i>Garlic Scape and Mess-o-Greens Pesto</i></span></a></span></div><div><span style="font-family: georgia;"><a href="https://growagoodlife.com/garlic-scape-lemon-balm-pesto/"><span style="font-size: large;"><i>Garlic Scape & Lemon Balm Pesto</i></span></a></span></div><div><a href="https://www.thespruceeats.com/pickled-garlic-scapes-2216022"><span style="font-family: georgia; font-size: large;"><i>Pickled Garlic Scapes</i></span></a><br /></div><div><span style="font-family: georgia;"><a href="https://food52.com/recipes/5107-chard-wrapped-grilled-mozzarella-with-kalamata-olives"><span style="font-size: large;"><i>Chard Wrapped Grilled Mozzarella</i></span></a> (<span style="font-size: large;">a BGF favorite!)</span><br /><span style="font-size: large;"><span><i>Grilled Scallions *see recipe below (</i></span><span>a BGF favorite!)</span></span><br /><br /><br /><span style="font-size: large;"><span>What’s up on the farm?</span><br /><br /><span>Precipitation in the past week: 0.15"</span><br /><br />While Kermit the Frog would tell you that it's not easy being green, your farmer will tell you that at this time of the season it's very easy, in fact almost everything we are harvesting right now is green. Leafy greens, green onions, green peas, green garlic, green...green...green!</span></span></div><div><span style="font-family: georgia; font-size: large;">That's just the way it goes eating seasonally in the spring. I personally LOVE greens but not everyone is my household does so we try to find easy ways to use lots of them. Salads are a cinch, but what about greens that are better cooked? My go-to response is "saute them in garlic and olive oil. We also add lots of them to eggs and pasta, or use them in place of lettuce on a sandwich, sliced finely and added to chicken or egg salad. They are tasty on tacos or in burritos and we always use them as the base when we serve beans and rice! And there is always pesto! </span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT71Rmp2lu7Tswpfi6lkljrfYx0xaEdNbg_8h1JeO-Fb0ynMq0Y2UgcD1_hPKDGcW7ByXxlce6QNincN_2uqBOgXnx7CFGAY7l9-ktMYWll1MWz5BmP7ETs_-cWkD-vmSeJLTie0wdgyJNB3nCy3eeBKpdGvq9yQ6bgk3ZR9WaohZC-NlDOFOPuo/s3077/20220703_074447.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3077" data-original-width="2894" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT71Rmp2lu7Tswpfi6lkljrfYx0xaEdNbg_8h1JeO-Fb0ynMq0Y2UgcD1_hPKDGcW7ByXxlce6QNincN_2uqBOgXnx7CFGAY7l9-ktMYWll1MWz5BmP7ETs_-cWkD-vmSeJLTie0wdgyJNB3nCy3eeBKpdGvq9yQ6bgk3ZR9WaohZC-NlDOFOPuo/w188-h200/20220703_074447.jpg" width="188" /></a></div><br />The Beijing Express we are sending out today is a favorite new green (both with us and the bugs!). Technically a choi it makes a great replacement for romaine lettuce in salads. A big, beautiful, deep green, upright variety with sweet, tender choi flavor. Delicious raw in salads, added to smoothies or cooked in any of your favorite greens recipes. </span><span style="font-family: georgia;">Check out a couple of the linked recipes for some detailed inspiration there. And I promise, there are lots of great things to come, in addition to the greens.</span></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVMtxNpJuM34zkdKgn_TEkVfEA-BmOM04bjUFKcgCzryBgCk-dG4eWGswudom1ZTbn5dkeLN6mtWL_Uy8_3nn7Cu2D31K6kRyAPcQSVLLUUqpf3qWFZkDOE8RmcSvICFU6m1_dZZUJ5hV_E55Cv7uewR1tgyzVQcDTLXBIu1AK6Ikxv8mD72onNI/s4128/20210628_082141.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3096" data-original-width="4128" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVMtxNpJuM34zkdKgn_TEkVfEA-BmOM04bjUFKcgCzryBgCk-dG4eWGswudom1ZTbn5dkeLN6mtWL_Uy8_3nn7Cu2D31K6kRyAPcQSVLLUUqpf3qWFZkDOE8RmcSvICFU6m1_dZZUJ5hV_E55Cv7uewR1tgyzVQcDTLXBIu1AK6Ikxv8mD72onNI/w200-h150/20210628_082141.jpg" width="200" /></a></div>Cauliflower is making it's first appearance this week in some of the boxes. This earliest variety is our favorite and it's a little different than your typical grocery store version. "Song" cauliflower is from Japan and it's a little sweeter and more tender than others. It's form is more open and it's much easier to cut apart into florets. And don't automatically compost the stem, many times it's tender enough to enjoy sliced along with the "curds." We're pretty excited about our Japanese scallion variety too. It was a discovery last year and we think they are amazing!</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">We were SO hopeful about last week's rain chances, and it did indeed rain on the farm, but it didn't last long and didn't add up to much. May and June are supposed to be the rainiest months, but it just isn't happening for us. We are trying to till as little as possible right now to conserve as much soil moisture as we can. The conditions are perfect for cultivating so our weed pressure is probably the lowest it's ever been. Hooray!! The irrigation system is the only thing keeping many crops alive right now. We don't typically irrigate our winter squash but the seed has been in the ground for nearly a month and there has been little germination due to the lack of moisture, so we may have to add some drip lines if we don't get rain by the end of the week.</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Besides cultivating, we started clearing some spent spring crops this week. It was frustrating to pull out crops that hadn't been fully harvested (or harvested at all) but they had sped from "not yet ready" to past "harvestable" before we had a chance to use them. Sometimes, when conditions are challenging, that's just the way it goes. So, see you in the fall, Arugula and Vivid Choi!</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizN7Xaq-OkUq7gWSEmtD6_ioHXxK9nLh6wc9HmRHnG1dQTgI5L6H2VPPj46dM0Pok1vzATR1cqqOwHpZPo1wcjv2p3aPA7BDTratP1e6kqP7BX9jxYdtKfuoLJigqCVipqEZnqQXo6_uJr5Sl5wfFCRLmRuGpf25iO4jeQavq05xopneY8340VtLc/s4032/20230611_185052.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizN7Xaq-OkUq7gWSEmtD6_ioHXxK9nLh6wc9HmRHnG1dQTgI5L6H2VPPj46dM0Pok1vzATR1cqqOwHpZPo1wcjv2p3aPA7BDTratP1e6kqP7BX9jxYdtKfuoLJigqCVipqEZnqQXo6_uJr5Sl5wfFCRLmRuGpf25iO4jeQavq05xopneY8340VtLc/w150-h200/20230611_185052.jpg" width="150" /></a></div>But again, not all is gloom and doom! The main pea plantings are going gangbusters which is exciting because we love peas and they are also adding nitrogen to the soil for us. The cabbages are starting to head and look really good and the summer squashes and early cucumbers are setting fruits. There are SO many good things to come!</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-size: large;"><span style="font-family: georgia;">Finally, Farmyard Fancies still has openings for Bread Share! <span style="background-color: white; color: #333333;">Cost is $120 (if paid with cash or check) or $125 (if paid with PayPal. </span><span style="background-color: white; color: #333333;">Please email Angie at (</span><a href="mailto:farmyardfancies@gmail.com" style="background-color: white; color: #339999; text-decoration-line: none;">farmyardfancies@gmail.com</a><span style="background-color: white; color: #333333;">) to sign up . If you need one more temptation, Angie will be sampling bread in DM at today's delivery.</span><span style="background-color: white; color: #333333;"><br /></span><br /><span>A little detail on your produce this week:</span><br /><br /></span><span style="font-family: georgia;"><u><b><i>Broccoli/Cauliflower:</i></b></u> 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.</span></span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><span><u><b><i>Garlic Scapes:</i></b></u> One of our favorite crops of the year. These curly green things are the emerging flower stalk from a hardneck garlic plant. We remove them to redirect more of the plant's energy into the bulb, but it also provides us with a delightful fresh garlic treat. These keep very well in a plastic bag in your produce drawer and can be used in any recipe calling for garlic. They would be perfect in last week's garlic salt recipe, make a great pesto and can be minced and added to room-temperature butter, which is then stored in log shape, in the freezer for a last minute dollop of goodness for vegetables, breads or meat.</span><br /><br /><span><u><b><i>Herbs:</i></b></u> 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.</span><br /><br /><span><u><i><b>Peas:</b> </i></u>We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside). Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic container in the produce drawer of your refrigerator.</span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div><span style="font-family: georgia; font-size: large;"><b style="background-color: white; color: #333333;"><i><u>Scallions</u> </i></b><span style="background-color: white; color: #333333;">(green onions)- are best kept upright in a glass with about 1" of water in it, more like flowers than vegetables. Loosely cover the tops with plastic and you will be amazed at how long they will keep. We like to throw a handful of chopped scallions into nearly any savory dish, right near the end of the cooking time.</span></span></div><br /><span style="font-family: georgia; font-size: large;"><b><i><u>Summer Squash/Zucchini:</u></i></b> 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!</span><div><br /><div><span style="font-family: georgia; font-size: large;"><span>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. </span><br /><br /><span>** 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.</span><br /><br /><span>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 </span><a href="https://www.facebook.com/bluegatefarmIA">Blue Gate Farm</a><span> or on Instagram at </span><a href="https://www.instagram.com/bluegatefarmfresh/">bluegatefarmfresh</a><span>. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at </span><a href="https://www.facebook.com/groups/1512368285653507/">Blue Gate Farm Community</a><span>.</span><br /><span>That's about it for now.</span><br /><span>If you have any questions or comments, be sure to let us know.</span><br /><span>Best from the farm,</span><br /><span>Jill & Sean (and the whole BGF crew)</span></span><span><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 14.85px;"><div style="font-size: 14.85px;"><span style="font-family: georgia, "times new roman", serif;"><br /></span></div></span></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" style="color: #32ffed; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></a></div></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: 14.85px;"></span></h3><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><div style="text-align: center;"><div class="separator" style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="MsoNormal"><b><span style="font-family: georgia; font-size: large;">Grilled Scallions with Sesame Oil</span></b></div><div class="MsoNormal"><i><span style="font-family: georgia; font-size: large;">Serves 2</span></i></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;">8 scallions, greens trimmed to 5 inches, cut in half lengthwise</span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;">toasted sesame oil</span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;">salt</span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;">freshly ground black pepper</span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;">Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or aluminum foil.</span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;">Use a pastry brush to coat the scallions with a thin layer of sesame oil. Season with salt and pepper. Broil or grill until golden</span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;">brown on all sides, 3 to 5 minutes.</span></div><div class="MsoNormal"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="MsoNormal"><i><span style="font-family: georgia; font-size: large;">Recipe Source: “The Real Dirt on Farmer John Cookbook”</span></i></div></div></div></div></h3></span></div></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0tag:blogger.com,1999:blog-4492124983366939190.post-14231317388070720492023-06-06T11:59:00.000-05:002023-06-10T19:55:59.005-05:00BGF NEWS - June 6, 2023 - VOL. 50, NO. 1<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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<div><div><span><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><b style="color: #333333;"><span style="font-family: georgia;"><span style="font-size: large;">In this week’s box:</span></span></b></h3></span><h3 class="post-title entry-title" itemprop="name" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;">Asparagus</span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;">Baby Choi</span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;">Garlic Scapes <i>(the green, curly things)</i></span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;">Head Lettuce, assorted varieties</span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;">Kale Bouquet, assorted varieties</span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;">Lemon Thyme</span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;">Misome (small, dark green bunched leaves)</span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><div><span style="font-family: georgia;"><span style="font-size: large;">Spinruts: Hakurei <i>(baby Japanese salad turnips)</i></span></span></div><div><span style="font-family: georgia;"><span style="font-size: large;">Tapestry Salad Mix</span></span></div></div></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br />and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)<br />Snap Peas</span></span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Snow Peas</span></span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Herb It! option: <i>will start in a few weeks as the annual herbs mature</i><br /></span></span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Jam It! option: Apple Jam & Lime Berry Jam</span></span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Spice it Up! option: Nunum Salt</span></span></div><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;">Bread Share: Italian Herb</span></span></div><div class="post-body entry-content" id="post-body-7625402204581504211" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;"><div style="background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"><span><span><span></span><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"><div style="color: #333333;"></div><span><span><span style="color: #333333;"><b>Featured Recipes<i>:</i></b><i> </i></span><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"><span><span><span style="color: #333333;"><a href="https://www.justapinch.com/recipes/side/vegetable/microwave-asparagus-and-lemon-risotto.html"><i>Microwave Asparagus and Lemon Risotto</i></a><br /></span></span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"><span><span><span style="color: #333333;"><i><a href="https://perkinsgoodearthfarm.com/roasted-sweet-turnips-with-thyme/">Roasted Sweet Turnips with Thyme</a><br /></i></span></span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"><span><span><span style="color: #333333;"><a href="https://wearelittlefarms.com/blogs/recipes/super-green-stir-fry"><i>Super Green Stir-fry</i></a><br /></span></span></span></div></span><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><i>BGF Favorite Kale Salad (see recipe below)</i></span></span><span style="font-family: georgia; font-size: large;"><div class="MsoNormal" style="background-color: white; color: #333333; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"><br /></div></span></div></h3><span><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><b><span><span style="font-family: georgia;"><span style="font-size: large;">What’s up on the farm?</span></span></span></b></h3></span><h3 class="post-title entry-title" itemprop="name" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span><div class="MsoNormal" style="background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"><span style="font-family: georgia;"><span style="font-size: large;"><b><i><span><span style="font-weight: normal;">Precipitation in the past week: 0.2"</span></span></i></b><br /></span></span><div><br /></div></div></span></div></h3><span style="font-family: georgia; font-size: large;">Welcome to the first delivery of the 2023 CSA season and the start of weekly newsletters!<br /><br /> The boxes feel a little light at this time of the season and you will notice the abundance of greens and not quite as much variety as we expect later in the season. This is part of the joy of eating fresh, seasonal foods. As the season continues the weight and variety of the contents will increase with the arrival of heavier crops including beans, tomatoes, potatoes and squash. One thing that does remain somewhat consistent is the presence of some cosmetic damage caused by our local insects. This is an indication that we are truly a chemical-free farm. We try to keep the insect population under control, but they are simply a fact of life in a naturally grown system. We hope you can overlook some minor leaf damage and we will do our best to keep it to a minimum. Also we do our best to provide you with clean produce, but you may find a little dirt here and there or, yikes, possibly an insect. We do wash the produce and sort it to the best of our ability, but we are processing a significant volume and it is possible that at some point you will find a little “nature” in your box. If and when it happens to you, we apologize ahead of time and hope you will forgive the oversight. Remember, while we do clean the produce, it is always good practice to wash your vegetables before using.<br /><br />A bit on our efforts be more mindful producers. Over the years we have tried to minimize our use of plastics and single-use products both in our field practices and in the packing shed/kitchen. We use long-term reusable totes for your CSA deliveries both for sanitation and low waste. You'll notice they have the name "Grinnell Heritage Farm" stamped on the sides. When our friends from GHF "retired" from farming a few years ago, we purchased their CSA totes. They met a need that we had, filled a need that GHF had and allowed us to not buy new plastic. We are continually looking to reduce our plastic bag use and we've switched over to twist-ties or rubber bands on products that we used to bag like chard, kale, herbs and lettuce bouquets. We haven't yet found a good solution for our baby greens like salad mix and arugula or things like green beans but we're always looking. So how can you help us on this journey?<br /><br /><b>Clean & Return to Us</b><br />Plastic pint/quart containers<br />Plastic or paper berry boxes<br />Half pint, pint and quart glass canning jars<br /><br /><b>Please don't return</b> plastic produce bags or twist ties, we can't reuse those in the packing shed but we encourage you to wash and reuse them in your own home. The less waste we create, the less we have to clean up later. Do you have questions or suggestions on our use of packaging materials (or anything else)? Please let us know!<br /><br />A big thank you to our pick-up site hosts: <a href="http://www.peacetreebrewing.com/des-moines-branch/">Peace Tree Brewing Co - Des Moines</a> and the <a href="http://www.grandtheaterknoxville.org/">Grand Theater</a> in Knoxville. Over the course of the season please consider supporting these independent, local businesses who offer us a great place to deliver your produce.<br /><br />So what have we been up to this week in addition to preparing for CSA delivery #1?</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Irrigating, cultivating, planting, irrigating, cultivating, sowing, irrigating, cultivating, harvesting, and then irrigating and cultivating again. Repeat until October.</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">All of the main season crops are now in the ground and most are growing well despite the challenging conditions. The exceptions would be the most recently direct sown crops like winter squash, melons, and 2nd successions of beans and edamame. Those seeds are sitting in the soil waiting for rain. Most have been planted for at least a couple of weeks and we are seeing very little germination despite irrigating them. There is just too much dry soil around them to overcome. I don't anticipate we will see much change until we get a soaking rain (which we haven't seen since the 2nd week of May.)</span></div><div><br /></div><div><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmjtAXjJ4C7jxIu8bs7MTTLp7M_VjhS5Y9NfUcsPnxs5juNEXCo6t332Ff5Gx2GiR1zDhVYZ6hylz4De2IzCavOMjGLBvwgqfGhFMoed-G5rQFIwcEqMs-K401gaSybPVRUJL0Kn3T7QEAxaQQJIwVHuyMl8Yi-4qmCpcY2JP5LshE7tIZ6vAGSg/s4032/20230605_124943.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmjtAXjJ4C7jxIu8bs7MTTLp7M_VjhS5Y9NfUcsPnxs5juNEXCo6t332Ff5Gx2GiR1zDhVYZ6hylz4De2IzCavOMjGLBvwgqfGhFMoed-G5rQFIwcEqMs-K401gaSybPVRUJL0Kn3T7QEAxaQQJIwVHuyMl8Yi-4qmCpcY2JP5LshE7tIZ6vAGSg/w200-h150/20230605_124943.jpg" width="200" /></a></div>Speaking of the lack of rain, according to the National Oceanic and Atmospheric Administration we are now in Moderate Drought conditions, and the 30 day outlook doesn't show anything to improve that. We are starting to see cracks in the ground that we normally don't see until July or August. We are lucky that we can irrigate to keep most crops alive and producing but it's a challenge. The lack of rain almost certainly brought the asparagus season to an early end, so the bunch in your boxes today will be it until next year. The conditions are also causing a few of our spring greens crops to bolt prematurely (trying to flower and set seed which ends their use as edible crops) before we even had a chance to harvest them. That's why you are getting both baby choi and Misome today, those crops are starting to bolt and will be unusable by next week.</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Not everything is gloom and doom though, most of the crops are growing ok thanks to the irrigation. Many of the transplanted warm-weather crops are starting to bloom and some of the summer squashes are even starting to fruit. The first little heads of broccoli are visible and the cabbage plants are starting to head. Carrots and beets are mostly surviving their popularity with the deer and rabbits and the potatoes are starting to bloom, which means they are starting to form potatoes underground. There are so many tasty things to come!</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPls_YkquhuhpGaRtwIdsFZDPnHwHUTjZR3Jgqu0XRoI0xVK5cQYKfTOBODVSpuuwOZeUKmHKbEyEWPPqElmwn2Ate-KpgsQUiRwL4BaEspEWwrV8uuyON6tNMSNGcMTLvB62Krb9771SA8CgYa2K98UnkjedKQdvP8EOOCpbDhg-8nVL6MN3AAQ/s935/3%20Panel%20Photo%20strip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="410" data-original-width="935" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPls_YkquhuhpGaRtwIdsFZDPnHwHUTjZR3Jgqu0XRoI0xVK5cQYKfTOBODVSpuuwOZeUKmHKbEyEWPPqElmwn2Ate-KpgsQUiRwL4BaEspEWwrV8uuyON6tNMSNGcMTLvB62Krb9771SA8CgYa2K98UnkjedKQdvP8EOOCpbDhg-8nVL6MN3AAQ/w640-h280/3%20Panel%20Photo%20strip.jpg" width="640" /></a></div></div><div><span><h3 style="background-color: white; color: #333333; font-weight: normal; margin: 0px; position: relative;"><b><span><span style="font-family: georgia; font-size: large;">A little detail on your produce this week:</span></span></b></h3></span><h3 class="post-title entry-title" itemprop="name" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: large;"><br /></span></span></h3><h3 class="post-title entry-title" itemprop="name" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-family: georgia; font-size: large;"><u>Asparagus:</u><span style="font-weight: normal;"><u> </u>Keeps best stored upright in a glass with about 1" of water, in the refrigerator. Delicious raw or cooked. </span><br /><br /><u>Garlic Scapes:</u><span style="font-weight: normal;"><u> </u>One of our favorite crops of the year. These curly green things are the emerging flower stalk from a hardneck garlic plant. We remove them to redirect more of the plant's energy into the bulb, but it also provides us with a delightful fresh garlic treat. These keep very well in a plastic bag in your produce drawer and can be used in any recipe calling for garlic. They would be perfect in last week's garlic salt recipe, make a great pesto and can be minced and added to room-temperature butter, which is then stored in log shape, in the freezer for a last minute dollop of goodness for vegetables, breads or meat.</span></span></h3><div><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div><h3 class="post-title entry-title" itemprop="name" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative;"><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><u>Herbs:</u><span style="font-weight: normal;"><u> </u>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.</span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><u>Peas:</u> <span style="font-weight: normal;">We grow snow peas (flat pod with little bumps showing immature peas inside) and sugar snap peas (rounded pods with mature peas inside). Both have edible pods and can be used interchangeably in recipes. They are particularly good in stir-fries and salads, though we tend to eat them fresh as a snack. Peas keep best in their plastic container in the produce drawer of your refrigerator.</span></span></div><br /><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><u>Turnips: </u><span style="font-weight: normal;">keep best if separated from their greens. Greens are stored in a plastic bag and can be cooked like mustard or collard greens. Trimmed roots can go into a lidded container or zip-close bag. These aren't your grandma's turnips. These are a sweet, Japanese salad variety that is particularly tasty for fresh eating. They will still work great in cooked dishes, but we love to eat them raw, often right out of hand, like an apple. One of the farm crew's favorite mid-field snacks.</span></span></div><div style="text-align: left;"><br /></div><div class="post-body entry-content" id="post-body-7625402204581504211" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 708px;"><span style="font-family: georgia; font-size: large;"><div class="MsoNormal" style="background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"><span><span>A few other details: All of your </span><b><i>GREENS</i></b><span> will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator. </span></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"></div></span><span style="font-family: georgia; font-size: large;"><br />** NOTE:<span style="font-weight: normal;"> 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.</span></span><span style="font-family: georgia; font-size: large;"><div class="MsoBodyText" style="background-color: white; color: #333333; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal;"></div></span></div></h3><span style="font-family: georgia; font-size: large;"><br />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 <a href="https://www.facebook.com/bluegatefarmIA">Blue Gate Farm</a> or on Instagram at <a href="https://www.instagram.com/bluegatefarmfresh/">bluegatefarmfresh</a>. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at <a href="https://www.facebook.com/groups/1512368285653507/">Blue Gate Farm Community</a>.<br />That's about it for now.<br />If you have any questions or comments, be sure to let us know.<br />Best from the farm,<br />Jill & Sean (and the whole BGF crew)</span></div><span><div style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; font-weight: normal;"><span style="font-family: georgia, "times new roman", serif;"><br /></span></div><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/s4032/20230523_093245.jpg" imageanchor="1" style="color: #32ffed; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanRc71zhhXlvgLfiBKrK1dq87tu5mVRXRT3eKGYXs43FF3iEIRAtPBXJLzoxUb6eYmCwQ01HD1kNIfhGNp_TMAHJ3pxbEtV2PaP_VO-DVZA2ScKWHyRn3SbU-5HgVA8UMnuD4EzvL6gm6D9XttnodbOt3tPq85-8_VrQLmfSUX8MuHocm2__j_EM/w200-h150/20230523_093245.jpg" style="border: none; position: relative;" width="200" /></a></div></h3><h3 style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0px; position: relative;"><div class="post-body entry-content" itemprop="description articleBody" style="font-size: 14.85px; line-height: 1.4; position: relative; width: 708px;"><div style="font-size: 14.85px; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/s982/blog%20footer%20022323.jpg" style="color: #339999; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="223" data-original-width="982" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D_7vf5VcFZW-VH3g8fhs5ltcsaU0mEO_SqlktHJKfkTew5zXiXgdQC_2YVeZL_6vrl9xt2p0qWJPN_zsV6xS2BgO-Pw7sDZbbIdopvOMc4YbM8ILybJeSNh6OcLA9NCppTDFhmPFjdPYC3K0Wb6xU49-MZTFIl2dkU5dTa-q6xaGD40RosuaBkc/w400-h91/blog%20footer%20022323.jpg" style="border: none; position: relative;" width="400" /></a></div></div></div></h3><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal;"><div class="MsoNormal" style="font-size: 14.85px;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;"><b> BGF's Favorite Kale Salad </b><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div class="MsoNormal"><span class="yieldortime"><span style="font-family: georgia;"><span style="font-size: large;">Yield: Makes 6 to 8 servings</span></span></span></div><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;">2 tablespoons dried cranberries or cherries<br />5 tablespoons balsamic vinegar, divided<br />3 tablespoon seasoned rice vinegar<br />1 tablespoon honey<br />1 tablespoon extra-virgin olive oil<br />1 teaspoon salt<br />a big bunch of kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise<br />2 tablespoons sunflower or pumpkin seeds, (if using salted, cut down on the 1tsp salt above)<br />Parmesan cheese shavings</span></span></div><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></div><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;">Place fruit in small bowl; add balsamic vinegar, seasoned rice vinegar, honey oil and salt and allow to soak several hours (overnight is even better).</span></span></div><div class="MsoNormal"><span style="font-family: georgia;"><span style="font-size: large;">Place kale in a large bowl, add cranberry mixture and toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle with cheese shavings and sunflower seeds just before serving.</span></span></div><div class="MsoNormal"><span style="color: black;"><span style="font-family: georgia;"><span style="font-size: large;"><br /></span></span></span></div><div class="MsoNormal"><i style="color: black;"><span style="font-family: georgia;"><span style="font-size: large;">Recipe Source: adapted from an epicurious recipe by Dan Barber</span></span></i></div></div></span></div>BGF Jillhttp://www.blogger.com/profile/16144351869994486110noreply@blogger.com0