BGF NEWS - July 23, 2024 - VOL. 52, NO. 8

In this week’s box:

Basil: Sweet

Beans: Yellow & Green Mix

Broccoli: heads or florets with edible leaves

Cucumbers: Corinto, Generally, Marketmore or Dragon

Choi

Green-top Onions
Head Lettuce, assorted varieties

Purslane

Summer Squash: Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr

and perhaps one of the following: (see **NOTE below)
Cauliflower: Japanese
Cherry Tomatoes: Mix

Okra: Bowling Red, Candle Fire and Okinawa Pink
Peas: Snow or Sugar Snap


Herb It! option: Thai Basil, Par-cel, Sorrel

Featured Recipes:

Summer Squash Pizza

Purslane Pesto

Sesame Bok Choy

Roasted Cauliflower & Broccoli with Tahini Basil Sauce

(use purslane in place of spinach in recipe)

What’s up on the farm?

Precipitation in the past week: 0.00"

Despite the fact that we missed all the area rains in the past 2 weeks, we have definitely been loving the temperatures! It's been a welcome break from the heat for the crew and the animals, even the beans have been celebrating by getting back into production!

With the dry weather we've been clearing a lot of spent crops and cultivating beds to try and stay ahead of the weeds. We've gotten caught up on our fall crop seeding for now, though we have to run the irrigation to get the seeds to germinate. Earlier in the season we were so wet that some of our irrigation lines were never installed in our El Sur and El Norte fields. At that time we didn't need them and other tasks were higher priority. This week has brought home the need for those lines, so irrigation work is at the top of the list for later this week.

And now it's time to start talking about the most important subject, TOMATOES! We are finally at the start of the season so it's time for the official introductions. The smaller varieties tend to ripen first so we're starting with those, even though we won't have enough for everyone this week. Slicing tomatoes are coming, but we are probably at least two weeks out from our first harvest. 

 As you can see, we raise a variety of colors of tomatoes, so color isn't your best indication of ripeness, touch is. 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.

 Here are the tomatoes that go into our "Jubilee Cherry Tomato Mix" also referred to as snacking tomatoes:

Black Cherry: Beautiful black cherry tomato with rich flavor.

Blush: yellow fruit with orange blush when fully ripe. Very low acid, meaty, and super sweet.

Blush Cross: Three assorted seeding crosses of Blush and Juliet.

Bronze Torch: Green-striped red mini roma 

Chadwick Cherry: 1 oz red cherry with delicious, sweet flavor

Citrine: A bright orange bite-sized cherry with a rich, balanced flavor

Favorita: 1" red cherry with big tomato flavor

Golden Rave: Small 1–2 oz yellow, plum shaped tomatoes with good tomato flavor. 

Juliet: Small 1 – 2 oz red mini-roma, perfect flavor and shape for slicing onto pizza or salad.

Sweetie: Bite-sized, sweet red cherry tomato

We're also sending out the first of the green-top onions this week. Unfortunately we got our onions planted really late this spring so they haven't sized up like we would normally expect by this time of the season, but small as they are, they are still tasty so we hope you enjoy them...and we hope that we can get them to grow some more!

A little detail on your produce this week:

Basil hates the cold and will turn black with exposure. Keep long stemmed basil in a glass/vase of water on your counter top (out of direct sunlight). Stems that are too short (trimmings/tops) should be placed in a glass or plastic container with a dry paper towel. Then put inside of a paper bag (for insulation) and put in the warmest part of your refrigerator (usually the door) or on the top shelf towards the front.

Beans: Fresh beans are an easy "store." Just leave them in their plastic bag and keep them in the produce drawer. Can last up to 2 weeks.

Broccoli/Cauliflower: Wrap loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak head down, in cold, salted water (1 teaspoon salt to a 8 cups of water) for 5 minutes. Any [organic] critters will float to the top where you can rescue them or allow them to suffer a salty death. (Note: If soaked in salt water before storing, it will become too rubbery and wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.

Cabbage: 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

Cucumber: Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.

Green-top onions: 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.

Herbs: Generally, except for basil, set unwashed bunches of fresh herbs (with stems) upright into small jars filled with 1 to 2 inches of water, cover loosely with plastic wrap, and refrigerate for up to two weeks. Rinse fresh herbs right before use. To release their scents and flavors, rub them between your hands before mincing or chopping. If you have no idea what to do with fresh herbs, there is one great default answer "compound butter." Finely mince leaves and knead them into a stick of room temperature butter. Roll the butter into a log in plastic wrap and store in the freezer. Then simply slice off the amount you need to add delicious, ready-to-use flavor to vegetables, bread or meats.

Okra: These lovely, dark red, horn-shaped vegetables are a warm weather treat. Extremely cold sensitive, store in their plastic bag in the warmest part of your fridge, or place the plastic bag in a small paper sack and store in the crisper drawer and use within the week. Traditional southerners will cut into rounds, bread in cornmeal and fry, but our favorite version is our dear friend Annie's method, "All I do is rinse off the pods and lay them in a saucepan with a little water in the bottom. Ten to fifteen minutes is all it takes...twenty if the pods are really big and "woody" feeling. I put salt on them and eat as finger food. It reminds me of young sweet corn."

Peas: 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.

Purslane: Considered an invasive weed in many gardens, purslane is a valued green in many parts of the world. The plant 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.   We particularly like it in salads, cooked with eggs and as a lettuce replacement in tacos. Store in a paper towel-lined plastic bag in your crisper drawer and use within a week.

Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!

Tomatoes: always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.

A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.

** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.

Is a weekly newsletter not enough for you? Do you want to read more about our life on the farm and see more pictures? Follow us on Facebook at Blue Gate Farm or on Instagram at bluegatefarmfresh. CSA members can also connect with other BGF members to share recipes, photos or ask questions on our FB community page at Blue Gate Farm Community.

That's about it for now.
If you have any questions or comments, be sure to let us know.
Best from the farm,
Jill & Sean (and the whole BGF crew)

BGF NEWS - July 16, 2024 - VOL. 52, NO. 7

In this week’s box:

Broccoli: heads or florets with edible leaves

Cabbage: Farao
Carrots: Rainbow Mix
Cucumbers: Corinto, Generally, Marketmore or Dragon

Eggplant: Orient Express, Purple Shine or Listada
Fennel: Preludio
Garlic: Northern White
Head Lettuce, assorted varieties
Summer Squash: Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr

and at least one of the following: (see **NOTE below)
Beans: Yellow & Green Mix
Cauliflower: Japanese
Cherry Tomatoes: Mix

Okra: Candle Fire and Bowling Red
Peas: Snow or Sugar Snap


Herb It! option: Sweet Basil, Garlic Chives, Pineapple Mint

and at least one of the following: (see **NOTE below)
Beans: Yellow & Green Mix
Cauliflower: Japanese

Eggplant: Orient Express
Peas: Snow or Sugar Snap


Herb It! option: Sweet Basil, Garlic Chives, Pineapple Mint

Featured Recipes:

Zucchini Quesadillas (we love to make the filling and freeze it!)

Cucumber Basil Salad

Cabbage, Fennel and Carrot Slaw

Pickled Carrots with Mint

Fennel Frond Pesto

What’s up on the farm?

Precipitation in the past week: Trace

We hope everyone got through last night's storms without serious issues. Luckily it was a non-event on the farm, with only some moderate breeze and no rain. The previous few days of hot weather were much more of a challenge. It's tough to keep crops, animals and crew happy and healthy in temperatures like that. There were lots of water and shade breaks for the crew and animals and a rotation of irrigation for the crops. 

Most things seemed to get through without too much issue. The exceptions so far have been the beans, which were still offended from the last heat wave and some of the summer squash. We can't really blame the heat for the squash though, our insect nemeses, cucumber beetles and squash vine borers  are the real cause of the plant die off, the heat was just the final blow for some of them. Never fear, they aren't all dead and we have another planting in a separate field, but they too will likely have a shorter season than we'd like. So celebrate it now and we'll send out summer squash as much as we can for as long as we can. The beans are just sulking as their pollen was sterilized from the heat and they are slow to rebloom. There are two more successions of beans coming along in the field so we expect many more beans in the coming weeks.

Yesterday, ahead of the forecast storm we pushed to get another round of trellising on the tomatoes, in hopes that more support would help them survive the winds. Luckily we missed the wind and now the plants are well supported and looking really good. The first fruits are just starting to ripen. So far there's just been a handful of cherry and mini romas that we are sending out today but there are more to come soon!

Besides keeping up with the tomato plants, watering and harvesting we were able to get more weeding and cultivating done this week. In general things are looking pretty good in the field. The local deer marauders found the edamame and my prized Purple Peruvian corn but hopefully we can keep the hungry beasts from finishing them off. Finally, we got another round of fall crops sown including chard, kale, beans, turnips, beets and daikon. A good week, despite the heat!

A little detail on your produce this week:

Basil hates the cold and will turn black with exposure. Keep long stemmed basil in a glass/vase of water on your counter top (out of direct sunlight). Stems that are too short (trimmings/tops) should be placed in a glass or plastic container with a dry paper towel. Then put inside of a paper bag (for insulation) and put in the warmest part of your refrigerator (usually the door) or on the top shelf towards the front.

Beans: Fresh beans are an easy "store." Just leave them in their plastic bag and keep them in the produce drawer. Can last up to 2 weeks.

Broccoli/Cauliflower: Wrap loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak head down, in cold, salted water (1 teaspoon salt to a 8 cups of water) for 5 minutes. Any [organic] critters will float to the top where you can rescue them or allow them to suffer a salty death. (Note: If soaked in salt water before storing, it will become too rubbery and wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.

Cabbage: 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

Cucumber: Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.

Eggplant: 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.

Fennel: 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.

Garlic & Onions: Fully cured garlic and onions don't require refrigeration. For longest storage, keep in a dark place with good airflow. Once cut, store in the refrigerator.

Herbs: Generally, except for basil, set unwashed bunches of fresh herbs (with stems) upright into small jars filled with 1 to 2 inches of water, cover loosely with plastic wrap, and refrigerate for up to two weeks. Rinse fresh herbs right before use. To release their scents and flavors, rub them between your hands before mincing or chopping. If you have no idea what to do with fresh herbs, there is one great default answer "compound butter." Finely mince leaves and knead them into a stick of room temperature butter. Roll the butter into a log in plastic wrap and store in the freezer. Then simply slice off the amount you need to add delicious, ready-to-use flavor to vegetables, bread or meats.

Peas: 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.

Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!

A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.

** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.

Is a weekly newsletter not enough for you? Do you want to read more about our life on the farm and see more pictures? Follow us on Facebook at Blue Gate Farm or on Instagram at bluegatefarmfresh. CSA members can also connect with other BGF members to share recipes, photos or ask questions on our FB community page at Blue Gate Farm Community.

That's about it for now.
If you have any questions or comments, be sure to let us know.
Best from the farm,
Jill & Sean (and the whole BGF crew)

BGF NEWS - July 9, 2024 - VOL. 52, NO. 6

In this week’s box:

Basil: Sweet
Beans: Yellow & Green Mix
Beets: Cylindra
Choi: Black Summer
Cucumbers: Corinto, Marketmore or Dragon

Head Lettuce, assorted varieties
Scallions
Summer Squash: Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr

and at least one of the following: (see **NOTE below)

Broccoli: heads or florets with edible leaves
Cauliflower: Japanese

Eggplant: Orient Express

Peas: Snow or Sugar Snap

Herb It! option: Thai Basil, Bronze Fennel, Savory

Featured Recipes:

Squash with Basil and Parmesan

Lemon Garlic Bok Choy

BGF Summer Garden Pasta **see recipe below**

What’s up on the farm?
Precipitation in the past week: 1.5"

What a lovely weather week on the farm! The temperatures have been fabulous, the rains have been timely and gentle, the farm crew got a full day off for the 4th AND we made good forward progress in the fields. We'll take it!

This is the time of the season when we start to shift more hours towards harvesting than field maintenance (though the crew would probably argue there are still TOO MANY hours cultivating.) Regardless of our other tasks, crops like summer squash, cucumbers, beans and okra have to be harvested every other day. This keeps the fruits at their peak quality and cues the plants to keep producing. 

Speaking of beans, we were shocked when we harvested Friday and yesterday that there were so few beans to pick. We were expecting a big yield after last week's opening set. But there was almost nothing. After a little head scratching we looked back at the farm calendar and noted that 3 weeks ago we had that stretch of 90°+ degree days. Bean pollen is sterilized at those temperatures so although our plants are nice and healthy, none of the blooms during that time produced any fruits. They are blooming now, but we will have a pause in our bean production while the plants get going again. So enjoy those smaller bags of beans this week, it will be a couple of weeks before we are in full bean production again.

Besides harvesting, our big tasks this week were getting the first couple of lines installed on the tomato trellises (and tucking in all the plants), clearing all the spent early greens and more cultivating.  The recently sown fall transplants have germinated and moved out to the high tunnel to grow up a bit before they are planted in the fields. More fall crops will be sown this week.

Now with the whole farm in production we are seeing lots of visitors arrive to enjoy our progress. Some of them are valued team members, some fun guests and some are just obnoxious party crashers that no one wants to find. I'll let you guess who is who!

A little detail on your produce this week:

Basil hates the cold and will turn black with exposure. Keep long stemmed basil in a glass/vase of water on your counter top (out of direct sunlight). Stems that are too short (trimmings/tops) should be placed in a glass or plastic container with a dry paper towel. Then put inside of a paper bag (for insulation) and put in the warmest part of your refrigerator (usually the door) or on the top shelf towards the front.

Beans: Fresh beans are an easy "store." Just leave them in their plastic bag and keep them in the produce drawer. Can last up to 2 weeks.

Broccoli/Cauliflower: Wrap loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak head down, in cold, salted water (1 teaspoon salt to a 8 cups of water) for 5 minutes. Any [organic] critters will float to the top where you can rescue them or allow them to suffer a salty death. (Note: If soaked in salt water before storing, it will become too rubbery and wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.

Beets: 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.

Choi (a.k.a. - pac choi, bok choy or pok choy) is a member of the cabbage family and is a traditional Asian stir-fry vegetable.  Both the stems and leaves of choi can be used and are especially tasty in cooked recipes.  If cooking them, separate the leaves and stems, and begin cooking stems first to avoid overcooking the more tender greens. You can also use the leaves like any green-leafy vegetable and the stems like celery.  We tend to use choi leaves as a sandwich wrap, or just roughly chop the whole thing and sauté with garlic and/or onion.  Cook until stems are tender and dress with a little seasoned rice vinegar. Store choi loosely wrapped in a plastic bag in your produce drawer.

Cucumber: Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.

Eggplant: 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.

Herbs: Generally, except for basil, set unwashed bunches of fresh herbs (with stems) upright into small jars filled with 1 to 2 inches of water, cover loosely with plastic wrap, and refrigerate for up to two weeks. Rinse fresh herbs right before use. To release their scents and flavors, rub them between your hands before mincing or chopping. If you have no idea what to do with fresh herbs, there is one great default answer "compound butter." Finely mince leaves and knead them into a stick of room temperature butter. Roll the butter into a log in plastic wrap and store in the freezer. Then simply slice off the amount you need to add delicious, ready-to-use flavor to vegetables, bread or meats.

Peas: 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.

Scallions (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.

Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!

A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.

** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.

Is a weekly newsletter not enough for you? Do you want to read more about our life on the farm and see more pictures? Follow us on Facebook at Blue Gate Farm or on Instagram at bluegatefarmfresh. CSA members can also connect with other BGF members to share recipes, photos or ask questions on our FB community page at Blue Gate Farm Community.
That's about it for now.
If you have any questions or comments, be sure to let us know.
Best from the farm,
Jill & Sean (and the whole BGF crew)

BGF Summer Garden Pasta

Small bunch young beets, assorted colors with greens

1 tbs Olive Oil

1 tsp garlic, minced or garlic scapes, chopped

1 cup fresh beans or peas, stemmed and snapped into bite-sized pieces

2 tbs Dried Tomatoes, chopped or 2-4 Small fresh tomatoes, chopped

Feta Cheese. crumbled

1 tbs Balsamic vinegar

1 tbs fresh basil, cut into a chiffonade

Penne pasta

Prepare pasta according to directions.

While pasta is cooking, separate beets from greens (discard stems), cut beets into quarters or eighths and cut beet greens into a chiffonade.

Place dried tomatoes into a small heat-proof dish. When pasta is about half done, take 2 tbs of pasta water and pour over dried tomatoes to re-hydrate.

Place olive oil, garlic, beets and beans into a sauté pan over medium heat for 3-4 minutes, stirring often. Remove dried tomatoes from liquid (reserving liquid) and add tomatoes to sauté pan along with beet greens. Cook until greens are wilted and bright green.  Remove from heat.

Place pasta in a serving bowl, add sauted vegetables, fresh tomatoes and feta cheese. Sprinkle with reserved water from dried tomatoes, balsamic vinegar and basil, toss gently.

Tasty served warm or at room temp.

This recipe serves two as a main dish, but is easy to multiply to feed any number.

Recipe source: Blue Gate Farm

BGF NEWS - July 2, 2024 - VOL. 52, NO. 5

In this week’s box:

Arugula or Tapestry Salad Mix

Beans: Yellow & Green Mix

Collards

Daikon

Garlic: Music

Ginger Mint

Head Lettuce, assorted varieties

Summer Squash: Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr

and at least one of the following: (see **NOTE below)

Broccoli: some heads, some florets with edible leaves
Cauliflower: Japanese
Cucumbers: Corinto, Marketmore or Dragon

Eggplant: Orient Express

Peas: Snow

Herb It! option: Sweet Basil, Peppermint, Sage

Jam It! option: Apple Pie Jam & Ginger Peach Jam
Spice It Up! option: Nasturtium Salt

Featured Recipes:

Daikon Salad

Mint Simple Syrup
Zippy Sesame Beans **BGF Favorite, see recipe below

What’s up on the farm?
Precipitation in the past week: 1.6"

On July 1st I got up as the sun rose, got dressed, pulled on a sweatshirt and got to work. In a sweatshirt...in July! The temperatures this week are spoiling us (it's delightful). We're going to forget all our hard-earned acclimation to the heat. All it takes is one cool day and we'll have to relearn it all over again. That's ok, we'll take it! 

In the window between rains last week we were able to cultivate both high tunnels, the big east plots and do some touch up hand weeding. It's amazing how fast crops (and weeds) grow at this time of the year with warm soil and adequate moisture. The beans put on some great growth this week and we were able to start harvesting the first succession. The eggplant, cucumbers and squashes also came along nicely and we are starting to harvest those as well. The cooler temps will slow them down just a bit but we anticipate good harvests of them going forward.

Our big task was getting the tomatoes pruned. We've got a little less than 700 plants and they were looking really good. Once the pruning is done, the plants always look a little forlorn until they grow into their new haircuts, but it's a critical step. It makes trellising much easier but more importantly it helps prevent disease by increasing air flow and decreasing the chance of soil splashing up on the plant.

It's hard to believe that as we just get rolling into summer, it's time to start thinking about fall crops already. This weekend we sowed fall broccoli, cabbage, cauliflower, kohlrabi and head lettuce. We'll start sowing more fall leafy greens later this week. 

A little detail on your produce this week:

Basil hates the cold and will turn black with exposure. Keep long stemmed basil in a glass/vase of water on your counter top (out of direct sunlight). Stems that are too short (trimmings/tops) should be placed in a glass or plastic container with a dry paper towel. Then put inside of a paper bag (for insulation) and put in the warmest part of your refrigerator (usually the door) or on the top shelf towards the front.

Beans: Fresh beans are an easy "store." Just leave them in their plastic bag and keep them in the produce drawer. Can last up to 2 weeks.

Broccoli/Cauliflower: Wrap loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak head down, in cold, salted water (1 teaspoon salt to a 8 cups of water) for 5 minutes. Any [organic] critters will float to the top where you can rescue them or allow them to suffer a salty death. (Note: If soaked in salt water before storing, it will become too rubbery and wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.

Cucumber: Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.

Daikon: Peel if you like (though not necessary). Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge.

Eggplant: 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.

Green Garlic: This is garlic that hasn't had time to fully 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 in a jar or other glass container in the refrigerator if you want to maintain the fresh quality or store on the counter to allow it to dry down. 

Herbs: Generally, except for basil, set unwashed bunches of fresh herbs (with stems) upright into small jars filled with 1 to 2 inches of water, cover loosely with plastic wrap, and refrigerate for up to two weeks. Rinse fresh herbs right before use. To release their scents and flavors, rub them between your hands before mincing or chopping. If you have no idea what to do with fresh herbs, there is one great default answer "compound butter." Finely mince leaves and knead them into a stick of room temperature butter. Roll the butter into a log in plastic wrap and store in the freezer. Then simply slice off the amount you need to add delicious, ready-to-use flavor to vegetables, bread or meats.

Peas: 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.

Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!

A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.

** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.

Is a weekly newsletter not enough for you? Do you want to read more about our life on the farm and see more pictures? Follow us on Facebook at Blue Gate Farm or on Instagram at bluegatefarmfresh. CSA members can also connect with other BGF members to share recipes, photos or ask questions on our FB community page at Blue Gate Farm Community.
That's about it for now.
If you have any questions or comments, be sure to let us know.
Best from the farm,
Jill & Sean (and the whole BGF crew)

Zippy Sesame Beans

1 lb fresh green beans (whole)

2 tbs olive oil

2 cloves garlic, minced (or green garlic)

1 tsp sea salt

fresh ground pepper, to taste

2 tbs seasoned rice vinegar

¼ c. sesame seeds, toasted

Place beans in a large pot of boiling water for 3-5 minutes. You don’t want to cook them, they should still crunch, just blanch until bright green. Drain and allow to cool to room temperature or slightly warm. While beans are cooking, mix garlic, olive oil, salt and pepper in a small bowl, and allow to sit at room temperature until beans are cooled. Place beans in a large bowl and toss with garlic/olive oil mixture. Add vinegar and half of sesame seeds, toss again. Place beans in serving dish and sprinkle with remaining sesame seeds. We like this dish served at room temperature as a salad or as a somewhat messy appetizer, but it is also good served warm or chilled. This is a great party or potluck dish. If you have leftovers, you might want to add another splash of rice vinegar before serving them again, just to liven up the flavor a bit.

Recipe Source: Blue Gate Farm

BGF NEWS - June 25, 2024 - VOL. 52, NO. 4

In this week’s box:

Baby Cabbage: Farao

Chard

Fennel

Garlic Scapes (the green, curly things) one last time!
Head Lettuce, assorted varieties

Oregano

Turnips

and perhaps one of the following: (see **NOTE below)
Broccoli
Cauliflower: Japanese

Cucumbers: Marketmore or Dragon

Peas- Snow

Summer Squash: Golden Glory, Patty Pan, Safari, Slik Pik, or Zephyr

Herb It! option: will start next week!

Featured Recipes:  

Roasted Haruki Turnips with Couscous Salad

Lime Cabbage Salad **BGF Favorite (see recipe below)

Sautéed Cabbage with Fennel **BGF Favorite (see recipe below)

What’s up on the farm?
Precipitation in the past week: 1.18"

Whew, what a week it's been! It started with the announcement that our Peace Tree delivery location was closing. Amid much scrambling and emailing and site visits, our fabulous friends at HoQ have offered us a place with them, just a few blocks from Peace Tree. What a hugely generous offer and we are so thankful to them! We're still looking for a location for VegEmail, as our footprint with three producers is quite a bit larger. We have several leads we are following up on. Big thanks to everyone who emailed suggestions or helped us make connections! Stay tuned for updates on locations.

The past week was a big cultivation push, as we worked to clean up beds and stay ahead of the weeds. The beds were looking really good, though now that we've gotten some rain, we can already see new weeds germinating. It's a relentless cycle this time of year!

This past Sunday we hosted our longtime farming friends group for a workday. Only true farming friends would put up with what we asked of them. We spent several hours installing all the posts for our tomato trellis. It's a formidable job that involves placing and pounding hundreds of posts. Undaunted, we placed and pounded until it was done. Now we "just" have to prune the plants and string the trellis. 

The final big job of the week was the garlic harvest. 

With rain in the forecast, it was important for us to push through this task on Monday, even though the mid-90° temperatures made it a hot, sweaty task.  We were a bit concerned about the rapid drying on some of the garlic and hoped it didn't indicate an issue with the crop. Happily, once we got it pulled we were pleased to see that it was some of the best looking garlic we've grown. Whew! About 4,200 heads of garlic are now hanging in the packing barn to cure. 

A few new things in your boxes today as the season shifts into summer crops. A variety of summer squashes are making their first appearances as are cabbage and fennel. We're excited to see new crops starting to produce and we hope you enjoy them as they make their seasonal debuts! 

A little detail on your produce this week:

Broccoli/Cauliflower: Wrap loosely in a plastic bag and keep it in the vegetable bin of your refrigerator for up to a week. Immediately before cooking, soak head down, in cold, salted water (1 teaspoon salt to a 8 cups of water) for 5 minutes. Any [organic] critters will float to the top where you can rescue them or allow them to suffer a salty death. (Note: If soaked in salt water before storing, it will become too rubbery and wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.

Cabbage: 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.

Fennel: 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.

Garlic Scapes: 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.

Green Garlic: 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 in a jar or other glass container in the refrigerator for best keeping quality.

Herbs: Generally, except for basil, set unwashed bunches of fresh herbs (with stems) upright into small jars filled with 1 to 2 inches of water, cover loosely with plastic wrap, and refrigerate for up to two weeks. Rinse fresh herbs right before use. To release their scents and flavors, rub them between your hands before mincing or chopping. If you have no idea what to do with fresh herbs, there is one great default answer "compound butter." Finely mince leaves and knead them into a stick of room temperature butter. Roll the butter into a log in plastic wrap and store in the freezer. Then simply slice off the amount you need to add delicious, ready-to-use flavor to vegetables, bread or meats.

Peas: 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.

Summer Squash/Zucchini: Refrigerate unwashed zucchini and summer squash for up to a week and a half in a perforated plastic bag or in a sealed plastic container lined with a kitchen towel. These do not need to be peeled to use, just slice them up and go!

Turnips: 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.

A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.

** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.


Is a weekly newsletter not enough for you? Do you want to read more about our life on the farm and see more pictures? Follow us on Facebook at Blue Gate Farm or on Instagram at bluegatefarmfresh. CSA members can also connect with other BGF members to share recipes, photos or ask questions on our FB community page at Blue Gate Farm Community.
That's about it for now.
If you have any questions or comments, be sure to let us know.
Best from the farm,
Jill & Sean (and the whole BGF crew)

Lime Cabbage Salad

1/2 cabbage (or 1 small), finely shredded
2 limes, freshly squeezed
large pinch of sea salt
1/4 tsp cumin seed
1/4 tsp toasted sesame oil

Toss together & serve as a side salad or top with a saucy or spicy meat, like left over BBQ beef or pulled pork.

Recipe Source: Blue Gate Farm friend, Dana F.

Sauteed Cabbage with Fennel

serves 4

1 tbsp olive oil 
1-2 c. fresh fennel bulb, chopped
1 small/medium sweet onion, chopped
4 cups shredded cabbage
2 tbsp freshly grated Parmesan cheese

In a very large skillet, heat oil on medium-high heat. Add fennel, onion and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
Place cabbage mixture in a large serving bowl, sprinkle with Parmesan cheese and serve hot.

Recipe Source: Blue Gate Farm