BGF News - September 24, 2019-Vol. XLII, No.17
In this week’s box:
Baby lettuce bouquets
Beans: Carson (yellow) and/or Provider (green)
Butternut Squash
Carrots: Mix
Cherry Tomato Mix
Garlic: Farmer's Folly
Scallions
Sweet Peppers: Assorted
Tetragonia
Tomatoes: see descriptions in 7/30 newsletter post
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
Broccoli: Imperial or Belstar
Eggplant: Orient Express (dk purple) & or Orient Charm (lavender)
Okra: Bowling Red and/or Candle Fire
For those with the Egg option [Full & Half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: Thai basil, pink celery, thyme
Featured Recipes: ** indicates a BGF favorite
Garlic Roasted Peppers and Butternut Squash
BGF Squash & Sausage Bake** see Recipe below
What’s up on the farm?
Precipitation in the past week: 1.9 "
Baby lettuce bouquets
Beans: Carson (yellow) and/or Provider (green)
Butternut Squash
Carrots: Mix
Cherry Tomato Mix
Garlic: Farmer's Folly
Scallions
Sweet Peppers: Assorted
Tetragonia
Tomatoes: see descriptions in 7/30 newsletter post
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
Broccoli: Imperial or Belstar
Eggplant: Orient Express (dk purple) & or Orient Charm (lavender)
Okra: Bowling Red and/or Candle Fire
Okra: Bowling Red and/or Candle Fire
For those with the Egg option [Full & Half shares]: one dozen free-range eggs (asst. colors)
For those with the Herb option: Thai basil, pink celery, thyme
Featured Recipes: ** indicates a BGF favorite
Garlic Roasted Peppers and Butternut Squash
BGF Squash & Sausage Bake** see Recipe below
What’s up on the farm?
BGF Squash & Sausage Bake** see Recipe below
What’s up on the farm?
Precipitation in the past week: 1.9 "
After a very dry start to September, we were pretty pleased with our nearly 2" of slow & steady rain this weekend. It was just what the fall crops needed and we hope it marks the end of "irrigation season." The week does mark the end of the season for a number of crops. So far we've cleared the 2nd sowing of beans and the pole beans, nearly all of the basil, and the early broccoli, chard and kale. Since we have more recent planting of most of those crops, you should continue to see them in your boxes through the end of the season. The exception is the basil, it came crashing to an end this week, so herb share will see one last taste of it today but that will be it until next year. We still have one last sowing of beans that is producing nicely, so those should continue for at least another week or so. We have been harvesting a good number of tomatoes, but the plants are really starting to show their age. We're glad we got the Salsa Box delivery in last week, because the volume of tomatoes is about to start to drop. The peppers and eggplants continue to do quite well, though they are slow to ripen.
The big crop that is finishing up now is the winter squash. We've spent a fair number of hours in the past week working on getting those out of the field. I think it might be the best winter squash crop we've had, across all of the varieties, which is nice. Now we just have to figure out where to store them all!
The end of the season is drawing near, so here's the current plan:
October 15- Final CSA delivery
October 26- Final Farmer Market
November 5- First VegEmail Sale
A little detail on your produce this week:
After a very dry start to September, we were pretty pleased with our nearly 2" of slow & steady rain this weekend. It was just what the fall crops needed and we hope it marks the end of "irrigation season." The week does mark the end of the season for a number of crops. So far we've cleared the 2nd sowing of beans and the pole beans, nearly all of the basil, and the early broccoli, chard and kale. Since we have more recent planting of most of those crops, you should continue to see them in your boxes through the end of the season. The exception is the basil, it came crashing to an end this week, so herb share will see one last taste of it today but that will be it until next year. We still have one last sowing of beans that is producing nicely, so those should continue for at least another week or so. We have been harvesting a good number of tomatoes, but the plants are really starting to show their age. We're glad we got the Salsa Box delivery in last week, because the volume of tomatoes is about to start to drop. The peppers and eggplants continue to do quite well, though they are slow to ripen.
The big crop that is finishing up now is the winter squash. We've spent a fair number of hours in the past week working on getting those out of the field. I think it might be the best winter squash crop we've had, across all of the varieties, which is nice. Now we just have to figure out where to store them all!
The end of the season is drawing near, so here's the current plan:
October 15- Final CSA delivery
October 26- Final Farmer Market
November 5- First VegEmail Sale
A little detail on your produce this week:
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.
Buttercup Squash:
One of the most popular winter squash varieties, buttercup squash has a sweet and creamy orange flesh. Containing more than 200% of the recommended daily amount of vitamin A, it is also high in vitamins C and B. An added benefit is that buttercup squash is an excellent source of dietary fiber.
To prepare, wash the outside thoroughly. Cut in half and remove the seeds and stringy pulp. Place cut side down in a baking dish, add 1/2 cup of water and cover with aluminum foil. Bake at 375 degrees for 30 minutes or until tender. Buttercup squash can also be easily micro-waved. Follow the above instructions, cover with wax paper, and micro-wave on High at 5-minute intervals until tender. Serve with butter , salt and pepper or brown sugar. Try a little parmesan cheese for variety.
Broccoli: 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 wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.
Broccoli: 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 wilted to enjoy.) Slice the juicy, edible stems and use them wherever florets are called for. Peel particularly thick skin before using.
Peppers: Place whole, unwashed peppers in a plastic bag, seal, and refrigerate for a week or more. Rinse peppers just before use. For sweet peppers, cut around the stem with a small knife and lift out the core. Slice down the side to open it up and then cut out the inner membranes. Store unused portions in a sealed bag or container in the refrigerator.
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
Peppers: Place whole, unwashed peppers in a plastic bag, seal, and refrigerate for a week or more. Rinse peppers just before use. For sweet peppers, cut around the stem with a small knife and lift out the core. Slice down the side to open it up and then cut out the inner membranes. Store unused portions in a sealed bag or container in the refrigerator.
Tomatoes:
always store whole tomatoes at room temperature, out of direct sunlight. A light "squeeze" is the best test for ripeness. Once cut, store in a sealed container in the refrigerator.
Winter Squash: Store winter squash in a cool, dry, dark place with good ventilation for up to a month, depending on the variety. Once squash has been cut, you can wrap the pieces in plastic and refrigerate them for five to seven days. To make it easier to prep winter squash for your recipe, try the prebaking method: pierce the squash to allow heat to escape while it is in the oven, then bake the squash whole at 350° F until it is just barely tender to the poke of the finger, 20 to 30 minutes. This softens the shell and makes cutting and peeling much easier.
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 and you want to read more about our daily adventures or see pictures of the farm? Follow us on Facebook at Blue Gate Farm and/or share your recipes, experiences and questions with other BGF members at Blue Gate Farm Community.
That’s about it this week, if you have any questions or comments be sure to let us know.
Best from the farm,
Jill & Sean (and Luci, Indigo & Sky)
** 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 and you want to read more about our daily adventures or see pictures of the farm? Follow us on Facebook at Blue Gate Farm and/or share your recipes, experiences and questions with other BGF members at Blue Gate Farm Community.
BGF Squash & Sausage Bake
2 1/2 pounds butternut squash or other winter squash, peeled and cut into 1-inch pieces
3/4 cup canned coconut milk
3 sage leaves (or fresh thyme)
2/3 cup finely grated parmigiano-reggiano
2 links Italian sausage, precooked, cut into rounds
Preheat oven to 400°F with rack in middle.
Toss squash with coconut milk, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sausage. Sprinkle remainder of cheese on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks’ notes: •Butternut squash can be cut 1 day ahead and chilled in sealable bags.
Recipe Source: Blue Gate Farm, adapted from www.epicurious.com
2 1/2 pounds butternut squash or other winter squash, peeled and cut into 1-inch pieces
3/4 cup canned coconut milk
3 sage leaves (or fresh thyme)
2/3 cup finely grated parmigiano-reggiano
2 links Italian sausage, precooked, cut into rounds
Preheat oven to 400°F with rack in middle.
Toss squash with coconut milk, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sausage. Sprinkle remainder of cheese on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
Cooks’ notes: •Butternut squash can be cut 1 day ahead and chilled in sealable bags.Recipe Source: Blue Gate Farm, adapted from www.epicurious.com
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