IN THIS WEEK’S BOX:
Bean Mix: Empress (green) & Carson (yellow)Beets: CylindraBroccoli: Gypsy or ImperialCauliflower: Song (Japanese cauliflower) or Snow (purple-tint)Garlic Scapes
Head Lettuce: asst var.Snow PeasSummer Squash: 8 Ball, Golden Glory, Slik Pik, ZephyrSweet Onions: Candy
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
Cucumbers: Corinto, Generally or LemonEggplant: Orient Express &/or Asian DelightOkra: Bowling Red & Candle Fire
Herb It! option: Sweet basil, dill, lovage
Bean Mix: Empress (green) & Carson (yellow)
Beets: Cylindra
Broccoli: Gypsy or Imperial
Cauliflower: Song (Japanese cauliflower) or Snow (purple-tint)
Garlic Scapes
Head Lettuce: asst var.
Head Lettuce: asst var.
Snow Peas
Summer Squash: 8 Ball, Golden Glory, Slik Pik, Zephyr
Sweet Onions: Candy
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
and perhaps one of the following: (please see **NOTE after "A Little Detail..." below)
Cucumbers: Corinto, Generally or Lemon
Eggplant: Orient Express &/or Asian Delight
Okra: Bowling Red & Candle Fire
Herb It! option: Sweet basil, dill, lovage
Jam It! option: Currant Jam & Peach JamSpice it Up! option: Purple Basil SaltBread Share: Rosemary Raisin Bites
Featured Recipes:
Roberta's Roasted Green Onion Tops **see below
WHAT’S UP ON THE FARM?
Precipitation in the past 2 weeks: 3.55" WOOHOO!!!
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.
The cole crops (broccoli, cabbage & cauliflower) LOVED all the rain and are growing nearly as fast as the weeds. 
We 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 (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.
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.
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.
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.
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.
Featured Recipes:
Roberta's Roasted Green Onion Tops **see below
WHAT’S UP ON THE FARM?
Precipitation in the past 2 weeks: 3.55" WOOHOO!!!
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.
The cole crops (broccoli, cabbage & cauliflower) LOVED all the rain and are growing nearly as fast as the weeds.
We 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 (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.
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.
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.
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.
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.
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.
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.
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.
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.
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."
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.
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."
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, or try out the baked onion top recipe below!
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 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)
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 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)
** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.
Is a weekly newsletter not enough for you? Do you want to read more about our life on the farm and see more pictures? Follow us on Facebook at Blue Gate Farm or on Instagram at bluegatefarmfresh. CSA members can also connect with other BGF members to share recipes or ask questions on our FB community page at Blue Gate Farm Community.
That's about it for now.
If you have any questions or comments, be sure to let us know.
Best from the farm,
Jill & Sean (and the whole BGF crew)
Roberta's Roasted Green Onion Tops
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.
Recipe Source: CSA member Roberta P.
Roberta's Roasted Green Onion Tops
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.
We eat them as appetizers with cheese or use as an ingredient in eggs etc
Recipe Source: CSA member Roberta P.
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