In this week’s box:
Basil: SweetBeans: Yellow & Green Mix
Cherry Tomatoes: Jubilee Mix
Cucumbers: Corinto, Generally, Marketmore, Dragon or Lemon (yellow, round)
Eggplant: Orient Express, Purple Shine or ListadaGround Cherries
Head Lettuce, assorted varieties
LeeksPeppers: Asst. sweet (see 8/13 newsletter for descriptions)Tomatoes: slicers (see 7/30 newsletter for descriptions)Winter Squash: Acorn (Thelma Sanders) or Delicata
and perhaps one of the following: (see **NOTE below)
Cantaloupe: Hannah's Choice
Okra: Candle Fire, Bowling Red & Okinawa Pink
Watermelon: Early Moonglow (yellow) or Sugar Baby (red)
Herb It! option: Lemon Basil, Rosemary, Lemon ThymeJam It! option: Blackberry Jam & Salted Caramel Pear ButterSpice It Up! option: Garlic Scape Salt
Featured Recipes:
Cherry Tomatoes: Jubilee Mix
Cucumbers: Corinto, Generally, Marketmore, Dragon or Lemon (yellow, round)
Eggplant: Orient Express, Purple Shine or Listada
Head Lettuce, assorted varieties
Leeks
and perhaps one of the following: (see **NOTE below)
Cantaloupe: Hannah's Choice
Okra: Candle Fire, Bowling Red & Okinawa Pink
Watermelon: Early Moonglow (yellow) or Sugar Baby (red)
Herb It! option: Lemon Basil, Rosemary, Lemon Thyme
Featured Recipes:
What’s up on the farm?
Precipitation in the past week: 0.8"
The calendar flipped to September and suddenly it looks and feels like fall. Morning chores require a flannel shirt and both the dawn and dusk light are low angle and roll golden across the hills, setting their edges aglow. The trees have shifted from brilliant summer green to a more subdued shade and we are starting to see more yellow in the timber canopy.
For me, one of the more notable signs of the advancing season is one most people probably don't even notice. It's the first sighting of fall asters blooming. My grandpa always called them frost flowers and said they indicated it was 2 weeks until frost. We've found it's more likely 4 weeks, but still the visual reminder is there, it all it's beauty. My dad said he saw some a couple of weeks ago, but Sunday was my first sighting.
We harvested our entire winter squash crop last week. Sadly, it didn't take long. We reduced our plantings to two varieties this season after many years of loss. This year we didn't lose them all, but it was a close thing. We've got just enough squash for everyone to get some this week and that will be the end. It's also (finally?) the end of summer squash/zucchini season. I know I've been saying that for weeks, but the final survivors died last week so we bid them a fond farewell until next year.
This past week marked the start of "season end" tasks. We spent an afternoon clearing most of the irrigation system out of our big east plots. This will allow us to clear and mow down retired crops and regain control of some weedy areas of the fields. At the same time we were planting fall crops like kale, chard and lettuce in plots we use for season extension. Speaking of season extension, the crew installed the first row cover last week on the new chard planting. For now, it's more to protect/hide the crop from the deer and rabbits than it is to keep it warm but it will serve dual purpose eventually.
A special treat in the boxes that may be new to some folks are ground cherries. They have produced well this season so we thought you'd like a little fruity adventure to liven up your CSA delivery.
Ground cherries, which are native to Iowa, are a husked fruit related to a tomatillo with a tropical taste like a cross between pineapple and mango. 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 are still sealed, and they won't ripen outside of the husk. To enjoy, remove dried husks and eat as a snack, in salads , desserts or combined with cherry tomatoes in a pasta dish or sweet & savory pizza.
Finally, we bid said farewell to our younger crew members, Josiah and Natellie this week as they turn their attention back to school. We will likely see them back on the farm at least a couple of times yet this fall as we take on big projects like the garlic planting, but their daily time here is done and we will miss them! We want to say thank you to them both for their great attitudes, helpful natures and a whole season of hard work!
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.
Cantaloupe: If your cantaloupe seems a bit short of ripe, keep it at room temperature for a few days or until there is a sweet smell coming from the stem end. Once the melon ripens, store it in the refrigerator. It is best not to cut a cantaloupe until you are ready to eat it. If you need to return cut melon to the refrigerator, do not remove the seeds from the remaining sections as they keep the flesh from drying out. Use within 3-5 days.
Cucumber: Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin for about a week. Keep cucumbers tucked far away from tomatoes, apples, and citrus—these give off ethylene gas that accelerates cucumber deterioration. You can do a lot of fancy things to the skin of a cucumber, but when it is young, fresh (and unwaxed), it really only needs to be thoroughly washed. However, if the skin seems tough or bitter you can remove it; if the seeds are bulky, slice the cucumber lengthwise and scoop them out.
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.
Ground Cherries: 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 in an open container 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.
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.
Leeks: 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.
Ground cherries, which are native to Iowa, are a husked fruit related to a tomatillo with a tropical taste like a cross between pineapple and mango. 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 are still sealed, and they won't ripen outside of the husk. To enjoy, remove dried husks and eat as a snack, in salads , desserts or combined with cherry tomatoes in a pasta dish or sweet & savory pizza.
Basil hates the cold and will turn black with exposure. Keep long stemmed basil in a glass/vase of water on your counter top (out of direct sunlight). Stems that are too short (trimmings/tops) should be placed in a glass or plastic container with a dry paper towel. Then put inside of a paper bag (for insulation) and put in the warmest part of your refrigerator (usually the door) or on the top shelf towards the front.
Beans: Fresh beans are an easy "store." Just leave them in their plastic bag and keep them in the produce drawer. Can last up to 2 weeks.
Okra: These lovely, horn-shaped vegetables are a warm weather treat. Extremely cold sensitive, wrap with a dishcloth or paper towel and store in their plastic bag in the warmest part of your fridge, or place the plastic bag in a small paper sack and store in the crisper drawer and use within the week. Traditional southerners will cut into rounds, bread in cornmeal and fry, but our favorite version is our dear friend Annie's method, "All I do is rinse off the pods and lay them in a saucepan with a little water in the bottom. Ten to fifteen minutes is all it takes...twenty if the pods are really big and "woody" feeling. I put salt on them and eat as finger food. It reminds me of young sweet corn."
Peppers: Place whole, unwashed peppers in a plastic bag, seal, and refrigerate for a week or more. Rinse peppers just before use. For sweet peppers, cut around the stem with a small knife and lift out the core. Slice down the side to open it up and then cut out the inner membranes. Store unused portions in a sealed bag or container in the refrigerator.
Tomatoes: always store whole tomatoes at room temperature, out of direct sunlight. Once cut, store in a sealed container in the refrigerator.
Watermelon: Handle watermelons carefully. When harvested at their peak ripeness, they can crack or split easily if bumped or roughly handled. Refrigerate watermelons right away. (Watermelons do not ripen off the vine and do not emanate a ripe smell.) Cut melon should be covered in plastic wrap, chunks or slices should be kept in an airtight container, and both should be refrigerated. Eat all melons within a week.
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. Once cut, store in a sealed container in the refrigerator.
Watermelon: Handle watermelons carefully. When harvested at their peak ripeness, they can crack or split easily if bumped or roughly handled. Refrigerate watermelons right away. (Watermelons do not ripen off the vine and do not emanate a ripe smell.) Cut melon should be covered in plastic wrap, chunks or slices should be kept in an airtight container, and both should be refrigerated. Eat all melons within a week.
A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.
** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.
Is a weekly newsletter not enough for you? Do you want to read more about our life on the farm and see more pictures? Follow us on Facebook at Blue Gate Farm or on Instagram at bluegatefarmfresh. CSA members can also connect with other BGF members to share recipes, photos or ask questions on our FB community page at Blue Gate Farm Community.
That's about it for now.
If you have any questions or comments, be sure to let us know.
Best from the farm,
Jill & Sean (and the whole BGF crew)
A few other details: All of your GREENS will keep best if stored in a plastic bag, with the top folded over and placed in the produce drawer of your refrigerator.
** NOTE: You will notice over the course of the season that some box contents listed above say "Perhaps one of the following..." These are items that we can’t harvest in sufficient quantities for the whole CSA to receive at one time. We do track who gets what and we will do our best to ensure that everyone eventually receives each item. On some items this may take several weeks, so please be patient.
Is a weekly newsletter not enough for you? Do you want to read more about our life on the farm and see more pictures? Follow us on Facebook at Blue Gate Farm or on Instagram at bluegatefarmfresh. CSA members can also connect with other BGF members to share recipes, photos or ask questions on our FB community page at Blue Gate Farm Community.
If you have any questions or comments, be sure to let us know.
Best from the farm,
Jill & Sean (and the whole BGF crew)
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