Small Family Farm CSA

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October Second

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Soooo....What's in the Box?

Butternut Squash-  1 Large Butternut per member this week.  Butternut squash is probably the most popular and most favorite winter squash variety amungst most winter squash lovers.  It is very easy to peel with a potato peeler if you find a recipe that called for peeled and cubed squash that you love.  Squash will keep wonderfully well on your counter in your home for a month or two or more!  Do not refrigerate winter squash.  

Yellow Potatoes-  2# yellow potatoes per member.  The potatoes in general were not large this year.  Certainly there were some nice sized potatoes in the mix, but also some cute litte ones for frying or soups or however you like to prepare them!  

Celeriac Root-  These are the gnarly looking roots in your box with the greens still attached.  Celeriac root is specially cultivated variety of celery.  It is in the same family as celery and is cultivated so that the roots of the celery plant grow large and not the stalks.  The stalks and greens are still edible in soups or stocks or however you like to use them.  Celeriac root is best peeled.  It is white and dense on the inside like a potato but it has a celery flavor to it.  You can also peel, boil and mash them with potatoes and get a celeriac mashed pototo.  We like to peel and cube them into smaller cubes and add them to soups or stews.  Celeriac root will keep for months if you cut the greens off and store them in a plastic bag in the fridge.  This is an old root cellaring vegetable from way back!  

Rutabaga-  A fall treat.  Rutabaga is lovely peeled, boiled and mashed and served generously with butter.  Yum!

Red Onion-  Because onions go with everything!

Broccoli, Cauliflower, Romanesco-  3 pieces.  You may have received one of each.  You may have received 2 broccoli and a cauliflower.  You may have received 2 cauliflower and a romanesco or any combination of the three listed above.  These are true gems that make the Fall boxes a real treat!  

Eggplant-  A smaller eggplant for everyone this week, but we were thrilled to still have eggplant to share!  The season is coming to an end for eggplants and peppers, but we hope to continue picking them up until frost.  

Sweet Peppers-  3 each  The peppes didn't turn colors this week the way they have been turning due to the cooler weather we had last week and all of the rain and overcast weather.  We can hope for more dry, sunshiney weather to help ripen our peppers on the vine!  We picked them a little more on the green side this week so we had more to share with you.  We're hoping to contine picking peppers all the way up to frost-or the final Summe Share delivery, whichever comes first!

Lettuce-  2 per member.  We picked these in the pouring rain on Tuesday morning.  We did our best to wash them up for you, but they may be a little muddly still near the stem core.  We recommend washing your lettuce leafy-by-leaf to ensure you don't get any dirt in your salads!  Some very fun varieties of lettuce this week like green oakleaf, red leaf, or romaine.  Lettuce keeps best in a plastic bag in the fridge.  

Green Curly Kale-  Gorgeous bunches of curly green kale for everyone this week!  Keeps well in a plastic bag in the fridge!  

Jalapeno Pepper-  To add a little spice to your life!  Check out the Jalapeno Cheddar Celeriac Root Hashbrowns recipe below!  

Hungarian Hot Wax Pepper-  A bit less spicy than your jalapeno.  They coudl also be stuffed with cream cheese and roasted and topped with a little breadcrumbs and parmesan if your'e struggling to know what to do with them!  

Garlic-  To help keep you healthy as the seasons are changing.  

Recipes

 Celeriac Potato Hashbrowns with Jalanpeno and Cheddar

Jalapeno Popper Hash Brown Casserole 7b

Mashed Potatoes with Celeriac Root

Sheperds Pie with Rutabaga Topping

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Black Bean and Butternut Squash Stew

best blackbean butternutsquash stew

 

September Twenty-Fifth

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This Fall CSA boxes are incredible! We’re so excited to share these with you! They are filled with earthy and fresh roots, warming winter squashes and crispy greens like spinach and kohlrabi to keep us eating green and fresh. The Fall boxes are made colorful by items like stunning sweet peppers and red kabocha squash and aromatic by itmes like the fennel and garlic.

We are enjoying a shift to cooler weather now as the forecast shows cooler temperatures starting this week. We have soaking wet fields and will now have the added struggle of getting root crops dug if and when the soil dries out long enough for us to get some digging in. We feel a little nervous now as the forecast is showing several strong chances for rain again this week when we would much prefer to be getting some root harvesting done in drier weather.

Some of the fun digging projects we are looking forward to are Fall seasonal treats like sweet potatoes, potatoes, parsnips, daikon radishes and always more carrots. We will need the soil to dry out long enough to get these crops harvested for the last few Summer Share CSA boxes. We can also look forward to a few other fall goodies like celeriac root and leeks coming up soon!

Thankfully, all of this rain hasn’t impacted our pepper harvest too drastically yet. We were tossing a few more peppers than usual this week due to rotten fruits from too much moisture, but it wasn’t drastic. The rain tattered the very, very tender Fall Spinach this year a little, but again, not so bad that it drastically reduced our harvest. We decided to tolerate a few more torn leaves than normal to bulk out the giving. The spinach is so tender this fall, I just love it when it comes back into season! I am also very excited about Brussels sprouts harvest this year and to share this bounty with you!

The leaves on the trees are changing colors and falling already. The crickets are chirping, and we even saw some V formations of birds flying south already. The crows are announcing that they will be staying for the winter and I’m hoping the flies have had their final surge now just before the cooler weather starting.

Fall, on a widely diversified organic vegetable farm like ours, feels exciting and celebratory, but also something like finishing the end of a marathon. We don’t slow down the way a car does before it comes to a stop sign in town. It’s a little more like we step on the gas and give it every last drop of energy we have before the growing season is, alas, over. Day length is shortening, soon freezing weather will slow our fingers and our bodies, and ideal digging conditions will be iffy and opportunistic.

When the weather is chilly or the work day feels long we will dream of all that we will prepare for Thanksgiving dinner and warming our toes by the fireside in December.

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Sooo....What's in the Box????

Sunshine Kabocha Squash-  These are the large, orange, heavy squashes at the bottom of your box.  I feel like I maybe say this about everything, but these are my favorite winter squash.  I love them more than butternut, and that's saying a lot because butternuts are amazing.  They are a deep orange color all the way through, smooth, flaky, creamy and sweet.  I do believe that you'll fall in love with them just as I have.  

Green Cabbage-  These honkers were ready for harvest!  This is not a storage type cabbage.  It should keep for a week or two, but I wouldn't suggest trying to keep it too long.  Tis the season for sauerkraut if you haven't gotten any made yet this season!

Sweet Peppers-  4 Peppers per member.  But a handful of boxes at the end of packing got a few more peppers if they were smaller.  We try to pick peppers with 80% color.  They will ripen just slightly off the vine.  All peppers start out green and 'ripen' to either red, yellow or orange depending on the variety grown.  We grow a very wide selection of sweet peppers ranging from the pointed tip carmen types to the blocky red, orange and yellow bells to the rounded three-lobers of all colors as well.  We hope you enjoy the sweet, crispy flavors of summer!  We're hoping for another generous giving next week of sweet peppers!

Carrots-  A 1-lb bag of carrots for everyone.  

Spinach-  .34 lbs per member this week.  We were hoping for a heftier giving of spinach, but it takes a long time to get all of that spinach picked, washed, spun and bagged up for 320 boxes!  We were also dealing with a lot of culled leaves from all of the rain.  Super tender and delicious!  We recommend eating it up sooner rather than later as it was so very tender and may not keep as long.  

Kohlrabi-  A nice kohlrabi for everyone this week!  Don't forget that you can eat your kohlrabi leaves and use them like kale in any dish you're wanting to incorporate greens into!

Fennel-  A nice blub of fennel for everyone this week!  Fennel is wonderful eaten raw or cooked.  Find your favorite way to use it!  The frawns are fun garnish and decorate a plate with.  The stalk are fun to chew on and just suck the juice out of them.  My kids love to chew on the stalks.  If you don't think you'll eat them, save your stalks and frawns to add to vegetable stock.  

Potatoes-  Yukon Gold-2lbs per member.  The potato yields in general are down this year.  We're giving all sizes of poatoes, large and small.  The smaller potaotes can be halved or left whole and pan fried.  They are also lovely just added to soups whole.  No need to peel your little potatoes!  

Cauliflower or Broccoli or Romanesco-  We're starting harvest our Fall broccoli, cauliflower and romanesco!  We can look forward to more of these gems next week!

Onion-  For everyday use!  

Lettuce-  These are smaller heads this week but we have quite a bit out there for Fall Lettuce so we wanted to start giving it now.  A small head of lettuce is better than no lettuce head at all!  

Mini Sweet Peppers-  These little peppers in the pint clamshell are sweet!  These are great for snacking.  They are also called 'lunchbox peppers'.  Keep them in the fridge until you get them eaten up!  Our kids love to snack on these!  

Garlic-  One bulb per member this week.  

Hungarian Hot Wax Pepper-  1 hungarian hot wax pepper floating around in your box.  We didn't have a bag of tomatoes to tuck them in with this week.  Hopefully by now you're getting better at identifying your hungarian hot wax peppers and you don't get fooled!  Most of them are smaller with an orange/red color to them.  

Jalapeno Pepper-  These are the green ones in the box!  Spicy!

Next Week's Best Guess:  potatoes, onion, kohlrabi?, lettuce, spinach, sweet peppers, winter squash (pie pumpkin), garlic, cauliflower/broccoli/romanesco, 

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Recipes

The Great Dane Inner Warmth Squash Peanut Stew

Baked Ziti with Italian Sausage and Fennel

Stuffed Peppers

Stuffed Bananna Peppers (Hungarian Hot Wax Peppers)

Roasted Potato Fritatta with Onion and Sweet Pepper

September Eighteenth

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Thank you to everyone who came out to the farm this last Sunday for our annual Fall Farm Tour and Potluck. The Farm events require a good deal of effort and time on behalf of your farmers. An additional “Thank You” to Turtle Stack Brewery for coming out and spending the afternoon with us as well!  These events are meant to increase transparency as to where your food is coming from, cultivate community and hopefully leave an impression on you so that you have an image in your mind as to where your food is coming from after having been here.

After having been here you may remember the huge and beautifully rounded and balanced maple tree standing tall and proud and solo on the highest point of the farm. You may remember the big red barn and the big red machine shed. You might remember the warmth you felt in the greenhouse or the smells of the cooler or country air. You might remember the images of the vegetable fields and the wagon ride tour. We tidied things up a bit so your farm looked as clean and well-kept as a farm can look. We want you to remember it as a beautiful place where your food comes from.

Quite honestly, we want you to fall in love with your farm. We want you to remain monogamous, committed and loyal to your farm. In a period of time where there are a very many different CSA farms to choose from (especially in the Madison area), and ways to access organic food, there are many different people ‘farm hopping’ or ‘trying out’ different CSA farms each season. The concept of changing farms from year to year feels understandable and conceivable because we live in a disposable, customizable, and plastic culture where nothing is sacred anymore or intended or expected to last.

My hope is that some of the most cherishable things in life are not things at all. That which we hold most firmly in our hearts aught to be the people who love us and the places that nourish our bellies, souls and communities. Places like the tables that summon our families for meals, the churches, the nature reserves, the parks and the farms that grow our food. The rewards of having a friend for one season are fresh, exciting and fun. But the rewards to having a friend for many, many years provide a deeper kind of sustenance.

We want to be your forever farm. It might feel early in our relationship to be asking for this level of commitment, but we wanted to give you some ‘food for thought’ this week rather than just food. If you find a farm to know and love you will experience the richness that comes from sticking it out through the good and the bad, the thick and the thin. We will write the history of this land together and discover that which can only be discovered from remaining committed and loyal to someone or someplace for a very long time.  

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Sooo....What's in the Box????

Napa Cabbage-  Also called chinese cabbage.  These are the large heads of leafy green cabbage type in your box.  Napa cabbage are a true gem of the Fall Season.  They are an asian type cabbage that makes a lovely asian slaw.  Many people like to make kim chi out of this type of cabbage.  It is tender enough to eat raw but also holds up very nicely when cooked.

Spaghetti Squash-  These are the smaller winter squash type that have a yellow outer skin.  Spaghetti Squash are all the rage in the gluten-free world.  Cut the squash in half lenghwise, discard the seeds with a spoon and place on a baking pan with a 1/4-1/2 inch of water at the bottom so it doesn't burn to the pan when cooking.  Bake at 350 for an hour.  After about an hour, take it out of the oven and scoop the noodle-like flesh out and use it however you like!  Recipe suggestions below!  

Carrots-  1lb per member.  

Red Potatoes- 2 lbs per member.  A couple more weeks of potatoes coming up!  

Tomatoes-  3lbs  We are now getting to the end of tomato season.  Tomatoes are going out of season very quickly and the quality is down.  We are still picking them a little, but they're not quite as lovely as they were a few weeks ago.  Remember to remove them from your plastic bag and allow them to sit on your counter to ripen.  Store them in your fridge if they're too ripe to buy yourself some time before you use them up.  Make fresh 'Pico' with in-season tomatoes while you still can again and again! 

Mini Sweet Peppers-  1 Pint of these lovely peppers for snacking, if they even make it into your house;)  So delicious!  

Sweet Peppers-  4 per member.  4 amazing sweet peppers for you!  We try to pick peppers with 80% color.  They will ripen just slightly off the vine.  All peppers start out green and 'ripen' to either red, yellow or orange depending on the variety grown.  We grow a very wide selection of sweet peppers ranging from the pointed tip carmen types to the blocky red, orange and yellow bells to the rounded three-lobers of all colors as well.  We hope you enjoy the sweet, crispy flavors of summer!  We're hoping for another generous giving next week of sweet peppers!

Kohlrabi-  The return of the kohlrabi!  Remember that you can eat the leaves of the kohlrabi and use them like kale!  Peel your kohlrabi and enjoy the crunchy, crispy inside cut into sticks with a veggie dip, sprinkled with salt or any way you desire!  

Eggplant-  1 per member.  You may have received either a standard or an asian.  

Melon-  You could have received any type of melon.  This is the final melon giving of the season.  You could have received either a cantelope or honeydew.  There were a few watermelons left as well.  

Yellow Onion-  For everyday use!  

Fennel-  Such a rare treat!  If you're new to using fennel, I encourage you to be bold and brave!  I can be sauteed and caramelized like an onion in butter or your favorite oil.  I can be shaved very thin onto salads or even cooked and pureed into soups.  It is wonderfully diverse.  Enjoy the stronger licorice flavor if eaten raw or the the more subtle fennel flavor when cooked.  In the same family as celery.

Hungarian Hot Wax Peppers x 2-  We made a tiny mistake this week with the Hot peppers!  One hot pepper was in the bag with the tomatoes and one of the Hungarian Hot wax peppers (which many of them were red, long and skinney and could be mistaken for a sweet pepper).  

Next Week's best Guess:  sweet peppers, potatoes, spinach, fennel, kohlrabi, carrots, cabbage, winter squash, onion, garlic

Recipes

Caramelized Fennel and Onion

Napa Cabbage Fennel and Apple Slaw with Orange and Hazelnut

Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

September Eleventh

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As I write this newsletter on Monday night to the sound of rain falling on the roof, I feel soothed. We had a very long stretch of warm and dry weather this summer that has had the fall plantings of spinach, carrots, beets, fennel, kohlrabi and more very thirsty. This time the rain is welcome. This time it falls softly. This time it is calming and quenching.

For the first time, maybe ever, in the history of our farm, we are having a truly wonderful harvest season. The weather has been mild and dry (very conducive to vegetable farming), the crops have been bountiful and beautiful and the work load manageable due to our terrific crew of hardworking helpers! There is more food to stuff inside the CSA boxes than we can figure out how to fit in! The melons have been terrific and now the sweet peppers are stunningly beautiful and plentiful!

I do my best in these newsletters to talk about the beautiful parts of running a farm like this. I want you to think that we’ve got it all together and the farm runs smoothly and effortlessly like a well-oiled machine. You are the audience watching the performance in your seats while munching on popcorn and sipping on your sodas. We are behind the curtains changing costumes, putting on our make-up and hustling around and practicing our lines with sweat on our brow. But there is no foolery here, you know what we’re up to.

Internally I feel like the grumpy ol farmer who is never quite happy with the weather. If you could ask my inner self that was incapable of masking the truth, I would almost always say that it was either too wet or too dry or too hot or too cold or too late or too early. Conditions are constantly changing and we continually have to adapt. Sometimes it feels too hard and like too much.

But in this home stretch of the growing season, these last 5 weeks of Summer Shares, I can honestly say that we are pleased…for now. There is still time for a natural disaster to take it all away. But the tomatoes have been bountiful, the peppers are gorgeous, the melons were abundant, the broccoli is stunning and huge. The piles of green beans this summer were record breaking! We were successfully able to keep the raccoons out of the sweet corn! Our packing shed and facilities function well and are sized to our operation. Satisfaction is fleeting, so let’s all revel in this moment.

It feels so good to lay all of the items that go into a CSA box out on the wagon each week and to take a photo of them for the newsletter or to share on social media somewhere. It is the moment when I can put myself in your shoes and imagine how it must look and feel to you when you get your box each week. It’s like one of those moments when you look into the eyes of someone you love and you’re not thinking about what they just said or where they’re going or what they need to be doing right then, you’re just thinking about far you’ve come, how happy they make you feel and how wonderful life is.

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Sooo....What's in the Box????

Tomatoes-  Another week with a whopping 8lbs per member!  Tomato production is waning fast now.  We will have tomatoes in the next few weeks, but with much smaller givings.  Enjoy the tomatoes in your life while they are abundant!  Remember to unpack your tomatoes from the plastic bag and leave them on your counter to ripen.  They will spoil much more quickly if left in the plastic bag.  You may put tomatoes in the fridge if they are too ripe and you need to buy yourself some time before you get a chance to use them up.  

Napa (Chinese) Cabbage-  These are the large heads of leafy green cabbage type in your box.  Napa cabbage are a true gem of the Fall Season.  They are an asian type cabbage that makes a lovely asian slaw.  Many people like to make kim chi out of this type of cabbage.  It is tender enough to eat raw but also holds up very nicely when cooked.  If you don't know what to do with your napa cabbage, I highly recommned making the recipe that I have listed below!  It will make you a believer!  Don't skip any of the ingredients on the list, and you'll fall in love with this salad for the rest of your life like I have!  

Red Potatoes-  2 # per member.  Finally potatoes!  The potatoes did not love the long stretch of dry weather this summer and it's looking like our yeields will be modest.  But we are planning to give potatoes and then sweet potatoes every week now for the remainder of the delivery season.  We do not wash our potatoes because they hold up very nicely when unwashed and keep terrifically well in a paper bag.  We left a little washing to you this week!  

Honeydew Melon-  We're getting down to the last of our melons this summer.  We are hoping for one more giving of melons again next week as long as they hold up one more week.  These honeydews have a green flesh with a white rind.  Melons don't keep well and take up a lot of space in the fridge, so we recommend eating them up!  

Yellow or White Onion-  To keep your dishes in full flavor!

Broccoli-  Gorgeous broccoli for all!  Broccoli likes to be kept cold, so get it home and into the fridge as soon as possilbe, especially with the warm weather this week!  

Sweet Peppers- 4 amazing sweet peppers for you!  We try to pick peppers with 80% color.  They will ripen just slightly off the vine.  All peppers start out green and 'ripen' to either red, yellow or orange depending on the variety grown.  We grow a very wide selection of sweet peppers ranging from the pointed tip carmen types to the blocky red, orange and yellow bells to the rounded three-lobers of all colors as well.  We hope you enjoy the sweet, crispy flavors of summer!  We're hoping for another generous giving next week of sweet peppers!

Sun Gold Cherry Tomato Pints-  Sun Gold Cherry tomatoes in pint containers this week.  Sun gold ripen orange and are probably the worlds best flavored tomato!  The seem to be waning in production now, enjoy them while they last!

Brussels Sprouts Tops- 3-5 tops per member.  Brussels Sprouts plants need to be "topped" which is where we actually snap off the top of the plant to tell the plant to stop growing upwards and to start putting more of it's energy into bulking out all of those brussels Sprouts that are on the stalks.  The plants look good, but usually the sprouts are still a little small at this stage, so "topping" the plants 3 weeks before harvest tells them that's it's time to fatten up those sprouts;)  Lucky for us all, the brussels sprouts tops are perfectly edible and can be enjoyed just like collards, kale or any other 'brassica' green like cabbage or so on.  They are lovely and the most tender part of the plant!  Enjoy experimenting with this new food!  Just a green that can be added to any dish!

Recipes

Crunchy Napa Cabbage Salad with Ramen Noodles (hands down the best Napa Cabbage Recipe ever!)

Collard Greens with Tomatoes and Asagio (use your brussels sprouts tops for this one)

Seared Broccoli and Potato Soup

Chinese Egg Rolls

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September Fourth

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There is a component to being a to being a lover of food that I feel is relevant to cover. Without this important aspect, one cannot truly enjoy the experience of being a CSA member, a locavore or an eater, I feel. Food is consumable and perishable and an expense in our lives. It is exploited and conveniently available everywhere and in so many different forms, from varying distances and in varying qualities. But without gratitude for our food, it is merely fuel rather than something that nourishes our souls as well as our bodies.

We have had a long standing tradition in our home to hold hands and say at least one thing we are thankful for before we share a meal. This moment of pause allows us all convene at the table and begin eating after prayer at the same time and together. Even when we’re in a bit of a rush at the lunch hour, we still manage to make it happen. I always enjoy hearing the different things that people are thankful for. It can be something as common as family and the food before us, or something immediate as the beautiful weather we’ve been having or for the morning activity.

What comes to mind most often for me is all of the people who have come together to make this farm possible. I feel thankful for our health and that we are strong and capable. I feel thankful for the helpers on the farm who drive out here every day and share in the vision of this landscape and community. I feel thankful for the hardworking hands and bodies that value this work and the community behind it.

A favorite author of mine, Wendel Berry says that “ A significant part of the pleasure of eating is in one’s accurate consciousness of the lives and the world from which food comes.” Berry was a whole-hearted believer in the neighborliness, the small-ness, the low-tech, and community-minded farm. He saw farming as a folk-art form with virtues like respect (for the land and for the people) and gratitude (for the land, the people and the harvest) foundational.

Life has become too fast, too hurried, too spread out. We no longer live in villages and farming communities and in homes with large families with grandparents and nieces and nephues coming and going and helping with dinner and sitting with us at our tables regularly. It might be easy to forget to share gratitude. It might feel awkward at first. It might be an expression of empathy and spirituality that is uncustomary in our quickening culture. But I encourage you, no matter how strange it may feel, to express your gratitude. Be thankful for your home, your car that starts, your bike with tires that hold air, your health, my goodness, be thankful for your health.

And on a day when you’re feeling especially open and when you might want to honor someone like Wendel Berry, feel thankful for the hands that picked your beans, tomatoes, cucumbers and peppers. Be thankful that there are people out there that still value this kind of work enough that they are willing to put their back into it. Be thankful that small farming communities still exist. And while you’re holding hands with your family being thankful for us, know I will be holding hands with my family being thankful for you at the very same time.

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Soooo....What's in the Box????

Melons x 3-  You may have received a Yellow Watermelon, Canteolope, Honeydew or Canary Melon.  Watermelons are the most obvious to decipher.  The cantelops are probably the second easiest to decipher looking and smelling like a cantelope should;)  The honeydew melons have a more white rind with a green flesh.  The Canary Melons are yellow on the outside (not to be confused with a spaghetti Squash;) and they have a crispy white flesh.  All melons are very ripe at this stage and we encourage you to keep them refrigerated until you get them eaten up!  

Tomatoes- 8lbs-  Anothee hefty bag of tomatoes again this week!  A reminder that we pick tomatoes with a "blush".  A blush is anything with any early signs of color.  We need to pick tomatoes this way because the plants need to be picked every two days to keep the fruits from ripening too quickly on the vine.  If the fruits become too ripe, we won't be able to ship them without them turning into tomato sauce in your box!  Leave your tomatoes sitting on your counter outside of the plastic bag we ship them in to ripen.  When tomatoes are put into the fridge the ripening process stops.  Refrigerators (and I don't understand the science behind this completely) deminish the flavor out of tomatoes.  Your tomatoes will be more flavorful if left on the counter to ripen.  We only recommend putting tomatoes in the fridge this summer if you need to buy yourself some time and you have too many tomatoes getting too ripe on you.  Use these guys up!  Likely another generous giving coming up next week!

Cherry Tomato Pints-  Sun Gold Cherry tomatoes in pint containers this week.  Sun gold ripen orange and are probably the worlds best flavored tomato!  The seem to be waning in production now, enjoy them while they last!

Sweet Bell Peppers-  2-3 Sweet bell peppers per member this week.  We try to pick peppers with 80% color.  They will ripen just slightly off the vine.  All peppers start out green and 'ripen' to either red, yellow or orange depending on the variety grown.  We grow a very wide selection of sweet peppers ranging from the pointed tip carmen types to the blocky red, orange and yellow bells to the rounded three-lobers of all colors as well.  We hope you enjoy the sweet, crispy flavors of summer!  

White Onion x 2-  Two smaller/medium sized onions this week.  The white onions don't keep as well as the yellows and reds so we wanted to ship the last of these.  Yellow and red onions coming up!  

Garlic-  One bulb for keeping you healthy as the seasons change!  

Broccoli-  Our late summer/early Fall broccoli is looking very nice!  We're very happy with this broccoli harvest.  Get your broccoli home and into the fridge as soon as possible.  Broccoli likes to stay cold until it is eaten up or it can yellow if it gets warm for too long.  Store it in a plast bag in the fridge.  

Eggplant-  Either a standard eggplant or two of the longer and skinnier Asian Eggplants.

Hungarian Hot Wax Pepper-  These peppers are one of the most mild on the spectrum of hot tomatoes.  Technically, they are a hot pepper.  I have cut into many hungarian hot wax peppers and some have been surprisingly spicy, and some have been hardly spicy at all.  They are usualy a lime green color and are also called 'bananna peppers'.  But these peppers 'ripen' orange to red, so you may have received one that was orange or red as well.  They would be in your bag with your tomatoes.  

Curly Green Kale-  Because we wanted to give something green to go with all of these fruiting crops.  Keeps best in a plastic bag in the fridge.  

Mini Sweet Pepper Pints-  These little peppers in the pint clamshell are sweet!  These are great for snacking.  They are also called 'lunchbox peppers'.  Keep them in the fridge until you get them eaten up!  

Curly Green Parsley-  Very healthy and delicious bunches of parsley this week that will make a great addition to your fresh salsas, sauces or salads!  Parsley is one of the healthiest foods to eat, did you know?  It is loaded with vitamin C, regulates blood pressure, and soothes the nervous system.  In addition, it improves circulation, relieves problems with the bladder and urethra, cleanses the body from toxins, improves blood flow, removes fever and inflammation of the eyes, heals the kidneys, skin and liver, prevents irritation as a consequence of insect stings (https://www.myhappyandhealthyliving.com/health/why-is-parsley-so-healthy/)

Next Week's Best Guess-  Tomatoes, cherry tomatoes, sweet bell peppers, napa cabbage, honeydew melon, broccoli, onion, kohlrabi, brussels spout tops, spaghetti squash, fennel?

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Recipes

Watermelon Salsa

Honeydew Melon Sorbet

Chicken Fajita Quesadilla

Kale Olive and Chickpea Salad