In this season of bounty where the window-sills are lined with tomatoes and the countertops are piled with zucchinis and cucumbers, and the crisper drawers are jammed with whatever I get excited to bring up from the packing shed, I am observing the garden generosity. The CSA boxes are so full now that we’re having trouble getting them closed. Box packing on Tuesday afternoons is now taking a full hour longer than it did earlier in the season because of all of the items we need to carefully pack in the box. We have to make decisions about what to leave out of the box and what not to harvest.
I especially love the colorful foods that we get this time of year. In the Spring our boxes are mostly green, but the CSA boxes in late summer have nearly the entire rainbow of colors, especially with the variety we see in the tomatoes and now peppers. It seems as if we get to eat the sunshine itself in these red, orange, and yellow foods. I like to think I’m storing up enough vitamin D for at least the next few months.
In this brief, cool-weather front we’re experiencing with the shadowy, dewy mornings, I cannot help but sense our limited time left in these summer months. A subtle sadness is felt amongst relief and happiness, a little like watching your children grow up and no longer need you for certain tasks. I know it’s not over, but it’s going by really fast, and I know now is the time to savor the moment. Summer is fleeting and so, so very busy, it’s hard to slow down and enjoy it.
We did find a little time on Sunday to get our canoe on the kickapoo river for a few hours. We went with our friends and neighbors whose daughters get along very well with our daughters. It was sweet to just be slow for a little while and float down the river and enjoy the gorgeous late-summer weather. There were three canoes for our little party. Rebecca and I got a canoe all to ourselves and had a little “mom” time on Sunday. I really love the work that we do on the farm, but a little off time really feels special when we’re going so hard during the week.
In this time of bounty many gardners choose to put as much of summer as they are able into canning jars to put up the harvest. The tomatoes are hitting strong while the peppers are only beginning. Our family makes a fair amount of tomato sauce and salsa and talk of finding time for these large projects is beginning at the dinner table. We’re blanching and freezing sweet corn and green beans and making fruit leather from pears and melons and plumbs now. We try to put as many of these glorious vegetables in jars and zip-locks in the freezer as we are able.
In this season of bounty I am especially thankful for my health and the delicious, healthy vegetables on the dinner table. We have a tradition of taking turns at the dinner table and saying at least one thing we are thankful for before we eat dinner together. Often I am thankful for my health, my children and simply the food before me. I’m thankful for our friends, neighbors, helpers and the community that brings this farm to life. It sounds simple, but what more could I ask for? These summer meals where everything is fresh, local and organic epitomize everything I have ever asked for. They deliver the nutrients and energy that fuels my family and I am in reference for them. And none of this amazing food would be possible if not for the team of people who lovingly contribute their time and energy on the farm. Wow, we are all so blessed!
What’s in the Box?
Melons- Most CSA Boxes got 2 melons. This could have been a cantaloupe and small watermelon or two cantaloupes. Just a handful of boxes towards the end of packing got one large red melon with extra sweet corn.
Napa Cabbage or Red Cabbage- The Napa cabbage this week were smaller heads but Farmer Adam really felt that they needed to be harvested. Normally Napa Cabbage is a cool-weather crop that matures in the Fall, but it came a little early this year. We were short some Napa cabbages and supplemented with red cabbage for some folks.
Sweet Corn- 6-8 ears of sweet corn depending on what we could fit in the box. Sweet corn is best eaten as soon as it has been harvested for maximum sweetness. If you think it will take you a few days to get it eaten up, keep it in the refrigerator and keep it cold until you get a chance to eat it.
Tomatoes- 5 lbs per member. We grow a wide variety of tomatoes on the farm. Some are your standard red slicers, some are yellow slicers, a mix of roma tomatoes and also a variety of heirloom tomatoes. The heirlooms are all different shapes, sizes and colors. Heirlooms have a lot of ‘character’. They can be bumpy, have healed cracks, striping, and color variations. We pick tomatoes with any kind of a ‘blush’. Once a tomato has a blush they will ripen just fine if allowed to sit out on the countertop at room temperature. Do not refrigerate tomatoes unless they are getting over-ripe and you need to buy yourself time to use them up. We need to pick them slightly under-ripe so they can handle the shipment to you.
Sun Gold Cherry Tomatoes- About 1 pound of sun gold cherry tomatoes per member this week. These are my favorite tomato in the whole wide world!
Green Beans- 1 lb bag of beans per member this week. Some people may have had some ‘dragon tongue’ beans mixed in this week. The dragon tongues have purple streaking on a yellow bean. The purple streaking disappears like magic when they’re cooked. Likely just one more week of green beans. It’s been a great bean season though!
Summer Squash or Zucchini- The final summer squash of the season!
Bell Peppers- 1-2 Bell Peppers per member this week. It’s very exciting that the bell peppers are turning colors so fast! They are so many beautiful red, orange and yellow bells that are absolutely perfect! We’re so excited to start sharing beautiful and delicious colored sweet bells with you!
Garlic– 1 Asian Tempest garlic per member this week tucked inside your tomato bag.
Jalapeno- One green or red jalapeno tucked inside your tomato bag. These are hotOne Hungarian Hot Wax Pepper- Technically a hot pepper, but a very mild hot pepper on the spectrum of hot peppers. Perfect for making fresh pico!
Next Week’s Best Guess: melon, sweet corn, green beans, tomatoes, sweet peppers, eggplant, onion, carrots, hot pepper, cherry tomatoes, brussels sprouts tops?, Mint?
Recipes-
Pasta with Blistered Cherry Tomato Sauce Recipe
Sweet Corn and Coconut Milk Soup (A *divine* recipe. We served this at one of our Summer Evening Farm Dinner’s a couple years ago and it was a HIT!). The picture does not do the soup justice.
Ramen Noodle Asian Salad with Napa Cabbage
