Week 14 ~ August 27-September 2, 2012 CSA Newsletter

This Weeks Share: Garlic, Tomatoes, Peppers, Cucumbers, Summer Squash, Celery, Basil, Blueberries, A Brassica, and Farmer’s Choice.

Garlic: We thought you might be getting low. You never know when you need to keep the vampires away.

Tomatoes: More delicious crimson orbs of love for your eating pleasure.

Peppers: Have you been enjoying the colorful variety of these sweet bells? From Italian bells (pointy), to the big, plump traditional bells, we have a couple of sweet bell peppers for you.

Cucumbers: We are literally up to our eyeballs in cucumbers. Hope you haven’t had enough. We should be able to provide large bags of pickling cucumbers, some garlic and dill –  a virtual “pickle-kit-to-go-home” for those interested.

Summer Squash: Getting down to the end of these perfect foods. But not quite.

Celery: The big, green, heavily-foliar bunches of this taste delight are finally ready for your tables. If you are new to our organic, farm-fresh celery, then you are in for a treat! Expect great big flavor in the stalks and the edible greens as well. Stalks are perfect for your chicken or tuna salads, or the perfect veggie stir-fry. The leaves make interesting additions to soups, baked potatoes or even salads. Think of how you’d use chives, and it will be a hit with this instead.

Basil: We are so happy to finally offer you some of this herb of the heavens. However, we continue to struggle with basil as a row crop. The plant deeply resents overhead watering, especially on warmed up leaves. Although it isn’t the most beautiful basil in the world, ours is terrifically tasty and will go well in your favorite pesto-pasta dish for dinner. If you need to store it, gently snip the stalk ends just to give a fresh cut, and place them in jar of warm/tepid water on your kitchen counter. Do not refrigerate it, or close it up, but leave open like fresh cut flowers. It will fragrantly and comfortably sit there for days for you to use as needed.

Blueberries: They are back. They want to remain strong in your memory, rather than quietly fade away this year.

A Brassica: Everyone will receive some broccoli or some cauliflower or a little of both this week. Eat your cruciferous vegetables and help your body fight away the free-radicals of disease.

“Farmer’s Choice” item: Some of you may get delicious eggplant this week for your mystery item. Some of you may get some green beans, and some of you even yet, will get beautiful fresh flower bouquets! We are crazy like that.

FARM NEWS: Writing this out, I realized it will be September by weeks end. Where has summer gone? I am never ready for Fall until at least October, but the 40*F nights aren’t exactly encouraging our tomatoes any. That crisp air is sneaking in, the trees are thinking hard about changing their leaf colors, and the mud puddles that were warm just weeks ago are now feeling frigid on bare morning feet. It is time to start planning our Fall Harvest Party. Likely the date will be in mid October. We have hope that our pumpkin patch will be providing pumpkins for your families Halloween activities. So far, so good.

I wanted to put this out there, if you are in desire of a bag of pickling cuc’s (3-5 lbs. or give or take 4-5 pint jars), some garlic and some dill, please let me know. We are hoping to bring those to folks that want them this week, for $8 dollars each. Next week isn’t too late for them either, so please just let us know. Also, some of you have been asking for tomato flats as well. In the past we have put together nice flats of Roma, Brandywine and other heirloom sauce, or canning tomatoes for $20.00-$25.00 (roughly 10-12 pounds/flat). We truly hope to be able to do this again! We have a beautiful fruit set on the rows of tomatoes, however the cold nights won’t help them along. Farmer Kip and I want to wait another week, at least, before we take orders for those. I know I have already talked to some of you about it. Your patience with us and Mother Nature is greatly appreciated!

Until next time…..eat well = be well!

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