This Week's Harvest

September 1st delivery

Sweet Corn: This weeks sweet corn looks and tastes great; enjoy it, it is the last of the season. David wrote a very informational piece about sweet corn last week. If you haven’t read it yet you will find the link in this week's email. This weeks sweet corn looks and tastes great; enjoy it, it is the last of the season. Store corn in the refrigerator with the husk on. To Freeze: Husk, put cob in boiling water for 3 minutes, cool in ice cold water to remove all of the heat. Cut kernels off the cob. Put kernels into a zip lock bag. It will taste like summer when you eat it in January.

Onion: These are storage onions. Store at room temperature.

Cherry Tomatoes: You will find a mix of different colored cherry tomatoes in your bag. We grow red, gold, yellow and purple. Store them at room temperature until they are all nice and ripe, (the colors at full ripeness are deep yellow, red and mahogany), then refrigerate.

Broccoli: Enjoy this summer broccoli. Lots of fall broccoli coming your way. Store in the refrigerator in a plastic bag.

Potatoes: The fall potato harvest began last week. These potatoes are French Fingerling, a creamy potato great for roasting. Store them in a cool, dark location. It's important to keep potatoes in a dark place so their skin does not turn green as a reaction to light. (a bag or drawer works well).

Celery: This deep green, extremely flavorful celery is not the same as the California celery we have all become accustomed to. This celery tastes more like celery! It is a fabulous addition to most any dish. Store in the refrigerator in a plastic bag. Celery will become quite limp if simply placed on the refrigerator shelf. You can freeze celery for use in cooked dishes. Clean and chop into pieces. Blanch (submerge in boiling water) for 2 minutes, remove from boiling water and submerge in ice cold water. Drain. Pack into freezer containers or zip lock bags.

Edamame: (Green Vegetable Soybeans) The small fuzzy beans are edible soybeans. The beans have a buttery flavor and a tender-firm texture. The fuzzy pods are NOT edible, it’s the beans inside that are the gourmet prize! To Prepare:  Place the soybean pods into a pot; add water to cover by one inch; add salt generously; bring to a boil, and let boil for 5-10 minutes or until the beans slide easily out of the pods. Drain off water, serve in the pods; shell by sliding the softened pods between your front teeth and enjoy. You can slip them out of their pods and freeze them.

Garlic: A bulb of Italian Red. Store at room temperature.

Green Beans: The last bag of beans. Store in the refrigerator in the plastic bag. Simple preparation: Steam until tender crisp and serve with butter. To Freeze: Clean the beans as you would to cook them. Cut into pieces or leave whole. Blanch (submerge in boiling water or put into a steamer) for 3 minutes. Immediately submerge in ice water until the heat is out of them. Blot dry. Freeze in a ziplock bag.

SweetPepper: Wow! Pepper bounty. I’m guessing the plants are at their peak. Ace and Yankee Bell are the bell peppers and Carmen is the long, pointy, sweet variety.  All red peppers begin as green peppers and then turn red. Store in the refrigerator.

Hot Peppers: Your hot peppers are bagged with the tomatoes. Hungarian Hot Wax is a long yellow pepper and Jalapeño is a small green pepper, both moderately hot. The seeds and interior ribs of flesh contain the most heat. Removing these parts takes away a lot of the heat. When cutting hot peppers, the oils from the peppers will get on your hands, so don’t touch your face or eyes before washing your hands. I usually wear latex gloves or plastic bags on my hands when cutting hot peppers. Store in the refrigerator

Summer Squash: Zephyr and Patty Pan: This will be the last week of summer squash. We hope you enjoyed them and found lots of ways to use them. Zephyr (the yellow, green-tip straight neck) and Patty Pan (the space ship looking squash) are the two varieties. Store in the refrigerator. You can freeze squash to use later by grating it and putting it into a ziplock bag.

Tomato: Tomato bounty! You will get some of the following: Pink Beauty (a purplish, red slicing tomato), Red Zebra (red striped), Garden Peach (small, yellow), Japanese Triffle Black (pear shaped, mahogany colored), Orange Banana (orange, long), Pink Boar (deep pink skin with olive colored stripes) and one of our hoophouse grown tomatoes.  We aim to harvest our tomatoes slightly under ripe so when they get to you they are not over ripe; although you may receive a ready to eat tomato. A tomato is best to eat when it is soft to the touch; the longer it sits on the counter the softer, deeper colored, juicy and more flavorful it becomes. Store at room temperature as it ripens and in the refrigerator after you have sliced into it.

Cucumber: The cucumber are slowing down as the days get shorter. The plants are old and some of the cucumbers are beginning to get oddly shaped, same good flavor. The variety is Olympian. Store in the refrigerator.

Eggplant: You will receive either a long, thin Asian variety (Dairyu or Purple Comet) or a traditional Italian variety. If eggplant is a challenging vegetable for you, check out the recipes on our web site. It can be a fun vegetable to cook with and to eat. Store in the refrigerator.

*Partial Deliveries - items that might be in your share this week
Our farm is purely CSA (we do not sell at farmers market and do minimal wholesaling) so all of the produce we grow goes to you, our CSA members. We pack up to 1,000 shares each week. Some vegetables mature at the same time while others mature over an extended period of time. When we harvest a smaller quantity we do partial deliveries, meaning we deliver an item to some pick up sites one week and the other sites during the following weeks. We keep very close track of who gets what when. Fairness and equality are very important to us. So if you have a friend who picks up at a different site and you hear about something they received and you didn't, know you will receive it too. Let us know if you have any questions.

**Understanding A-WEEK an B-WEEK rotation 
Some of the vegetables we grow are delivered just one time to each member. In order to organize this, each of our pick up sites is designated as either an A-Week or a B-Week site. The designation coincides with the week the Bi Weekly share is delivered to that site. When we deliver an item to an A-Week site only, that means all of the Weekly, Large and Bi Weekly shares at that site receive the item. The following week that item goes to the other sites. Everyone will receive the same variety of each vegetable or fruit we grow, but not necessarily in the same week.