Week 11 Vegetable CSA - August 10

Farm News

Rain and cooler weather – two things that bring a smile and a sigh of relief to this farming family.  The energy level on the farm feels like it is soaring after so many hot, oppressive days. 

The main focus this week is seeding fall root crops and planting lettuce and greens transplants.  The cooler days  and night temps in the upper 50’s are perfect for seeding, watering in and getting the seeds germinated and growing.  Turnips, beets, carrots, radishes – all going in the ground.  We didn’t direct seed anything while temps soared into the high nineties.  There are very few seeds that will germinate at such high soil temperatures.  But while the heat was on, we did seed in the greenhouse here at home and I am happy to report there are many flats of fall kohlrabi, bok choy, carrots, lettuces and spinach taking off. 

Now is the time to get the fall garden established.  It seems we spent the last few weeks just putting out fires – nursing the livestock through the heat, nursing the existing garden through the dry spell.  Now here it is August and  we need to get this fall work done now.  And we feel very fortunate to get a break from the heat and humidity and have a little rain come our way. 

Fall Farm Help is needed asap!  Stay at home parents, part-time college kids, homeschoolers – we need farm help until November.  The work can be fast paced,  physical and very rewarding. The fall days are some of the most beautiful here on the farm with perfect sunny days.  Great chance to learn how to grow your own food. Call or email if you are interested. 

Excellent Box!  Enjoy this good food!

A Perfect Kale Bunch

In Your  Box This Week

Zucchini – The zucchini keeps coming on.  I thought these were lost to the insect pests but they continue to rally.  See recipe below for a yummy Grilled Eggplant Zucchini Salad.  We love zucchini because it is so easy to prepare and goes with everything.

Tomatoes – Tomatoes are coming on strong!  Everyone should receive 2 pints and a quantity of slicing tomatoes today.

Garlic- It is the first distribution of the garlic today. You will receive 2 beautiful bulbs. Some of the cloves are huge so you may have to adjust your recipes when it says “1 clove”.   These bulbs are cured and will store on your counter top for months.  No need to refrigerate.  You will find the freshness and flavor of this garlic superior to anything you find in the store.  Your fingers will be sticky from the moisture from the cloves after your peel and chop.  That’s a good sign the bulbs are really fresh.

Red Russian Kale – Beautiful bunches of kale today.  We love kale chips and they are super easy.  Brush kale leaves with olive oil and place on baking sheet. Sprinkle of salt and into a 350 degree oven until leaves have flattened completely and are have darkened.  Remove from oven before they get overdone.  Allow to sit a couple minutes before removing and serve immediately.  Can’t get enough of these kale chips.

Beets – Did you try the Grated Raw Beet Salad recipe in our newsletter a few weeks ago?  It is available in our weekly email.  Give it a try – it’s delicious and comes together in about 20 minutes.  We do add balsamic vinegar to this recipe and I think it makes it even better.   We have used it as a side or a relish on our meats. 

Fresh Sage – Sage is a perfect compliment to chicken, pasta, and even breads.   You can use it fresh – it will store for a very long time in your refrigerator.  Or, hang in a warm dry place out of the sun to dry until leaves crumble.  Store dried leaves whole, do not crush, to use later on.

Peppers – A variety of sweet peppers today.  There are no hot peppers in the garden this year.

Red Leaf Lettuce – This is the last of the second round of lettuce plantings.  The plants were pulled yesterday and new ones will take their place for harvesting in late August into September.

Tomato Art

Recipe

Grilled Eggplant  Zucchini Salad

1 large eggplant,  2 smaller fruit, or 6 mini eggplant

1 medium zucchini

3 tomatoes, diced, placed in strainer to drain juices

1 T red wine vinegar

1 T chopped fresh basil

1 garlic clove, finely chopped

4 tablespoons extra virgin olive oil

3 tablespoons chopped parsley

Black pepper and salt, to taste

Goat cheese or feta cheese

Capers, optional

Grilled pita bread or high quality crusty French loaf

Heat grill to medium high. Prepare zucchini for grilling.  Small to medium size can be halved length wise and grilled until just tender, then sliced into bite size pieces for salad.  Larger zucchini can be chopped and grilled in a grill basket or chopped and skewered.  Either size of zucchini should be brushed or tossed with olive oil, salt and pepper before cooking.  Prick the eggplant all over with a fork, place on the grill and close the cover; cook, turning occasionally, until eggplant is just soft and skin begins to blister.  When cool enough, coarsely chop. Transfer to a bowl and toss with drained chopped tomatoes, grilled zucchini, vinegar, basil, and garlic. Stir in olive oil and parsley; season with pepper and salt if needed. Place spoonful on warm bread, top with goat cheese or feta and garnish with capers.