Saturday, August 15, 2009

week eleven

Items for this week are heirloom tomatoes (full shares also received a container of cherry tomatoes), a variety of peppers, potatoes, a variety of beans, cucumbers (some of you also received a lemon cucumber), a mix of fresh herbs - basil for your tomatoes and parsley and dill for your potatoes, and fresh raspberries. Full shares also received eggplant.
Please remember to return your containers when you're finished with them! And we'd love to have any plastic clamshell containers that you don't use - these are perfect for the berries and cherry tomatoes.


Nothing is more lovely to me right now than a wagon full of heirloom tomatoes. You all have these in your shares this week. Keep an eye out for my current favorite - an heirloom I'm growing for the first time this year called Garden Peach. They are about the size of, well, a peach, with a yellowish color and skin that is slightly furry, like that of a peach. They taste amazing!

We've been lucky so far in controlling the tomato late blight that has been crippling farmers and gardeners all over the northeast, especially those who grow organically. Many have been completely wiped out, and unfortunately some of the CSA farms in our area had to tell their members not to expect many tomatoes at all this year. We are keeping it under control with an organic copper-based spray and by being vigilant about regularly checking for and removing infected leaves, but we are still definitely seeing the affects. While we feel extremely lucky to have tomatoes at all, there are a lot less than we normally would have.

You've been getting cucumbers pretty regularly, and especially if you held on to some from last week a great way to use them is to make chilled cucumber and dill soup: peel and seed three cucumbers. Chop and put in a blender with two cups buttermilk, half cup sour cream, tablespoon of olive oil, a few tablespoons of chopped dill, a pinch of sugar (or teaspoon of honey), and a splash of white wine vinegar. Puree and garnish with fresh dill.
The potatoes would be excellent simply roasted in the oven with herbs. Cut them into half or thirds, coat them with olive oil and and add your chopped parsley and dill with a sprinkle of salt, and roast.
I found a new tasty recipe for microwaved honey eggplant. Combine half a cup each of chopped parsley and breadcrumbs with three tablespoons of olive oil, two tablespoons honey, one minced garlic clove, and a pinch of salt. Cut a medium eggplant crosswise into one-inch slices and score the top of each slice. Put the slices in a dish and spread the breadcrumb mixture over the tops, pressing into the slits. Partially cover with wax paper and microwave for about five minutes. Remove the paper and cook for another two or three minutes until very soft. Sprinkle with lemon juice.
Also check out Rachel's comment from the week nine post, she shared a great recipe for a vinaigrette to dress potatoes and green beans.

Some turkeys in front of the berry patch (they are regular welcome visitors to the farm).

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