West Hartford CSA Pickup August 28th

August 28, 2014 at 7:01 am | Posted in Uncategorized | Leave a comment

Harvest Notes August 28th 2014

meredith hoeing 2014

Leeks Leeks work well in tomato sauce in case you have any cause to make some this week:) This is the last of our leek harvest. Soon enough we’ll be harvesting the first onions!

Summer Squash Believe it or not, the summer squash plants are finally starting to slow down their production. Enjoy them while they last!

Cucumber This is a perfect taboule week with cukes, tomatoes and parsley.

Eggplant This is a large Italian variety for a change of pace from the Asian and smaller Italian varieties you’ve been getting in your shares.

Garlic The garlic is pretty well dried out at this point so you no longer need to put them in the fridge.

Parsley This versatile herb can go in many dishes including in taboule- a bulgar salad with tomatoes and cucumbers. Adamah fellow, Jeremy, likes to make sparlic- a simple, pesto-like spread made of olive oil, parsley, garlic, and salt.

Tomato When it rains tomatoes, it pours tomatoes! Try making a sauce or roasting them in the oven for a very simple, rich pairing to pasta or any dish that could use extra flavor and licopene. The colorful heirlooms make quite a show even when cooked! We grow many different kinds of heirloom tomatoes so you get to choose from a range of colors each week. The darker tomatoes have a deeper flavor while the orange ones are more acidic. Different colored tomatoes look a little different when ripe but they are all soft when ready. Tomatoes lose some flavor when stored in the fridge so leave them out unless you really need to hold them from further ripening- in which case, the fridge will give you a few more days to get to those tomatoes.

Cherry Tomatoes We hear that people often snack on these very quickly so they often dont make it into any dish at all. The variety is called sungold and it just can’t be beat!

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE OUT OF FRIDGE

FREEZES WELL

DRIES WELL

Cucumber

*

*

Squash

*

*

*

Leeks

*

*

Garlic

*

*

*

Eggplant

*

*

Cherry Tomato

*

*

*

Parsley

*

*

*

*

Tomato

*

*

*

*

West Hartford CSA Pickup August 20th

August 21, 2014 at 8:17 am | Posted in Uncategorized | Leave a comment

Harvest Notes August 20th 2014

maddyonfarm

Melon These juicy, sweet symbols of summer have arrived! Most people will get a watermelon but the first few folks can choose between watermelon or canteloupe as we didn’t have quite enough of either for everyone.

Summer Squash Believe it or not, the summer squash plants are finally starting to slow down their production. Enjoy them while they last!

Cucumber This is a perfect taboule week with cukes, tomatoes and parsley.

Eggplant Again, you can choose to mix and match Japanese eggplant (the long, skinny variety) or a small Italian variety called Diamond or take all of one kind. Adamah fellow, Maddy, recommends stuffed eggplant for the small Italian variety. Scoop out a little of the flesh, mix it with nuts or grains, then put the flesh back in and bake it.

Garlic The garlic is pretty well dried out at this point so you no longer need to put them in the fridge.

Parsley This versatile herb can go in many dishes including in taboule- a bulgar salad with tomatoes and cucumbers. Adamah fellow, Jeremy, likes to make sparlic- a simple, pesto-like spread made of olive oil, parsley, garlic, and salt.

Tomato When it rains tomatoes, it pours tomatoes! Try making a sauce or roasting them in the oven for a very simple, rich pairing to pasta or any dish that could use extra flavor and licopene. The colorful heirlooms make quite a show even when cooked! We grow many different kinds of heirloom tomatoes so you get to choose from a range of colors each week. The darker tomatoes have a deeper flavor while the orange ones are more acidic. Tomatoes lose some flavor when stored in the fridge so leave them out unless you really need to hold them from further ripening- in which case, the fridge will give you a few more days to get to those tomatoes.

Cherry Tomatoes We hear that people often snack on these very quickly so they often dont make it into any dish at all. The variety is called sungold and it just can’t be beat!

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE OUT OF FRIDGE

FREEZES WELL

DRIES WELL

Cucumber

 

*

 

*

     

Squash

 

*

 

*

 

*

 

Beets

   

*

*

     

Watermelon

   

*

*

     

Garlic

   

*

 

*

*

 

Eggplant

 

*

 

*

     

Cherry Tomato

*

   

*

 

*

 

Parsley

*

   

*

 

*

*

Tomato

*

     

*

*

*

West Hartford CSA- August 14th

August 14, 2014 at 2:03 pm | Posted in Uncategorized | Leave a comment

NYTimes cover photo 2014

Harvest Notes August 14th 2014

Beets This variety is called cylindra and we love the striking size, shape, and color. Beets make delicious summer soup with tomatoes or salads with Adamah goat cheese, available at this week’s market. The greens go downhill in the summer heat so we are delivering the roots on their own.

Summer Squash Running out of ideas for summer squash? Try shredding it for raw salads, making fritters, baking it with cheese, stuffing it with rice or other whole grains, or vinegar pickling them. There is always one more idea out there for zucchini so stay strong for last couple weeks of zucchini season!

Cabbage These petite cabbages are perfect for a nutritious addition to the juicy veggies of summer. They store well, so if you find yourself too busy with ripe tomatoes and other more perishable veggies you can save vabbage for later. Consider making a raw summer slaw with beets and cabbage or tossing cabbage in to a creative tomato sauce.

Cucumber I love Israeli style with cubed cukes, tomatoes, and plenty of olive oil, lemon juice, salt, and a pinch of black pepper.

Green Pepper We are excited to bring in pepper season with some true gargantuans. These are perfect for ratatouille with all of your eggplant, squash, tomatoes, and garlic or for simple salads with cucumbers and tomatoes.

Eggplant This week you can choose to mix and match Japanese eggplant (the long, skinny variety) or a small Italian variety called Diamond or take all of one kind. Both varieties can be used interchangeably although the Japanese eggplant have slightly thinner skins. I find that eggplant soak up whatever seasoning they are cooked with quite well and are best when cooked long enough to soften fully.

Fresh Garlic This garlic is still not fully cured so you will notice that it has thick skin. You should still peel that skin off before use. Refrigerate this fresh garlic and use it within a couple weeks.

Italian Basil We hope you continue to enjoy having this incredible fresh herb each week, especially now that tomato season is in full swing!

Tomato Most of the tomatoes in your share this week are fully ripe and ready to eat. Try making a sauce if you haven’t yet. The colorful heirlooms make quite a show even when cooked down! We grow many different kinds of heirloom tomatoes so you get to choose from a range of colors each week. The darker tomatoes have a deeper flavor while the orange ones are more acidic.

Cherry Tomatoes These tomatoes might not make it past Thursday afternoon’s car ride home. They are delicious raw as a snack or roasted in the oven.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

DRIES WELL

Cucumber

*

*

Squash

*

*

*

Beets

*

*

Cabbage

*

*

Garlic

*

*

*

Eggplant

*

*

Green Pepper

*

*

*

Cherry Tomato

*

*

*

Basil

*

*

*

*

Tomato

*

*

*

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