West Hartford CSA Pickup July 30th

July 30, 2015 at 1:35 pm | Posted in Uncategorized | Leave a comment

Harvest Notes July 30th 2015

Golden Beets Do you ever wish you could make a dish with beets that didn’t turn entirely purple? Golden beets are the answer. They are sweet and gorgeous. Don’t forget that the greens are delicious and can be used just like swish chard or spinach.

Leeks These onion relatives are incredibly creamy and mild when sauteed very slowly on low heat for a half hour or more. Try them in pasta dishes, soups, pizzas, sandwiches, or perhaps eggplant Parmesan.

Cucumbers We grow two kinds of cucumbers for eating fresh- American slicing cucumbers and Persian cucumbers. They can be used interchangeably but have a slightly different flavor from each other. If you don’t make your way through these in salads and raw sticks, try making gazpacho, cucumber yogurt (tzatziki), or blended cucumber soup.

DSC_0064

A Few of the Farm’s Cucumber Fans

Summer Squash We like to grow multiple varieties of squash so that you can try a range of them and also because they each have different resistances to disease. In general, growing different kinds of veggies is insurance against the unknown potential of any season. Cook squash fully if you want a stewy texture for something like minestrone soup. If you are looking for more shape integrity, remove the seeds by scraping them out and cook quickly on high heat- either in the oven or stove top.

Garlic This garlic is fresh, it hasn’t yet cured fully for storage. You can use it just as you would fall garlic but it won’t store for as long and you should keep it in the fridge.

DSC_0100

Molly Behind the Great Wall of Garlic

Cherry Bomb Pepper These are a little sweet and pretty spicy. They are the main ingredient in the Adamah bomb jelly.

Jalapeno Warning: these are quite hot! My hands actually burned a little just from harvesting them.

Eggplant Summer is here with the classic hot crops! Roasted eggplant, squash, garlic, and basil sandwiches? Baba ganoush? Eggplant Parmesan? Ratatouille? Cook eggplant fully to avoid chewyness and to allow it to fully absorb the flavors it is cooked in.

Lettuce This summer crisp is kind of like a cross between a romaine and a leaf lettuce. It is the last of the lettuce until fall.

Tomato You will wonder what exactly you’ve been eating all winter and spring when you bite into a fresh, juicy tomato straight from the field. We grow many varieties of heirloom tomatoes. You will have a chance to try all the different colors throughout the season.

Cherry Tomatoes We only have a smattering to start off the season so you may just gobble them all up on the way home from the CSA pickup. Expect more to come.

Cilantro It is a great week to make salsa with cilantro, hot peppers, garlic, and tomatoes. We had plenty of cilantro ready so we made very big bunches. If you don’t get through it this week, you can save it until next week’s tomatoes by storing it very dry and well sealed in the fridge or blend it up and freeze it.

Basil Keep your basil dry to avoid blackening of the leaves and make that caprese salad or lettuce, tomato, basil sandwich sooner rather than later to take advantage of the fresh flavor.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(7-14 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

Beets

*

*

Beet Greens

*

*

*

Hot Peppers

*

*

*

Garlic

*

*

*

Cucumber

*

Summer Squash

*

*

*

Leeks

*

*

*

Eggplant

*

*

Lettuce

*

*

Tomato

*

*

*

Basil

*

*

*

Cilantro

*

*

*

West Hartford CSA Pickup July 23rd

July 23, 2015 at 12:28 pm | Posted in Uncategorized | Leave a comment

Harvest Notes July 23rd 2015

Purple Cabbage Add crunch, color, and health promoting phytochemicals to your raw salads with thinly sliced purple cabbage. If you are inundated with veggies this week, hold off on the cabbage since it will store best of all the veggies in your share.

Garlic This garlic is fresh, it hasn’t yet cured fully for storage. You can use it just as you would fall garlic but it won’t store for as long and you should keep it in the fridge.

Cucumbers Woah! Apparently our cucumber plants like this heat wave! If you don’t make your way through these in salads and raw sticks, try making gazpacho, cucumber yogurt (tzatziki), or blended cucumber soup.

Summer Squash We like to grow multiple varieties of squash so that you can try a range of them and also because they each have different resistances to disease. In general, growing different kinds of veggies is insurance against the unknown potential of any season. Cook squash fully if you want a stewy texture for something like minestrone soup. If you are looking for more shape integrity, remove the seeds by scraping them out and cook quickly on high heat- either in the oven or stove top.

Cauliflower This is the last of the summer cauliflower so enjoy! Steam before roasting so that it doesn’t dry out and to reduce the amount of time you have your oven on in these hot days.

IMG_6103IMG_6107

Eggplant Summer is here with the classic hot crops! Roasted eggplant, squash, garlic, basil and tomato sandwiches? Baba ganoush? Eggplant parmasean? Cook eggplant fully to avoid chewyness and to allow it to fully absorb the flavors it is cooked in.

Lettuce Try making a lettuce wrap by putting shredded veggies and beans or hummus inside a leaf and rolling it up.

Tomato You will wonder what exactly you’ve been eating all winter and spring when you bite into a fresh, juicy tomato straight from the field. We grow many varieties of heirloom tomatoes. You will have a chance to try all the different colors throughout the season.

Basil Keep your basil dry to avoid blackening of the leaves and make that caprese salad or lettuce, tomato, basil sandwich sooner rather than later to take advantage of the fresh flavor.

IMG_6085

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(7-14 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

Cabbage

*

*

Garlic

*

*

*

Cucumber

*

Summer Squash

*

*

*

Cauliflower

*

*

*

Eggplant

*

*

Lettuce

*

*

Tomato

*

*

*

Basil

*

*

*

West Hartford CSA – July 16th – Week 6

July 16, 2015 at 2:40 pm | Posted in Uncategorized | Leave a comment

Harvest Notes July 16th 2015

Carrots Our summer carrots did not germinate well so we won’t have many more of them in the coming weeks. Our planting for the fall came up well so we should have plenty come colder temperatures. These ones that we did grow are gorgeous though! The tops can be used to make soup broth or other creative dishes.

Green Cabbage I’ve been looking forward to summer coleslaw with shredded carrots, cabbage and summer squash. Cabbage keeps well for weeks or even months at a time in the fridge.

IMG_1594

Cabbage Harvest

Garlic The garlic is in from the field! This crop grows for eight months of the year so it is very satisfying when we finally harvest. We tied many bundles of garlic this week and hung them to “cure” (dry out for long-term storage). For now, the heads are still fresh so store them in the fridge.

Cauliflower This is not an easy crop to grow so we always feel excited when we pull the big white heads off the plants. Cauliflower stores much better than broccoli but cooks pretty similarly. I like to roast it with broccoli, cabbage, and summer squash coated in olive oil, salt, and pepper.

Broccoli These heads are very sweet for summer broccoli!

Cucumbers This week you are getting Persian cucumbers, which have smooth and thin skin, and also classic American slicers. They can both be eaten the same way and stored in a bag or tight crisper in the fridge.

Summer Squash The light green squash are a Mediterranean zucchini and it has the most delicate skin. The dark green ones are a more standard American variety. The light yellow squash are called straight necks and the flying saucers are called patty pans. All of the varieties have been harvested at (or near) the perfect size for taste and all of them can be used interchangeably in recipes.

Red Leaf Lettuce Head These delicate leaves are especially tasty and beautiful.

Dill I know at least one CSA member who has been looking forward to dill for a zucchini and feta tart recipe. Try this herb in salad dressing, dips, casseroles, fish dishes, or cucumber salads.

Basil Store basil on the kitchen counter with its’ stems in water. Avoid getting the leaves wet before you use it as moisture turns them black.

 

IMG_1561

Adamah Fellows’ Shabbat Dinner Appetizer- Zucchini Basil Bruschetta

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(7-14 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

Carrots

*

*

Carrot Greens

*

*

*

Cabbage

*

*

Garlic

*

*

*

Cauliflower

*

*

*

Broccoli

*

*

*

Cucumber

*

Summer Squash

*

*

*

Lettuce

*

*

Dill

*

*

*

Basil

*

*

Next Page »

Blog at WordPress.com. | The Pool Theme.
Entries and comments feeds.

Follow

Get every new post delivered to your Inbox.