West Hartford CSA Harvest Notes – Week 8 August 4thAugust 4, 2011 at 10:06 am | Posted in Uncategorized | Leave a comment
Napa Cabbage We didn’t have quite enough Napa cabbage to give everyone this week so you have the option of choosing this or celery. If you choose the napa, you can stir-fry it, marinate it raw for a salad, or pickle it and make kimchi.
Celery Only some of you will get celery- those who don’t choose napa cabbage. This dark green, healthy vegetable is good for ants-on-a-log, celery soup, stir-fries, or casseroles.
Green Peppers I love green peppers but I love red peppers even more so picking green always feels like cheating (colored peppers are actually green peppers that you leave on the plant until they turn color and sweeten). We decided to go ahead and pick these for you though because we seem to have a good number on the plants and we got impatient to give you these summer treats. You may find a few minor blemishes on the peppers which can easily be cut out when preparing them to eat.
Parsley This flat leaf Italian parsley can be used just like curly parsley. You could make tabbouleh with your tomatoes and cucumbers or just use it to season some other dish.
Tomatoes The tomatoes are still just trickling in so each share still isn’t yet getting a bounty. The plants look great so hopefully in the weeks to come you will get many more. The small orange ones that many of you will get this week are an amazingly delicious variety called orange plum. About five years ago a friend gave me seeds and swore that they were truly special. I’m so glad I trusted her and grew them the next year. I’ve been saving these heirloom seeds every year since and we are excited to be able to share them with you. Some of these tomatoes are ripe and ready to eat today or tomorrow whereas others are still a little green and will need to sit on the counter for a few days before they are ready to eat. Do not store tomatoes in the fridge as it decreases taste
Eggplant This is an Asian variety and it happens to be my favorite kind of eggplant. It is especially good sliced somewhat thin and cooked in stir-fries. Finally we have enough to give you a good solid amount.
Fresh Garlic Store these in the refrigerator and eat within a week or two. This fresh garlic has not been cured and so, like new potatoes, it does not store as well as cured garlic. We are hanging the rest of our garlic in the shed to dry so garlic you get later in the season will be cured and storable.
Summer Squash Choose from our three varieties of squash. The flying saucer shaped ones are Patty Pans, the dark green are zucchini and the yellow are yellow crookneck summer squash. Store in the fridge, ideally in the crisper. Our favorite around the farm is the Bennings Green Tint variety- the one that is kind of white-ish with a hint of green. We like it for its spooky-ness.
Cucumbers Use them in salads, gazpacho, cold cucumber soup, tabbouleh, on sandwiches or, next time a friend whips out a banana for a mid-day snack, you can whip out a cucumber from your local farm.
Collards As kale, collard and chard plants get older throughout the season they get minor diseases and are more susceptible to pests. Our plants are holding up pretty well but you may notice some discolored dots on the collard leaves this week. They are still perfectly good to eat and you don’t need to avoid the discoloration. You may also find a few insects on the leaves (particularly on their back sides) that you can easily wash off.
Most of the vegetables we give you should be stored in a refrigerator in a bag or in the crisper. I will try to always note in the harvest notes which items you should not store in the fridge (tomatoes, potatoes, basil etc.)
We would love to hear from you what you are making with your shares! If you ever want to share a recipe or a list of the dishes you made and how you combined the items in your share, please send them to firstname.lastname@example.org.