West Hartford CSA Harvest Notes – Week 9 August 11th

August 11, 2011 at 2:04 pm | Posted in Uncategorized | 1 Comment

Sweet Corn I know I’ve said it before in these harvest notes, but summer is really truly here! Growing organic sweet corn is actually pretty hard so we don’t grow a ton of it. Corn requires a lot of fertility and what the racoons leave behind is often nibbled on by the corn ear worm. The racoons have given us the gift this year of leaving our corn alone (so far) and it is amazingly delicious. There is a slight possibility that you will find one Corn Ear Worm at the tip of your ear. We didn’t find any pests in the variety we picked for you but they are present in a different variety so we want you to be aware of the issue. If you do find one, just snap off the end of the ear and enjoy the rest- they are very easy to spot so you don’t have to worry that another one is hiding somewhere. A lot people are surprised when I peel down an ear of corn and eat it raw in the field but they are delicious raw as well as cooked.

Watermelon, Canteloupe and Sun Jewel Specialty Melons We have all been off-our-rockers ecstatic about the addition of sweet juicy melons to our days on the farm. Some of you have received watermelon and some cantaloupe. If you didn’t get your heart’s desire this week, don’t worry! We have more to come. Some of the watermelons have red flesh and some yellow and both are yummy. The sun jewel melons are a real treat, sweet and flavorful. If you get a melon with a nibble on the rind, just go ahead an cut around it.

Basil Some fragrant seasoning for your tomatoes. Store this aromatic herb on your counter rather than in the fridge and keep it out of the sun to reduce wilting.

Tomatoes Finally, the tomato onslaught has arrived! We are very excited to give you lots of tomatoes rather than the piddly amount you’ve been getting. Some tomatoes are ready to eat today and some you should store on the counter, not in the fridge, and wait for them to ripen. There are lots of varieties of choose from and they should keep coming over the next few weeks so you will be able to try them all if you want. The plump juicy tomatoes are slicing varieties particularly good for salads and sandwiches and the oblong ones are paste tomatoes best for sauce and salsa. They are all quite interchangeable for different uses to try them out in different dishes to decide for yourselves!

Cherry Tomatoes The ultimate vegetable snack. We’ll be surprised if many of yours make it through the drive home without being eaten. If you don’t much like raw tomatoes, try roasting them in the oven. You have a mix of three varieties- sungold is the orange one and its a consistent winner in tomato taste testing contests, black cherry is the purple one and I deem it the runner up, the third is an heirloom variety I got seeds for at a farming conference this winter called Korakick.

Green Beans Oh, the things you can hear while the Adamah fellows are picking beans. From metaphysical, moral and intellectual discussions to the soulful singing of 1970s showtunes- these beans have witnessed it all. These are a labor intensive crop that we think are quite worth the effort. These are a gourmet french filet bean called Tavera that is seriously out if this world.

Eggplant The Globe Italian and Asian varieties are very similar in taste and cooking potential. The main difference is their flesh to skin ratio- the globes having more flesh and work well for eggplant parmesan whereas the Asian varieties are particularly good in stir-fries.

Scallions These are yummy sliced raw or cooked. The breadth of these bunches also serves as a nice fan if the weather heats back up.

Summer Squash We hope you aren’t getting too tired of summer squash yet! These plants are the gift that just keeps on giving. This week you are getting patty-pans, both yellow and green. Like the other squashes, they can be sauted, steamed, breaded and fried, roasted, grated raw for salad, stuffed and baked, or made into dip. Have you come up with a creative use for your squash? Let us know about it so we can share with other members.

CucumbersUse them in salads, gazpacho, cold cucumber soup, 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.


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  1. So excited to read that the yellow watermelons are back! Please encourage your customers to try eating the whole melon, rind and all. The rinds of the yellows are less tough and don’t taste bad. Try taking a bite that includes rind and flesh and see what you think.

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