West Hartford CSA Pick-up Week 9August 9, 2012 at 2:29 pm | Posted in Uncategorized | 1 Comment
Watermelons Large shares will dine on these dark skinned watermelons called “Sugar Baby”. We hope to have enough watermelons to give them to small shares next week.
Sun Jewel Melons These sweet, yellow-skinned, green-fleshed melons are only for small shares this week. We hope to have enough for large shares next week, flipping the distribution.
Green Peppers Every green pepper that we harvest robs us of future red, yellow and orange peppers, since they would ripen on the vine to be sweet, colored peppers. Even so, we couldn’t help ourselves from giving you a taste of the first beautiful peppers!
Slicing Tomatoes When it rains, it pours. This may be a week for tomato soups, sauces, salsas, sandwiches and perhaps even freezing tomoatoes. Many of the tomatoes in your share are quite ripe, and some are a little less ripe to spread them throughout the week.
Paste Tomatoes We grow san marzanos as well as a variety of other fun paste tomatoes. Don’t forget, slicers make great sauce and paste tomatoes make great slices, they are just a little different from one another. Generally speaking, paste tomatoes aren’t quite as juicy as slicers.
Eggplant This week, large shares are getting an Asian eggplant. They are skinnier than Italian eggplant and therefore have a higher skin to flesh ratio. These are my favorites!
Sweet OnionsThese sweet onions are like walla wallas or vidalias but it would actually be illegal for us to call them by either of those names. A Walla Walla is by definition grown in Walla Walla, Washington and a Vidalia in and around Vidalia, Georgia. Our Sweet Onion variety is called Gladstone but we might as well call it the Falls Village Sweet onion. Unlike the cured storage onions you will receive in the fall, this fresh onion won’t store for more than a couple weeks and you should keep in the fridge. It is especially yummy raw so try it on a sandwich or burger.. perhaps with some tomato slices.
Summer Squash The squash is upon us! We grow a few different kinds of squash. We grow green zucchini, yellow zucchini, yellow crookneck squash, green patty pan and yellow patty pan. They are each delicious and very similar in use. Check out the Jewish Local Greens Website to identify each kind of squash with pictures.
Lemon Cucumbers Don’t let the funny shape and color of these cukes turn you off, they are incredibly juicy and delicious.
Green Cucumbers Not only are we giving you loads of cucumbers this week, but we are also offering our special, not-so-secret recipe for lacto-fermented pickles!! You won’t see any vinegar in this recipe, just salt, water and veggies to make a super healthy pro-biotic pickle.
Ingredients and Supplies
Quart jar, crock or other fermentation vessel
About 1 lb of whole small crunchy cukes, or large cucs sliced into rounds or speared
1 T salt
Warm water and Cold Water
1 to 3 cloves chopped garlic
½ to ¾ T pickling spice
1 head fresh flowering dill (or 1 tablespoon of any form of dill – fresh or dried leaf, or seeds)
any other spices and herbs you want to add (hot peppers, mustard seed, etc)
- Pack quart jar with cukes.
- Mix 1 tablespoon salt into warm water, stir to dissolve, let cool and add to jar.
- Add chopped garlic, pickling spice and dill.
- Fill jar to ¾” from top with cold water. Tighten lid and shake to further distribute salt.
- Make sure cukes are below water level – you can wedge them under the neck of the jar, or you can use a few cuke slices to keep the good cukes below the water.
- Leave on a tray at proper temperature (62 to 78 degrees) for at least 3 days, with lids medium-tight. After three days “burp” the jars (open them over a sink and let out some pressure).
- After 5 to 10 days, when you like the flavor, compost the slices from the top (if they are moldy or soft) and transfer the jar to the fridge. Enjoy! (Half sours ferment for just 1 or 2 days – you may want to use a bit less salt, as half sours don’t have the sour flavor to balance out the salty flavor).