West Hartford CSA Pickup Week 7

July 25, 2013 at 1:06 pm | Posted in Uncategorized | Leave a comment

Harvest Notes July 25th 2013

Basil This week you have enough basil to make pesto. Fresh basil leaves do not keep long so we suggest using them as soon as possible. Pesto freezes beautifully and would be a perfect January reminder of July. This website has some creative pesto recipes for ingredients other than basil that you can keep in mind throughout the season.

Tomatoes Many of these tomatoes are ready to eat in the next couple of days while some need four or five days of sitting out. The red slicing tomatoes in our greenhouse have been the first to ripen. Hopefully in the coming weeks you will also receive some different varieties as well.

Beets Some of these bunches are classic round beets and others are cylindra beets. They taste similarly but slice differently due to their shape. Don’t forget that the greens can be used just like swiss chard.

Cherry TomatoesThere is a mix of varieites in each share. Sungolds are the dark orange ones and Esterinas are yellow.

Dill Most leafy herbs are best used quickly, so if it doesn’t look like you are going to use them soon it might be a good idea to freeze them.

Kale “Eat more kale” has become a bit of mantra of the sustainable food movement, and for good reason! This super food is the gift that keeps on giving.

Garlic This fresh garlic has not yet “cured” so it won’t store as well as later season garlic. You can keep it in the refrigerator for up to a few weeks and dole it out into different dishes or, if you are a garlic lover, try roasting it to spread on toast.

Cucumber There are two varieties of cucumbers, a smooth skinned Persian type and a bumpy one that falls in the American slicing category. They both taste pretty similar and will work equally well in on sandwiches or dill salads.

Every Friday a group of teens from the Northeast Community Center in Millerton join us on the farm.  Here you can see them helping with the massive task of hanging all of our garlic to dry.

Every Friday a group of teens from the Northeast Community Center in Millerton join us to work in the fields, make pickles, and connect to where their food comes from. Here you can see a few of them helping with the massive task of hanging all of our garlic to dry.

Storage Guide for This Week’s Share

 

CROP

SHORT STORAGE LIFE

MED STORAGE LIFE

LONG STORAGE LIFE

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

Tomato

*

*

*

Cherry Tomato

*

*

Basil

*

Stems in water

*

Dill

*

*

*

Beets (greens)

*

*

*

Beets (root)

*

*

Kale

*

*

*

Fresh Garlic

*

*

*

Cucumber

*

*

 

Advertisements

Leave a Comment »

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: