West Hartford CSA- August 14th

August 14, 2014 at 2:03 pm | Posted in Uncategorized | Leave a comment

NYTimes cover photo 2014

Harvest Notes August 14th 2014

Beets This variety is called cylindra and we love the striking size, shape, and color. Beets make delicious summer soup with tomatoes or salads with Adamah goat cheese, available at this week’s market. The greens go downhill in the summer heat so we are delivering the roots on their own.

Summer Squash Running out of ideas for summer squash? Try shredding it for raw salads, making fritters, baking it with cheese, stuffing it with rice or other whole grains, or vinegar pickling them. There is always one more idea out there for zucchini so stay strong for last couple weeks of zucchini season!

Cabbage These petite cabbages are perfect for a nutritious addition to the juicy veggies of summer. They store well, so if you find yourself too busy with ripe tomatoes and other more perishable veggies you can save vabbage for later. Consider making a raw summer slaw with beets and cabbage or tossing cabbage in to a creative tomato sauce.

Cucumber I love Israeli style with cubed cukes, tomatoes, and plenty of olive oil, lemon juice, salt, and a pinch of black pepper.

Green Pepper We are excited to bring in pepper season with some true gargantuans. These are perfect for ratatouille with all of your eggplant, squash, tomatoes, and garlic or for simple salads with cucumbers and tomatoes.

Eggplant This week you can choose to mix and match Japanese eggplant (the long, skinny variety) or a small Italian variety called Diamond or take all of one kind. Both varieties can be used interchangeably although the Japanese eggplant have slightly thinner skins. I find that eggplant soak up whatever seasoning they are cooked with quite well and are best when cooked long enough to soften fully.

Fresh Garlic This garlic is still not fully cured so you will notice that it has thick skin. You should still peel that skin off before use. Refrigerate this fresh garlic and use it within a couple weeks.

Italian Basil We hope you continue to enjoy having this incredible fresh herb each week, especially now that tomato season is in full swing!

Tomato Most of the tomatoes in your share this week are fully ripe and ready to eat. Try making a sauce if you haven’t yet. The colorful heirlooms make quite a show even when cooked down! We grow many different kinds of heirloom tomatoes so you get to choose from a range of colors each week. The darker tomatoes have a deeper flavor while the orange ones are more acidic.

Cherry Tomatoes These tomatoes might not make it past Thursday afternoon’s car ride home. They are delicious raw as a snack or roasted in the oven.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(1-2 weeks)

LONG STORAGE LIFE

(2 or more wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

DRIES WELL

Cucumber

*

*

Squash

*

*

*

Beets

*

*

Cabbage

*

*

Garlic

*

*

*

Eggplant

*

*

Green Pepper

*

*

*

Cherry Tomato

*

*

*

Basil

*

*

*

*

Tomato

*

*

*

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

Blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: