West Hartford CSA Pickup July 30th

July 30, 2015 at 1:35 pm | Posted in Uncategorized | Leave a comment

Harvest Notes July 30th 2015

Golden Beets Do you ever wish you could make a dish with beets that didn’t turn entirely purple? Golden beets are the answer. They are sweet and gorgeous. Don’t forget that the greens are delicious and can be used just like swish chard or spinach.

Leeks These onion relatives are incredibly creamy and mild when sauteed very slowly on low heat for a half hour or more. Try them in pasta dishes, soups, pizzas, sandwiches, or perhaps eggplant Parmesan.

Cucumbers We grow two kinds of cucumbers for eating fresh- American slicing cucumbers and Persian cucumbers. They can be used interchangeably but have a slightly different flavor from each other. If you don’t make your way through these in salads and raw sticks, try making gazpacho, cucumber yogurt (tzatziki), or blended cucumber soup.

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A Few of the Farm’s Cucumber Fans

Summer Squash We like to grow multiple varieties of squash so that you can try a range of them and also because they each have different resistances to disease. In general, growing different kinds of veggies is insurance against the unknown potential of any season. Cook squash fully if you want a stewy texture for something like minestrone soup. If you are looking for more shape integrity, remove the seeds by scraping them out and cook quickly on high heat- either in the oven or stove top.

Garlic This garlic is fresh, it hasn’t yet cured fully for storage. You can use it just as you would fall garlic but it won’t store for as long and you should keep it in the fridge.

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Molly Behind the Great Wall of Garlic

Cherry Bomb Pepper These are a little sweet and pretty spicy. They are the main ingredient in the Adamah bomb jelly.

Jalapeno Warning: these are quite hot! My hands actually burned a little just from harvesting them.

Eggplant Summer is here with the classic hot crops! Roasted eggplant, squash, garlic, and basil sandwiches? Baba ganoush? Eggplant Parmesan? Ratatouille? Cook eggplant fully to avoid chewyness and to allow it to fully absorb the flavors it is cooked in.

Lettuce This summer crisp is kind of like a cross between a romaine and a leaf lettuce. It is the last of the lettuce until fall.

Tomato You will wonder what exactly you’ve been eating all winter and spring when you bite into a fresh, juicy tomato straight from the field. We grow many varieties of heirloom tomatoes. You will have a chance to try all the different colors throughout the season.

Cherry Tomatoes We only have a smattering to start off the season so you may just gobble them all up on the way home from the CSA pickup. Expect more to come.

Cilantro It is a great week to make salsa with cilantro, hot peppers, garlic, and tomatoes. We had plenty of cilantro ready so we made very big bunches. If you don’t get through it this week, you can save it until next week’s tomatoes by storing it very dry and well sealed in the fridge or blend it up and freeze it.

Basil Keep your basil dry to avoid blackening of the leaves and make that caprese salad or lettuce, tomato, basil sandwich sooner rather than later to take advantage of the fresh flavor.

Storage Guide for This Week’s Share

CROP

SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(7-14 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG

STORE ON COUNTER

FREEZES WELL

Beets

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Beet Greens

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Hot Peppers

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Garlic

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Cucumber

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Summer Squash

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Leeks

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Eggplant

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Lettuce

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Tomato

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Basil

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Cilantro

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