West Hartford CSA Pickup – Week 15

September 17, 2015 at 1:47 pm | Posted in Uncategorized | Leave a comment

Harvest Notes

Apples This variety from the past couple of weeks is called Macintosh. Look out for other varieties coming up!

Carrots We have a great crop of fall carrots coming in! Use the greens in soup stock or compost them. The carrots will store best with a little bit of the leaves left on.

Onion These are fully cured and can be stored out of the fridge.

Red Bells and Sweet Italian Frying Peppers This is a good season to get creative with peppers. Try making a roasted red pepper soup (add in a few tomatoes and beets if you still have them from last week), red pepper dip, stuffed red peppers, or get the freezer bags out!

Garlic Try wrapping in tin foil and roasting in the oven until soft.

Napa Cabbage This Asian savoy cabbage is delicious in raw, marinated salad with carrots, red peppers, and tomato or lightly cooked in a stir-fry.

Eggplant This is likely the last week for eggplant so enjoy that final ratatouille, fried eggplant, eggplant parmesan or babaganoush of the season!

Tomato Our tomato numbers are dropping down as we near the end of tomato season. We will likely have modest number of tomatoes for the next couple of weeks but the days of double digit tomatoes in the share are over.

Dill This herb doesn’t keep long fresh but you can dry it and pull the leaves off into a jar if you want. Try dill in salad dressings, with meat or fish, or in soup.

IMG_6847

CROP SHORT STORAGE LIFE

(eat first)

MED STORAGE LIFE

(4-10 days)

LONG STORAGE LIFE

(2-6 wks)

STORE IN FRIDGE IN BAG STORE ON COUNTER FREEZES WELL
Apples * *
Carrots * *
Onion * *
Peppers * * *
Garlic * * *
Eggplant * *
Napa Cabbage * *
Tomato * * *
Dill * * *
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West Hartford CSA Pickup – September 10th

September 10, 2015 at 1:08 pm | Posted in Uncategorized | Leave a comment

Harvest Notes Week 14

Apples It is an amazing apple year in New England! We picked these apples from a neighbor who generously allowed us to harvest their unsprayed fruit in time for Rosh Hashanah. The apples you will receive this fall will have aesthetic blemishes that do not impact the fruit quality, they are just evidence that no chemicals were used.

Beets Our signature crazy-shaped beets are delicious heirlooms that also make even slices thanks to their cylindrical-ness.

beetphones

Talking on Beet Phones in the Field

Onion These are fully cured and can be stored out of the fridge.

Sweet Italian Frying Peppers This variety is fabulous- not only are the plants prolific but the flavor is the best. Try laying them out on a baking sheet, drizzling with olive oil and roasting until they carmelize.

Red Bell Peppers Woah, when it rains peppers, it pours peppers! These roast well and are easy to freeze. I just slice up raw peppers and seal them carefully in a ziplock before popping them in the freezer. Then, all winter long I drop a few in soups or roasted roots.

Garlic Try wrapping in tin foil and roasting in the oven until soft.

Summer Squash The gift that keeps on giving, even when summer is over!

Kale Greens are back for fall- just in time to fill in for the dwindling fruit crops like tomatoes. Integrate kale into just about any dish by chopping it small and adding it steamed, raw, or oven crisped to salads, sauces, sautees, roasts, and soups.

Cherry Tomato This is likely the very last week of cherry tomatoes!

Tomato Our tomato numbers are dropping down as we near the end of tomato season. We will likely have modest number of tomatoes for the next couple of weeks but the days of double digit tomatoes in the share are over.

Tomatoes Preparing to Roast

Tomatoes Preparing to Roast

Parsley You can dry parsley pretty easily by hanging upside down or putting in a dehydrator if you don’t think you’ll get to eating it this week.

West Hartford CSA Pickup September 3

September 4, 2015 at 6:56 am | Posted in Uncategorized | Leave a comment

Harvest Notes

Onion Onion harvest comes once a year, in late August and then we have a bounty to distribute for the rest of the season!

Sweet Italian Frying Peppers This variety is fabulous- not only are the plants prolific but the flavor is the best. Try laying them out on a baking sheet, drizzling with olive oil and roasting until they carmelize. Add them to sandwiches, soups, salads, or freeze them for winter.

Green and Red Bell Peppers These varieties also roast well. This weekend I cored these big bells and then sliced them vertically, leaving the slices attatched at the bottom. I put a scoop of hummus in each for a beautiful hours d’erves. These also roast well.

Jalapeños The scratch marks mean these are mature and hot!

Cayenne These long, red beauties are hot and perfect for drying.

Garlic Try wrapping in tin foil and roasting in the oven until soft.

Summer Squash  We recently polled the incoming Adamah fellows for their favorite vegetable and one sixth of them listed zucchini!

Cherry Tomato Try grilling on a skewer for a real treat.

Eggplant Ratatouille with tomato, peppers, squash, onion, and garlic?

Tomato I made an amazing tomato soup on Friday, froze a quart of it, and ate the rest over the weekend. See recipe below.

Cilantro Consider a fresh, simple salsa with onion, garlic, peppers, tomato, and cilantro. You can freeze or can some for winter too!

Plums We only have a few plum trees on the farm but they were prolific this season! This variety is meant to be small.

plums

Simple Tomato Soup Recipe

* 10 tomatoes     *  4 roasted red peppers    * Olive Oil
1 head garlic    * salt & pepper                  * 1 Onion

Roast garlic and red peppers in oven. Saute onion until translucent. Cut top off tomatoes and add to onions with salt and pepper. Boil ten minutes. Add garlic and peppers, blend.

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