West Hartford CSA Pickup September 3September 4, 2015 at 6:56 am | Posted in Uncategorized | Leave a comment
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.
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.