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Weekly Farm Newsletter

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August 15th

This week's projected CSA harvest menu:
Sweet Corn
Store in the fridge

Sweet Orange Snack Pepper
Store in the veg drawer of the fridge

Heirloom Tomatoes
Store on a countertop

Shallots
Store in the fridge

Cucumbers
Store in the fridge

Sweet Mini Peppers
Store in the veg drawer of the fridge

Sweet White Onion
Does not need refrigerated

Green Peppers
Store in the veg drawer of the fridge

Zucchini
Store in the veg drawer of the fridge

Field-Ripened Tomatoes
Do not refrigerate

Eggplant - Full Share
Store in the fridge

Yellow Bell Pepper - Full Share
Store in the veg drawer of the fridge

Open Farm Day is this Saturday ~ 9 am to 3 pm ~
Details and Invitation included in this week's CSA share
Bring the whole family to see where all of your veggies are grown and get the full farm experience in our "pick your own" gardens

All things "sweet" this week on the CSA menu. The hot summer sun mixed with late afternoon storms has been ripening up some of our sweetest veggies grown on the farm. This second wave of sweet corn could not look better and you can see how much nicer/fuller the ears look compared to the last field enjoyed mainly by the birds. Our colored pepper varieties have fully turned from green to orange bringing on one of our signature crops: sweet "yummy" mini peppers. Yummy is the seed variety and aptly named once you get your hands on this incredible bite sized pepper. There are practically zero seeds inside, so they are a perfect raw snack for kids or pepper-loving adults. Peppers can be eaten during any stage of development from green to fully ripened yellow and finally red late in the season. They are loaded with vitamin C and A and tend to have more nutrients the riper they become. Enjoy and load up on this incredible health-boosting vegetable. Unwashed sweet peppers should be stored in the vegetable compartment of the fridge and can keep up to 10 days. Bell shaped peppers like to be well hydrated and are very sensitive to moisture loss, so we recommend that you include a damp cloth or paper towel in the vegetable compartment to help the peppers retain their moisture. Do not cut out the bell pepper stem prior to storage in the fridge! We will have sweet peppers in for several months so if you feel like you are being overwhelmed, simply chop and freeze. Peppers do not need blanched prior to freezing and can easily go into bags towards your winter supply.

All of our onions, garlic, and shallots have officially cured/dried so they do not need refrigerated anymore – although it will not hurt to still keep them cold if you prefer. We prep these crops for our long term storage shed since there is only one harvest done per season and we like to distribute them out successfully until December. Other crops like red onions and potatoes are due to soon come out of the ground in September and go through the curing process as well. Like our heirloom tomatoes? We grow 4 distinct varieties: Chef's Choice (orange), Cherokee Carbon (dark purple), Big Brandy (pink), and Tie Dye (red and yellow).
Come and sample them all at our Open Farm Day this weekend!

Spicy Corn Stuffed Tomato Salad from Kathy Bennett
6 Sm. Ripe tomatoes
1 / 2 c. Creamy Buttermilk Dressing (Ranch)
2 T. Parsley (snipped)
1 / 4tsp. Pepper
Dash Ground Red Pepper
2 C. cooked fresh corn kernels
1 / 2 c. shredded Monterey Jack Cheese
1 / 4 c. chopped green pepper (or any bell pepper)
1 / 4 c. chopped cucumber
1 / 4 c. chopped onion
Lettuce leaves
Place the tomatoes (stem end down) on a cutting board and cut into 4-6
wedges each, cutting into but not through the stem end. Spread wedges
apart slightly; sprinkle with salt. Cover; chill. In a small mixing
bowl, combine dressing, parsley, pepper and red pepper. In another bowl,
combine corn, cheese, green pepper, cucumber and onion. Add dressing
mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with
corn mixture over lettuce on individual plates.

Roasted Cornucopia-—not sure what to do with lots of your produce this week??
Try this...your home will have the smell of comfort food all week...
Coat at least 2 baking sheets with olive oil. Prep many veggies. The following combination works very well: peeled and cubed eggplant, slices of zucchini, peppers, & yellow squash, potato cubes, tomato wedges, cabbage sliced, diced hot pepper in small amount, garlic & onions slices, carrots sticks. The addition of other veg is delightful too, be creative. Place all in a large bowl. Drizzle with more olive oil. Sprinkle at least 1 t salt, 1 / 4 t black pepper. Toss well coating all veggies; add chopped fresh herbs, (parsley, oregano etc.) or dried herbs, your favorite. Lay out onto the oiled baking sheets. Bake in hot 400-degree oven for about 1 hour until the veggies begin to brown and caramelize. Reverse the sheets in oven (front to back, rack to rack) 3x during process. Do not stir. The salt helps to remove moisture and season the mix. Excellent served in an omelet, or over rice/pasta or on a slice of good hearty bread. Keeps in the fridge for up to 2 weeks.

Zucchini and Roasted Peppers with Pasta from Karen Collins
1 1 / 2 lb zucchini, unpeeled, cut lengthwise and sliced thin
1/8 tsp salt
2 peppers: red, orange, yellow, or green. seeded and halved
1 / 4 c extra virgin olive oil
1 / 8 tsp pepper
3 / 4 c shaved parmesan cheese
1 clove garlic, halved
Season zucchini with salt and place in large colander to drain for 1 hr. Preheat broiler.
Place peppers on baking sheet cut-side down. Broil peppers for 10-15 minutes until skin is blackened and blistery. Place peppers in tightly closed paper bag for 15 minutes. Remove skins and slice into thin strips. Set aside.
Heat olive oil in a large skillet. Add garlic and zucchini. Cook for 2-3 minutes until zucchini is tender. Add peppers and season with salt and pepper. Set aside. Discard garlic clove.
Cook pasta in boiling salted water (I use Penne Pasta) following cooking instructions. Drain well and add to zucchini mixture. Mix well, transfer to serving dish and top with cheese.

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