It is another wet harvest day! We hope you stay dry until your pick up. There are a lot of crops we are still waiting on to harvest but which will be appearing in your share soon. Some of our upcoming crops include Roma beans and Potatoes! This week we also spent time planting a second round of Brassicas for a fall crop, which is the last bit of planting for the year. There is so much yet to come!
Note from an Apprentice
By Evie Kester
My name is Evie Kester and I am an undergraduate student in natural resources. I would say my experience this summer as an apprentice with the CSA program is all about roots. These are my own family roots as well as the roots involved in growing our crops.
In my family, my grandparents grew up on family farms. My grandfather, second from the left in the photo, displays a harvest grown for charity when he was near my age. The other boys are my great uncles. My grandfather went on to complete a Ph. D. in agronomy and was a life long plant researcher. My grandmother, who grew up on a chicken farm, has a degree in home economics and worked as a home demonstration agent before becoming a mother and housewife. My family members still own and farm my great great grandparents’ farm.
Because of my family influence I have a great appreciation for fresh and healthy foods. My grandparents always had a home garden and grew a wide assortment of vegetables. Thanks to my grandfather I knew what a kohlrabi was before I came to South Farm, and it has been one of my favorite vegetables out at the farm. I was excited when I had the opportunity to work at South Farm and learn first hand about the production of organic vegetable crops on a large scale. It has been some hard work and some fun work. I appreciate all the knowledge that I’ve gained about every aspect of farming, in class and out in the field.
What’s In Your Share
For August 8th, you’ll find:
+ Squash and Zucchini
+ Bell Peppers
+ Swiss Chard
The following crops are available for U-Pick:
+ Okra (You want to cut the okra pods when they are 3″ or less, if you find a larger okra pod, do everyone a favor by cutting if off the plant to encourage more pods to grow.)
+ Basil (Note: basil is located in a different field, down the grassway and on your left. Pinch off the tops of the plants to encourage more growth.)
+ Herbs (These plants are still young, but feel free to cut a bit off, they will continue to grow)
+ Cherry Tomatoes are available in limited quantity, as they have been slow to ripen
+ There are several varieties of Peppers to choose from in your share! The cooler temps have slowed the color changes, but they are ready to eat! So you’ll find green bells, light green bells, Diablo red peppers, and purple bells! They all have a sweet flavor.
+ Chard makes a come back this week! We hope you enjoy the splash of mid-summer variety – and color – to this week’s share.
Bell Peppers Lemonly Dressed and Cumin-esque
From Farmer John’s Cookbook
1/2 cup plus and 1 Tbsp extra virgin olive oil, divided
2 red or purple bells, thinly sliced
2 green or yellow bells, thinly sliced
1/4 cup freshly squeezed lemon juice (1 large)
2 Tbsp minced parsley
1 tsp ground cumin
1 tsp honey (optional)
1 clove garlic, minced
1/4 cup finely chopped scallions or red onion
1/2 tsp salt
freshly ground black pepper
1. Heat 1 Tbsp of oil in large skillet over medium-high heat. Add the peppers and saute, stirring until slightly soft, about 3 minutes. Let cool.
2. Combine the remaining oil, lemon juice, parsley, cumin, honey, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and juice have combined and thickened.
3. Toss the peppers and scallions or red onion with the vinaigrette in a large bowl, add the salt and season with pepper to taste. Refrigerate for 1 hour.
Baked Zucchini and Tomatoes
Submitted by Katie Fiske
2 medium zucchini
2 medium tomatoes
1 medium mild onion
1 cup crushed ritz crackers
Salt and pepper
Butter (or margarine)
1 cup shredded cheddar cheese
Wash zucchini; do not peel unless skin is hard. Peel the tomatoes and onions. Slice all vegetables into very thin cross-wise slices. In a greased baking dish make alternate layers of zucchini, tomatoes, and onions, sprinkling each layer with a little salt and pepper and dotting with butter. Cover the top with shredded cheese and cracker crumbs. Dot with butter. Bake at 350 until vegetables are tender (at least 30 to 40 minutes).