CSA Newsletter Week #14 August 29th

Farm Notes
Now is definitely the time to come U-Pick Cherry Tomatoes! There is also the addition of Purple Snap Beans to the U-Pick line-up. If you like these in your full share this week, come to the farm to grab some more. This will be your only chance for more purple beans! Roma beans are also still available, and there are a lot of pole beans to come pick! While classes have started back for our student apprentices, the harvests continue in full force. The fall is also promising to keep us busy. We know you will look forward to greens coming back into your share soon!


Note from an Apprentice
by Erica Indiano

My name is Erica Indiano and I am a senior at University of Kentucky majoring in Sustainable Agriculture. This summer I traveled to Indonesia for five weeks and got to experience what is considered “organic”. The word organic can get really controversial. It doesn’t even need to involve food. The word itself can rub people the wrong way or the right way. Organic Valley. Organic Chemistry. Organic Fabric. Etc. What comes to mind? Too expensive? Just a fad? Children’s health? One of the most talked about topics in America is similar in Indonesia.

In Indonesia, we visited two organic farms and a medicinal plant and traditional medicine research facility. Our first farmer was a producer of rice, vegetables, biofertilizer and compost. Although he’s been using organic practices for more than twenty years, there is no actual government organic certification. The only organic certainty is what they consider the honesty policy. He said a higher expert in the organic field near his village identified him as organic in Indonesia. We run into the big issue of farmers switching over to USDA organic. The USDA organic certification is one of the few guidelines that assures people their food is under the department’s regulations of what the government considers an organic practice. Many people around the village we visited asked the organic farmer we visited for advice as he is considered a great source of information and will take the time to teach his surrounding farmers. In fact, he took time with us on the day of his son’s wedding. His farm was one of the most beautiful and well kept farms I have seen in my lifetime.

The second farm we visited was chosen as a model for organic farming in the surrounding villages. His source of reasoning behind organic was surrounding tradition. His father, his grandfather, and the many men before him practiced without chemical use such as fertilizer, insecticide, etc. Hargono strongly believes that good practice of food is the good practice of medicine. It was definitely a refreshing view.

Erica Erica in Indonesia

What’s In Your Share

For August 29th, you’ll find:
+ Watermelon
+ Tomatoes
+ Bell and Sweet Peppers
+ Hot Peppers
+ Eggplant
+ Summer Squash
+ Purple Beans
+ Corn
+ Table Grapes

The following crops are available for U-Pick:
+ Cherry Tomatoes — These little ones are still bursting in our fields.
+ Purple Beans — These are a new addition to our U-Pick this week. Ask a staff member to locate them. They will be further down the grassway on your right, in between the growing pumpkins and two rows of corn.
+ Pole Beans — These beans are in the same field as the herbs, cherry tomatoes, and flowers. These beans are over a foot long!
+ Roma Beans — There are still plenty of Romas to pick. The Roma Beans are located in the same field where the strawberries were planted. The field will be on your left before you get to the organic parking lot.
+ 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 — Basil is located by the pole beans and is also located in a different field, down the grassway and on your left. Pinch off the tops of the plants to encourage more growth.
+ Herbs
+ Flowers


Veggie Tips
+ This is our first harvest of Corn for the full share this season. These ears will be smaller than some other varieties. For those of you wondering, they will have been harvested only 1 hour before the CSA share pick up begins! It is hard to get them fresher.

+ The Snap beans are purple hued, but don’t be surprised when they turn to green when you cook them! This is the only week for these beans and they can be eaten as any green bean.

+ Table grapes are making the welcome and rare appearance in the full share this week. Please let us know if you like any of the varieties that you try! As a reminder, the table grapes are not organic; they are grown conventionally.



Peppers Roasted with Garlic
Submitted by Cheryl Kastanowski

Olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
1/2 cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish with olive oil flavored cooking spray.
Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Tomato Pepper Sauce
Submitted by Cheryl Kastanowski

4 large tomatoes
2 large red bell peppers, seeded and diced
1 onion, coarsely chopped
1 teaspoon minced garlic
Salt and pepper to taste

Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.

Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.


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