CSA Newsletter Week #9, July 23rd

Farm Notes

Hurray for warm, dry weather! Now if only it will continue to stay dry for the rest of this week, then we can get into our fields. Although we have been enjoying these last few rain-free days, our fields are still too wet to get into. Instead, we have been processing garlic and trying out our “new to us” bean picker! This week’s beans have been picked with the Pixall Green Bean Harvester. It is a machine that runs off the PTO of a tractor. There are tines that rip the whole plant from the ground and shake it up to get the beans off of it. Then the beans ride a conveyer belt and spit out the back into a bin. The chaff is blown out the side of the machine. It is a pretty nifty machine and makes the harvest of beans so much faster.


Pixall Green Bean Picker

Pixall Green Bean Picker


I have two additional notes for you all. The first is that the corn may have some worms in them. No need to worry, just take them out before cooking/eating. The second note is that we will have 25 lb. boxes of second tomatoes available for sale at distribution. They are $25 each. We prefer cash or check, however we can also charge you online.

What’s In Your Share

For this week, you’ll receive:
+ Squash
+ Zucchini
+ Tomatoes
+ Eggplant
+ Beans (of the Furano variety)
+ Corn
+ Cabbage (last until the fall)
+ Green pepper
+ Garlic (of the Music variety)
+ Thyme
+ Cantaloupe

Melon toss!

Melon toss!


In case any of you all were wondering what the different types of cherry tomatoes are this year, here is a picture with their names.


The following items are available for You-Pick:
+ hot peppers: jalapeños, serranos, and capperino cherry peppers
+ cilantro
+ dill
+ cherry tomatoes
+ okra
+ Herbs: onion chives, garlic chives, flat parsley,  curly parsley, thyme, marjoram, savory, lavender, chamomile, sage, oregano, rosemary and basil*
+ flowers
* Note: some of the herbs are still very small, so please be mindful to only harvest a small portion of each plant. In particular some of the rosemary plants and basil are still quite small.

Please remember to bring your own pruners or scissors for harvesting U-Pick items!


Veggie Tips

+ The Furano Green Beans are a Romano type of bean that is wide and flat. They can be eaten either raw or cooked. Green beans are rich in folate, vitamin A and vitamin C.


+ This year, all the garlic we are growing is of the Music variety. Music is a hardnecked variety with a sweet pungent flavor. Hardneck garlic is so called for the flowering stalk that grows through the middle of the bulb. Softneck garlic does not have a flowering stalk so it will usually produce more cloves. Generally you can expect 4-7 cloves per bulb for the Music variety.



+ Below you will find a picture of the type of tomatoes we are growing this year.



Top row, from left to right are the hybrids and paste tomatoes: Big Beef, New Girl, Amish Paste and Speckled Roman.

The bottom row, from left to right are the heirloom variety: Black Velvet, Cherokee Purple, German Johnson, Persimmon and Pineapple


Italian Flat Green Beans with Tomatoes and Garlic
Submitted by Cheryl Kastanowski

1 lb green beans, cut on the diagonal into 3-inch pieces (Italian flat, Romano)
2 tablespoons extra virgin olive oil
3 medium garlic cloves, cut into very thin slices (a 1/4 cup)
1 tomato, cut into 1/2-inch dice (8ounces)
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
6 -8 basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips, optional garnish)

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately. While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn. Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed. Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.


Fresh Corn Salsa
Submitted by Cheryl Kastanowski

4 sweet corn ears
4 tomatoes medium sized – seeded and diced
1 onion medium sized – diced
3 jalapeños – seeded and diced fine
1 lime – juiced
1/2 teaspoon garlic powder
2 teaspoons salt
1/4 cup cilantro – fresh and chopped

Husk and boil the sweet corn until desired doneness. You could also grill the sweetcorn if you prefer.
When the corn if done, set aside to allow it to cool.
Dice the tomatoes, onions and jalapenos and place them in a mixing bowl.
Cut the corn from the ears and add it into the mixing bowl.
Add in the juice from one lime, salt and garlic powder.
Chop the cilantro and mix all together.
Can be served immediately or covered and refrigerated until ready to use.


Roasted Eggplant and Pepper Salad
Submitted by apprentice Cheryl Kastanowski

For the salad:

Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips

8 large garlic cloves (unpeeled)
1/2 cup olive oil
3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper

For the sesame spread:
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt

8 warm pita bread rounds, cut into wedges

To make the salad: Place rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
To make the dressing: Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth.

Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)

Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.

To make the sesame spread: Beat butter, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Yield: 8 servings


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