Week 13; September 1, 2016

What's in the box? 

cantaloupe (large and medium)
cucumbers (large and medium)
scarlet turnips (large and medium)
broccoli (large and medium)
sweet red peppers
bok choy
butterhead lettuce
sweet onions

Notes on the box. 

This will be the last of the melons this season.  We are pretty bummed about another less than stellar crop this season, especially since we made some changes to our growing in an effort to assure a good crop after last season, but we will certainly be reviewing our varieties and trying again next season.
This is the start of our second planting of cucumbers.  There will be more in the coming weeks. 
As promised, tomatoes are winding down.  The field tomatoes have had their time and are all done.  You may get an heirloom or two from the greenhouses, but tomatoes are on the way out.  Late blight has been found nearby, so we went ahead and mowed and harvested the potatoes which can also be affected by late blight.  Potatoes will be coming in CSA boxes soon. 
Are you already swimming in peppers?  We cut them up and put them in Otto's lunch box and he actually eats them!  Sadie will eat them (all of them if we let her) as a snack without even cutting them up.  If you like they are also super easy yo freeze!  Just core them and dice them and put them in a freezer bag.  I add them (still frozen, no need to thaw) to sautes and stir fry in the Winter. 

Cosmic Wheel Creamery Cheese Shares.

Fresh Cheese Curds!  let them come to room temp to experience the "squeak".  Also included is Arcturus.  It has a lemony flavor and a texture reminiscent of cheese cake, both creamy and crumbly.  Enjoy! 


Spicy Peperonata
*you can make this not spicy by omitting the chili flakes
1/3 cup olive oil
2 cloves garlic, minced
1 Tbsp chili flakes (adjust amount to desired heat)
4 large sweet red peppers (or more meduim/small ones) thinly sliced
3 cups sliced sweet onions
1 Tbsp fresh thyme
2 Tbsp fresh oregano leaves
2 Tbsp capers
3 Tbsp red wine vinegar
salt and pepper to taste
In a large skillet, heat 3 Tbsp oil over medium heat.  Add garlic and chiliflakes and saute for 1 min.  Add peppers, onions, and thyme and reduce heat to medium.  Saute until peppers are tender (about 6 minutes).  Add capers and the rest of the oil.  Saute another minute.  Transfer to a bowl.  Add vinegar to skillet and reduce by half (won't take long).  Add vinegar over peper mixture and stir in oregano.  Season with salt and pepper.  Serve with pasta and ricotta or on a crusty bread with cheese. 

Quick Beef and Bok Choy Bowl

Sesame Kale Glow Bowl

Roasted Red Pepper and Walnut Dip

On the Farm.

Harvest party date is set!  Looks like we are going to have the party on Sunday, September 25th.  Mark your calendars!  It will be a daytime party this season.  We normally have the party on Saturday, but this year three of us are off the farm at markets on Saturday morning leaving just Josh with the kids to set up and get ready for the party.  We decided we would all like to pitch in, so we will have the celebration on a Sunday.  We look forward to having you out at the farm! 

It's looking like fall out here!  Sumacs are turning red and fruiting crops are winding down.  We will have lots of peppers until frost comes, though.  Tomatoes will be sparse from here on out.  Wet weather seems to be the norm and the plants really do not like it.  It makes for a short season, but hopefully you have enjoyed a few weeks with abundant tomatoes and can enjoy a couple more with a little less.   Fall crops are looking nice!  Looks like a fantastic crop of winter squash.  Really nice butternuts out there!  Those will be in boxes soon.  Next week we should have green beans (finally!!) and carrots coming in abundance along with broccoli and leafy greens. 

Some pictures this week!  Yay!