FARM BLOG

CSA 2010 - Week #13

What's in the Box - August 24, 25, 26

Click on a crop below for recipes and storage information.

VEGETABLE SHARE Check back daily for an updated list - it will change during the week!

Parsley - 1 bunch
Cherry Tomatoes - 1 pint
Red /Plum Tomatoes - 4 pounds! 
Colored Bell Pepper - 4 pieces 
Swiss Chard - 1 bunch - Tuesday & Wednesday Only
Red Batavian Lettuce - 1 head - Tuesday Only
Red or Chioggia Beets - 1 bunch
Shallots - Wednesday & Thursday Only 
Salad Mix - Thursday Only (Note: Salad mix is still damp- we recommend drying it before storing in the fridge!)

FRUIT SHARE from Briermere Farm

If you have any questions about the fruit, please contact Briermere Farm directly at briermere@aol.com

FRUIT SHARE for Long Island  - Wednesday

1 bag mixed Peaches & Apples**
1 bag Plums (different varieties for different sites-- see below)
Damson plums for Ridge, Pt. Jeff, Stony Brook #1 & #2, St. James & Smithtown sites only.
Sweet Plums for all other sites.

FRUIT SHARE for Queens 
1 bag mixed Peaches & Apples**

**Some bags will have an apple variety called Akane.  It's round, red and a little tart.  And some of the bags will have Mollie's Delicious, sweeter and less color.

Damson Plums - These are tart plums and need to be cooked with sugar in order to fully enjoy their flavor.  I found a bunch of good looking recipes here: http://www.wasemfruitfarm.com/recipes/plum.html

FRUIT STORAGE INFORMATION
Leave peaches at room temperature, or put them in a paper bag.  This does help - the ethylene gas given off by the ripening fruit is trapped in the bag and speeds up the process. Apples can go directly in the fridge, or sit on the counter for a couple days.

Notes on the Box...

I would highly recommend making roasted red/yellow peppers with your pepper harvest this week.  I do it on the grill and it's super fast and easy! Wash peppers, coat with a little bit of olive oil and place over a medium flame on your grill with the cover on.  Roast about 5 minutes on each side until they're lightly charred and starting to blister.  Then remove, place in a bowl and cover with a tight fitting lid to steam.  Once cool enough to handle, the skins will slip right off, and you can easily remove the stem and seeds. They will store in the fridge for a few days, or you can freeze them.  I love their smoky flavor and enjoy them on sandwiches, in soups, salads, and pastas...

CSA Harvest Festival 

We've set a date for our annual CSA Harvest Festival for Sunday, October 17thRain date will be the following Sunday. This year's activities will include hay rides, live music and entertainment, cooking demos, a local artisan market and more! Stay tuned for more info...

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Explore our Website

We welcome you to explore our website to learn more about our farm and the wonderful things you can do with your weekly share. You may find our PRODUCE STORAGE TIPS page useful in figuring out how to maximize the life of your veggies, and our RECIPE section to search for ways to cook up your box! And maybe you need help identifying a particular mystery vegetable? Try our CROP GUIDE.  

If you would like to place a special order, or if there is a problem with your box, please contact Holly at holly@goldenearthworm.com  All other inquiries should be directed to our general CSA mailbox at info@goldenearthworm.com.

THIS WEEK'S RECIPE SUGGESTIONS

Baked Cherry Tomatoes with Parmesan Topping
Romesco Sauce

More recipes for all the week's produce can be found here on our RECIPES page.