This is the kind of harvest day I love. Several shareholders and children helping to pick (Thank you Aldrich and Morrow families!). Various sets of friends and family milling about. Intern weeding berries. Men working on saving the packing shed wall from collapsing.
Bustling, busy…kids shouting and laughing and feeding the animals.
It feels like an OPERATION– A FARM, not just a solo gardener by her lonesome. 🙂
Now all the guests and pickers have left. It’s time to turn my attention to harvesting for restaurant orders, baking, and squeezing in a little work on my course preparation before you all come for basket pick up.
As far as your baskets go, they are quite solid and hefty this week, with the addition of melons. Complete disclaimer here — I am WRETCHED at picking melons. Maybe 60% of the time I can choose the ripe ones, even though I follow all of the textbook rules for identifying ripeness. So…slice into the melon. Fingers crossed. If it’s not ripe, let me know. These are the ones I managed to salvage from those squash bugs, so I hope they are tasty!
If they aren’t completely ripe, use the melon salad recipe below to give them a more compelling taste. Or turn them into smoothies or popsicles! 🙂
Oh, I decided to let the eggplants size up a bit more before I harvest them, but they’ll be coming soon.
I have immense amounts of tomatoes ripe, both heirloom and paste, so if you would like to buy some in bulk at a discounted price, please, please let me know! They are very easy to save for later if you freeze them. You don’t even need to peel them, as the skins will slip off when they defrost. Easy peasy.
I’m feeling a bit uninspired when it comes to recipes this week, so if you have some to share, please email them to me and I will include in future newsletters!
Here are the contents of your share basket this week:
- Beans, Blue Lake and Provider
- broccoli, Blue Wind & Arcadia
- carrots, Nantes and Cosmic Purple
- cucumbers, Marketmore
- garlic, “Music”
- Kale, Curly Winterbor
- Melon: heirloom Blacktail Mountain watermelon or French Petit Gris de Rennes cantaloupe
- Onions, Copra sweet
- Peppers, hot
- Peppers, sweet
- Summer Squash (yellow crookneck or zucchini)
- Tomatoes, Stupice, Violet Jasper, Sungold, German Orange Strawberry, Black from Tula, Purple Calabash, Kellogg’s Breakfast, Tigerella, Caspian Pink, Striped Roman, Amish Paste, Cherokee Purple, Wapsipinicon Peach
Ginger Garlic Broccoli:
Toss garlic with 1-2 cloves minced garlic, soy sauce, ginger, couple sprinkles of hot sauce, salt, and a little brown sugar/honey. Grill in foil pack or zap in microwave until just tender.
Carrot Citrus Slaw:
Grate carrots, toss with some lemon or lime juice. Add a sprinkle of honey or sugar, if you insist. Add chopped cilantro for an extra kick. (optional).
Cube melon. Drizzle with lemon or lime juice. Toss with chopped cilantro or mint. Sprinkle with a bit of salt to taste.
Fast and easy fresh Salsa:
Chop ripe tomatoes and onions. Toss with minced garlic, cilantro, and hot pepper. Add a squeeze or lime juice or hot sauce, to taste. Vary amounts of all ingredients to taste.
Do you have a favorite recipe? I always welcome you to share your favorite recipes using ingredients from your share baskets. That’s part of what belonging to a community farm is about!
COMING UP SOON: eggplant!
SWAPS: There is a spot on the farmstand fridge labeled swaps where you can trade something in your basket with someone else. Leave something — take something!
TIPS: Angelic Organics has a handy guide for how to store various kinds of produce: http://www.angelicorganics.com/Vegetables/vegetablescontent.php?contentfile=vegstorage
Remember to bring your share bag/basket/box back at pick-up time next Wednesday!!