eCHO bEND CSA Subscription Harvest, September 5, 2012

September?
Yes…September.
For now we can thumb our noses at the idea of fall and frosts, but it approaches more rapidly than we might imagine on the warm beachy days filling this week.
For now, though, we luxuriate in tomatoes and sweet peppers, red and yellow.
The cooler nighttime temperatures make the heirloom tomatoes a bit more fragile, though, so be sure to take them out of the bags and set them out on the counter in a single layer. And eat ’em up tout suite!

If anyone would like extra basil for making pesto or the like, please let me know!  A full bag is available at a discounted rate.

These summer-loving veggies will be joined this week with some early fall cool-season lovers, like radish and cabbage. Hopefully we’ll get to enjoy some more broccoli raab, also, before the end of the season.

SHARE BASKETS:
Here are the contents of your share basket this week:

  • Beans, Blue Lake and Provider
  • Beets
  • cabbage, Green Acre OR Napa
  • carrots, Nantes  and Sugar Snaxx
  • cucumbers, Marketmore
  • garlic,  “Music” or Pylong Ylang
  • Kale, curly Winterbor OR Lancinato
  • Onions, Copra sweet
  • Peppers, hot
  • Peppers, sweet Bell and Banana
  • Radish, Easter Egger
  • Tomatoes, Stupice, Sungold, German Orange Strawberry, Black from Tula, Purple Calabash, Kellogg’s Breakfast, Tigerella, Caspian Pink, Striped Roman, Amish Paste, Cherokee Purple, Wapsipinicon Peach
  • Cilantro

RECIPES:

  • SPICY CUCUMBER SALAD
    WITH ROASTED PEANUTS
    1/3 c vinegar, rice or light/white wine
    1.5 T sugar
    sea salt and freshly ground pepper
    1 large cucumber
    onion, 1/4, thinly sliced
    1 hot pepper, thinly sliced
    1 bunch fresh cilantro
    2 T roasted peanutsMakes 4 Servings
    In small saucepan combine vinegar, sugar, and pinch of salt and pepper. Bring to boil over medium-high heat, then reduce heat to low. Cook, stirring occasionally, until sugar dissolves, 2-3 minutes.  Remove from heat and cool completely.While vinegar mixture is cooling, cut cucumbers into slices 1/4″ thick and place in large bowl with onion and chile. Pour the vinegar mixture over the veggies and toss to coat. Let stand at room temp. for at least 30 minutes, stirring occasionally to blend the flavors.Just before serving, coarsely chop the cilantro and peanuts. Stir cilantro into salad. Top with peanuts and serve at room temperature.
  • ROASTED TOMATO SOUPhttp://www.101cookbooks.com/archives/roasted-tomato-soup-recipe.html     —   Rich and deep, simply accomplished; with just a handful of ingredients — all from your share baskets.
  • SHARE!
    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: cabbage and raab and 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!!

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