Green House Tomatoes. Oh, so tasty!
Harvest Newsletter, August 2011
Week 8 of 18
Farm News: We are becoming more and more grateful for the heat as we see the watermelons grow and tomatoes in the field ripening. The mosquitoes, biting flies and humidity on the other hand, are a bit overwhelming. Thank goodness for the Bug Off shirts (made in the USA of a very fine mesh fabric) – they work great early in the morning and at dusk, provided we are not sweating too much.
You will happily notice that there is more weight to the box with all of the root vegetables! We are still keeping our fingers crossed with some of the vine crops (winter/summer squash and cucumbers) since we discovered the vine borers. We also came across squash bugs too – another complication to the vine borers. The plants looked so healthy a few weeks ago but now show more and more signs of vines dying off which also explains the slow production of squash. We still plan to pull many of the squash plants and burn them since many are starting to slowly rot in the field.
We harvested all of the garlic from the field and it is now curing in the barn. In the near future, you will have the opportunity to enjoy it and, if the timing is right, tomatillos too – which means fresh salsa!!! Remember to read previously posted newsletters for recipe ideas and tips. Eat fresh and consider preserving for winter months!!!
This week’s harvest includes: kale (green and lacinato), rainbow chard, beets, basil, dill, potatoes, green beans, carrots, tomatoes, cipillini onions, green, purple and hot peppers, and hopefully summer squash and cucumbers.
Recipe and Tips:
Carrot skin has lots of nutrients, so just scrub the roots with a veggie brush to remove the remaining soil and avoid peeling them, especially since they are chemical and pesticide free. The skin on the potatoes is also nutritious however you may notice a marking, which is called scab. Low or high levels of pH in the soil can cause scab in potatoes, the only negative is that it causes the potatoes to look scarred.
Lupita’s Potato Fennel Mash
- 1-2 pounds potatoes boiled
- 1-4 heads fennel chopped and a generous handful of the greens, caramelized in organic canola oil
- 1 pound green beans, wash, and chopped, sauté with fennel for 3 minutes
- 1.5 cups Lundbergs mixed rice, cooked in the crock-pot on high for 1 hour and then low 6-8 hours.
Season with salt and sesame oil to taste.
Optional – Prairie Pride jalapeño mango chicken sausage (boil 5 –7 minutes), then slice.
Combine all ingredients, mix and enjoy! Delicious served hot or cold.
- 1-3 cucumbers
- 1-3 tomatoes
- ½ bunch of dill, remove from stem
- 1 cup red quinoa (cooked and cooled)
- 1-2 tablespoons canola oil, more if desired
- salt to taste
Cook the red quinoa (allow to cool before combining with other ingredients). Chop up the cukes and tomatoes, and stir in a bowl with the remaining ingredients.
For visuals if something is unfamiliar in your share box/harvest newsletter check out:
• www.highmowingseeds.com (the column on the left side of the website provides a list of vegetables, etc)
• www.johnnyseeds.com (Product Index)
• www.seedsavers.org (scroll to the bottom, and click on Helpful Links)
Remember to return your box clean and exchange it for the full share box. Thanks in advance!
Happy eating! ~ Lupita & Adam