Harvest Newsletter, August 13
Week 10 of 18
Farm News: I read on one of those framed pictures at the co-op recently a very well written composition about farming and how some approach that worked 10 times may not work on the 11th and as a farmer you may not ever know why it didn’t work. We’ve only been at this for 3 years now and I have just begun to establish these approaches that may or may not work on the 11th try. In a way, I believe that this is the real joy of this kind of farming.
The field (and the woods, and the prairie, and the creek, etc.) is my classroom and I am attempting to earn my doctorate. I need to always remember that Mother Nature is the teacher and she always has the final say. If I don’t pay attention I may get an F, but with careful study and hard work, I may become a good student and pass some of these pop quizzes that get thrown at us occasionally. Lupita, Adán and I want to thank you for having faith in us to grow some of your food for you!!!
This week’s harvest includes: Beets (Early Wonder), Cantaloupe (Sarah’s Choice) Carrots (Nelson) Purple Peppers (Purple Beauty – tastes like green peppers), Potatoes (Yukon Gold), Green Beans (Provider, Tarvera or Jade), Summer squash (Success and Goldy) and Zucchini (Dunja and Partenon), Patty Pan Summer Squash (saucer-shaped) Cucumbers (Corinto and Marketmore 76), Basil (Genovese), Tomatoes (Various), Eggplant (Falcon [purple] or Listada , [white and purple]), green peppers (lipstick and Ace), hot peppers (Jalapeño and Hot Wax), thyme. Maybe extras: red head lettuce (Magenta), romaine lettuce (Paris Island). *Variations from the above list may happen.
Reminders and Important Notices:
A reminder to please call us if you have any questions/concerns, etc or need a few minutes after the set times to pick up your share box. We can be reached at (507) 720-5364.
Storage and Preservation Tips: Storage tip for Thyme – wash sprigs when ready to use. Thyme can be frozen in a airtight bag or other container. You can also preserve thyme in vinegar or oil. Keep fresh thyme refrigerated in plastic bag.
Recipes and Tips
Recipes this week – From Asparagus to Zucchini A Guide to Cooking Farm-Fresh Seasonal Produce – 3rd Edition by: Madison Area Community Supported Agriculture Coalition.
Consider baking with fresh herbs, make blueberry muffins with sage, or biscuits with thyme. Basil can also be paired with strawberry muffins. Be creative, have fun baking and try new recipes!
Too many peppers? Peppers freeze really in your preferred freezer container/bag – great chopped or whole (raw), stem removed. If you want roast and freeze. This is easy way to save sweet and hot peppers. Add to soups or chili during the winter months.
Herb Roasted Potatoes, p.123
- 1 pound potatoes cut in ½ inch pieces
- 1-4 cloves garlic,chopped,
- 3-4 tablespoons of fresh herb: chopped parsley, rosemary, thyme, fennel, dill, etc.,
- 3-4 tablespoons organic olive oil,
- salt and pepper to taste.
Preparation: Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Toast until tender, 40-45 minutes. Makes 2-4 servings.
Honey Thyme Vegetables, p.151
- 4-5 cups fresh vegetables cut into 2 –inch pieces (broccoli, cauliflower, green beans, etc.)
- 2 tablespoons melted butter,
- 2 tablespoons honey,
- 1-2 tablespoons minced fresh thyme
- salt and pepper
Cook vegetables in a small amount of water (or steam) until crisp-tender. Drain. Combine melted butter, honey and thyme; toss mixture with the veggies. Season with salt and pepper to taste. Serve immediately. Makes 3-4 servings.
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, and Adán