- Red Slicing Tomatoes
- Heirloom Tomatoes
- Green-Top Carrots
- Kennebec Potatoes
- Italian Flat-Leaf Parsley
- Green or Romano Beans
- Fresh Basil
- Yellow Storage Onions
- Garlic Bulb
- Green or Red Mustard Greens
- Green and Red Sweet Peppers
- Fresh Oregano
- Red Seedless Grapes
- Peaches (the last of the season)
Farm Journal
It's early September and the farm is a veritable hive of activity as we all buzz around attending to our assigned tasks. Seems that every time I turn around this week there's something interesting going on--whether it's Livio harvesting honey, the folks from Kettle View Renewable Energy fixing the windmill, or our own crew working hard to get the harvest in before day's end. As summer turns into fall, we look forward to days that are just as interesting but maybe a little more relaxed and laid back. There will still be plenty to do--sowing cover crops, irrigating broccoli, cultivating spinach, harvesting root vegetables--but the pace will be slower and the days shorter. Hooray for fall! As we head into this new season I look forward to sharing with you the flavors of autumn. There is so much to look forward to in the kitchen--roasts, savory soups and stews, pies, cakes, preserves and so much more. I hope you enjoy the harvest!
-Peg
Important Dates
September 23rd & 24th: Final Fruit Share
October 7th and 8th: Final Summer Vegetable Share
October 4th: Lake County Wellness Celebration
Notes from the Farm Kitchen
As you probably know, heirloom tomatoes come in many different shapes and sizes. They also come in a range of colors that includes white, yellow, pink, green, red and a shade of purple so dark it's almost black. Their flavors are as varied as their colors; some are fruity, some smoky, some tart, etc. Besides the pleasure of experiencing these different flavors, growing and eating heirloom tomatoes is a great way to promote diversity in the tomato gene pool. Many heirloom varieties begin to ripen late in the season and have a relatively short window in which they produce good fruit. Our heirloom plants are at their peak now so you'll receive a nice assortment this week and next. After that, the production of our tomato plants, both heirloom and hybrid, will begin to taper off as we head into fall.
If you needed yet another indication that summer is waning, here it is-- this is the last week for peaches. If you'd like to preserve some of summer's goodness you might want to consider freezing peaches, something that isn't all that hard to do. First, prepare a syrup by combining 4 cups of water, 1/4 cup of honey and 1/4 cup of lemon juice in a large bowl, then stir until the honey is dissolved. Drop peaches into a pot of boiling water for one minute. Remove with a slotted spoon and allow to cool before slipping the skins off. Slice the peaches into the bowl of syrup. Ladle peaches and syrup into freezer bags, seal and place in freezer.
The Kennebec potato is a great all-purpose potato that can be boiled, mashed steamed, baked or fried. It is especially good baked or made into oven fries. As with all potatoes, store in the warmest part of your refrigerator or in a cool, dark environment such as your basement.
Depending on the variety, the leaves of mustard greens can be red, purple or green and either smooth, crinkly, ruffled or pointed. All mustard greens share a spicy, peppery flavor. Try sauting them lightly in olive oil and then adding some lemon juice, chopped tomatoes and walnuts. They're also quite tasty when cooked with a little chopped bacon. Remember not to overcook them or they will turn mushy.This Week's Recipes:
Barefoot Contessa's Italian Bread Salad (Panzanella)
Potato, Tomato & Fresh Ginger Curry
