Hello All, This week has blessed us with beautifully sunny and breezy days where the temperature feels just right for working outside. The late summer chorus of crickets and wind hum right outside my window as I write this. It is one of my favorite sounds. Although early summer is notoriously my favorite time, I love the deep green of August. The natural world feels settled into summer, the longer season crops begin to yield their bounty and weeds don't grow as fast with the diminishing light. After what has felt like a hard season it is encouraging to see the bounty still coming in from the fields. Last week on the farm we weeded carrot beds, transplanted and seeded fall greens and continued on our usual routine of harvesting and delivering. We have a few exciting new items in CSA this week including new potatoes and garlic. Our potato crop is looking bountiful so far and the garlic was harvested a few weeks ago and has been curing in our barn. See the recipes at the bottom for some potato, garlic inspiration. As Jasen mentioned last week, the chickens are laying around 100 eggs per day and we have them stocked in the farm store. Be sure to grab a dozen at CSA or anytime during the week. They are from happy, healthy, pasture-raised hens and we feed organic grain. Please bring us your egg cartons as well! I am off to make a summer squash and potato torte for dinner, send us your recipes if you made something delicious! We are looking forward to another week of farming, thanks for supporting local food. Please remember to bring back egg cartons, granola jars, pint and quart containers, rubber bands and black plant sale pots. We will reuse them!
CSA Pickup Important Reminders Pickup is from 3pm-5:30pm at Nubanusit Neighborhood and Farm, Peterborough, NH, 03458. If you are unable to make it to CSA pickup, please let me know! We have options. Please bring a reusable bag to pack your share into. We wash most of our produce before distribution but its always a good idea to give everything a rinse before you eat it. Our veggies can last weeks if stored properly! Click the document below for tips on storing your produce. Vegetable_Storage_Tips.pdf
Keep scrolling for recipes ideas...
What's in my share this week?
This week may include: **As always we sometimes don't know until harvest day what will be ready and of good quality, but we do our best to give you a rough idea **
Green and Red Sweet Peppers - combination of colorful long frying peppers and red and green bells. Great for sautes or eaten raw. The long frying peppers may seem strange but they are sweet and oh so delicious. Lunchbox peppers- these small peppers are SO SWEET and super fun to grow. One of Jasen's favorite things to grow and eat. Kale - chop leaves and stems and sauté with oil, salt and pepper. Head Lettuce - Red heads mostly Beets - red, gold and chiogga. We love roasting with oil salt and pepper or shaving into a salad. The chiogga are white and pink striped inside. Carrots - classic orange great for fresh eating or cooked. Cucumbers - best eaten fresh with a sprinkle of salt. Garlic - our garlic has been drying in our barn for the past few weeks and is looking fantastic. One of our favorite crops to grow as it is relatively low maintenance and so satisfying. Plus a staple in arguably most meals. Summer Lettuce Blend - we are so glad lettuce mix has joined the party again. Green Beans - long, sweet green beans, great eaten fresh or steamed. We are growing one variety this year that is known for growing up to 12" long, don't be fooled these huge beans are still delicious! Today we harvested 80lbs of beans, holy moly. Cherry Tomatoes - mixed pints of colorful cherries. Eat straight from the pint or mix into salad, pasta dishes and stir fries. Full Size Tomatoes - we have red, yellow, purple and yellow striped. See recipe below for GH's famous (and seriously delicious) tomato sandwich). Cabbage - purple or green. Perfect for cole slaw or my favorite way, sautéed with oil, salt, pepper and curry powder. Summer Squash - yellow and some green zucchini. Great chopped and sautéed with oil, salt and pepper. See recipe for a potato and summer squash cheesy torte. Cauliflower - a limited amount of cauliflower heads. This is a tricky one to grow as it can't be in direct sunlight so we are grateful for what we have! New Potatoes - it still might be too early to tell but we are excited about our potatoes this year. So far the yield looks great. New potatoes in shares this week, you can tell they are new as the skin easily peels off with your finger. Basil - we have a nice bed of basil that is ready so we are harvesting some for you to grab. Treat this as a pick your own item, doesn't count as one of your 8 items. Time to make pesto! Available for Pick Your Own -
Recipes Ideas: I am making this Summer Squash and Potato Torte tonight. Grab the ingredients at CSA on Tuesday and try it yourself. If you are looking for a more pure way to enjoy roasted potatoes, here is Jasen's Famous Roasted Potato Recipe, he can eat the whole pan on his own.
1. Was and cut desired amount of potatoes into cubes. 2. Place on a baking sheet and drizzle with olive oil or 4TBS of butter spread out on the pan. 3. Salt and pepper generously. Heavily spice with dried or fresh rosemary and paprika. 4. Peel and crush 5-6 whole garlic cloves and spread out among potatoes. Do not mix. 5. Bake at 425 for 5 minutes then stir. 6. Roast for another 20-25 minutes, stirring occasionally. We have officially entered tomato season which means tomato sandwiches! GH's Famous Tomato Sandwich: 1. Toast three slices of sourdough or french bread. As you wait, cut the largest, ripest tomato you can find into 1/2" thick slices. Optionally, cut some sharp cheddar cheese as thin as you can manage. 2. Once your bread is lightly toasted, spread a thick layer of Vegenaise or mayonnaise on each piece. Place a tomato slice on each piece and top with salt and pepper. Optionally add cheese and nutritional yeast. Sandwiches are open-faced (only one piece of bread). 3. Time to eat! Your first tomato sandwich of the season should not include cheese. I highly recommend Dishing Up The Dirt website for recipe inspiration. She is a farmer and separates recipes by vegetable and season. Send us your recipes if you tried something and loved it! THANK YOU FOR YOUR SUPPORT! We are excited to be growing for you.