CSA Newsletter week #11

September 1st, 2009    Box # 11

box aug 017

In this week’s box:

Eggplant                Purple Bell Peppers

Onions                   Garlic

Corn                       Anaheim or Round of Hungry Pepper

Kale                        Broccoli

Tomatoes              Cucumber

Carrots                   Yellow Finn Potatoes

Green Beans          Italian Plums

Hello everyone! Now that it is September, my favorite month, and the greenhouse season has slowed down, I finally feel like I have the time to write a newsletter. Actually, it’s well after nine pm, and I’m squeezing it in between the Rochester Preschool orientation night and getting the kids (Kiran, 4 yrs and Freya 2 yrs) into bed. We stopped in at the farm after the meeting to grab a few veggies and say hi to Joe and the crew, who we thought would be maybe eating dinner and relaxing, only to find Joseph in the barn with lights blazing elbow deep into the hydraulics of the tractor. It seemed he had been at it all day…and no newsletter had been prepared for this week’s box. So, I grabbed the list of what this week’s box was to contain and headed home to brainstorm recipes and a newsletter for you all.

I’m enjoying the crickets chirping outside, the kids reading a story with dad in the background, and thinking about all the bounty that late summer has to offer us! Cool nights and bright warm days bring out a lot of flavor in veggies like broccoli and kale. While at the same time crops like tomatoes and peppers are at their peak! The kids can’t get enough! And did I mention fruit? I was real excited when Mar let me know that she was going to harvest Italian Prunes from the legendary tree next to the Wobbly Cart barn for this week’s box.

Italian Prunes (Prunus domesticus) are one of my favorite plum varieties! In this case, a prune isn’t a dried plum, it’s a fresh egg shaped delicacy. They are an ideal variety for regions with fickle spring weather. (could that be here?)  They ripen late, and have smooth purple skin that easily pops in half, exposing a sweet golden flesh that separates easily from the pit. This makes them ideal for eating fresh, baking, canning and drying. Yum!

Another new addition for this week is a bunch of fresh kale. The variety is called “Wild Garden Kales” and was bred by Frank Morton of Gathering Together Farm in Philomath, Oregon. Frank is famous for the vigorous and tasty open pollinated veggies he breeds and this kale is one of my personal favorites. Tender and sweet, it also has a plethora of beautiful leaf shapes that range from smooth and white stemmed to feathery, frilly, deep purple shades. Kales are one of the most nutrient dense vegetables around. However, many people find it too fibrous. Removing the stems, finely chopping the kale, and wilting it with a little sea salt (as in the kale salad recipe), or steaming it to add to other dishes seems to bring out its best qualities!

Also included with the box are a couple of ears of fresh sweet corn. This variety isn’t one of the super sweet sugary enhanced hybrid varieties that are so popular these days; though it is one of the old time original ancestors of these types. You may find it slightly less sweet, but you’ll notice it has a delicious old fashion corn flavor. It is best enjoyed boiled or roasted as soon as possible. (See last weeks’ recipe sheet).

Well, after 10 pm means grouchy kids tomorrow. I better go.



P.S   We are looking forward to seeing you on Saturday at the farm party! For driving directions check the website wobblycart.com.


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