CSA Newsletter # 9

Wobbly Cart CSA Box # 9 8-17-10

In this week’s box:

2 lemon cucumber 2 summer squash
2 slicing cucumber ½ pint cherry tomatoes
1 Oscarde oakleaf lettuce 1 bunch carrots
fennel 1 bunch beets
basil 2 yellow onions
1 lb green beans 1 ½ fingerling new potatoes (Austrian crescent and French red)

Hello,
Well summer weather is finally here! A whole bunch of days all in the mid-ninety’s here and even the nights have been relatively warm for us… I think last nights low was in the 60’s. This is just the kind of weather that many of our crops have been waiting for, so you can expect some pretty beefy boxes in the weeks to come. Hopefully, we will be making up for the lighter ones we had earlier this spring.
Things have been busy on the farm, keeping up with irrigation, planning and constructing a new greenhouse for our fall and winter crops, fixing broken greenhouse water lines, and keeping up with harvest for CSA, markets, restaurant and co-op orders. Harvests are getting bigger, so they are taking more time and we still have transplanting to catch up on for our fall and winter crops. Whew! There have been some very well deserved swims in the river to cool down at the end of the day!
In your box you will find several new items of interest. One is the lemon cucumber. This is an old-fashioned variety that has been an American heirloom since 1894. It looks a little like a lemon, but dosen’t taste like one. I find them to be sweeter and less acidic that the green variety. There is no need to peel them and they are great in salad or sliced up as a snack. (See the recipe page for more ideas).
The potatoes in your box are called fingerlings. They are smaller than regular potatoes and have a moist, waxy texture and sometimes striking colors to their skins. The tan variety is called “Austrian Crescent”. Its flesh is light yellow and it can range in size from 2 to 10 inch tubers. Sometimes the skin can be bitter so peel and steam, or serve chilled in salads. The red skinned type is called “French Red”. These are silky smooth, with cranberry-red skins and yellow flesh marbled with red, especially just under the skin. The 1 1/2 inch by 3-inch long tubers look as good as they taste and are best steamed or roasted. Fingerling potatoes are well known by chefs in the finest restaurants because of their excellent flavor and texture, as well as their ability to take on the flavors of other ingredients. (Again, see the recipe page for more ideas).
A word about basil: This delicious herb is delicate and is best used fresh, as soon as possible. If you must store it wrap the leaves in barely damp paper towels and then in a plastic bag in the refrigerator, for up to four days. Any longer and you should consider freezing your basil. My favorite way is to throw the leaves into a food processor with enough oil to make a paste. Blend it up and then put the paste into a ziplock bag and lay it flat in the freezer. Then when you are ready to use you can break off a piece and put it into the recipe, this is best used in sauces, soups, or salad dressings. You can also thaw it out and use it to make pesto later on. Some folk just toss the whole leaves into the freezer. They will turn a dark and scary color, and seem to taste ok. That’s why I prefer the oil method.
That’s going to be all for this week, Asha, Joseph and the Wobbly Cart Crew.

P.S. Don’t forget the picnic on Saturday, August 28th!!!!!!!!

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