Week 13 A
September 6, 2018
Dear members,
In your box this week:
Garlic Onions Acorn Squash Delicata Squash
Arugula Bell Peppers Jalapeno Peppers Ground Cherries
Tomatoes Sage Dill Parsley
Broccoli
This has definitely been one of the tougher weeks of farming. The hail we got a week and a half ago is still affecting our produce. That, combined with too much rain and humidity, is making our produce tough to harvest. It’s also done enough damage that some of our crops are a loss. Some things, like potatoes and carrots are just waiting for dryer days. Other things like the peppers and many of our greens are going through a “growing out” phase of the damage. Still others, like the tomatoes, are dying. We hope to have tomatoes next week, but I don’t think we’ll have them much after that. For every 1 pepper I pick to keep, I throw 5 out that are rotten. You may have a few spots on your peppers. Cut them off if they are soft and use them soon. If they’ve lasted this long without getting rotten, I decided they deserved a spot in the box.
Remember when I was lamenting the dry weather and wishing we got some rain? Ahhh… those were the days! The thing about water… You can always add more, but you can’t take it out. We’re doing our best to harvest what we can but are frustrated by the things that should be in the box but are not. We are really looking forward to some dry and sunny days!
Enough of that! On to the good news!
Winter Squash is here!! We have 2 varieties this week: Acorn and Delicata! Delicata are great for slicing thin and sautéing or roasting. No need to peel! Super yummy! The Acorn is great for cutting in half, placing cut side down in a pan with an inch of water and baking for 45 minutes, until tender. Add some of Mike’s Maple syrup and you are good to go! We have a lot more squash varieties out in the field that you will see in the coming weeks.
Ground Cherries are also in the box this week! They are a favorite in our family. If you’ve never had them before, just slip the papery outside off of them and pop the berry in your mouth. Yum! You can find recipes to use them, but we just enjoy eating them as they are. The ground cherries are ripe when the papery part is brown. If they are green or yellow, just let them sit a few days until they brown up. Leaving them on your counter is the best way to store them. No need to refrigerate.
Claudia had a great time at the State Fair. The calf she showed won the Junior Champion for the Guernsey breed. She had a great time and learned a lot! All 3 kids are now in school, making for much quieter days around the farm. I miss their energy and help, but in some ways, it does simplify my life. Our mornings are a bit more hectic, but we’re getting it done. (I can say that with confidence as we have now completed day 1 of all 3 leaving for school.) 🙂 Ask me how it’s going in a couple of weeks!
PACK SHED PARTY!!!!
THIS FRIDAY!!!!!!
After all this hard and frustrating farming the past 2 weeks, it’s nice to have a time to celebrate!! Please join us! 6:30 pot luck. Bring a dish to pass, chairs and beverages.
Gravel Road will be playing for the evening so bring your dancing shoes!!! It’s a great time for everyone!
Saturday, we are going to continue celebrating with the Taher Farm Dinner!! Can’t wait! If you would like tickets, send me an e-mail. I might be able to get a few yet. $65 per person.
Delicata Squash and onions
1 medium Delicata squash , halved lengthwise, seeded, and cut into 1/4-inch thick slices
1 medium red onions, halved lengthwise and cut into 1/2-inch rings
2 garlic cloves, peeled and smashed
4 fresh Parsley leaves, chopped
1/2 teaspoon red-pepper flakes
2 tablespoons extra-virgin olive oil
1 tablespoons maple syrup
Kosher salt
freshly ground black pepper
Preheat the oven to 425°F degrees. Place the squash, red onion, garlic, Parsley and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.
Fresh Tomato Soup
1/2 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups water
4-6 medium tomatoes, peeled and diced
1 tablespoon minced fresh parsley
1-1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon pepper
1. In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil.
2. Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.
Happy Eating and hope to see you Friday!
Jody, Mike, Claudia, Malcolm and Jonas