Every time we look up it feels like 6 more weeks have flown by. Its hard to believe this year’s csa is already starting to wind down. We included a very aromatic and savory ground cherry jam recipe which makes a wonderful spread with cheese andcrackers. We will include another 2 pints of ground cherries from now until the end of the season, so you could store them up an do a big batch closer to the holidays. They will keep the longest if you store them in your fridge or on your countertop with the husk removed. They will continue to ripen, similar to a tomato, so any that have some green to them can be stored for several weeks. We included broccoli greens and kohlrabi, two members of the cruciferous family, both of which are highly nutritious, but are also more digestable (if eaten in more than 1/4 cup quantities) if cooked. They both taste great in a stir fry, just be sure to cook them until then are tender. We included the most tried and true method for eating okra on the blog this week- breaded and fried. It really is a tasty way to eat okra. Have a great week!
We’re definitely feeling the season change, with the later sunrise and earlier sunset, though we’re appreciating the recent warmer than average temperatures. This week we were still able to include summer vegetables including peppers, eggplant, and beans, though our bean crop was never very happy this year and unfortunately they are on their way out. All of our greens are looking and tasting better at this point now that the heat of summer has passed. We included some large crunchy radishes, which also have edible tops- good for stir fries or sauteeing. We were also tempted to sneak the Swiss chard into butternut squash and black bean quesadillas, which would make for a nice modification of the recipe we included on the blog this week. We hope you have a great week!
We hope everyone had a productive week like we did on the farm. We are starting to build our low tunnels over the beds which will allow us to grow through winter. Our (ambitious) plan is to cover our nearly one acre of production space in low tunnels, and to also fill our high tunnels with greens by the end of October, both of which are currently filled with tomatoes, peppers, and eggplants. This will allow us to have a lot of variety these last 7 weeks of our csa, and throughout the winter. We included a nice quantity of okra this week, which will stop producing for us within a few weeks as the temperatures cool We highly recommend trying it roasted by first thinly slicing the okra, then roasting it until it is tender and crisp. It works well as a side to grilled chicken and/or lemony rice or couscous. We hope you all have a wonderful week!