Week 13

 
 

Plants are pretty amazing. Despite no rain and some intense heat over the past several weeks, most of our fall crops are hanging in there. Some of them are even producing abundant and beautiful fruits like the peppers above! Nevertheless, a nice soaking rain would be extremely welcome. We have been diligently irrigating every crop that's still in the ground at least weekly - a task that has become slightly more manageable as earlier plantings are gradually tilled in. Still, despite frequent watering, the level of dryness in the soil is pretty severe. New lettuce and spinach plantings look thirsty for water within days of being irrigated, and even more established beets and broccoli droop in the afternoon heat. One crop - the cilantro that should have been ready this week - didn't make it (don't despair, we have one more planting that we're feeling good about). We were hoping that September would bring some more moderate temperatures and a little moisture, but it looks like we may have to wait a little longer for that. In the meantime, we'll just marvel at the resilience of the crops that are still producing for us and savor the endless variety of meals we can make from the late summer bounty!

 
 Believe it or not, these lettuce seedlings were irrigated only 2 days ago!

Believe it or not, these lettuce seedlings were irrigated only 2 days ago!

 

In the CSA this Week

  • Colored Peppers - red, orange and yellow bell peppers, as well as red and orange "corno di toro" types will be available. The bell peppers have thicker walls, while the corno di toro (bull's horn) types have thinner walls and are particularly great for frying. Lise's favorite way to eat to eat the corno di toro type is a Bulgarian specialty called chushki burek - click here for a recipe!
  • Bolero carrots - We've moved on to the forst of our fall carrot plantings. The carrots are really long and skinny right now (they're searching for water deeper in the soil!), but they'll fill out and get sweeter as temperatures cool.
  • Spaghetti squash
  • Heirloom Tomatoes
  • Slicing tomatoes - both red and orange varieties
  • Paste tomatoes
  • Eggplant
  • Cucumbers
  • Beets - Golden and Chioggia
  • Leeks
  • Red Russian Kale
  • Baby Bok Choi
  • Kale
  • Collards
  • Swiss Chard - a new planting is ready and it looks gorgeous
  • Lettuce

CSA PYO:

  • Green and purple beans - these are really tender and sweet right now. The purple ones will actually turn green when cooked, but they are really pretty (and tasty) raw!
  • Husk cherries
  • Tomatillos - see the recipe for Salsa Verde below. It is great with chips, on top of chicken, in enchilladas, or really whatever strikes your fancy!
  • Cherry tomatoes - the sungolds and black cherries are dwindling, but the Mountain Magic, grape, Jasper and Matt's Wild are still cranking!
  • Hot peppers - jalapenos, serrano, capperino, ancho and cayenne
  • Herbs - the Genovese basil has finally succumbed to downy mildew, but we still have amethyst and Thai basil, parsley, thyme, and sage

In the store:

In addition to the crops listed above, we should have watermelon, summer squash and zucchini, mustard greens, some Happy Rich broccolini on Tuesday and Verrill Farm sweet corn. Also, we'll have bulk pricing available on pickling cucumbers as well as plum and slicing tomatoes.

Salsa Verde

from Cookie + Kate: http://cookieandkate.com/2015/homemade-salsa-verde-recipe

  • 1½ pounds tomatillos (about 12 medium), husked and rinsed
  • 1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)
  • ½ cup chopped white onion (about ½ medium onion)
  • ¼ cup packed fresh cilantro leaves (more if you love cilantro)
  • 2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste
  • ½ to 1 teaspoon salt, to taste
  • Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde

Instructions

  1. Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they're blackened in spots, about 5 minutes.
  2. Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
  3. Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.
  4. Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired. If you'd like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).

Notes

Recipe adapted from Rick Bayless, Serious Eats and Simply Recipes.