Last week featured some very hot days, which meant popsicle breaks for the crew as well as lots of tractor cultivation and weeding. High temperatures are great for cultivating because weeds that are churned up by the tractor or pulled by hand die in the heat before they have a chance to re-root. On the tractors, Lise cultivated all of our fall cabbage and kale, while Catherine was able to hit some newer plantings of sunflowers and beans. Meanwhile, the whole crew spent a lot of time in our fall carrot beds thinning and weeding, an incredibly important process for getting nice large carrots. Both activities will continue in earnest this week!
In the CSA this week:
Arugula - This succession of arugula is a bit “hole-y” because during the heat of summer, we can’t use row cover to protect from insects. It’s still tender and delicious!
Sweet corn - From our friends at Verrill Farm. Not organic.
Heirloom and Hyloom tomatoes - From our field and high tunnel plantings. Field varieties include: Abigail (pink), Cherokee Carbon (purple), Dr. Wyche’s Yellow, Marmalade Skies (orange), Pruden’s Purple (pink), and Woodstock (green bicolor). From the high tunnel: GinFiz (bicolor yellow with blush).
Slicing tomatoes - From our field and high tunnel plantings. High tunnel varieties include Lemon Boy Plus (yellow), Marmalade (orange), Bonbolya (pink), Contessa (red beefsteak), and Estiva and Caiman (both red slicers). From the field: Galahad (red).
Watermelon - All are red icebox sized with seeds.
Fresh onions - Red Long of Tropea and Ailsa Craig varieties. Both types are milder and sweeter than cured onions.
Green and purple peppers
Zucchini or Summer Squash
Celery - This celery is from our next planting, so it’s a bit smaller this week.
Curly kale
Mustard Greens
Lettuce
Frisée - A bitter salad green that can also be used wilted or sauteed.
CSA Pick-Your-Own:
Shishito peppers - These mini green peppers are great for searing and then sprinkling with a little salt - a very tasty snack or appetizer! Please note that while they’re mostly mild, you will come across the occasional spicy one.
Cherry tomatoes - The cherry tomato beds are looking more and more plentiful by the day! Keep an eye on the lowest parts of the plant to find ripe tomatoes.
Beans - Green beans or Dragon Tongue
Hot peppers - Varieties include Aji Rico, Pantera (jalapeño), Hungarian Hot Wax, Red Ember (cayenne), and Hot Paper Lantern (habanero, extremely hot!).
Sunflowers
Herbs: Basil, Thai basil, parsley, dill, cilantro, sage, mint, thyme, chives
In the farm store:
Farm store hours are Tuesday-Friday 11am-6pm and Saturday 9am-3pm. In addition to most of the items listed in the CSA above, we will have:
Apples - William’s Pride variety. Arriving Tuesday from Ed at Long Run Produce. Certified Organic!
Sweet colored peppers - From both the field and the high tunnel.
Cherry tomatoes
Cucumbers - Mostly picklers, but we’ll have a limited amount of slicers and thin-skinned as well.
Flowers - In addition to mixed bouquets, we’ll have our first dahlia bunches of the season, featuring eucalyptus from the high tunnel!
Salsa Verde - Made by Kenneth at Eastern Mass Provision from our own organic tomatillos, onions, garlic, jalapeños and cilantro. Mild. Limited availability - We are almost out of our supply but will more to come this fall after we have this year’s batch made!
Hot Sauce - Made by Kenneth at Eastern Mass Provision from our own organic habañeros, aji rico, fresno, cayenne, Hungarian hot wax and garlic. Hot.
Seasonal Medley Mushrooms and Shiitake Mushrooms - From Mycoterra Farm in Deerfield, MA. Certified organic.
Baer’s Best Beans - Black Turtle, Italian Cranberry, and Cannellini are Certified Organic. Bumblebee and Black Coco are not organic. Grown by Charley Baer in South Berwick, ME.
Maple syrup - 12 oz. bottles from our friend Jim at Hollis Hills Farm in Fitchburg, MA. Not Organic.
Raspberry Vinegar Infusion -Silferleaf Farm in Concord, MA. Certified Organic.
PYO Flower Field
The flower field is open to both PYO Flower CSA members and the general public for picking by the jar. Please check in at the farm stand before picking. Flowers available for picking include: scabiosa, celosia, ammi, gomphrena, ageratum, strawflower, cosmos, zinnias, rudbeckia, sunflowers, verbena, fireworks gomphrena, starflower (great for drying!), decorative basil, and shiso. Please do not pick from plantings that don’t have a variety sign in front of them.
Jake’s Pico de Gallo
Farm Crew member Jake shared with us what he was doing with his tomatoes this week!
3 large heirloom tomatoes
4 small onions
4 cloves garlic
3 limes
salt
cilantro (optional)
Finely chop garlic and onion (and maybe cilantro) and add juice of lime to marinate. Chop and add tomatoes, salt to taste and mix with a spoon to avoid smashing tomatoes to bits. Enjoy in tacos and fajitas, or as a dip for your chips!
Tomato Bruschetta
Adapted from Ali Slagle, NY Times Cooking
Ingredients
1 pound tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving
Preparation
Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn’t brown. Set aside to cool.
Roll the basil leaves up and thinly slice crosswise.
When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
Spicy Watermelon Salad With Pineapple and Lime
By Alexa Weibel, from NY Times Cooking
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon fresh lime zest, plus 2 tablespoons juice
1 tablespoon honey
1 jalapeño, thinly sliced
Kosher salt and black pepper
¼ cup finely chopped red onion
1 ¼ pounds fresh watermelon, chilled
1 ¼ pounds fresh pineapple, chilled
4 ounces feta, crumbled (about ⅔ cup)
1 packed cup small cilantro sprigs, or ⅓ packed cup torn fresh mint
Tajín, for sprinkling (optional)
Preparation
In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.
When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.