| This Week’s Share │ Farm Updates │ Recipe |
This Week’s Share
Garlic
Potatoes
Onions
Eggplant
Slicing Cucumbers
Summer Squash
Sweet and Bell Peppers
Chilis/Okra
Tomatoes
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U-Pick Items Available Now
Times open for u-picking: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.
While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders
sUNfLOWERS ARE ON u-PICK
These beauties are just starting to emerge, and can be found in field D which is located as you enter from the main entrance directly in front on the 3 large barns
Hopefully you can’t miss it!
Watch the fence - we will aim to keep it off but best to slip through as if it is on.
In the field G2, Across from the side parking lot by the farm CSA pick-up
Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s
Basil- Italian ,Greek Fino verde, and Thai (purple)
Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line
Ground Cherries- this little treats can be found all the way to the far left of the flowers in the last row of landscape fabric next to the dill/cilantro weedy row.
All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.
Farm Updates:
Peak season is upon us, and all of the summer goodies are popping in, and some are getting quite comfortable in quantities- like the tomatoes.
Each week this number in the tomatoes has climbed and we do suspect this week to again have that share grow for each of you. So if there were a week to prepare to make sauce (or make some freezer space) this is definitely one of them. After which we will start winding down some until the plants stop producing in the Fall. As we keep going we will start to get into the next set of tomatoes that will introduce another whole list of varieties sizes and shapes.
The peppers are almost all here and accounted for as we wait for a couple more late ripeners to join the bunch. Poblanos and Shishito’s are both mild peppers, and so far this season have lived up to that reputation!
The remaining mixture of our chili’s so far are the classic Jalapeno, as well as, some hotter varieties like the serrano, the specialty cayennes and the cool Chinese five star.
And did you notice some of the Bell peppers are turning colors? In the photo below, you can see the light green “Flavor burst” peppers transition to it’s sweeter orange-self. All peppers start green, but depending on type and variety they will ripen or change color at different time’s.
The chaos of summer is well underway but the peaceful Fall is growing well inside the greenhouse under layers of shade cloth and many types of fans to cool them down. They all are doing well after that stressful week of heat and everything, crew included, at the farm is looking forward to a bit of a break this week ahead.
GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted
Recipes:
Vera Cruz Tomatoes
Ingredients
4 firm ripe tomatoes
3 slices bacon
¼ cup chopped onion
8 ounces fresh spinach, stems snipped
½ cup sour cream
¼ teaspoon hot pepper sauce
salt to taste
½ cup shredded Mexican cheese blend
Instructions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.
Sourced from Allrecipes.com
-The Clagett Crew