This week we anticipate our marvelous fields to produce beets, dandelion greens, lettuce, eggplant, bell peppers, kale, collards, tomatoes, celery, cured onions, garlic, cucumbers, potatoes, winter squash, and leeks. Some items may be a choice. U-pick items will probably include cherry tomatoes, hot peppers, tomatillos, edamame, string beans, okra, a large flower bouquet, basil, and other herbs. Half shares, this is Week A. 

 

It is really nice to hear the members share how they prepare a veggie when in the pick-up barn or out in the u-pick fields. This time of year, it may seem a bit daunting when you practically need a wheel barrow to carry all your produce to the car. Often, people ask me if I really use everything up. Admittedly, some weeks it is a challenge. I do share some items with friends and family, since I also have a garden at home, but the rest is used. Here's how we do it in my house....

Each week, I focus on making a lot of salads with the tomatoes, lettuce, and green beans. I change up the flavors based on what the main course is.

Since we love soups, I either cook a fresh, cold soup such as gazpacho, or make a heartier soup and have a small bowl of it one night for dinner, and then freeze the rest for use later in the year. Last weekend, I made a traditional gumbo with hot sausage and chicken, and in that way, used my okra. I froze most of the soup, so later in the fall on a cold evening, I will have a very easy meal that will remind me of the farm.

I also made a large batch of tomatillo salsa using 2 weeks' worth of my tomatillos. I had some for snacks this week and froze 2 small containers for use later. Yesterday, I gathered up the rest of my fresh onions, peppers, and eggplants and made a large batch of caponata. It is a bit labor intensive, but the end result is well worth it. And, a lot of it will be frozen for use on meat, fish, or bruschetta. I also cooked up edamame, and whatever we don't eat today, I will freeze for use later in the year.

Remember, the recipes are chosen for this website because they maximize the use (and taste) of the products you are receiving. As always, if you have ideas, please share them with me. 

 

This week the local kids go back to school, which means more hectic schedules for many of us. So, until you get into your routines, I have a found a new recipe, Roasted Chicken with Butternut Squash, Potatoes and Leeks that is simple to prepare and bakes while you help with homework, etc. It will also re-heat well so those with after school activities can eat early or late.

In this time of busier schedules, please still make the time to go to the farm to do your U-pick. I was there this morning and the beans and edamame are absolutely beautiful--these 2 items are simple to boil, drain and freeze for use later, if you don't have the time to cook them now. For even easier preservation, make sure you pick your tomatillos and cherry tomatoes--if you don't have time to cook them, just put them in plastic bags as is, and freeze them. Later in the winter, you will be glad you have the produce from the farm.  

 

Yup, it's going to be back in the 90's this week, and we are receiving WINTER squash! You might be thinking, what am I going to do with these now?? Winter squash, with their hard outer covering, store very well. Just keep them in a cool, dark place and make sure you check them from time-to-time, because small blemishes or insect damage can cause the squash to rot. But, if you want to make them now, try the Southwestern Baked Acorn Squash recipe on our website. Since it incorporates peppers and cherry tomatoes, it is a nice dish to make now. Just type in Winter Squash and search recipes to find it.

If you are not familiar with leeks, you will be by the end of this season. If mother nature cooperates, we will have leeks through the end of the harvest, so I will be talking more about them as the harvest continues. For now, suffice it to say that they have a mild onion flavor and are good in sautes, braises, soups, and stews. For a light dish that highlights their flavor, try the Braised Salmon with Leeks. Find it by searching the recipe section under Leeks. 

 

Yet another salmonella outbreak—this time causing the recall of a half a billion eggs by 2 massive farms in the Midwest—gives us another reason to confirm our commitment to supporting our local farmers in their efforts to bring us organic foods, fresh from the fields. Most of the well-publicized incidents of contamination in recent years have occurred in industrialized food supply chains that span national and even international boundaries. Today’s trend toward healthy, fresh, locally sourced vegetables, fruit, dairy, and value-added products helps to improve food safety by simplifying the process—eliminating middle men and packing and shipping—and by providing the opportunity for consumers to know their farmers and to choose products on the basis of that relationship.  

 

Enjoy a leisurely meal with the farmers and farm members on the last Sunday in September. Bring a dish to share, your own plate, utensils, and drink, and celebrate the first weekend of autumn.  

 

We're planning some special features for the last potluck dinner of the season! Don't miss our sauerkraut and fermented foods workshop and other attractions that are still being planned. As usual, bring something wonderful to share for dinner, your own dinnerware, and a beverage. We're looking forward to seeing as many members as possible for our last 2010 hurrah under the pavilion.