Share Notes August 26 & 28, 2021
CSA Share Notes:
Another abundant week. Our youngest plantings of squash, zucchini, and cucumbers are producing nicely for you now. Woohoo! Eggplant are in full force. Tomatoes are waning but still strong. A few weeks ago, though the Okra got a good trimming overnight by some hungry deer and was really been set back. We’ve had deer protection up for a couple weeks now while they recover, but it’s slow and it may not make enough fruits for you before season’s end. We’re sorry for you okra lovers out there!
Here’s this week’s vegetable line up:
- Zucchini— A fresh, tender picking of such great quality. We’re so glad to be bringing you zucchini this time of year. It’s honestly unheard of for us, but as we’ve said for months now, this year’s weather is weird!
- Summer Squash—We have a new variety mixed in for you to try called Tempest, with an interesting ribbed shape and a great flavor. There are also our Zephyr (yellow on top, green on bottom) and our regular yellow squash- all delicious. We can’t say for sure which might be in your box but we hope you enjoy your selection.
- Pattypan Squash— A kid’s favorite! These spaceship-shaped squash are super fun. They cook so great on the grill sliced into star-like rings.
- Cucumbers— Crunchy and tasty, and enough for all the Large and Regular shares this week. Cherry tomato, cucumber salads are so refreshing this time of year.
- Slicing Tomatoes — a few slicers per share, depending on your share size, and the size of the tomatoes.
- Cherry Tomatoes — Everyone’s receiving some this week!
- Eggplant— Large shares received long Japanese eggplant, Regular shares received a nice big Italian eggplant (either the Caliope heirloom or Black Beauty) and some fairytale eggplants, and Mini shares received one Italian eggplant, too.
- Unfamiliar with cooking eggplant? 2 tips: First, if they’re super fresh, no need to sweat them. If they’re more than ~3 days post harvest, sweating them removes bitterness. To sweat: cut them into the size you want to cook (cubes, slices, whatever) and toss with a little salt. Place in a colander to drain for 30 min-1 hour and pat them dry before cooking them. Our other important tip is to use really high heat. Like a 400+ degree oven, a grill/griddle, or a smokin’ hot cast iron. You want to get a little char on them and just barely cook the insides. This will give you sweet, creamy eggplant, not chewy or squeaky eggplant. This crop is great in anything Italian, or in a curry, or as a side dish
- Onions— A few for everyone.
- Bell Peppers— Just a few this week. We figured you might need a break on peppers as they’ve produced like crazy this year. Plus, we’re letting the biggest, ripest ones stay on the plants so they can fully mature- that’s when they begin to turn their sweetest, ripest colors: red, orange, and yellow. It’s a treat that takes a lot of time and care, and we only get it in October!
- Italian Peppers— Just a few for all. Find these on Sola Bread Co.’s Red Moon Pizza this week!
- Jalapenos— A nice handful for everyone this week. The large shares probably have enough to make a jar of pickled jalapenos, I’d imagine! Slice them into rings, whip up a strong vinegar brine, (as sweet or savory as you prefer it), and pickle these bad boys.
Veggie Storage tips:
All your eggplant, peppers, squash, zucchini, and cukes will keep longest stored in the fridge sealed up in produce bags. Tomatoes do not want to be stored below 50 degrees or they turn mealy, so keep them at room temp or in the coolest area of your kitchen. Onions prefer a dry, room temperature spot. Everything will need a thorough washing before cooking, but leave the dirt on until you’re ready to use them to prevent spoilage.
We’d love to hear stories and recipes of your culinary adventures this week. Send us a note or post a comment of how you’ve used your CSA share.
Your farmers, Jess & Justin
Regular
Regular Share top left to right: Italian eggplant (heirloom Calliope or Black Beauty), fairytale eggplant, Squash, (2nd row) patty pan squash, jalapenos, Bell and Italian peppers, onions, (3rd row) sungolds, cucumber, zucchini, slicing tomatoes.
