Week 12, 2015

Field Notes Farm CSA Newsletter
Week 12: September 1, 2015

Cherry Tomatoes:  Please save and return your wooden pint containers

Slicing Tomatoes: Mixed varieties and colors

Ground Cherries: Peel away the paper husk and enjoy their sweet-tart flavor!

Cucumbers: Slicing cucumbers.

Zucchini/Patty Pan:  Green zucchini or yellow/green patty pan squash

Yellow Carrots:  This variety is called Yellowstone.

Summer Leeks:  Smaller and more tender than winter storage leeks.

Bell Peppers: Juicy, crunchy peppers.

Jalapeno:.  Moderately spicy pepper, perfect for salsa.

Kohlrabi:  Round, purple, knobby vegetable in the broccoli family.

Purple Beans: Purple on the outside, green on the inside. Eat them raw if you like the color as they will turn green when cooked.

Hotshot Salad Mix:  This is one of our favorite mixes!  It is colorful and so flavorful.  Composed of arugula, tatsoi, mizuna, and some zippy mustard greens.

Red Romaine: .Crunchy romaine lettuce head.

Parsley: Flat leaf Italian or curly parsley.


News from Field Notes Farm:

Our first round of shallots and storage onions are dry and ready to be packed away.  We started cutting the bundles curing in our high tunnels in preparation for another round of onions coming out of the field this week.  We have been pleased with our overall onion yields and look forward to sharing onions starting next week.  Winter squash are just reaching maturity. We will start harvesting in one or two weeks. It looks like we will have generous quantities of storage onions and winter squash for our late fall boxes, so if you are not already signed up for the storage boxes (end of October/early November), please contact us if you would like to add it to your share!

We are excited to offer salad mix and lettuce heads in the shares again this week and in future weeks.  In addition to familiar lettuce heads and lettuce mix, we are growing some great greens that may be unfamiliar to you.  These include tatsoi, mizuna, and spicy mustard greens.  These greens thrive in the late season as the days get shorter and weather starts to cool down.  They are all high in calcium and vitamins A, C, and K.

As we pull the first tomato plants and cucumbers out of our high tunnels we are planting spinach, radishes, arugula, and other greens to extend into the early winter. Outdoors, as each crop finishes we are transitioning into cover crops. A few plots are already sporting beautiful stands of oats and crimson clover. As we move into cooler weather we will switch to planting winter rye and red clover which will overwinter and produce some valuable biomass/organic matter in the spring.


Spicy Bean Saute

If you would like this to be spicier, don’t remove the jalapeno seeds and veins before chopping.  

1 pound snap beans, trimmed
1 tablespoon light brown sugar
1 1/2 tablespoon soy sauce
1 teaspoon finely grated fresh ginger
1 jalapeno pepper, seeded and finely chopped
1 medium-size bell pepper, sliced
2 medium leeks, white and light green portions sliced ¼ inch thick
1 teaspoon peanut oil or coconut oil
3/4 teaspoon salt

Fill a large sauce pan with enough water to cover beans.  Add 1 teaspoon of salt and bring the water to a boil.  Add beans and cook for 1-2 minutes.  Drain promptly and rinse with cold water.  Drain cold water and pat beans dry with a clean dish towel or paper towel (this is to avoid splattering when the wet beans hit the hot oil later).

Stir together brown sugar, soy sauce, and ginger.. Heat a large skillet over medium high heat and add oil.  Sauté bell pepper, onion, jalapeno, and green beans for 3 to 5 minutes. Sprinkle with salt. Remove from heat; add soy sauce mixture to green bean mixture, and stir to coat.


Carrot Ginger Salad Dressing
Makes a thick and colorful dressing, enjoy with the hotshot mix in your share today!

2 large carrots peeled and chopped
1-inch fresh ginger peeled and chopped
2 Tbs oil (olive or toasted sesame)
2 Tbs vinegar (ume plum, apple cider or balsamic)
¼ – ½ cup water
(Optional- finely diced shallots or garlic)

Add all ingredients to blender or food processor and blend until smooth.  Add more water if a thinner consistency is desired.  For an even smoother dressing, cook carrots in a little boiling water before putting them in the blender.

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