Week 14, 2015

Field Notes Farm CSA Newsletter
Week 14: September 15 , 2015

Ground Cherries: Peel the husk and enjoy the yellow fruit.

Wax Beans: Sweet crisp yellow beans.

Patty Pan: Yellow patty pan squash

Dragon Carrots: A carrot with purple skin and orange flesh.

Walla Walla Onions: Sweet onions.

Bell Peppers: Juicy, crunchy peppers.

Arugula:  This variety has deeply serrated leaves and a stronger flavor than the smooth-leaved arugula earlier this season.

Lettuce Mix: Baby leaf lettuce.

Cucumbers: Slicing cucumbers – the last of the season!

Tat Soi – This week, try adding tatsoi to a stir fry just before you turn off the heat.  The leaves will wilt and the crunchy stems will be tender and juicy.  Yum!

Shallots- A type of onion with red-gold skin.  Excellent storage potential, use now or store at room temperature.  Mild onion flavor great raw or cooked.

Cayenne Peppers- HOT!  This variety is called “Ring O Fire.”  This variety also dries very nicely and can be crushed for red pepper flakes.

Basil-  Genovese basil.

Eggplant- We are growing three varieties:: classic bell-shaped Italian eggplant, long Asian eggplant, or striped Listada di Gandia heirloom eggplant.

Tomatoes – These may be the final tomatoes of the season.

News from Field Notes Farm:

After reflecting on the summer soil working and the areas we still need to cover crop, we decided to invest in a few smaller tillers to complement our walk-behind tractor. The rotary plow and power harrow implements for our BCS walk-behind tractor do a great job when we are working a whole plot, but are difficult to maneuver in tighter spaces and hard to drive over irrigation lines without causing damage. We now have two Mantis tillers that are small enough to work into the corners and along the edges of our hoophouses where a larger machine does not fit or could do damage to the structure. The Mantis tillers can also be used for cultivating or working up small sections of a bed. We also picked up two Troy Bilt tillers, a Pony, and a Horse. The Pony is lightweight and will complement the BCS well. The Horse we plan to put to use on another property for a perennial herb garden and a seed saving garden

The farms’ two new kittens are now out and about. Their expanding territory should further decrease our rodent pressure, but for now they spend most of their time following us around and purring loudly.

We harvested acorn squash on Sunday and plan to harvest the rest of the squash this week. As the fall harvests finish up we are mowing each plot and preparing for winter cover crops. We plan to have almost half of the farm in cover crops by the end of the week!

Late Summer Salad
Make this more substantial by adding cooked lentils.  French green lentils hold their shape once cooked.   The lentils should be cooked and cooled in advance.  Season them with olive oil, lemon juice, salt, and pepper.  

If you are in a hurry, it is not necessary to roast the peppers – they are great raw. However,, it is a delicious option if you have the time and inclination!

2 colored bell peppers
1 tbsp olive oil
4 cups mixed arugula and lettuce mix
1 medium cucumber, halved and thinly sliced
handful of basil leaves, picked from stems

⅓ cup olive oil
½ shallot, minced
1 tsp salt
2 tbsp freshly squeezed lemon juice
1 tbsp white wine vinegar or champagne vinegar
1 tsp Dijon or other brown mustard

Cut peppers into quarters and remove seeds and membranes.  Toss peppers with olive oil and place on a sheet pan with cut side down..  Roast peppers in oven for 30-40 minutes, or until they are soft, peppers have collapsed, and skin is starting to brown..  Remove from oven and place peppers in a small covered bowl.

Meanwhile, combine the dressing ingredients in a small jar with a tight-fitting lid.  Shake vigorously to combine.

Once peppers are cool, carefully peel them (it’s OK if they break apart).  Cut the peeled peppers into thin strips.  Toss pepper strips, mixed greens, cucumber, and basil leaves together in a large salad bowl.   Top with dressing and serve!

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