CSA: Weekly Share

The season is really starting to change. We are waiting for the next patch of heirloom tomatoes to come in so they will be a bit slim this week. Hopefully we will get some picked for the share this week. Cukes and eggplant are a bit meager, also, but we should have some for CSA members, also. We've picked the last of our cantaloupe. What a great season it has been for those. We will be bringing some in as long as they last locally, though. And also we are at the end of our watermelons. Enjoy them while you can!


This weeks share: 

8 corn, you pick the type

1lb. doc martin lima beans

1lb. regular tomatoes
1lb. heirloom tomatoes (possibly)
1 pint cherry tomatoes (possibly)
1 lb. squash
1 cukes
1 garlic
2 onions
1 green/red peppers
1 hot pepper
1 lb. potatoes
1/2 lb. eggplant
1 cantaloupe

1 sugar baby watermelon1 razz

1 edamame
1 bunch flowers
1 sprig basil

Winterthur farmers market

Saturday mornings at Winterthur has become quite the busy farmers market. Located under the shade of mature trees, about 7-8 vendors show up each week to offer their locally grown or produced products.

CSA: Weekly Share

The season is just starting to change a bit. We are picking in our last cantaloupe patch, so enjoy the last of our melons. Peppers have come on very strong and so have the eggplants. In the post yesterday I mentioned that the doc martin limas are finally in strong, so we are able to add those to the CSA share this week. Blackberries are dwindling, they are only picking a case or two here and there so they are no longer part of the share. But our raspberries are still going like mad, though, and will be around until the nights get cold. No pumpkins yet, but I expect mums to make an appearance very soon. 


This weeks share:
8 corn, you pick the type
1lb. doc martin lima beans
1lb. regular tomatoes
1lb. heirloom tomatoes
1 pint cherry tomatoes
1 lb. squash
2 cukes
1 garlic
2 onions
1 green peppers
1 hot pepper
1 lb. potatoes
1 lb. eggplant
1 cantaloupe
1 sugar baby watermelon
1 razz
1 bunch flowers
1 sprig basil

Doc Martins have arrived!

At last, the Doc Martin Limas have come to full season. We picked over 20 crates in the last few days—we have plenty available for sale by the pound or by the case. Enjoy them while you can.

The pies have been spectacular this summer. Marie, the pie baker behind My House Cookies, has been turning out some amazing specialties this summer. All different in-season fruit varieties and a superb Key Lime.

And although they signal the impending end of summer (which for many must be a good thing this year!) the local apples and Asian pears have come in. 

We are officially at our high season mark!

Although we are still waiting for the Doc Martin Limas to make their grand appearance, just about everything else on the farm is having a stellar year. It is hard to not say more about the heirloom tomatoes. Both those and our field tomatoes are unbelievably plentiful and delicious. What a treat to have so many to choose from. Tomatoes love it hot and dry and we've had both this summer!
The flowers are also just blooming like mad. We have never had so many flowers in a season. The zinnias, the sunflowers and the rudbeckia are so gorgeous.
And those eggplants! So many varieties, shapes and sizes to choose from.

Mr. Stripey

Heirloom varieties of cucumber

Heirloom eggplant varieties

Yellow stuffing tomatoes (they are hollow!)

CSA: Weekly Share

"Switch Hitter"

As we head into the dog days of summer the hot weather veggies are starting to come in strong. The green peppers, the hot peppers, the eggplant all have become plentiful. Some of the peppers are starting to turn red, but are still more "chocolate" than full color. The melons continue to be strong, but the last patch of sugar babies is over and I think it will be a few days till more are ready. The blackberries have slowed a bit, but honestly, we've picked more blackberries than anyone could have ever imagined! Hope you've been finding some good fun stuff to make with them.
They've picked a few bushels of Doc Martin Limas here and there, but we don't have  a whole lot yet. But once they come in, we will have plenty for everyone. If you want a bushel to "put-up" ask to sign your name to the Doc Martin list. All signs look like it will be a terrific year for those once they are ready. And of course the heirloom tomatoes will continue to come in droves. Such a spectacular year for growing heat loving stuff.

This weeks share:
8 corn, you pick the type
1lb. regular tomatoes
1lb. heirloom tomatoes
1 pint cherry tomatoes
1 lb. squash
2 cukes
1 garlic
2 onions
2 each green peppers
1 hot pepper
1 lb. potatoes
1 lb. eggplant
1 cantaloupe
1 razz
1 blackberry
1 bunch flowers
1 sprig basil
ENJOY!

August Jewels

What a great year for heirlooms! All I can say is that they taste as good or better than they look. YUM!

And the peaches have been superb as well!

The swallowtails are all over the zinnia patch.

Donut peaches and other good things

Donut peaches are a little, squat, immensely delicious white peach that have a short season. They are little bites of deliciousness—one of the many lovely summer delights you'll find at SIW. Get em while you can!!!

Donut peaches and sugarcube melons

Recipe of the Day

Lemon-Zucchini Cornmeal Cookies

(modified from Martha Stewart)

ingredients:

1/2 cup smart balance (or pure butter)

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1 teaspoon packed finely grated lemon zest

1 teaspoon coarse salt

1 cup whole wheat flour (you could also used unbleached flour)

1/2 cup fine cornmeal

1 medium zucchini, grated on small holes of a box grater (about 1 cup)

method:

Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.

Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.


(picture and recipe submitted by CSA member Laura Novak)

CSA: Weekly Share

A visual description!

The bounty of the season is upon us. Our tomatoes have officially taken over the stand. If you haven't tried the heirlooms, this is the time to try them. So many shapes and sizes. And the cherry tomatoes are copious and stunningly picturesque. They eat like little bites of sugar. 

Brandywine and Tiger Brandywine heirlooms

The blackberries (like so many of our crops) are having a banner season. They continue to be a hot mover so enjoy them while they are fresh and plentiful. 

This is what you call mondo blackberries—5 per half-pint!