Well, the delayed heat finally set in last week to help ripen up our outdoor tomatoes and peppers along with our melons too! The melon and tomato tasting was a success as well. About five families showed up to try our offerings, and we took a tour of the farm in the big red truck!
I even learned some new information. For example, we have been having issues with spider mites in the summer for the past couple of years because they thrive and readily reproduce in hot, dry weather. John explained to us that they came up with a new solution this year: running a sprinkler periodically to keep the humidity up. And it works!
We also got a chance to look at the Wild Garden Seed lettuce field. It looks like they have started to harvest some plants out there that were laying down on some white cloth. This time of year the lettuce seed field is just beautiful. Most of the 4-5 foot tall plants are still glowing red, green, purple, or a combination of the three and a lot of them are displaying their white fluffy seed heads. It looks like nothing you’ve ever seen before. Just think, each of those plants will produce hundreds of little lettuce seeds that will then produce more and more lettuce or seed, and it will just continue on and on! We will be having a fall potluck and tour, date to be decided. We’ll keep you posted on that.
Lisa Hargest– CSA coordinator
Words from Sally:
I hope your weekly box is nourishing you and your family. It feels as if the GTF bounty has finally kicked into gear. I think I have “stressed” about this year’s box more than any other year. Again I want to thank you for accepting the challenge of eating with the season or whatever that particular season offers. Joelene, Dan, and I have started to pick the 2nd planting of watermelons as the 1st planting got eaten by our local crow mob. We have four plantings, so be looking for melons in your upcoming boxes. We would love to hear about some of your creative menus from your CSA box!
Enjoy your vegetables!
What’s in the Box?
1.5 lb Potatoes (nicola)– Steam, roast, or mash. These are versatile. (see recipe)
Carrots, bunched – They are great raw, on salad, slaw or stir fried.
2 onions (1 Big Alsea craig white onion, 1 superstar)– Chop the onions and eat raw on salads or soups. They are very good caramelized.
Honey Pearl Melon– Eat just like it is!
1 yellow or orange pepper—Grill, roast, or just eat raw, they are very sweet.
1 Anaheim pepper– Chop raw, and add to salsa, salad, or sauté with summer squash.
1 broccoli – Steam, roast, or grill with salt and olive oil.
2 cucumbers– Chop and add to a salad. Marinate and combine with tomatoes!
1 lb romano, wax, or green beans– Blanch them and then sauté with olive oil, salt, garlic and herbs.
1 globe eggplant– Roast, or pan fry. Try breading and frying for eggplant parmesan.
1 bunch cilantro – Use in salsa, try salsa verde with the tomatillos. It goes well with cucumbers too. (see recipes)
1 garlic – Add to salsa, sautés, or try roasting in skins.
1 jalapeño– Use in salsa, or anything that you would like to spice up!
1 lb tomatillos– Make salsa verde! It’s a wonderful topping for tacos.
Assorted lettuce (oak leaf, romaine, little gem, or crisp leaf) – Make a salad, or add to sandwiches, make lettuce wraps!
Tomatoes (approximately 2 lbs) – Chop raw on salad, or sandwiches.
1 lb tomatillos
1 teaspoon (more or less) chopped jalapeño
1/2 c cilantro, chopped finely
2 cloves garlic
2 tablespoons extra virgin olive oil
1/2 onion, finely chopped
2 teaspoons lime juice
Pinch of salt
Peel the papery outer husks off of the tomatillos. Simmer them in boiling water for 8-10 minutes, and then peel the skins off. Add the cilantro and garlic and then puree in a food processor or blender. Heat the oil over low heat. Stir in the chopped onion, and jalapeño cooking slowly until slightly wilted. Add the tomatillo mixture, lime juice and the salt. Remove from heat right away, then refrigerate until chilled. Serve chilled. Salsa will keep up to a week in the refrigerator.
Broiled Eggplant Slices
1 globe eggplant
Pinch of sea salt
1/2 cup cilantro marinade
Peel eggplant and slice 3/8 inch thick. Sprinkle with salt and let stand 1 hour. Rinse and pat dry. Place on a well– oiled cookie sheet and brush half the marinate on top of the slices . Broil until golden, turn, brush other side with remaining marinade and broil again.
1 bunch of cilantro
Juice of 1 lemon
3 garlic cloves
1/2 cup extra virgin olive oil
1/4 teaspoon pepper
Mix all of the ingredients together. Refrigerate until needed.
6 medium baking potatoes
4 tablespoons butter
1/2 cup crème fraiche or sour cream
1 onion, finely chopped 1/2 cup parmesan or cheddar cheese
2-3 tablespoons basil, or parsley, chopped
Salt and pepper
Place whole potatoes in a clay pot, cover and set in a cold oven and turn on to 250 degrees. The potatoes will cook in 2-3 hours depending on their size. Cut butter into cubes and place in a large bowl. When the potatoes are done, cut lengthwise and scoop out soft potato flesh into the bowl with the butter. Mash with a potato masher, mix in cultured cream, cheese, herbs and onions. Season to taste. Spoon the potato mixture back into the shells and return them to a 150– degree oven to keep warm.