Garnet Yams Steam em and drizzle some coconut oil, lime and honey on em. Thai Butternut and Yam soup
Sweet Corn We got this corn from Tim, in Ramona. Along with the onions and yams this week. I just couldn’t wait for corn any longer. Our first planting is only 2 feet high. So I harvested up some yams and onions while I was out there too. This “all white” sweet corn is pretty darn sweet. I have a feeling that our first harvest of bi color corn will be amazing too. Corn is one of those plants that is really hard to screw up. Which is great, because this farmer screwed up a few crops this year. “Big confident smile”.
We pretty much have all the ingredients necessary for this grilled corn salad
Black-bean-butternut-squash-millet stuffed Poblao peppers. I feel like I am hitting the jackpot with these recipes tonight. Either I am getting lucky, or google is just getting smarter and smarter every day. I cannot wait to eat these stuffed peppers. From the looks of it, we could probably get away with sticking some grilled corn up in there too.
Peppers We put exactly two big Poblano, 2 small Bell, and 2 small Jalapenos in the box. I have been getting reports about the heat that our little jalapenos are packing this year. I have to say that I agree. Take some caution. And make sure to wash your hands after preparing anything with jalapeno.
Melons There are a lot of melons floating around this week.
There is a honeydew/cantaloupe cross. It has rough skin, with yellow color. Or, you might get a sugar baby watermelon. There is regular honeydew. And there is the Canary melon. Canary is easy to identify because it’s smooth skin is truly, canary yellow. I liked the flavor of the Mississippi cob melon a little more than the sugar baby. We expected the sugar babies to be prolific with large grapefruit sized fruit that would fit easily into the box. Instead, the plants were kind of stingy with only one or two melons per plant. And they were at least the size of a bowling ball too.
The Sugar Babies really are a gorgeous dark green though. For next year, we already ordered seeds for a yellow variety of watermelon. As well as an orange flesh variety called, “orange sunshine”.
Maybe you have to watch the whole thing unfold on a daily basis. But stuff like this just makes me laugh out loud.
I have planted stuff above the wall and had it cascade down to the next level, like a waterfall. But these guys are climbing up from down below. Like salmon going upstream. Right? I just love em. Can’t wait to eat em too. These are those heirloom ones. Yum.
Sapote Here is the scoop on Sapote. Put it on your counter and forget about it. It will get soft like an avocado after 10 days or so. There is no glamorous way to eat one of these suckers. If you figure one out, please share the video with us all. We would all love to see it.
In my years of searching for rare fruit instructional videos, I have come to the conclusion that no normal people post youtube videos on how to eat rare fruit. last year I posted a video of this one girl eating a sapote. She was a hoot. I cannot seem to find that gem though. Here is this guy
Passion fruit Should we have a passion fruit eating contest here at the farm? One of our volunteers can open, shotgun and spike a passion fruit in under 4 seconds. Yep.
Confused Tangelos I need to explain this. See, it is not Tangelo season. But every once in a while, a tree will put out a crop of what is called “sports”. A sport is a rare, “in between season”, setting of ripe fruit. When our Tangelo’s “sport”, the fruit never gets reddish orange they they do get in March. Sometimes they even stay partially green. The flavor is much more mild. And they are super juicy. Each fruit bag got three. So, enjoy.
Butternut or Spaghetti squash Now check out this Spaghetti Squash Chow Mein recipe Allyson sent in. So unique and delicious.
This is one of the coolest hacks out there. It is an ancient way of keeping vegetables cool without electricity. This one guy put a huge amount of effort into reintroducing this technology back into parts of Africa, where they desperately needed a way to preserve their crops before bringing them to market. I have tested this. And it truly keeps produce significantly cooler.
So, here is what I want. I want these at each CSA pick up location before the beginning of summer next year. All it takes is two big clay pots. They have to be clay. A lid can be fashioned. And the rest is sand and water. I would love it if everyone could keep their eyes open for big clay pots. And even better would be something like these….
Oh Yeah! Anyway. Feel free to shoot us an email if you get a lead on some cheap or free clay pots. I have a feeling they are going to be big though. So, the bigger, the better.