This Weeks CSA 10/3/2019

Farm Stand Is Open TOMORROW Saturday 5th 9:30 til 2pm


Passion Fruit close to being ready!

Here is what is in the CSA this week.

Golden Honeydew Melon

Parsley

White Sapote

Big Eggplant

Tomatoes

Butternut Squash or Spaghetti Squash or Sucrine Du Berry or Delicata

Bell Peppers

Bag of Chile Peppers, Tomatillos and Green Tomatoes for Roasting

Limes

Summer Squash

Now is a most energetic time of year. Crippling heat has subsided. We can once again do more than simply water the garden and sweat while harvesting copious amounts of summer produce. We move into action. Early fall season in southern California is a magical time where a farmer can do almost anything. The greenhouse is full. We replace tired out Squash and Tomato plants with rows of young baby Bok Choy and Lettuce. We seed Broccoli and Candy Cane Beets while still harvesting Jalapenos and Melons from the current production field. Spring holds a hand while summer reaches through the membrane of fall to caress winters coat. The circle completes here.  The snake eats its tale. If summer is bounty, Fall is wholeness.

I want to tell you about three new items you might have received and maybe have been wanting to know more about.

Rachel found the Rampicante Squash seeds on the Baker Creek website. This Squash is an old world Italian variety. Rampicante is basically a cross between a summer squash and a winter squash. It’s slightly orange inside like a Butternut and is prepared like a summer squash.  This squash is so rare that I have found no recipes online. It works in any summer squash recipe. It’s firmer and nuttier than regular summer squash.

White Sapote is a soft tropical fruit that ripens like an avocado does. There used to be a video of a seemingly normal person giving an informative review of the White Sapote on Youtube. That video appears to have been removed. Apparently, one must be at least, slightly bizarre and moderately eccentric in order to have a White Sapote video up on Youtube. Here is the least bizarre and eccentric video I could find. Watch as he eats a pile of Sapote off the back of his little car! For those of you who have not met me, I am kidding. They are all funny and cute videos. This one is short and to the point. He describes it well.

https://www.youtube.com/watch?v=jSWV3ajsNzk&app=desktop

Sucrine Du Berry is another rare Italian Squash from Baker Creek Heirloom Seeds. We are extremely pleased with the flavor and texture of the pumpkin like flesh. We have done a blended Thai Curry soup. We made on desert style with honey and Creme Fraiche. Now that Halloween is around the corner, we will wait a few weeks until the persimmons come in and we will make a persimmon pumpkin pie with Sucrine Du Berry.

https://www.gimmesomeoven.com/thai-curried-pumpkin-soup/

We put a brown bag in your CSA this week. Its a lot of what you need to make a stellar roasted pepper salsa

From the top left- Chimayo-Hatch-Jalapeno-Poblano
From Bottom left- Cayenne-Tomatillo-Green Tomato

The Cayenne and Jalapeno are hot. The Chimayo and Hatch are medium. The Poblano are mild to medium

Peel the Tomatillos, slice the green tomatoes, cut an onion and place everything on a baking pan with a few cloves of garlic. If you want to roast a red or yellow tomato and a few bell peppers from your CSA bag, go ahead. Turn on the broiler and broil until everything is good and blistered. Turn everything over and do it again. Let everything cool and then pull off as much skin from the peppers as you can. Its no biggie if a few of the peppers don’t want to give up the skin. Do not spend too long on one pepper. Definitely take your time to get all the skin off the Hatch peppers. Hatch skin is super thick and waxy. The rest just add texture and complexity. Some folks don’t remove the skins at all.  Remove as many seeds as possible but don’t fret over a few.

Here is what my first batch of roasted salsa looked like. The next batch had more peppers and I burnt everything a little more. Don’t be afraid to burn the veggies a little bit. The flavor is amazing.

Once your roasted veggies are cool. You can either put them in a blender or you can chop them finely. We chose to chop finely. Then, we put everything in a bowl and we added sea salt, lime, cumin powder and dried oregano.

Have you ever just thought you couldn’t do something and you never even asked yourself why? Roasted Pepper Salsa was one of those things for me. For some reason, I thought I needed some kind of fancy barrel roaster like they have at the fair. This style of salsa has never been my favorite to eat from the store. It’s my favorite to make at home now.

There is a middle eastern stew that you can make and it uses over half the items in the bag. We make it vegetarian. I am sure it would love some lamb or beef as well.

In your favorite cooking oil, saute big chunks of Eggplant, Zucchini, Onion, Tomato, Bell Pepper. Steam a few peeled potatoes on the side. Once the veggies are browned, add the chunked steamed potatoes. Pour in veggie or beef stock. Add chopped parsley. Sprinkle in some curry powder or 7 spice. If you prefer more of an Italian stew, chop in some fresh basil and a few dashes of balsamic vinegar. Want a french stew? Try herbs de provence. Warning!!! THIS IS COMFORT FOOD. Serve with salad and Ciabatta, Pita or Baguette.

Enjoy!

 

This Weeks CSA Share Contents and Farm Stand Hours.

Farm Stand is open tomorrow 9:30 til 2pm

Here is what is in the CSA this week

Apricots
Spring onions
Carrots are back!!
Beets
Red butter lettuce
Summer squash
Butternut squash
Basil
Bell Peppers
Cucumbers
Tomatoes
Eggplant
Apples

Persian Eggplant Stew

Curry Thai Butternut

Apricot Basil Grilled Cheese

We are about 85 percent planted for summer. Pretty soon, it will be too hot to plant. We are in a good place to be almost 100 percent planted out by next week. Ramon and his son have been helping me every Saturday for the last 5 weeks. I am really looking forward to spending some more time sharing our personal recipe experiments at home as well as listing all the new foods coming up. Much progression has transpired in the last 6 weeks. I wish all of you could transport yourselves right to the garden and pass some quality time with us in the garden rows. There’s so much I want you to know about how this summer season has gone. For now, the food in the bags will do the talking for me.

Thanks for eating. It’s your most important job in this relationship! We appreciate it.

 

This Weeks CSA Share and Farm Stand Hours

Here is what is in the CSA this week

Zucchini
Beautiful big beets with perfect greens for saute
Spring onions
Bag of large leaf arugula
Potatoes
Red Russian Kale
Basil
Celery
Chard
A few mini butterhead type lettuce

The hot fire of a grill does certainly bring out the earthy sweetness of a beet. This weeks beets are a good size for grilling.

The celery we grew this spring is super aromatic and strong in flavor. Wonderful for a soup or roasting or chopping up for fresh eating in salads. Not so wonderful as a raw stick to be used as a delivery system for say, peanut butter or hummus. Commercial growers use tubes that they put over the celery in order to blanch the lower stems. This results in a less nutritious product. It also increases bug and insect problems. Since we don’t use insectiside and our intention is to provide nutrition that cannot be acquired through a regular grocery store, we grow our celery like we do.  We tried this celery soup recipe with some basil. Yum!

The Farm Stand will be open today Saturday 9:30 til 2 pm

We will have everything we had last week. We might pull some peppers.

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Here is what is in the CSA share this week

New red potatoes
A few apricots
Summer squash
Romaine lettuce
Arugula
Beets
Giant spring onions
Carrots
Cauliflower or Cabbage

We are about to experience a two or three week gap in our carrot harvest. Carrots are one of the staples that we try to have in the shares every week. After harvesting potatoes, onions and beets, it was clear that we should harvest up whatever carrots are in the rows in honor of a root veggie roast opportunity.

Its no secret that arugula loves apricot. Arugula loves apricot almost as much as it loves  goat cheese…..and nuts…and vinaigrette.

The farm stand is open today Saturday 15th 9:30 am til 2 pm

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This Weeks Food 6/7/2019

The farm stand will be open Saturday from 9:30 til 2 pm. We will be digging up some fingerling potatoes, a variety of summer squash, lots of lettuce and a variety of other fresh vegetables and herbs. Come on down and load up or text ahead. We will pick it for you.

Harbinger….{A person or thing that announces or signals the approach of another}. When you’ve farmed continuously for over a decade, all that there is consists of a chain of harbingers. Holding hands across the seasons from one point, around and back to the same point, and around again, and again. Can you guess what this lonely sun golden cherry tomato is a harbinger of?

If you guessed this, you are probably not too far off. Early cherry tomatoes tend to indicate a heavy fruit set for the main tomato crop in the garden. A good tomato year would be just fine with me.

Cucumbers are just about to blossom. There won’t be fruit for a few weeks. The summer squash is finally blowing up. We have some new varieties this year. We also have some volunteer crosses that came out nice. Peppers don’t do much in the ground until right about now. The warmth of this last week has them blossoming and making tiny fruit. We are particularly excited about a hybrid pepper we decided to grow. It is called Big Jim. Its basically an improved Hatch Chili that can get a foot long. Imagine the peppers you see being roasted at the fair. These are those but a little bigger.  Folks really liked all the Poblanos last year. We also Jalapenos and a few other peppers this year. The butternuts are way ahead this year. They are already growing fruit. Spaghetti and Delicatta are just getting started. We also planted Blue Hubbard and my favorite “Pink Banana”. Egplant might end up in the bags pretty soon too.

Here is the list of contents for this weeks CSA

Spring onions

Bunch of edible flowers

Big head of broccoflower

Cilantro

A few summer squash

Chard

Head of romaine

Head of green lettuce

Butternut Squash

Here is a recipe for Garlic Roasted Cauliflower with Summer Squash

Grilled Spring Onions

Cilantro Butternut Squash Soup

One last announcement. I wish I had more time to talk about how much I loved this film. I don’t think I have endorsed a farm film since I told people to watch “The Real Dirt On Farmer John”. That was probably 10 years ago. The Bigest Little Farm is playing at the Landmark now.

 

The farm stand will be open tomorrow 9:30 til 2 pm

What We Are Eating This Week 5/16/2019

Farm stand will be open Saturday 9:30 til 2pm tomorrow!!

Here Is what the CSA is eating this week.

Carrots

Spring Onions

A few Baby Squash

Swiss Chard

Fennel Fronds

Purple Cauliflower or Broccolini

Bag of Red Leaf Lettuce Mix with Radish Sprouts

Multi Color Beets

Green Romain Lettuce


A few

A few months ago, we had unusual weather in Alpine. We have trays of vegetable starters at the farm. But I also care for starters at home. These starters were out in the open on a late February night and they got completely dusted with snow. Not having much experience with how to get compact snow off of tender baby plants, I did the best thing I could think of. Fortunately, we don’t have carpet in that room. Otherwise, Rachel probably wouldn’t have been laughing so hard when she saw how I was attempting to resuscitate the veggie babies in front of the fireplace.

I wanted to share this because I think it is funny and rare. But also, I think its important that you know that your food often goes through some extraordinary circumstances before it ends up on your plate. I once had an entire flat of seed grown heirlooms slide out of the back of the truck while on the way down to the farm. A nice couple saw the whole thing, quickly scooped them up and chased me down Alpine Blvd until they could get my attention.

The flat in the bottom front of the picture is the fennel in your share this week. So is the Romain right next to the fire. The spring onion too!

Fennel Frond Recipe for Pesto

Swiss Chard with Onions

We appear to be in the midst of some more unusual weather as of late. The farm stand been closed due to rain every 2nd or 3rd week since January. The weather report is calling for 5 days straight rain for Alpine starting Sunday. Once this unseasonable rains lets up for the summer, Our hours and days will be consistent again. Lets make the farm stand happen tomorrow ok?

We are going to open the farm stand tomorrow 9:30 til 2pm. We have all kinds of good stuff. We will also have a limited amount of summer squash and baby bok choy.

We hope to see you there.

This Weeks Share 5/9/2019

Here is what we are eating this week

Red Russian Kale

Eureka Lemon

Fat Sweet Carrots

Spring Onions

Purple Cauliflower

Rainbow Chard

Small Bag of Arugula

Loose Red Lettuce Mix

Green Romain Lettuce

A Couple Beets with greens

Lemon Verbena

Lemon Verbena makes an extraordinary all natural cleaner.

Lemon Verbena makes a good substitute for Lemongrass in a curry or an Asian soup.

Its as calming as Peppermint as a hot tea. We like to crush the fresh leaves and keep them in our water bottle throughout the day.

Roasted Purple Cauliflower

White Bean Carrot and Kale soup Yum!! Put a couple spring onions in there. You will be glad you did.

Farm Stand will be closed today and tomorrow. We will definitely be open next week if weather permits.

Have a great week!