September 6th, 2023
What’s in your share?
Carrots
Mini Romaine or Mini Buttercrunch Lettuce
German Butterball Potatoes*
Sweet Italian Frying Peppers
Cherry Tomatoes or Shishito Peppers
Heirloom and Slicing Tomatoes
Basil (last chance for pesto!)*
Yellow Onions
*German Butterball Potatoes - are gourmet potatoes with a yellow, creamy, and dense flesh. They are excellent roasted, boiled, smashed, and mashed. The skin is very thin and we never bother peeling it. We actually never peel any potatoes because the skin is nourishing and it feels like a waste after knowing how long they take to grow.
Potatoes are probably going to start coming to you almost every week from now on. POTATOES STORE WELL!!! Don’t feel like you need to eat them before your next share. In fact, the onions, garlic, and potatoes are meant to last longer than the CSA runs so that you can focus your diet on the more perishable summer produce that is only available during the summer. That way, you can enjoy some local goodness during the colder months. Definitely go ahead and eat those potatoes, but if you feel like its a lot, just store them out of the sun in a cool spot and they will certainly last for months before they sprout.
*Basil - This is the last harvest we’re planning for CSA. The basil is absolutely gorgeous; usually this time of year it gets mildewy and eaten by beetles. Basil does not take well to being washed and then stored, so we didn’t rinse it. You may notice that there is a little dirt on the underside of the leaves. This is because we use overhead irrigation to water the basil, and sometimes the water droplets splash on the soil, which displaces tiny particles of silt that dry on the leaves. Wash it just before you use it and it should be all good. The best way to get the longest shelf life out of your basil is to take the twist tie off and store it in a jar of water, just like a bouquet of flowers.
recipes to try
How to Roast Red Peppers (If you have a gas stove, you can literally put the entire pepper on the burner, turn the flame up, and let it roast until its black on all sides. Turn every few minutes and don’t leave it unattended ;) Then put it in a paper bag to let it steam/cool, and the skin will peel right off.)
Roasted Red Pepper Soup (You don’t have to use roasted red peppers if you don’t have the time, you can just use your bell or Italian peppers.)
Amelia harvesting basil and Matt harvesting head lettuce. Winter squash is on the very right; the leaves are dying back, which is the sign that they are done growing and starting to cure in the field. We will let them dry out for a couple weeks before harvesting, unless we’re due for a big rain, which would comprise their shelf life.