2015 CSA Week 13
August 26, 2015
2015 CSA week 13 August 26th
In The Box
cucumber
2-3 onions
2.5 lb heirloom tomatoes
4 ears ‘lil’ sweetcorn
2 pints blueberries
2 green peppers
zucchini or zephyr summer squash
new potatoes
1 bunch baby fennel
1 bunch ‘Italian’ flat leaf parsley
Hello,
The halfway point of the CSA season and a lot of good eating ahead of us. Yay. With rain forecast for the weekend we begin to look even harder at fall and winter prep and planning. Big plantings happening tomorrow of cooler weather fall crops….kale, cabbages, cauliflower, etc and direct seedings coming up for turnips, winter radishes and the like.
Green peppers in the box this week as we’re thinning the fruit on the plants to hopefully speed up ripening on the remaining fruit. ‘Lil’ corn is the second picking of the lower ears from the first planting ‘Lil’ they are but still sweet and delicious. The first pick on the next planting looks like it will be ready for next week. Probably the last of the blueberries as they finally seem to have petered out for the season. Quite a run though…The first real flush of the heirloom tomatoes in your boxes along with hopes that the rain doesn’t cause too much splitting and cracking of the fruit for next week.
The farm can set my OCD off pretty well this time of year as the last of the clean up from late spring and early summer crops still lingers and the general mess generated from the last few weeks of go go go mode.
Lori thinks I need someone to follow me around the farm tidying up after my various repair projects and tasks (sounds good to me.) Maybe I’d lose less hammers that way.
Enjoy,
Dave
Marinated Tomato Salad with Fennel and Blue Cheese
Adapted from a Cook’s Country Magazine
1.5 pounds ripe tomatoes, cored and sliced into ½ inch wedges
2 baby fennel bulbs, sliced thin
½ teaspoon salt
2 Tablespoons extra virgin olive oil
1 Tablespoon white wine vinegar
1 garlic clove, minced
¼ cup chopped fresh parsley
½ teaspoon pepper
¼ cup crumbled blue cheese
- Toss tomatoes, fennel and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes.
2. Return drained tomatoes and fennel to large bowl and toss with oil, vinegar, garlic, tarragon, and pepper. Let marinate 15 minutes. Sprinkle cheese over salad. Serve.
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