2012 CSA week 13September 19, 2012
2012 CSA week 13 August 29th
In The Box
1 1/2 lb Sugarsnax Carrots
2 Green Bell Peppers
2 lb Heirloom Tomatoes
1 French Charentais Melon
1 Eggplant or 1 bunch Broccoli
2 lbs Yukon Gem Potatoes
1-2 Jalapeno Peppers
After a morning that felt like herding cats (we have 5, it’s an analogy I can relate to) I find a minute to dash into the office for the box note. My best of intention attempts to write the box notes on Tuesday evenings fallen by the wayside for now. It’s always weird t be in the office during daylight hours, The crew bustles from task to task in small groups, weeding basil, moving irrigation pipe, filling flats for the last transplant seeding of the year. Even after almost twenty years I’m still amazed by how much a dedicated, motivated crew can accomplish in a day. We often work long days here, but it is never required of anyone to work for more than an eight hour shift. At the eight hour mark I usually mumble something about it being okay to leave if anyone wants to. I’m not sure what I’d do if they actually all left???? Maybe try and put all those dang cats to work! A few new items in the box this week. Most notably Heirloom Tomatoes and French Charentais melons….two of the truly great tastes of summer. The heirlooms are probably the most nurtured and anticipated crops on this farm. With names like ‘Pilcer Vesy’, ‘Pruden’s Purple’, ‘German Giant’ and ‘Aunt Ginny’s Mustache’ (okay, we named that one) they are as varied in appearance as they are delicious. Best enjoyed sliced with just a pinch of salt.
We now have 10# flats of Roma Sauce Tomatoes for sale for $15. Call or email your order and we can deliver them to the pick up sites over the next few weeks.
Dave, Lori and the crew
Tzatziki Cucumbers from the Madison Area CSA Coalition
I like to make this to go into pita sandwiches or to dress a simple tomato salad
1 medium cucumber, chopped 2 garlic cloves, chopped 2 Tbs. olive oil 1 Tbs. lemon juice 8 oz. yogurt 1 Tbs. chopped fresh mint
Combine all ingredients, chill and serve. Makes 2-3 servings.This entry was posted in Box Notes, General, News from the Field, Recipes. Bookmark the permalink. ← 2012 CSA week 12 2012 CSA week 15 →
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