2015 Summer CSA – Week 19

***This is an ODD week, therefore we will deliver half shares to the following cities: Bluffton (On-Farm), Columbus, Dothan, & Tallahassee.

Good Morning from south south Georgia, where the sunrises and sets on open pasture land. As the temperature rises the heat pressure is visible on all things living. We sweat and toil, the plants wilt in the late afternoon, the only thing with vigor when the sun comes out are the gnats. If you have ever spent any time south of the gnat line you know what I mean.

Lucky for us there are a few heat resilient plants that thrive in the heat: peppers, eggplant, and okra. These troopers will carry us through the heat of the summer and into the coolness of the fall. If you haven’t found a way to love these vegetables, I would recommend you finding a way to truly enjoy them. Think outside the box, or think back to the basics. There is a lovely recipe collection that was loaned to me from a former CSA member called “Plenty”, in which vegetables are embraced for what they are and not forced to into things that aren’t. The author Ottolenghi, does a wonderful job of playing to the strength of the vegetables that he is working with. I would recommend falling in love with the summer trio, find new recipes and rediscover old favorites.

Announcement: Our Summer 2 Week Break Will Begin the Week of August 17th and goes through August 29th. We will resume delivering CSA shares on Wednesday September 3rd.

Organic Share List:

Potatoes: baked, braised, mashed, baked fries, dumplings, soup, bread, wedges, latkes, the possibilities are endless.

Storage: Store unwashed, in a dark cool location. Not the fridge.

Sweet Potato Greens: Salad, juiced, raw, steamed, sauteed.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Eggplant (Aubergine): baba ghanoush, braised, baked goods, eggplant Parmesan, fried, grilled, kabob, marinated, moussaka, roasted, stuffed, tarts, & vegetarian cutlets.

Storage: If using quickly, it can be left on the counter. If longer storage is required, place in crisper, no container.

Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Sweet OR Hot Peppers (Bell or Swt. Roasting): blackened, fresh, grilled, kabob, pepper jelly, raw, salad, sautéed, stir-fry, stuffed.

Storage: Store unwashed peppers in a paper towel, wrap around each pepper and store in crisper drawer.

Cantaloupe OR Watermelon OR Pears: tarts, braised, frozen, smoothies, popsicles, paired with feta.

Storage: (melons) Short term storage, keep on the counter 1-2 days. If longer storage required, then remove rind, cut into cubes or slices and store in the fridge.

Figs OR Microgreens: fresh, frozen, marinades, juices, braised, fruit butters, and even enjoyed on fresh salads. (corn) chutneys, slaws, salsas, raw, grilled, paired with grassfed butter!

Storage: (Figs) Store in a single layer on a plate lined with a paper towel. (Pears) Okra: baked, blackened, curry, fresh, fried, pickled, steamed, stews, stuffed

Storage: Store in an airtight container wrapped in a dry towel. Bruises easily, eat soon!

Baby Roasting Cabbage OR Bunching Onions: braised, frittata, latkes, quiche, risotto, savory muffins, salads, soup/stew/stock.

Store: in the crisper drawer wrapped in a damp towel, or on the counter is a shallow dish of water.

Sage OR Mint: Brown butter dishes, Brussels Sprouts, pasta, potatoes, rich & creamy dishes, roasted squash, sausage,

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Rosemary: Breads, cocktail, herb marinade, olive oil infusions, lamb, pasta, pork, potatoes, poultry

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Categories: CSA (Community Supported Agriculture) | Leave a comment

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