Our Daily Tasks: Covering and Uncovering

Our Daily Tasks: Covering and Uncovering

The winter wonderland where we grow your veggies.

The winter wonderland where we grow your veggies.
Photo credit: Emily Hammon
Want to join and receive your own share of delicious veggies each week? If you are interested in signing up, please email us at greededgegardens@gmail.com. For more information or to download our Enrollment brochure, visit our website at www.greenedgegardens.com/CSA.

We love sharing our wonderful produce with you! We started this blog so that we can keep you up to date with all that is happening on the farm. It is also an opportunity for all of us to get to know one another better. One of the strengths of a CSA is the direct relationship between the farmer's experience and your experience receiving fresh vegetables weekly.

We want to hear from you, so please feel free to share recipes, thoughts and ideas-just click on the COMMENT below each post to add to our CSA community.

September 9, 2009


What an exciting time at the farm! The new squash/potato storage area is hours from being finished. Mowing, tilling, and planting cover crops for winter soil protection continues. Flats of transplants for fall/winter greens begin to fill the start-house. The daylight dwindles, making it harder to finish as many projects as planned. But the weather has been cooperative here. Many a field had near-perfect weather for bringing-in the second cutting of hay. There is a seasonal comfort in seeing the rows of newly mown round bales lining the edges of the fields.
We welcomed our newest intern, Steve, this week. He has varied experiences from WOOF-ing for many farms, and we appreciate his experience and ability to jump right into this very busy season.
You'll notice red potatoes in your share this week. These were just harvested on Friday, so savor the fresh flavor! You'll also be noticing new lineups of vegetables in your shares in the coming weeks. We'll be saying goodbye to beets and summer squash, but you will see the return of salad mix, micro mix and mushrooms in the near future. You will also notice the absence of a Surplus bin for a few weeks. As the summer crops fade and we are waiting for the fall crops to fully come on, we simply don't have any surplus harvest to pass on.
You are again receiving a healthy portion of tomatoes, so revisit last week's newsletter for tips on preserving them for a taste of summer deep into the winter.
We remind folks to respect the hosts' commitments by arriving at the times stated for each pick-up site. If you find yourself unable to make the designated time, please make arrangements with someone to pick up your share for you. Everyone is busy, but no one is more important than another.

Thanks for supporting the farm!
Best Wishes,
Rob (on behalf of Kip & Becky, Dan, John, Cale, Claudia, Penny, Eric, and our interns: Corey, Steve & Julia)

Check out the previous newsletters (on our blog) for serving suggestions, storage advice, etc. for each of these vegetables.

Tomatoes: Our slicing tomatoes are coming your way this week. See the last two weeks' newsletters for recipes on using.

Cherry Tomatoes: A mixture of the sweetest ‘Sungold’ and ‘Sweet 100’s. As tasty as they are versatile, we ‘re convinced they are absolutely the best summer candy!
Red Peppers: Sweet colored peppers are coming your way this week. Great for roasting and eating on sandwiches, pasta, or also for stuffing.

Hungarian Hot Wax Peppers: These summer beauties come in shades of orange, yellow, red and every hue in between. A true hot pepper, though not the hottest. If you want less heat, remove the seeds. (warning: Use rubber gloves when processing the hot peppers. Don’t touch your eyes after using them.)

Green Beans: Some members this week are getting the 'Provider' Green Beans that you have been receiving in your share, and some will be getting 'Liana Long Beans.' These are an Asian bean, and are best for steaming and sautéing.

Basil: Another summer classic that will disappear with the warm temperatures. Basil makes a great addition to any tomato sauce, or other tomato preserving creations.

Red Potatoes: These Red Sangree potatoes are so fresh, you can't go wrong. Wonderful boiled, roasted, shredded, however and with whatever you desire.

Cold temperatures make the flesh of a tomato pulpy and destroy the flavor.

Cashew Cream Bell Pepper Sauce 1 cup raw cashews 2 large peppers, preferably red 1 onion 1 tablespoon vegetable oil salt & pepperBake the peppers whole until the skins begin to blacken. Allow to cool, then remove and discard the skins and seeds.Put the cashews in a blender and barely cover them with water. Puree into a smooth cream, adding a splash of water if it's too thick.Dice the onion and sautee it in the oil until translucent. Add the peppers and the cashew cream. Simmer, stirring frequently, for 5-10 minutes. Add water to reach the consistency of a cream sauce, or as thick as you prefer. Season to taste. Allow to cool slightly, then blend the sauce until smooth.Serve with pasta and/or vegetables, potatoes, whatever you like.Makes: 2-4 servings, depending on what you put it on
Recipe courtesy of www.vegweb.com

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