Shares This Week
(CSA members will receive 6-8 items from the following list)
Green Bell Peppers
Sweet Candy Onions
Fresh Cut Herbs
The Farmers Fork ( by Farmer Pam)
As the rain continues to keep us off the Fields, we turn our hands to other tasks. Repair and care of hand tools is important. We sand and oil wood handles on the forks, hoes and hand trowel’s, the mower blades get a quick sharpen up, we dabble around the potting shed, straightening up parts, checking our fall supplies of seed and potting soils. We fill trays and continue the seeding of lettuces, spinach, arugula, chard and kale for the fall season.
An important task for us is the saving of our heirloom seeds from tomatoes, peppers and eggplants. Not every veggie picked makes it to the CSA box. Sometimes they are not quite right for the box so they become seed stock instead. Tomatoes are a messy lot. We cut them open and take a spoon to spread the pulp on a layer of newspaper letting them dry. Then we roll up the paper and put in glass jars for storage. The first year we farmed back in 1994, we made the mistake of using plastic jars and left them in the barn the field mice soon found them for a winter meal. Now everything goes in glass and into the basement in the house, and a big mouse proof tub.
Speaking of glass, we gladly accept small glass jars for our flower posies and would never turn down any size canning jar. What we don’t use here, we gladly pass along to our Amish helpers. We have two young people getting married this fall and a gift of canning jars is a precious commodity. We usually fill them with some sort of goodies. This week it will be peach jam
Cantaloupe and Cucumber Salad
Recipe and photo from Delish
- ¼ c. fresh lime juice
- salt and pepper
- 1 large English (seedless) cucumber
- 2 ripe cantaloupes
- 3 green onions
- ½ c. loosely packed fresh cilantro leaves
- In large bowl, whisk lime juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until blended. Add cucumber, cantaloupe, green onion, and cilantro; toss to coat. Makes 8 1/2 cups.
Garden fresh pasta sauce
Recipe from Mother Nature Network
- 1 1/2 med bell pepper; diced
- 1 1/2 med onion; diced
- 3 cloves garlic; minced
- 3 tablespoons olive oil
- 6 cups plum tomatoes; diced (I used a combo of plum and slicing)
- 3 tablespoons parsley; fresh, chopped
- 1 1/2 tablespoons oregano; fresh, chopped
- 4 tablespoons basil; fresh, chopped
- 3 teaspoons salt
- 1/2 teaspoons sugar
- 1/2 teaspoons black pepper
Prep time: 10 min
Cook time:30 min
Total time:40 min
Saute onion, bell pepper and garlic in oil until soft.
Add remaining ingredients and simmer 20 to 30 minutes.
Serve over hot pasta.
Makes about 6 cups of sauce
All ingredients may be adjusted to taste.
Appropriate amounts of dried herbs may be substituted for fresh.
Regular tomatoes may be substituted for plum, but sauce will be soupier.