Shares This Week

(CSA members will receive 6-8 items from the following list)

Cantaloupe

Watermelon

Peaches

Apples- ginger gold

Fresh Cut Herb, (mint , parsley, lovage)

Sweet onions

Green Bell Peppers

Sweet Banana Peppers

Tomatoes

Chard

Eggplant- black or lavender

Carrots

Sweet Corn

 


 

It’s time to sign up for your Fall CSA.   Please click on this Fall CSA  link to download

 


The Farmers Fork ( by Farmer Pam)

Our little corner of the world seems to generate some interesting visitors. One such person is Dahval Vyas, a doctoral candidate from Colorado State University.  Dahval has been making regular visits to our farm to conduct a research study on eastern cabbageworm pest management. Each trip he scouts the fields for various cabbage worm specimens. He arrives at different times of the year to examine our brassica crops.  To collect the cabbageworm at various stages of development. This week I spent some time with him in the fields. After cabbage worming, we got to talking about hot peppers, we grow variety of the hot ones including several from India. I sent him home with some nice peppers and some pepper plants. His parents live in Laurel, Maryland and he gifted them to his mother.    She in turn made some stunning chutney sauce and baked rice bread and samosas for our group. Many thanks to Mrs. Yyas for her thoughtfulness. 
Those wonderful treats were shared today at our farewell luncheon for the  Summer help. Some of our young people have been with us for four and five years and several are now headed off to college. We are losing a major a lot of them this week and next. They leave behind a legacy of  younger brothers and sisters.  We will miss them all very much. 
 As we wrap up the summer season we look forward with anticipation to the fall crops. Everything seems to be off to a good start, not like that cold and wet spring. Registration for fall CSA is spinning along. We hope to have everyone registered by August 31, so we can determine our fall labor schedule. That is always a bit of a challenge as many of our help are back in school. After school hours are fine but the days are much shorter, making harvesting a challenge. 
 We hope you enjoy your veggies and fruit of this week. Lunch today consisted of peach Melba sauce over poundcake. Sliced tomatoes with mozzarella and basil. Carrot apple and raisin salad. Fresh brewed iced tea, lemonade and mint tea. Grilled chicken and pulled pork.  Grilled sweet corn, and the lovely gifts from the Vyas.
Here is an interesting article regarding Phosphorus and it’s effects on farming.

 

 

Recipes

ROASTED CORN WITH MANCHEGO & LIME- from- Epicurious

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INGREDIENTS

    • 6 ears of sweet yellow corn, unhusked
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons (1/4 stick) unsalted butter
    • Kosher salt
    • freshly ground black pepper
    • 1 jalapeño, seeded, finely diced
    • 1/2 teaspoon crushed red pepper flakes
    • 1 lime, cut into 4 wedges
    • 1 cup finely grated Manchego cheese
    • 1/4 cup thinly sliced chives
    • 2 teaspoons finely grated lime zest
    • ingredient info: Manchego cheese is sold at better supermarkets and at specialty foods stores.

PREPARATION

    1. Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
    2. Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.
    3. Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

 

HOMEMADE PEACH JAM

From- House and Garden

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INGREDIENTS

  • 1.4kg (2lb 13oz) peaches
  • Juice and zest of 2 lemons
  • 1kg (2lb) jam sugar or caster sugar

METHOD

  1. Rinse the peaches, then halve them and remove the pips. Dice the fruit. Place the diced peaches, lemon juice and zest and a pinch of salt into a large stainless steel saucepan. Bring to the boil and simmer gently for about 20 minutes, stirring frequently.
  2. Add the sugar to the pan and stir until dissolved. Boil rapidly for about 15 minutes or until the jam has reached setting point (see below).
  3. Remove the saucepan from the heat and set aside to cool for about 15 minutes before spooning into sterilised jars.
  4. Try making peach and vanilla jam. Adding a little vanilla really complements the flavor of the peaches. Add 1 tsp vanilla paste or the seeds of 1 vanilla pod to the jam, once it has finished cooking and is cooling. Stir well. Apricots or nectarines also make delicious jams and work well with this recipe – simply substitute them for the peaches.

 

*** The recipe for the jam should be refrigerated.   If canning for storage, you should follow safe canning methods to assure food safety.  Contact your cooperative extension office for safe canning information.

 

 

 

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