Shares This Week

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

LEEKS

TOMATOES

PEACHES

NECTARINE

WATERMELON

CHARD

KALE

FRESH CUT HERB

POTATOES

SQUASH SUMMER

ONIONS

CARROTS

PLUMS


Happy to announce that we are currently running a contest to win a free Calvert Farm Fall CSA subscription.

To enter – please like and share our Facebook – link is here http://www.facebook.com/calvertfarm/

Any help in distributing this around your neighborhood posts is greatly appreciated.

 

 


Farmers fork

The transition to fall work is refreshing. We enjoy cooler mornings and less humid afternoons. We continue to pick fruit.  The peaches have been outstanding this year, as well as the watermelons and berries. The apples are ready. We hope you are enjoying the late summer bounty, including the peppers. The boxes this week will have a variety of peppers, green bell, long yellow & red sweet Italian frying peppers, and good for stuffing. The hot peppers can be enjoyed in a peach / hot pepper salsa. They can also be pickled.  If you don’t have time or the inclination to do a lot of work, you can trim up hot peppers, remove seeds & put into a jar of pickle juice.  Do this only once though, and please refrigerate. I like to add some little cubes of mozzarella or other white cheese to enjoy with the hot pepper bites. Roasting the peppers is a friendly way to use the Italian ones. You can also dice & freeze for use later in the season.  We are busy still putting leafy greens into the ground – we are looking forward to a nice spinach salad in a few weeks.

Packing the boxes can be a challenge. We try to handle the ready to eat produce carefully. Since the produce & fruits are not sprayed with shelf stabilizing chemicals it is important to use the produce in a timely manner. Sometimes the boxes can be roughed around. We sure don’t intend to pack busted stuff, but sometimes those really ripe peaches get bruised in route.  Please use them. They are fine.  You can always cook or mash or puree, there are plenty of good ways to use them up.

We thank you for your recipes, tips & ideas. It is especially refreshing to see children enjoying their veggies. As we get ready for back to school we hope you are sending some of the produce for those school snacks & lunches.

Remember to like and share our Facebook for a chance to win a free fall subscription.

Any questions – please let us know

Happy Hoeing,

Farmer Pam

 


 

Like and share our Facebook page for a chance to win a share.

 

Recipes

Garlic and Herb Roasted Potatoes

From McCormick
garlic-and-herb-roasted-potatoes

INGREDIENTS

6 Servings

PREPARATION

  • Preheat oven to 425°F. Mix oregano, paprika, thyme, sea salt and garlic powder in small bowl. Set aside.

  • Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes. Toss to coat well. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.

  • Bake 30 to 35 minutes or until potatoes are tender and golden brown.

     

 

Double Chocolate Zucchini Bread

From Once Upon a Chef- Jenn Segal

Servings: One 8-1/2 x 4-1/2-inch loafchocolate-zucchini-bread1
Total Time: 1 Hour 20 Minutes

Ingredients

  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup plus 2 tablespoons light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife
  • 1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon espresso powder or instant coffee (optional)
  • 2 cups shredded zucchini (from 1-2 zucchini), gently packed
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 F degrees and grease an 8-1/2 x 4-1/2-inch loaf pan with nonstick cooking spray.
  2. Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
  3. Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
  4. Stir in the shredded zucchini and chocolate chips. (It will still be thick — that’s okay.)
  5. Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

 

 

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