Goodies for the box this week will be 6 to 8 of the following items

 

GREEN BELL PEPPERS

YELLOW SQUASH

GREEN ZUCCHINI

CUCUMBER

YUKON GOLD POTATOES

FRUIT SELECTION WILL BE ONE OF THE FOLLOWING – CANTALOUPE, PEACHES, NECTARINES

SWEET CORN

EGGPLANT

LETTUCE

SCALLIONS

ONIONS

BEANS – PURPLE, YELLOW, GREEN OR ROMA ( LOOK LIKE LIMA’S BUT ARE NOT SHELLED ) OR MIX

TOMATOES – MAYBE

THE WEATHER CONTINUES TO HAMMER THE PRODUCE SO BE SURE TO USE UP – BEST TO REFRIGERATE UNTIL READY TO EAT.


If you are planning to sign up for fall CSA, please remember to do it before August 31.   Click here to sign up

 


 

Farmers Fork

The gales of North Umberland are upon us – cannot believe we have had raging thunderstorms for the past 5 afternoons. We continue to wade through the standing water & mud. Our work now is hampered by – no dry boots. Anyone who works outside for a living knows the importance of good solid footwear. We have a couple of changes of hardy boots and shoes. However, they are not drying out fast enough in between use.   The continued wet is causing undue strain & tear on the leather & laces. We will add new boots to the busted budget – maybe find some bargains during the back to school time.

 

August is a strange time of year for produce – lots of green bell peppers, eggplants , hardly any leafy greens – it doesn’t really add up to my favorite time for produce. Fortunately it is a very short period of time.

 

So this morning I chopped a tomato, added some black beans, the kernels from a cob of corn, scallions, a couple tables spoons of minced parsley, and a diced peach. It made a dandy quick salad that I ate with a nice wedge of fresh baked bread.

 

The eggplants – thinly sliced & marinated with an oriental type sauce, baked on cookie sheets – I use parchment paper – make a nice substitute ‘bacon’.

 

The fresh salad & the eggplant ‘bacon’ fit nicely in menus for those folks that are vegan or following whole food plant based diet.

 

If you think of it- you can dice some of your peppers, onions and scallions a put in the freezer for use this fall in those nice stews & soup – that will be a warm welcome when the weather turns cold.

 


 

Recipes

Garlic Green Beans- allrecipesrecipe active photo

Ingredients

  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1 medium head garlic – peeled and sliced

 

  • 2 (14.5 ounce) cans green beans, drained
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese

Directions

  1. In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

 

Seasoned Yukon Gold Wedges

Seasoned Yukon Gold Wedges

Taste of Home

Ingredients

  • 1-1/2 pounds Yukon Gold potatoes (about 3 medium), cut into wedges
  • 1 tablespoon olive oil
  • 1/4 cup dry bread crumbs
  • 1-1/2 teaspoons paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper

Directions

  • 1. In a large bowl, toss potatoes with oil. Combine the remaining ingredients; sprinkle over potatoes and toss to coat.
  • 2. Arrange potatoes in a single layer in a 15x10x1-in. baking pan coated with cooking spray.
  • 3. Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring once.
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