Cucumbers & Peaches, Oh My!

Cucumbers & Peaches, Oh My!
This is the time of year for abundance. We wait and prepare all year for right now. We are so thankful to have all of you to share with.
We have a new friend, Christina, working with us. She took this photo for us this morning of the wonderful Frecon peaches.
We have not heard back from many of you about whether or not you will be attending our Member Potluck next Friday August 6th. We are excited to see you all and show you the garden.
Some notes about your delivery this week (July 30th).

Tomatoes- Tomatoes are turning amazingly slow this season. The plants are healthy and loaded. I feel we are headed for a future tomato explosion. But for now they are dribbling in. We pick tomatoes on the green side. This is called "Breaker Stage". The reason for this is so that they are shipped to you in one piece. We grow mostly heirlooms which are big, bulky and fragile. If we were to deliver them to you when they were fully ripe you would find a big wet mess in your box. Simply place them in a windowsill for a few days. I think you will be very pleased with our tomato flavors when they finally arrive.
This past Sunday as you all probably well know Berks County was hit with a fierce storm. Our farm in Morgantown was spared the hail and hard rain. The Farmer's Market received the brunt of the storm. (Thank you to everyone whom helped us pack up our van in such a hurry).
Unfortunately, our friends at Frecon Farms were not spared the hail damage. Their main orchard was hit as well as much of their Peach crop. It is very sad but they are in good spirits and still moving along. We were still able to get peaches from them (although no Plums). The peaches were discounted due to the fingernail markings left by the hail. Therefore, we were able to buy more peaches with your money and so this week you will find 4.5lbs of peaches in your box instead of 3. We mixed them some white and some yellow. Happy peach pie making. We can't complain about our abundance.
What follows are some ideas for Peaches other than pie or Custard. And don't forget you can freeze or can them for a mid winter treat.

Grilled Peaches- Simply halve them and grill. Try adding a bit of BBQ sauce for pizazz.

Peach Salsa- Use peaches (cooked or raw) instead of tomatoes in your salsa. This would be great with a bit of roasted Tomatillos, as well.

Cucumber Salad with Peaches- Simply add peaches (raw) to your traditional Cucumber Salad. This works with either the yogurt or vinegar variation. Peaches are amazing with a balsamic vinegar base.

Peach Burritos- Add the peaches to your favorite Burrito dish. I love them raw in the burrito with black beans and onions. You can even bake the burritos for a few minutes after you roll them with the peaches inside. The peaches will melt. Cheddar cheese will go great with this as well.

And we cannot forget a wonderful summer favorite. This recipe was adapted and used by our wonderful intern Sam.

Refrigerator Pickles

4 c. sugar
4 c. cider vinegar
1/2 c. pickling salt
1 1/2 tsp. turmeric
1 tsp. celery seed
1 tsp. mustard seed
3 med. onions, sliced thin
Med. size cucumbers

Mix all ingredients together except the onion and cucumbers. Do not heat. Stir until completely dissolved.

Sterilize jars.

Slice one onion in the bottom of each jar. Slice cucumbers to fill the jars. Pour mixture over the cucumbers and onions. Fill to top of the jar. Screw on the lids and refrigerate for at least three days before using. Store in refrigerator.

Makes 3 large 18 ounce jars. Will keep indefinitely.

....

Instead of onions, I put in a few cloves of garlic. I also made it spicy by adding red pepper flakes.

For the July 30th delivery we are offering: Fresh Cut Flowers, Beans (Burgundy, Dragon, Green), Cucumbers (Standard, Lemon, Pickling), Tomatoes (Cherry, Glacier & Slicing), Basil (Lemon, Thai, Cinnamon, Italian), Summer Squash ( Costata, Yellow Zucchini, Patty Pan), Parsley (Curly or Flat), Swiss Chard, Salad Mix, Romaine Lettuce, Tomatillos, Sage, Chives, Garlic Chives, Anise Hyssop, Oregano, & Thyme.
Pictured above are Green Beans, Dragon Beans & Burgundy/ Purple Beans.
We have tons of cucumbers & summer squash if you would like extras to freeze or just eat lots of. Summer Squash is also nice dehydrated. The tomatoes are turning, and beans are also plentiful.
This week we will have Yellow Peaches again and also a small amount of Red Plums. I am not sure how many plums I will have but I will try to mix them in with your peaches. If you have a preference please let me know.
I hope you all have a wonderful weekend.

Halfway

Pictured above are Cherry Tomatoes, Glacier Tomatoes, & Tomatillos.
This week's order of cherry tomatoes is a bit small because they are just turning. In the future the orders will be larger.
The Cherry and Glacier tomatoes are the first to ripen of the season. They are a wonderful treat but not as tasty as what is to come. I am a tomato snob. I don't eat a lot of tomatoes so they have to be excellent in order for me to do so. I have selected varieties based on flavor, reliability and disease resistance. These two varieties although not my favorite have passed the taste test around the farm. I actually have to hide some from Paul in order to have them in your boxes. The first tomatoes of the season are the most exciting. As the other varieties ripen and come into season I encourage you to try all the different ones and let me know what you think.
Then there are Tomatillos. No substitute for tomatoes but another wonderful summer treat none the less. I love Mexican food and Mexican inspired dishes. Tomatillos are an essential ingredient in Mexican sauces and salsas. Commonly known as "Husk Cherry" they are best eaten sauteed, roasted or fried. They are a bit tart eaten raw. If you know any raw recipes please let me know. Below is my favorite salsa recipe of all time Tomatillo Mint salsa. For more recipes consult Diane Kennedy's books on her culinary experience from Mexico. She has the best tricks for making amazing salsa.

Tomatillo Mint Salsa
1 pound Tomatillos, cubed
1 medium onion diced
1/4 cup mint washed(any of the basil flavors would work well for this)
2 tablespoon fresh squeezed lime juice
salt to taste

Saute the onion and tomatillo in a pan until onions become clear. Add all ingredients to blender and puree. Serve chilled with a spoonful of sour cream.
Add a bit of hot pepper to the pan for heat. Roasting the hot peppers beforehand will give you a more intense flavor.
To can this mixture simply add all the ingredients to food processor without cooking. The salsa will cook in the canner. This a wonderful winter treat as well, summer trapped in a jar.

Tomato Curry Salad

I adopted this recipe from my father in-law. I know this is a simpler version and probably not as tasty but, it is a summer favorite.

3 medium tomatoes, (any type will work the salad types are less juicy than the slicing but the slicing tends to be more sweet)

1 small onion chopped

2 tablespoons mayo ( I always use vegenaise you can’t beat the taste)

1 curry powder to taste.

Salt & Pepper to taste.

Chop tomato into cubes. Mix all ingredients and serve chilled.

Tomato sauce

This recipe comes from my lovely friend Mary. She cooked many meals and kept a hungry farming team growing.

-8 ripe tomatoes of different varieties

-2 onions

-1 bell pepper

-1 hot to medium hot pepper (optional)

-fresh oregano

-salt, pepper

Chop all ingredients and simmer on low heat until very cooked down. Use as is or blend for a thinner sauce.

Tomato Onion Basil Salad

A great recipe from my momma. She is the best cook in the world.

4 Tomatoes Sliced

1 Large Red Onion

1 Cup Basil, chopped

Vinaigrette Sauce

1 clove garlic chopped 1/4 teaspoon salt

2 Tablespoon Balsamic 1/4 teaspoon Dijon mustard

wine

9 Tablespoon Olive Oil Fresh Ground Pepper

Mash garlic and salt together, stir in vinegar and mustard

Gradually beat in olive oil. Ground Pepper

Drizzle tomato, onion with vinaigrette sauce and top with Basil


Baked Fennel
Another recipe from my father- in - law.

1 bulb fennel julienned
1 shallot chopped
1/4 cup provolone cheese
1/4 bread crumbs
1tablespoon grated Parmesan

Saute the Fennel and shallots until tender. Place in a baking pan. Top with Provolone cheese and bake for 5 minutes or until the cheese has melted. Remove from oven and top with bread crumbs and Parmesan. Place until broiler for 10 minute or until browned.
Serve warm and enjoy. I can't wait to try this one.

Have a great week.

What is available for the July 23rd delivery: Dragon Carrots, Salad Mix, Lettuce (Green Romaine, Red Salad Bowl, Buttercrunch Bibb), Fresh Cut Flowers, Cucumbers (Pickling, Standard, Lemon), Cherry Tomatoes, Tomatillos, String Beans (Green & Purple), Basil (Lemon, Thai, Cinnamon, Italian), Zucchini (Italian & Yellow), Patty Pan Squash, Fennel, Swiss Chard, Parsley (Flat & Curly), Sage, Garlic Chives, Chives, Oregano, Thyme, & Anise Hyssop.
Pictured above are Yellow Zucchini & Lemon Cucumbers.
We have plenty of Cucumbers, & Summer Squash if you would like extras. We also have giant Zucchini for Zucchini bread for FREE. Just let me know if you want to make Zucchini Bread.
We hope you all received the email about our summer potluck on Friday August 8th at 6:30 pm we hope you will be able to make it.
Here is a Cool Recipe for the hot days. Given By Anita a farm member and she also works in our store.
Green Soothie
makes 1 Qt
2 Frozen Ripe Bananas
1 Apple or Mango
2 cups cold water
2 cups greens ( Swiss Chard, Kale, Parsley)
Blend well and drink.

And don't forget Peaches...the variety is Sentry.
Enjoy.

Pictured above are Pickling Cucumbers & Standard Cucumbers. I could say a lot about cucumbers but I will share with you a poem written by Sarah, my good friend and former farm worker.
Picking Cucumbers For Erica
In the noonday sun the cucumbers lie
In the shade cast by broad, low leaves
Which cup pockets of heat to dry
The black plastic beneath, & render
All stretched tight as a drum, hard
And merciless to a body used to tender
Air & yielding soil. Saw-teeth line
Stem & leaf & fruit, as if to warn
Casual passersby away with the sign
"Touch me not."

This is a gift too pure
For lightness, or a tossed thanks before
Turning to other affairs. It's sure
The fruit's worth is well-known by the fingers
Who must beat aside the brooding plant.
Yet, above such sternness, a scent lingers
In the dusty, burning air: the soft peal
Of cool water, the thick tongue slaked
Of thirst, & snow melting on this field

Here lies the goodness of a seed,
Raised in tenderness & laid after labor
In the early spring ground, a deed
Of trust - that no blight would ripple
Along the rough new leaves, to touch
Them with brown & gray, & stipple
Their green freshness with a hundred
Marks to show the balance thrown.
There is the product of a wise head
That hoarded cold in early days
Snatched from the retreating frost, & conjured
Memory of an after like this: rays
Of sun like a woven web, & sweat
Panting at the pres, eyelids weighted
Heavy, & every move languor

And yet
Although the lulling heat urges me
To drowse in dreams & cloud like, rock
Between what was & what may be,
One needle touch brings me to earth,
To the tough skin dusky s falling night,
And the green beneath, swelled round in girth
With a dripping fertility which subdues the blazing light.
Sarah Vogelsong

Sarah was always the first and only to volunteer to pick the cucumbers. That is truly amazing.

Cucumber Salad
This replaces our greens salads for much of the summer. Serves one. Double or triple it for your family.
2 pickling cucumbers (standards, or lemon may be used), sliced thin
1 tablespoon raw red onion, sliced thin
1 tablespoon olive oil
1 tsp balsamic vinegar
pinch of salt
3 grinds of pepper.
4 basil leaves, rolled and sliced (remoulade)
Mix and serve. This is a refreshing treat after picking cucumbers.

Cucumber Juice
I learned this from a raw foods demonstration given by the Kind Cafe.
Simply juice cucumbers and apple mint. Any mint will do but apple mint is the mildest. I have also tried the Anise Hyssop and found that to be a nice addition. Cucumber Juice is extremely mild, refreshing, and nutritious.

Look next week for Lemon Cucumbers. They have the same flavor as a regular cucumbers but have a thinner skin and therefore are milder for digestion. Appropriately named because they are round and yellow. Perfect size for snacking.
I hope you enjoyed your box this week. The garden seems to be exploding. Ahhh. Hooray for all the yummy goodness. Fruit next week. Hooray for peaches.

Pictured above are Fennel & Dragon Carrots. I listed these carrots as purple carrots in the previous blog and was a bit mistaken. They are more beet red on the outside and orange on the inside. They are a more savory than sweet carrot. They carry their own "herby" flavor. A restaurant where I once worked in Vermont served these as their side vegetable. The Vermonters really loved them. They make great juice and can be prepared the same as any other carrot. I am writing this with an orange (carrot juice) mustache.
Fennel is truly a treat. It has a mild black licorice flavor and a crunchy texture. It is best eaten raw with a bit of olive oil, salt and pepper. But you may also slice it and roast it. It would be amazing roasted with the Dragon Carrots and a bit of Lemon Basil.
We are in July now and although we have been fortunate thus far to have mildly warm weather the greens are still waiting and hoping for fall. Therefore, lettuce and kale may be scarce for the next few weeks. This is when we truly rely on Swiss Chard for our salads and greens. Squash and Cucumbers are plentiful. Carrots are still coming. There are a few bunches of beets for this week. Please let me know if you want them.
Tomatoes are coming soon. And some of you will be seeing the first of our Purple Beans this week. In two weeks will be peaches. Hooray.

Welcome to the list for your 7th week of delivery. French Filet Beans, Red Scallions, Swiss Chard, Arugula, Salad Mix, Fennel, Lettuce (Green Romaine & Butter Bibb), Carrots (Orange & Dragon/Purple), Cucumbers (Standard & Pickling), Beets ( all 3 kinds), Basil ( all 4 kinds), Summer Squash (both Zucchinis & Patty Pan), Fresh Cut Flower Bouquets, Dill, Cilantro, Parsley (Curly & Flat), Sage, Chives, Oregano, Thyme, & Anise Hyssop.

We have been appreciating all of your feedback. In the future please list your requested items in order of desire. Listing the items you want the most first etc.. This will help me if the case of counting the box.
We are well on the way for fall planting and clearing out the spring crops to plant a cover crop for next springs planting. We are always thinking ahead.
Next week on the farm we will be harvesting wheat. If you have driven around farms lately you will have seen the golden stalks lying on the ground. This is straw and we are so thankful for all the straw we get from our wheat to mulch our garden. Our wheat is sold to a grain mill and used for flour (mostly for bread).
We also grow spelt from time to time to use for our own purposes for grinding fresh flour for the store. Perhaps, you have bought some of this amazing flour in the store or at the Farmer's Market. Spelt is a traditional form of wheat similar to an heirloom tomato. It is used in place of whole wheat flour but is lighter in texture and flavor. You may order the flour fresh ground for your box. I could simply substitute it for vegetables and this would help some of you whom are receiving more vegetables than you can eat.
Pictured above are French Filet Beans, Patty Pan Squash, & Sage.
Recipes this week are more Beets & Carrots, courtesy of my husband Mike. He will be at the market this week while Sam is on vacation. Mike can cook anything and make it taste amazing.

Carrots:
Boil 1 lb carrots with tablespoon olive oil and tsp sugar.
Drain when tender and serve with a drizzle of honey. Top with Chevre & Sage Leaves. Did I mention I love the Goat Cheese from the Cheese Lady at the farmer's market. Heavenly.

Borscht
wash & skin beets
boil beets until al dente (drain & save water)
shred beets with food processor

Add beef or veg bouillon (to taste), sour salt or kosher salt ( to taste) to the beet water, along with shredded beets. Bring to high heat and let simmer (1hour). Remove soup from stove, add fresh chopped dill and refrigerate. When soup is cold remove and add chopped cucumber and a spoonful of sour cream or plain yogurt to garnish.
Have a great week.

July 4th

Dear Members,
Happy Independence Day. I hope you all have a wonderful and safe weekend. We farmers are probably the only happy people about the rain this weekend. Although we have drip irrigation there is no substitute for a slow steady rain.
Pictured above is Cinnamon Basil, Italian Basil, & Thai Basil. These items are available this week as well as: Lemon Basil, Carrots, Beets (3 kinds), Scallions, Red & Green Romaine lettuce, Red Salad Bowl Lettuce, Buttercrunch Bibb Lettuce, Parsley (Curly & Flat), Chives, Sage, Thyme, Fresh Cut Flowers, Swiss Chard, Kale (3 kinds), Italian Zucchini (Costata), Yellow Zucchini, Patty Pan Squash, French Filet Beans, Anise Hyssop & Salad Mix.
Please keep your requests coming.
Cucumbers are coming soon.
*Did you know that you can store your beets and carrots for up to 6 months in your crisper. Simply remove the greens and store in a plastic bag. We only get fresh veggies in the summer but we can make them last into the winter if we are smart. They may not be as fresh but they will still be tasty and local.

Kitchen sink pesto

This is not a pesto recipe. These are merely suggestions on how to alter it.

• Try pumpkin seeds instead of pine nuts or walnuts. Pumpkin seeds are lower in bad fats and full of good fats. And easier on sensitive digestive systems.
• If you are feeling really creative roast the seeds in tamari ahead of time.
• Add lemon basil to your traditional Italian basil. This lightens the flavor and adds a bit of a kick. I suggest using lemon as 1/3 of the Italian basil in your favorite recipe.
• Sun dried tomatoes are a must. Chopped or whole.

*If you don’t already know the ice cube method it is essential. Freeze your extra pesto in an ice cube tray. Remove when frozen and seal in a freezer bag. This will keep pesto nice all winter long.

*The Thai Basil and Cinnamon Basil are great used in soups and curries. I am a big fan of Thai Curry & Coconut soup and what is a good Thai soup without Thai Basil. Last year I did not grow this amazing treat and had so many complaints. It is almost as popular as the Italian variety.
*I used to work with two amazing Mexican women whom used the lemon basil as tea. They said it would cure whatever ailed you. They added the fresh herb to boiling water. Lemon Basil also makes a great salad dressing. Be careful with the Lemon Basil a little goes a long way.
*We usually package the Italian Basil as one item and the others in a bag as Mixed Basil. If you would like one separate please let us know. Also it is best to open the bags of basil when you get them. If left in a closed bag they will rot faster. Basil is fussy when wet a in a bag. Unfortunately sometimes we need to wash it to get the dirt off. However, this usually shortens the shelf life. If you have questions or comments please let us know.
Enjoy.

Dear Members,
We are approaching our 5th delivery for this 2008 CSA season. We have been pleased with all of your feedback. Please keep it coming. The requests for the boxes is actually a big help in deciding what to put in the boxes. I know I have missed a few things but it all seems to be going well.
Don't be discouraged by all the beets, carrots and lettuce. In my household these are staples and things I haven't been able to provide on other farms. I was determined to be able to offer ample amounts of these items this year. We are hoping the lettuce holds up. We have been blessed with the weather in June and hope for the same in July.
The picture above are Red Salad Bowl Lettuce, Costata Romanesco Zucchini and the flowers which go into our salad mix. We have tried to arrange that each one of you has tried our salad mix. We simply can not have enough of it for market. We actually have a waiting list on Sunday mornings.
Sam and I have our spirits up and the plants are growing steadily. The summer crops have been well cared for and are ready to produce. In another week we will have more than enough summer squash and beans. The tomato plants are full and ready to ripen. The peppers and eggplants are growing beautifully.
We were blessed on Monday to have a "Mom's" group from the Brecknock area come and tour the farm. Most of your beets and carrots were picked this week with their giddy help. Hooray for children in the garden it adds a wonderful element to things.
This coming week we will begin to plant the fall crops. It is hard to imagine fall, but it is coming soon. And if you were to visit the farm in the next few weeks you will see our chickens roaming. Our big project will be to put up a fence to keep them away from the veggies. They know where the good food is.
The first beans of this season are French Filet Beans. They are supposed to be skinny and small. They are a delicacy(sold in half pound bags). We grow 4 types of beans in total: French Filet, Burgundy (purple), Provider ( standard green), & Dragon Langonerie ( a yellow wavy bean with purple patches). They should be arriving in the garden in that order. Pictures are coming.
Thank you to all those who paid for the second half of the season and those whom signed up for our fruit share. We are very pleased with how the season is going. And again we encourage you to let us know what you would like in your boxes each week. Our flowers and herbs are wonderful as well.
Another tip for cooking carrots and beets:
Simply bake them with butter, salt, pepper & fresh herbs.
I was once invited to a whole meal with vegetables prepared this way. It was made by a farmer's wife and I couldn't believe how well it made each of the vegetables taste. This works especially well for the root veggies. Carrots are wonderful with dill. And beets with Basil. Enjoy.