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Hello CSA Members,
Don’t forget this week will be a meat share.
Hooray for August.
Sorry for the sad sounding email last week. I didn’t mean for it to sound so bad.
We are celebrating the tomato this week. Despite threats of disease and the
unseasonably cool nights we have tomatoes. This is the best harvest we have had in years and we are
grateful. We did plant 300 extra
plants this year to try and make up for what we might loose.
Did you know that tomatoes on the east coast are very
susceptible to multiple diseases?
If you are a home gardener than I am sure you are completely aware of
this sad fact. We have been
experimenting for the last year with fertilizers and all natural remedies. I can’t say we have found a cure but
thanks to the dry weather we are actually able to get a good harvest. Don’t worry the disease in tomatoes is
completely not transferable to humans.
So rejoice in your tasty treats while they last.
You can order by replying to the email or by emailing bhorganicscsa@gmail.com. The orders must be in by Tuesday at 2
pm. Processing the orders takes
some time so I would appreciate no late orders.
Notes about this week’s harvest list:
·
This week you will be able to order multiples of
some items. For example if you
would like 2 orders of lettuce you may do so. If you can order multiples it will be stated next to the
item. If you order 2 orders of
lettuce it counts as 2 orders for your 8 items (for a full share) or 5 items (for
a half share). If and item does not list an option for
ordering multiples then you cannot order multiples of that item.
·
If you do not order we do not usually give herbs
or flowers. If you do not want to
order all of your items and would like to be surprised be sure to request the
herbs or flowers.
This week’s Harvest:
Full shares order 8 items. Half Shares order 4-5 items (depending
on how much you want.)
·
Lettuce,
Romaine or Butter – 2- 3 - 4 heads depending on size. Lettuce heads
tend to be smaller in hot weather.
·
Carrots – 1.5 lb no greens except on request OR Summer Squash – 1.5 lb patty pan,
yellow or green zucchini or yellow crookneck.
·
Italian Basil – ¼ lb
·
Swiss Chard – ¾ lb OR Malabar Spinach ¾ lb (This is not regular spinach.) OR Kale ¾ lb
·
Cucumbers, Standard or Pickling or Lemon or
Japanese Long 1.5 lb
·
Fresh Flower Bouquets, including
sunflowers. You may order 2.
·
Tomato 1.5 lb mixed bags of cherries, heirlooms
and red tomatoes. You may order 3.
·
Italian Flat Leaf Parsley – 1/8 lb
·
Mint - 1/8 lb You may order 2
·
Oregano – 1/8 lb You may order 2
·
Chives – 1/8 lb You may order 2
·
Marjoram – 1/8 lb You may order 2
·
Potatoes – Blue Gold 2 lb
·
Garlic – ¼ lb. This is supposed to be Elephant Garlic, which has a mild
flavor. The seed did not stay true
when we planted it. It still has a
mild flavor but is a single bulb. You may order 2.
·
Eggplant – 1 lb various colors, shapes and
sizes. OR Tomatillos 1 lb OR Peppers 1 lb mostly green.
·
Blackberries – 1 pint. Full Shares only.
Extras:
Sorry no extras this
week.
Recipes:
Tomatillos are a relative of the tomato. As a member described last week
they are like a cross of a tomato and a green apple. A dry tart tomato cousin. Traditionally they are used in Mexican cooking to make the
amazing Salsa Verde you find on tacos and burritos. My husband and I love anything Mexican. Tomatillos can be used in many ways to
brighten up a dish with their tart flavor.
·
Here is a traditional Salsa Verde recipe: http://www.foodnetwork.com/recipes/my-country-my-kitchen/salsa-verde-green-tomatillo-salsa-recipe/index.html
Since cilantro is not
usually available this time of year I have adapted my own Salsa Verde recipe:
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
limejuice
Salt to taste
Sauté 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.
If you would like 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, summer trapped in
a jar.
·
Roasting the tomatillos adds extra flavor: http://www.epicurious.com/recipes/food/views/Guacamole-with-Roasted-Tomatillos-108021
·
This is a staple in our house. Although I usually add in whatever
other vegetables I have in the refrigerator, I use a whole small chicken and
leave it in the bones and I make it a bit thinner. http://www.panningtheglobe.com/2013/01/05/guatemalan-green-chicken-stew/
Have a great week!
Thank you,
Erica
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