Week 14

Since it's September now (and the winter squash will be here before you know it!), it only seems right to start off with a picture of the Pumpkin Patch.  You all better be ready to make some pies.

Since it’s September now (and the winter squash will be here before you know it!), it only seems fitting to start off with a picture of the Pumpkin Patch. You all better be ready to make some pies.

Hi all, Alli here.

Happy Labor Day!  I hope some of those tomatoes you picked up last week made it to your barbecues and picnics this long weekend.  It’s always nice to enjoy Labor Day weekend by eating summer veggies and relaxing on a summery day before the change of seasons and foods happens.  Yesterday, we even took a break ourselves, because it finally happened….IT RAINED.  And it was amazing!

I look at the 10-day forecast everyday.  For weeks, I’ve been seeing rain towards the end of that forecast, and every day it moved another day or two into the future.  Last week, we drove home from Garrison through a slight shower only to find that it hadn’t rained in Gardiner.  I was almost convinced it was just never going to rain again.  Our fields were dry and craving some water.  I think we were, too.  Alison and I stood at our open door, staring outside as the rain started.  We were actually cheering.  Our neighbors must’ve thought we were crazy.  Good thing they didn’t see us then run out into our backyard to run around and do cartwheels!  We might’ve even enjoyed the rain more than the crops did.
We just can't get enough of the evening skies over the farm.

We just can’t get enough of the evening skies over the farm.

Here’s what I think will be in the shares this week:

*Onions (I hope everyone likes onions, as you’ll be getting plenty of them for the rest of the season; I don’t know who planted so many!!)
*Leeks
*Garlic
*Pac Choy
*Yukina Savoy
*Squash
*Tomatoes
*Cherry Tomatoes
*Hot Peppers
*Cilantro
*Peppers, okra, tomatillos, and eggplant will probably all be making an appearance again as well (whether in your choice of pint or by weight will just depend how much of each we’re able to harvest!)
*Cucumbers: for Garrison this week, Gardiner got them last week

*Beans: for Gardiner this week, Garrison got them last week

…and possibly some other surprises!
image_3

We love okra in everything. But this okra was sauteed with squash, peppers, and leeks before adding lots of tomatoes.

Here's some more okra, this time being cooked with peppers and tomatoillos!

Here’s some more okra, this time being cooked with peppers and tomatillos.

SALSA

If you haven’t made any salsa with your tomatoes yet, this is a great week to do so, with the addition of onions and cilantro to your share.  Just dice up some tomato, onion, and hot pepper and toss them all together with some chopped cilantro, salt, and pepper, and you have a quick, fresh salsa.  Garlic and lime juice are also great additions to any salsa.  You could also replace the regular tomatoes with tomatillos (either raw or roasted) and blend them with the other ingredients for a tasty green salsa!

PAC CHOY (or bok choy) 

This tasty green will make a great side dish.  You can either just slice in half lengthwise (usually my choice–it looks pretty!) or chop it into bite size pieces.

Heat oil (any will do, though sesame oil is particularly good with pac choy!) in a pan.  Sauté chopped garlic for only a minute or less (and fresh ginger if you have it), then add the pac choy and a bit of soy sauce.  Cook until the leaves are bright green and the stem is tender, but still crisp.  Yum!

Pac choy is also great–you guessed it–grilled!  Just coat the halves in a similar oil/soy sauce/garlic/ginger mixture and grill 3 to 4 minutes on each side, or to your liking.

Have a great week!
The eggplant are finally producing at least a bit more, so get ready to see more of these in the coming weeks!  We have three varieties.  The bigger eggplants are great for things like pasta, pizza, or baba ghanoush, while the thinner eggplants are great for stir frys or simple sauteed dishes.

The eggplant are finally producing at least a bit more, so get ready to see more of these in the coming weeks! We have three varieties. The bigger eggplants are great for things like pasta, pizza, or baba ghanoush, while the thinner eggplants are great for stir frys or simple sauteed dishes.

We weeded all of the potato beds in preparation for their coming harvest. These potatoes came out with the weeds. I know I tell you how much I love all the vegetables, but potatoes are actually my favorite. This might be the happiest you’ll ever see me!

Purple Viking potatoes. Purple and pink on the outside, bright white inside!

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1 Comment

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One response to “Week 14

  1. Marie and Pat

    If you are still holding on to edamame, I suggest making a succotash out of it. Cook them up and shell them, then use just about any succotash recipe, swapping in the soy beans for lima beans. I used the Joy of Cooking recipe, since that is my go-to source for any “normal” recipes.

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