CSA shares this week
This week on the farm…
When I was young I remember older people remarking that “time flies”. Now that I’m older (turning 49 this week- yikes!) I’ve come to believe only the bad days go by slowly; the weeks, months and years fly by at an accelerated pace.
This past week we began seeding fall crops such as fennel, cardoon, root parsley and transplanting broccoli, cauliflower, brussels sprouts and cabbage. Yes, we’re working towards autumn and we still haven’t picked a tomato yet! Speaking of tomatoes, they’re looking good and beginning to grow larger and turn from green to a whitish green color, which is the first sign that we’ll soon begin picking them. I’m hoping we’ll begin picking them in about 2 weeks; keep your fingers crossed. Since we’re talking about tomatoes its worth pointing out that the tomatoes you see in the markets now are either grown in greenhouses locally or are shipped in from further south. Some local growers might have a ripe tomato or two but it’s very doubtful that anyone local has field ripened tomatoes yet. The same goes for cantaloupes- they’re from further south in Indiana, not from our region yet.
Here’s a tip worth trying: Basil hates being in the refrigerator; it’s too cold. When you get home with it, remove the bunching twine or twist tie, give it a quick rinse under the faucet and wrap it in a wet paper towel or, my personal favorite, a damp kitchen towel and place it on your kitchen counter out of direct sunlight. Wrap it so the entire bunch is enclosed in the towel. Each time the cloth begins drying dampen it again. Not only will your kitchen smell like basil but your basil will last 6-7 days with no problem.
Till next week,
Todd
How to care for your produce
Remember to refresh your vegetables as soon as you get them home. Refreshing is placing them in cool or cold water and allowing them to soak for 15-20 minutes. Tip: If you re-cut the stems of your squash before soaking, you will extend its storage life. (This will also perk up your squash if you’ve left your squash in the car awhile before getting to your kitchen.) After your veggies have been soaked, shake off the excess water and place them in a plastic bag and DO NOT close the bag tightly. Leaving the bag open a bit allows the vegetables to breathe and the moisture to circulate. This reduces the chance that they will become slimy. Refreshing applies to most of your share items EXCEPT tomatoes, herbs, green beans and potatoes.
What to expect in your share this week
Here’s what we anticipate the shares will contain this week although your share may vary slightly:
Baby heirloom Green Mountain or Fingerling potatoes (Apple Family Farm pickups – you will not receive these until next week)
Chioggia Beets - A pre-1840 Italian heirloom variety. They’re sometimes called Candystripe or Bull's Eye because of the alternating concentric rings of red and white inside. The beet leaves can be sautéed or cooked like other greens. The roots can also be grated raw for a very tasty and attractive addition to salads. Note: Chioggias sometimes crack a bit while still in the field. You may notice a black edge at the crack. This blemish does not affect the interior quality.
Cippolini Onions (try these on kebabs)
Squash (Straightneck, Cocozelle &/or Early White Bush Scallop Patty Pan)
Cucumbers (Marketmore)
Large Sweet Onions (Ailsa Craig),
Culinarian Shares: You will also receive Mint.
Note: Your onions & baby potatoes will need to be refrigerated at home because they are fresh not “cured” for storage and will spoil rapidly if left at room temperature.
Reminder: Please return your box each week in exchange for your next share.
Share Pick-up Arrangements
If you need to designate someone other than yourself to pick up your share, please notify us at least 24 hours in advance of the person’s name who will be receiving your share.
If you’ll be unavailable to pick up your share at your designated date & time you may pre-arrange to pick up at one of our other locations. Please notify us 1 week in advance of your desired pick up location. You can contact us by phone at (317) 815-9863 or by email at BalancedHarvest@hotmail.com.
Shares that are not picked up at designated date and time will be donated or composted.
Recipes
Pickled Cucumbers
1 cucumber, thinly sliced
½ sweet onion, thinly sliced
1 Tblsp. Chopped fresh mint
¼ cup rice wine vinegar
1 Tblsp. sugar
¼ tsp. salt, or to taste
Freshly ground black pepper, to taste
Combine cucumber and onion in a bowl. In a 2nd bowl whisk together remaining ingredients stirring until sugar is dissolved. Pour mixture over cucumber and onion slices; toss to coat well. Let stand for at least 1 hour to allow flavors to blend. Taste and adjust seasonings.
Note: Can be kept in the refrigerator for up to 3 days.
Roasted Beet Salad with Goat Cheese and Walnuts
1 bunch beets, trimmed to about ½ inch above root
1 Tblsp olive oil
1/4 cup walnuts, coarsely chopped
3 Tblsp. olive oil
2 Tblsp. Freshly squeezed lemon juice
1/4 tsp. sugar
1 tsp. chopped lemon thyme, optional
Salt & fresh ground black pepper, to taste
1oz. goat cheese, crumbled
Preheat oven to 425°F.
Place beets on a roasting pan, drizzle with about 1 T olive oil and cover with foil. Roast in middle of oven until fork tender, about 40 – 60 mins.
While beets are roasting, toast walnuts in a small fry pan over moderate heat, stirring occasionally, until they become golden brown. Transfer to a small bowl.
Unwrap beets. When they are cool enough to handle, peel them, discarding stems and root ends, then cut into bite sized pieces.
Whisk together remaining ingredients (except goat cheese) in a small bowl.
Pour dressing over beets, tossing to coat. Allow beets to cool to room temperature or chill if preferred.
Just before serving, arrange beets on salad plates, top with crumbled goat cheese and sprinkle with toasted walnuts.
Note: Beets may be roasted and tossed with dressing 1 day ahead, then chilled and covered. Keep toasted walnuts, covered, at room temperature.
Please check “Great Resources” on our website for more recipes.