Kale These bunches are from our fall planting of kale and they herald the return of cool weather greens season. The leaves are tender and excellent for massaged kale salads, sautéed greens, soups, and so on.
Carrots We had a group of kids out to the farm this week from Salisbury Central’s after school enrichment program and I can’t even describe their joy at yanking on fresh carrot greens to reveal the orange below. We hope these carrots bring you as much joy as they brought to the kids! Sweet Peppers Try roasting these if you haven’t yet. The flavor concentrates and it is super yum. Overwhelmed by all the peppers? Consider freezing them to enjoy this winter when a fresh sweet pepper is a distant memory. Just slice and bag in a freezer zip-loc. When you pull them out of the freezer they go well into stir-fries and soups. Cayenne The small red peppers are spicy cayenne. The seeds are the hottest part so if you just want to add a little spice to a dish, try using just the red flesh. Potatoes We don’t wash the potatoes so they’ll store well for you. If you don’t want to use them this week, simply put them in a plastic bag and keep in the fridge until you are ready to use them. They’ll store for months that way since they haven’t been washed yet! Dill Potato salad? Creamed spinach with dill? Persian dill rice? Or maybe just a simple salad dressing with olive oil, lemon juice, salt and dill. Onions These are strong- they’ll definitely make you cry when you chop! They may have some aesthetic problems on the skin but they are yummy and should store well on your counter top. Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes). Cucumbers Our fall succession of cukes keeps valiantly putting out a small number each week! Slicing Tomatoes The round tomatoes in your share are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness among your tomatoes so you can eat the ripest first and keep the less ripe ones on your counter top for a few days. Sweet Peppers All the peppers in your share that aren’t a jalapeño are sweet. Slice them up for raw salads with tomatoes, roast them for sandwiches or to puree into soup with tomatoes, add them to stir fries or chilis or sauce-, they are super versatile!
Jalapeno The small green peppers are spicy jalapeños. The little marks on their skin are a sign of maturity and heat. Onions These are strong- they’ll definitely make you cry when you chop! They may have some aesthetic problems on the skin but they are yummy and should store well on your counter top. Peaches Peaches?!! We harvested these from a neighbor’s unsprayed orchard. If yours are a little firm, leave themon the counter for a day or two. If they are soft, eat them up or store in the fridge until you’re ready. Cherry Tomatoes Sometimes these split when super ripe- you’ve likely experienced that already. They are still yummy when that happens, just know that you’ll need to eat them right away when they split because they won’t store well once the juice is exposed. Lettuce Mix These baby greens are tender and yummy for salad. Cucumber Our succession of late season cucumbers is offering up a trickle of a harvest. Late season cucurbits (the plant family that includes cucumbers, zucchini, melons, etc.) struggle to combat disease pressure that builds up over the course of the season. Good thing we got to enjoy an abundance in early summer! Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes). Slicing Tomatoes The round tomatoes in your share are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness among your tomatoes so you can eat the ripest first and keep the less ripe ones on your counter top for a few days. Edamame So yummy and simple to prepare! Remove the pods from the plant and discard the plant. Plop the pods in boiling water for a few minutes and, wallah! Remove from the water, salt, and then pop the green soybeans into your mouth. Edamame is a Japanese term for soybeans when they are in their fresh, green stage like the ones in your shares. They are protein packed!
Pointy Italian Sweet Peppers The large, pointy, red and/or yellow peppers in your share are sweet! They may look suspicious like they could be spicy but they actually have a delicious sweet flavor when roasted or eaten raw. Cayenne The small, pointy red peppers, however, are quite spicy. These are cayenne hot peppers and they can be used fresh or dried. Leeks These onion/scallion relatives are versatile. Cook them slowly to maximize flavor. Peaches Peaches?!! We harvested these from a neighbor’s unsprayed orchard. If yours are a little firm, leave themon the counter for a day or two. If they are soft, eat them up or store in the fridge until you’re ready. Rainbow Chard Toss in with eggs, soups, salads, curries, or stir-fries. Cantaloupe These melons are so incredibly sweet! As with watermelons, there is some very careful discernment that happens in the field to determine which are ripe and ready to be picked. The process is usually successful but if you ever get a melon that isn’t yummy, please let us know! We’re happy to replace it for you and it’s just helpful for us to know. Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes). Slicing Tomatoes These are the round tomatoes in your share and are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness represented in your tomatoes so you can eat the ripest first and keep the less ripe ones on your counter top for a few days. Basil A yummy herb to go in all of that sauce you’ll make with the paste tomatoes or on tomato sandwiches. The leaves turn a dark shade if stored wet.
Pointy Italian Sweet Peppers The large, pointy, red and/or yellow peppers in your share are sweet! They may look suspicious like they could be spicy but they actually have a delicious sweet flavor when roasted or eaten raw. Cayenne The small, pointy red peppers, however, are quite spicy. These are cayenne hot peppers and they can be used fresh or dried. Leeks These onion/scallion relatives are versatile. Cook them slowly to maximize flavor. Lettuce Lettuce really doesn’t like to grow in hot weather so these are not quite as delicious or tender as they were in the spring. That said, doll them up with a little dressing and you’re good to go! Rainbow Chard Greens to toss in with eggs, soups, salads, curries, or stir-fries. Cantaloupe These melons are so incredibly sweet! As with watermelons, there is some very careful discernment that happens in the field to determine which are ripe and ready to be picked. The process is usually successful but if you ever get a melon that isn’t yummy, please let us know! We’re happy to replace it for you and it’s just helpful for us to know. Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes). Slicing Tomatoes These are the round tomatoes in your share and are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness represented in your tomatoes so you can eat the ripest first and keep the less ripe ones on your counter top for a few days. Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes). Slicing Tomatoes These are the round tomatoes in your share and are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness represented in your tomatoes to last you the week so you can eat the ripest first and keep the less ripe ones on your counter top for a few days. Watermelon !!! Melon season is feels like an exciting victory every year. The raccoons love these as much as we do, gnawing a hole in the rind of their favorites and then carving out the inside with their paws, so we’re lucky to have any left for us to harvest. The variety is called Sugar Baby and we think they are delicious. We are pretty good at determining which watermelons are ripe before harvesting but it’s always a bit of a mystery since we can’t see inside until you slice them open. If you ever get an underripe melon, please let us know! Parsley This might be a good week for tabouli or other fresh tomato-y salads with parsley. Garlic These heads are now fully cured and can be stored out of the fridge. Green Peppers and Purple Peppers Both of these types of peppers are savory rather than sweet like red or yellow peppers. Jalapeño These small green peppers are hot. Carrots These yummy snacking veggies are back after a mid-summer hiatus! Sweet Onion These white onions are like walla wallas. They are quite yummy raw or caramelized. They are fresh, not cured, so they are best stored in the fridge although they’d do fine on a counter top for a week or two. Yellow Onion These have a more classic onion flavor. Zucchini Zucchini season is finally winding down so this will be the final week of zucchini for the summer. Potatoes We haven’t washed these because we find it tricky to bag wet potatoes- if you put them in plastic bags while wet, they might mold; if you put them in paper bags or containers while wet, they’ll break through. So, we hope you don’t mind washing off a little dirt at home. Paste Tomatoes The narrow, oblong shaped tomatoes are often referred to as paste tomatoes or sauce tomatoes. They aren’t as juicy as slicing tomatoes and thus are more often used to make sauce since you don’t have to boil them down as long to get that concentrated tomato flavor. They are also often used for pico de gallo to get a firmer tester with less juice. That said, I make sauce out of slicing tomatoes all the time and salsa too and it’s all delicious! We grow two varieties of paste tomatoes, San Marzanos (a classic Italian type) and Speckled Roman (a gorgeous and delicious heirloom with golden stripes).
Slicing Tomatoes These are the round tomatoes in your share and are classically thought of as being suited for salads, sandwiches and, if you’re my seven year old, simply being sliced up and salted for raw consumption. Remember that there is a range of ripeness represented in your tomatoes to last you the week so you can eat the ripest first and keep the less ripe ones on your counter top for a few days. Cherry Tomatoes When it rains tomatoes, it pours! These of course are perfect for a simple snack or salad but are also delicious roasted in the oven with other veggies. Cilantro This would be a great week to make salsa with all of the tomatoes, garlic, onion, and peppers! Garlic These heads are now fully cured and can be stored out of the fridge. Green Peppers and Purple Peppers Both of these types of peppers are savory rather than sweet like red or yellow peppers. Hot Peppers You have one hot pepper to add a little kick on salsa week:) Sweet Onion These white onions are like walla wallas. They are quite yummy raw or caramelized. They are fresh, not cured, so they are best stored in the fridge although they’d do fine on a counter top for a week or two. Zucchini Someday, it will no longer be zucchini season and we’ll miss these prolific veggies. But that day is not yet today! Enjoy them while they last:) Celery This is a tricky vegetable to grow in our climate. We always end up with skinnier, drier ribs than we’d like but these are excellent for soup! Potatoes This variety is pink on the inside and out! The particular texture of these makes incredible baked potatoes and would also be delicious in soup with celery, zucchini, peppers, onions, and garlic.
Leeks Slowly sauté thinly sliced leeks with a bit of salt for a caramelized, mild flavor that adds creaminess to sauces, roasted veggies, or potato-leek soup. Potatoes We’ve started harvesting our crop of potatoes! Cucumbers and Zucchini/Summer Squash Our cucumber and zucchini harvests are slowing down a bit in the humidity. We hope the plants will keep churning out harvests for a few more weeks. Eggplant The trick to perfect eggplant texture is cooking thoroughly. Whenever you roast, fry, saute, or braise your eggplant slices, avoid rubberiness by adding enough oil and continuing to cook long enough to soften. Try a delicious babaganoush dip by thoroughly roasting halved eggplant and then blending with garlic, olive oil, tahini, and salt. Swiss Chard These greens are super yummy when stewed with tomatoes. Garlic These heads are now fully cured and can be stored in or out of the fridge. Green Peppers The first of our pepper harvest! Purple Peppers These gorgeous peppers aren’t sweet yet like red or orange peppers but rather taste more like green peppers. Their color lightens when cooked. Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect. Heads up that one of our pink varieties has green shoulders- which means that even when it’s ripe the top will have a green color to it. Leeks Slowly sauté thinly sliced leeks with a bit of salt for a caramelized, mild flavor that adds creaminess to sauces, soups, or roasted veggies.
Thyme This aromatic herb dries very easily for storage or can be used fresh. Cucumbers and Zucchini/Summer Squash Our cucumber and zucchini harvests are slowing down a bit in the humidity. We hope the plants will keep churning out harvests for a few more weeks. Eggplant The trick to perfect eggplant texture is cooking thoroughly. Whenever you roast, fry, saute, or braise your eggplant slices, avoid rubberiness by adding enough oil and continuing to cook long enough to soften. Try a delicious babaganoush dip by thoroughly roasting halved eggplant and then blending with garlic, olive oil, tahini, and salt. Curly Kale Stewed summer kale slow-cooked with tomatoes is worth trying if you are out of ideas for cooking greens. Garlic These heads are now fully cured and can be stored in or out of the fridge. Cherry Tomatoes Snack on them raw or make simple and flavor packed sauces or salads with them. Slicing Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect. Heads up that one of our pink varieties has green shoulders- which means that even when it’s ripe the top will have a green color to it. Green Beans The green bean plants are slowing down so this is likely the last week of them in your shares for the season. Enjoy! Beets These are the last of the summer beet planting but expect more this fall. Not used to cooking with beets? They are more versatile than you think! Try a chocolate beet cake, a sweet and earthy slaw, or a blended soup with tomatoes. The greens are edible and can be used in soups or sautée but it’s ok if you send them to the compost too:)
Sweet Onion This variety of sweet onions is mild and perfect for raw salads although you can also caramelize them for pizza toppings or any dish. They are fresh, meaning that they have not yet been cured for storage and should be kept in the refrigerator. Parsley Washing herbs a while before they are used diminishes their flavor so we always give them to you as is, straight from the field. Some of the leaves on these are a bit dirty so you’ll want to wash well. Cucumbers When it rains cucumbers, it pours cucumbers! Cold cucumber soup, cucumbers on toast, marinated Asian style cucumber salad, Middle Eastern style cucumber and tomato salad- so many options! Sungold Cherry Tomatoes These are on the shortlist for tastiest foods on earth. Snack on them raw or make simple and flavor packed sauces or salads with them. Green Beans Fresh young green beans are so tender they are truly unlike anything else. Snack on these raw, steam, sear on the grill, or toss into stir-fry. Rainbow Chard Gorgeous greens for soups, omelets, sautée, casserole, steamed greens, salads, curries, or tahini dips. Fresh Garlic These heads are on their way toward being cured but you should continue to store them in the fridge for now. Zucchini/ Summer Squash We grow green and yellow zucchini so you’ll get a mix of both throughout the summer. We also grow a yellow summer squash that is thin at the top and bulbous at the bottom. All the varieties are interchangeable in cooking. Slicing Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect. Heads up that one of our pink varieties has green shoulders- which means that even when it’s ripe the top will have a green color to it. Sungold Cherry Tomatoes These little jewels of summer pretty much speak for themselves:)
Slicing Tomatoes Yummy heirloom varieties! Some of these are already ripe and ready to eat today and others could use a few days of ripening at room temperature before they are at their peek. Store tomatoes on a counter top until their color is robust and they are soft but not mushy. If you have a tomato at peek ripeness but aren’t ready to eat it yet, you can store it in the fridge to preserve it but cold temperatures reduce some of the flavor- so try to catch it during the couple of day window when it’s perfect. Parsley Use this curly parsley is great for salads, dressings, soups, tabouli, and garnishes. Washing herbs a while before they are used diminishes their flavor, so we always give them to you as is straight from the field. Some of the leaves on these are a bit dirty so you’ll want to wash well. Cucumbers Of the four cucumbers in your share, you have two each of two different types. The thicker skinned ones might be more familiar from the store. The thinner skinned ones are called unagi and really don’t require peeling at all. Green Beans Fresh young green beans are so tender they are truly unlike anything else. Snack on these raw, steam, sear on the grill, or toss into stir-fry. Curly Kale The cooking greens are on their way out for the summer so let’s enjoy them while they last. You’ll notice that the texture is tougher than they were in the spring but the summer kale is still tasty and great for kale chips, pestos, and other dishes. You may need to steam a little longer for steamed greens. Carrots This is the last of the summer carrots for a while. Fresh Garlic These heads are on their way toward being cured but you should continue to store them in the fridge for now. Zucchini/ Summer Squash We grow green and yellow zucchini so you’ll get a mix of both throughout the summer. We also grow a yellow summer squash that is thin at the top and bulbous at the bottom. All the varieties are interchangeable in cooking. Eggplant You have long Asian style eggplant and round Italian eggplant in your shares this week. Both can be used interchangeably in most recipes. |
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