Hello everyone! I hope you had a nice fourth of July, we did here as we took Wed. off from work to play. The timing of the break in the CSA ended up working out just the way I wanted it to. As you can see, we are now fully into the summer crops and have said goodbye to the spring crops. I have to say, this is one of our best tomato crops ever here on the farm. The plants are producing beautiful large tasty tomatoes, and plenty of them. I am not quite as happy with the peppers though, and am worried that they are not going to do all that well, but we will cross our fingers and work on them on our end and wait and see.
The potato harvest turned out to be a huge success once again, and thanks again to everyone who came out to help. We had some great potato harvesters this year. We also went swimming in the pond after which was way too much fun. We haven¿t weighed the potatoes we harvested yet, but I think we easily got somewhere between 1,000 and 1,500 pounds. We still have some beds to go, and will get them this week here on the farm.
Speaking of potatoes, the potatoes you have received this week are a variety called Cranberry Red, they are fun in the sense that they maintain a red skin and also a pink flesh color. Next week you will be receiving the All Blue variety witch has blue skin and blue flesh. Fun with potatoes. The eggplant that we grow is a Japanese variety which is very tender and sweet. You can eat it with the skin ON, as it is thin and tender, and you do NOT have to salt it. You can simply cut it up in slices and throw it in the pan and cook it. It is great on the grill also. The tomatoes are a variety called Big Beef and they are, in my opinion, one of the best tasting red tomatoes out there. Like always, I have given you tomatoes that vary in their ripeness so that they can last you the whole week. The ones on the bottom of the tomato bag are the least ripe, the ones on the top are ready to go now. With the ones that are not as ripe, all you need to do is set them on the counter and wait. DO NOT refrigerate tomatoes as temperatures below 55 degrees affects their flavor greatly. Also, don¿t set them in the window as they do not want the sun beating down on them. Remember with the scallions that you can eat the whole of them, bottoms and green tops. Very tasty.
Next week members will be receiving more tomatoes, sungolds, eggplant, peppers, potatoes, onions, garlic, squash and cukes, anddddddd maybe cantaloupe but it may be another week on that one. Once again, if you have any feedback or thoughts you would like to share with me, please feel free to send me an email, I love to hear from you. Thanks again! Elise.
| Crop | Amount | Price |
|---|---|---|
| Total | $35.00 | |
| Green Beans | 2 lb. | $3.00 |
| Tomatoes | 5 lb. | $12.50 |
| Eggplant | 2 lb. | $4.00 |
| Green Peppers | two | $1.50 |
| Scallions | larger | $3.00 |
| Sungold Cherry Tomatoes | next week! | $0.00 |
| Cukes | 2 lb. | $3.50 |
| Squash / Zucchini | 2 lb. | $3.50 |
| Potatoes | 2 lb. | $4.00 |
| Crop | Amount | Price |
|---|---|---|
| Total | $22.25 | |
| Green Beans | ½ lb. | $1.50 |
| Tomatoes | 3 lb. | $7.50 |
| Eggplant | 1 lb. | $2.00 |
| Green Peppers | one | $0.75 |
| Scallions | smaller | $2.00 |
| Sungold Cherry Tomatoes | 1 pint | $3.00 |
| Cukes | 1 lb. | $1.75 |
| Squash / Zucchini | 1 lb. | $1.75 |
| Potatoes | 1 lb. | $2.00 |
Combine all ingredients in a food processor or blender. You can also just combine them all diced, and add tomato juice without blending. Your choice! Enjoy!