CSA Box 6 (Please Click on Continue Reading to see Whole Newsletter)

Hello CSA members! (Please click on "continue reading" to see whole newsletter):

Well, I'm going to talk about the weather again...maybe there is a theme here?! WE got 1.4 inches of rain last Wednesday which was so welcome! It helped perk everything up and allowed us to take a breather from irrigating. However, it is looking like a hot and dry week ahead!

This week on the farm we are planting our fall brassicas (cabbages, broccoli, cauliflower, napa), weeding fall/winter storage carrots, and harvesting our garlic! Everyone will get a head of garlic in their box. It is not cured, so it will be a little harder to peel as the peelings are not papery thin or dry yet. It is really great fresh! The sweet corn is tasseling and the melons have little unripe fruits. Tomatoes are turning and some will see tomatoes in their box this week.

October fall shares are OPEN NOW (well technically this afternoon- so wait a few hours!)- having technical difficulties and I will email the link when it is OPEN!

The Fall shares is either a 4 week full share or a 2 week (every OTHER week) half share for the month of October (7th-28th) You can expect a similar amount of produce but focused on all the fall/winter items like carrots, beets, potatoes, garlic, onions, rutabage, cabbage, broccoli, cauliflower, greens, kale/collards, winter squash, diakon radish, depending on freezes radish and turnips.

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Here is what might be in your box this week:

Green Pepper- 1 pepper per member-

Sautéed Zucchini, Peppers and Tomatoes

Green Cabbage- *note that the cabbage loopers have done some real damage on our cole crops and the cabbage is no exception. That is why there are lots of litle holes bored into them. This cabbage will last a very long in your fridge in a plastic bag. Just take an outer leaf or 2 off that is soft. We love fresh crispy sweet cabbage!

Creamy Miso Slaw (use the green cabbage)

Creamy Summer Slaw (with broccoli)

Broccoli or Cauliflower- *note that the cabbage loopers are still pretty present in the broccoli and cauliflower and despite soaking a spraying they are still there. Please remember like last week to soak your broccoli or cauliflower in cold salt water and/or cut up and spray off. Yay for organic, but not for cabbage loopers...

Cucumbers- For whatever reason we just are having a good cucumber year! Next week, I'll be adding them in 10lb increments to the extras options in case you want to make pickles.

Tomato, Cucumber, Red Onion and Basil Sala- lots of variations in this recipe you could do - make it your way!

Summer Squash/Zucchini- And as good as a year our cucumber year is, our summer squash is not liking the drought and heat. So, unlike every other year we have ever had, you are only getting 1-2 summer squash (yellow) and/or Zucchini. Some might not mind that, we are pretty bummed about it.

Chicken with cabbage and Zucchini

Green Beans- First of the year! These are so great steamed a little in a skillet and then oil added on high heat for a quick fry with some soy sauce, garlic and sesame oil at the end. A great addition to any dinner.

Sauteed Green Beans with garlic

Basil (super beaten up from grasshoppers)- *note: do no wash your basil until right before you plan on using it as it will turn it brown. Keep in a plastic bag on the counter, not the fridge.

Pesto Green Beans

Swiss Chard- Maybe not everyones favorite green, but chard is packed with nutrients and can be really good if you cook it up with garlic, olive oil and some other veggies! Keep in a plastic bag in the fridge so it does not wilt. Wash before using.

Swiss Chard Pesto Pasta- substitute basil instead of parsley

Celery- whole thing- A great addition to any stir fry or marinara or added to A simple Mirepoix

Beef Stir Fry with Peppers, Celery and Broccoli

Purple Torpedo or Ailsa Craig Yellow Fresh onions- Like last week, these are uncured fresh onions and need to be kept in the fridge to maintain their crispness. They have so much flavor and we absolutely love them on a BLT(with other veggies like thinly sliced cucumber, peppers, summer squash and of course avocado!)

Garlic Bulb- Our garlic harvest was smaller than we hoped due to drought but we have garlic and now you do, too! one bulb per member. These are not cured all the way, so you will have to peel thicker layers off to get to the good stuff.

Cherry Tomatoes/Tomato- First of the season! Lots more to come where this came from! The tomatoes are looking really good this year. We are starting to pick from the field and the cherry tomatoes in the high tunnel are looking really loaded. Do not refrigerate your tomatoes.

Eggplant- Some people like it, some people don't. But it does take some preparation to make it great. We really like eggplant sliced with cauliflower and put on a sheet pan tossed with a generous amount of bacon grease and/or olive oil, salt garlic and pepper. Bake at high heat (375-4000) for about 45 minutes, toss a couple times so they don't burn. This caramelizes the eggplant and cauliflower and it is amazing served with a simple tahini, lemon, garlic, oil and salt dip (add some water to thin).

Ratatouille