I’m staring at the computer screen a bit despondently at the moment, since I had just finished the newsletter for this week and then…. I mistakenly erased it entirely. I didn’t even know that was possible to do in this age of cloud computing, but apparently it is! When CJ peered over my shoulder and asked ‘what does that button with the little circular arrow do,’ I mindlessly pushed it… not the best move. Here we go, attempt #2!
The greenhouses are chock-full of beautiful, big, GREEN tomatoes! Any moment now they’ll start to ripen and the tomato tsunami will begin. At each pickup there will ideally be a range of tomato ripeness levels available, so that you can choose what you’ll want for each week. Some fruit will be ready to eat immediately, others won’t be at peak ripeness for a few more days. Ask us if you have any questions! And remember that tomatoes should never be stored in the fridge if you can avoid it (unless they are overripe). Cold temperatures make a delicious tomato into a mealy tomato faster than you can say bruschetta. If you come to get your CSA share out of the walk-in on the farm, look at the low table right next to the door. There will be a crate there with a sign of what to take (e.g. two big tomatoes, twenty cherry tomatoes). Pick up your pre-packed bag out of the walk-in and then add your tomatoes from the table. You can always give me a call if you have any questions (712-7382). Sorry to say that those of you who pick up out of the PBMC cafeteria after 5:15 will still have a refrigerated pre-packed bag that includes your tomatoes, because we complicate the cafeteria staff’s lives enough without asking them to babysit our fruit. But it’s one more motivation to make it to the pick-up in person!
This is a chicken CSA week. Please let me know if you have a chicken share and won’t be at your pickup this week, so I can keep your bird safe in the farm freezer. I’m excited that enough members have expressed interest in the apple CSA to warrant a delivery from the Out On A Limb farmers — I’ll send out an email when it’s time to actually sign up. And keep in mind that the “hot” pepper in this week’s share might be a scorcher, or might have barely any kick. In general, the less green the color, the more heat it has. Even when mature, the Hungarian Hot Wax peppers are quite mild. You can ask us for advice, but there’s really no way to know until you bite in!
Have a great week, and please be in touch with any questions!
Reba and the HCF crew
Click here to see a picture of apprentice Frances with her favorite veggie!
Summer CSA Week 10 of 16: Salad Mix, choose two of the following four herbs: Dill, Parsley, Basil, or Cilantro, Swiss Chard, Zucchini and/or Zephyr Squash, big or cherry Tomatoes, Hot/Wax Peppers, Carrots, Green Peppers, Garlic
Summer Week Ten Add-ons: Chicken, Milk, Bread, Tofu, Cheese, Mushrooms, Oil & Vinegar
This week’s recipes: Pickled Dill Carrots, Swiss Chard with Olives and Lemon