Produce Subscription (Week 35)

They are all loaded, and I’m going to cry if it goes below 32degr anytime soon. It was 39F this morning at 3am…fire sale!!!

The melons made it this week, sort of. Several different varieties of cantaloupe, honeydew, crenshaw and watermelon. We hope you enjoy. (Note: there is a learning curve with every new variety, and most are new to us this year; so if you get a less-than-ripe one, please let us know and we will make it right next week.)

And sorry, no beans this week. The Mexican bean beetle is wrecking havoc on the heirloom Italian pole beans. Maybe next week. And our last planting of green snap bush beans is coming online shortly…’ittle bitty beanies on the plants right now.

Produce Bonus: Find the “paste tomato with an earring” and then drop us a line with the photo and you win a prize next week.

The sunny staples continue in your boxes this week;

Melon, crenshaw One of the following 3 types of melons. Swap with your neighbor if you have a different favorite.
OR
Melon, honeydew
OR
Melon, cantaloupe

Potatoes, Red thumb fingerling or German Butterball

Cucumber Slicers and munchers

Tomato, cherry variety Whew, tons of cherries. Pop them in a bag and freeze if they are too much. Straight from the freezer into a pot of beans for chili this winter.

Tomato, slicer/heirloom and paste variety Reminder— DO NOT refrigerate. Allow them to red-up at room temp.

Cabbage (Caraflex) Try this in a “Bubble and Squeak” recipe.

Zucchini Just one…they are on the way out.

Zephyr squash Also, just one. Squash bugs are winning the battle.

Sweet pepper variety Mostly sweets this week…. Several big, blocky bells, and 2 others below.

Peppers, Sweet Italia Wonderful Italian frying pepper.

Peppers, Sweet Cayenne Fabulous as a seasoner for just about any dish; just slice or mince and toss in the pan.

Pepper, Anaheim (hot) Another dose of the mildly hot pepper; great as the base for a green sauce/salsa to accompany enchiladas, “wet” burritos or other Mexican maindish.

Onion, yellow Standard ole’ onion.
Celery A bit strong, likely not good for fresh eating. The heat and drought this summer has taken its toll on the celery.

Oregano

Thyme

Recipes for your consideration

Sneak those zucchini or summer squash into a wonderful breakfast treat!

Zapple Muffins

Zapplesauce:
4 cups peeled, seeded and diced zucchini or summer squash
1/3 cup fresh lemon juice
½ cup packed brown sugar
2 tsp cinnamon
¼ tsp nutmeg

Muffin Batter
3 cups unbleached, all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
¼ tsp nutmeg
½ cup margarine (Earth Balance works best)
1 cup white sugar
2 equivalents egg-replacer (Energ brand) or 2 Tbsp ground flax seed +2 Tbsp boiling water
¼ cup soymilk + ½ tsp apple cider vinegar (mixed)

Combine zucchini and lemon juice in saucepan, bring to boil over medium. Reduce heat and simmer until tender, about 10 min. Add brown sugar, cinnamon and nutmeg. Simmer, stirring occasionally, for 20min until slightly thickened. Let cool to room temperature.
Preheat oven 350F. Grease or line 18 muffin cups.
Sift together flour, baking powder and soda, salt and nutmeg in bowl.
Beat together margarine and white sugar in separate large bowl. Add egg-replacer/flax seed and beat.
Beat in flour mixture alternating with soymilk until smooth. Stir in the zapplesauce just until evenly distributed.
Fill muffin cups with very stiff batter. Bake 25-30min until risen and toothpick/knife comes out clean. Cool and serve.

There really isn’t a specific recipe for Bubble and Squeak (don’t know where the name came from); but this is my rendition. Simple, straightforward and stick-to-the-ribs.

Bubble and Squeak

1 head cabbage, sliced/chopped
1 onion, chopped
1 Tbsp olive oil
½ tsp sea salt
¼ tsp ground black pepper
1-2lbs potatoes, cubed and boiled until just soft
1 Tbsp fresh parsley
1 Tbsp margarine
2 Tbsp soy milk
2-4 Tofurky-brand beer brats, diced and sautéed (optional)
1 Sweet Cayenne pepper, diced and sauteed with sausages (optional)

Sauté cabbage, onions in olive oil. Add salt and pepper.

When cabbage is soft but not limp, add potatoes, parsley, margarine and soy milk. Stir to combine and mash potatoes slightly.

Add sausages, if using.

Serve warm.

Coriander-spiced Potatoes

1 ½ lb small potatoes
2 Tbsp canola oil
1 tsp cumin seeds
2 Tbsp coriander seeds, coarsely ground in spice grinder or mortar/pestle
2 cloves garlic, sliced
2 cups sweet bell peppers (variety colors)
1 tsp ground turmeric
¼-1/2 cayenne pepper (optional)
½ tsp sea salt
½ lemon, juiced
Crushed salted, roasted peanuts
Fresh cilantro for garnish

Boil potatoes until nearly fork-tender, 10-15min. Remove from heat and drain. When cooled slightly, slice in half.

Heat oil in wide skillet over medium heat; when oil shimmers, add cumin and coriander seeds. Cook for about 30seconds, until seeds begin to sizzle. Add garlic and cook additional 30 seconds, until just changes color. Add potatoes and cook 1-2 minutes until they begin to brown.

Add the bell peppers, turmeric, cayenne and salt. Cook for 2 minutes, stirring occasionally until well incorporated. Cover and cook 5min until peppers are fork-tender.

Remove from heat, sprinkle with lemon juice and mix well. Garnish with peanuts and cilantro and serve hot.

From: Organic Gardening, Oct/Nov 2013 issue

For Your Reading Pleasure

A Householder’s Guide to the Universe by Harriet Fasenfest
“An artful approach to living emphasizes self-reliance & traditional homemaking skills.”
This book was recently reviewed by Organic Gardening magazine, and has the same feel as Animal, Vegetable, Miracle by Barbara Kingsolver. With us going to war again and the economy bouncing around, not much is in our control these days; it seems like it’s time to take back what control we can…in the home (and in our bellies!)

Farm News

The weather remains the news of the day! (Or the complaint of the day…) Actually today was beautiful and bug-free, so not too many complaints here. The soil is parched and we danced between sprinklers to get to the harvest.

The last high tunnel position is prepped and receiving additions. The herbs and some winter leeks have been holding their place for a month or so now. Carrots are recently in and spinach is brewing in the basement. We hope to offer a Fall/winter share if we can figure out this cold weather growing. (More on that later…)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara