FW: Summer CSA Week 16

[Lisa Salkovitz Kohn]

From: Vicki [mailto:genesis...@comcast.net]
Sent: Tuesday, September 20, 2011 5:56 PM
Subject: Summer CSA Week 16

 

Eggs: This week only weekly egg share members receive eggs.  Thanks

 

Yesterday was so nasty I did not even go out into the field.  I could not muster what it took to do a crop inspection.  Alas!  A Lazy Farmer Lady!  Truly, I had a difficult time just keeping going with the gray skies and the cold drizzle.  I felt cozying up with a comforter and a good book sounded like the way to go.  Today is better: warmer, no rain once we got going.  So, come tomorrow I should be good to go.  

I am starting to get in sinc with the fact that fall is upon us, and working toward enthusiasm over fall crops.  The beets were gorgeous.  The kale is vibrant. The winter squash looks great. The carrots are coming along.  The turnips are healthy and happy.  The radishes are flourishing.  I guess I will be able to say goodbye to peppers and cucumbers and zucchini gracefully and then embrace the new season.  Perhaps I was bewitched in my thinking.  I felt that with such a late warming this spring that nature would give us a nice long late summer.  Fooled me!  

But, this is the best season for peppers.  It takes all year to develop color.  I watch and wait and nurture in order to get the peppers to turn colors.  And, now here we are to pretty colored peppers.  This week you get some new ones to try.  I love sweet pepper season.  I hope you are enjoying them also.  And, the reality is, this is the most prolific season of the year.  Harvest season is upon us.  All the fruits of our labors come rushing in.  How fun!

 

Your box

Kale

Apples - Hillside Orchards

Peaches - Mick Klug Farms (double dose this week due to shorting you last week).  I bagged them so they would fit.  In baskets they just would not fit in the smaller boxes, but this worked out.  Peach cobbler? 

Plums - Klug Farms - this is a Stanley plum that is often used for making prunes.

Chocolate pepper - no, it does not taste like chocolate, but it sure is pretty

Red bell - these are primo babies and so sweet -so glad to have them ready

Green bell

Red leaf lettuce

Cherry bomb peppers - these are traditional pickling peppers.  They are sweet on the outside and hot on the inside - a nice combo.  They are nice diced up in a dish for color and a bit of spice, but are great pickled for winter use. 

Potatoes - These are from Lowell Ioeger once again.   I am using a mixture of Yukon, red and Russet, so your box will have one of the three types. 

Pickling Peppers

1 pint of peppers (whole or sliced in half)

1 1/4 cup water

1 1/4 white or rice vinegar

1 1/2 tbsp sugar

1 tbsp course salt 

1 - 2 cloves of garlic

1 tablespoon peppercorns

Prepare peppers.  Place in a jar.  Mix remaining ingredients together and bring to a boil.  Pour over the peppers.  Lightly seal jar.  Let cool on the counter.  Then place in the frige for a week or more to cure.  If you want to store these on the shelf, you must vacuum seal the jar, but if kept in the refrigerator, it does not have to seal tight and will keep for a long time for use over the winter.  You can eat the peppers or you can use some of the vinegar in a salad as a spice.  Yummy. 

 

Vicki
Genesis Growers
8373 E 3000 S Rd
St Anne, Il  60964
815 953 1512
www.genesis-growers.com