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 CSA WEEK #13 |
| Farmer Matt and I took a round-trip ride to Vermont on Sunday to pick up some produce from our friend’s Certified Organic Farm to supplement this week’s shares. We’re still dealing with the effects of the drought on our harvesting schedule, so we decided to bring in a few items to round out the boxes. The carrots and kale are from Evan and his family at Harlow Farm in southern VT. They’re grown using the same organic methods as we use here on our farm… Coming up in the next few weeks we’re expecting to harvest arugula, fennel, tomatoes, peppers and even winter squash in early Sept!This week’s harvestRed Tomatoes Storage: On the counter (NOT IN THE FRIDGE) Uses: Raw or Cooked When to use: Within 3 days What I’m making: Tomato Salad with cucumbers and onions Sungold Cherry Tomatoes Storage: On the counter (NOT IN THE FRIDGE) Uses: Raw or Cooked When to use: Within 3 days Carrots From our friends at Harlow Farm. Sweet and crunchy! Storage: In the fridge. Uses: Raw When to use: Within 5 days What I’m making: Sliced for a snack Kale From our friends at Harlow Farm. Storage: In the fridge. Uses: Raw When to use: Within 5 days What I’m making: Sliced for a snack New Potatoes – Red or Yellow Storage: In the fridge is best OR in a cool, dark spot. Keep out of the light. Uses: Cooked When to use: Within 5 days What I’m making: Oven Roasted Garlic Potatoes BRIERMERE FARM FRUIT SHARE – Yellow Peaches & Apples FRUIT STORAGE: Remove peaches from bag and ripen on the counter, not touching. Apples are picked ripe and ready to eat. Store all ripe fruit in the fridge.Recipes! Garlicky Kale Salad with Lemon & Pecorino Tomato Potato Gratin Kale & Pineapple Smoothie – Substitute any fruits! So delish!    |
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Forest Hills CSA 