Week 13; August 30, 2012

Full Share

Sweet Corn

Kabocha Winter Squash




Red Onions

Peppers – orange, red sweet, red bells

Heirloom Tomatoes

Slicer tomatoes

Green Beans

AND EITHER melon, eggplant, OR red cabbage (not pictured)

Single Share

Sweet Corn


Tomatoes (heirloom and slicers)

peppers – sweet red, orange, and red bell


red onions

green beans


Kabocha Winter Squash OR melon


Roasted Potatoes with Fried Sage and Brown Butter

Vegetarian Chili with Cornbread Muffins

This is a FANTASTIC lesson on roasting red peppers.  If you aren’t eating all of your peppers right away, you can follow these directions for roasting and then freeze them for later use.

Nice and simple.  Pickled Red Onions

Roasted Tomatoes for the Freezer (Lauren made these last weekend and the smell was AMAZING!  Thinking about eating them in January makes the coming of Winter not seem so bad!)  

Preheat oven to 275.  Line two pans (with edges) with parchment paper.  Cut up as many tomatoes as you want to roast by coring them and cutting them in halves or quarters depending on their size.  Lay tomatoes on the tray, cut side up.  Scatter about a head of garlic (cloves separated and peeled) over the tomatoes, then scatter with fresh herbs (oregano, thyme, or basil are good).  Sprinkle salt and pepper over the tomatoes and drizzle with some olive oil.  Roast for 5 hours.  Remove and let cool.  Pour the contents of the tray, including olive oil and juices, into freezer bags.  If you want to use them as a sauce in the Winter, sautee an onion and add the bag of thawed tomatoes on top of it and cover and simmer over medium low heat for about 20 min.  No canning!

Notes on the box and on the farm combined this week!

Most everything should be familiar from the weeks past, except for the Winter Squash.  It will actually taste better with a couple of weeks storage outside of your fridge.  We don’t usually give Winter Squash right after cutting it, but this variety was ready quite early this season and was getting damaged by critters in the field.  We decided to get it to you right away.  This is a new variety for us to try, and we are on the fence about growing it next season.  We will have Winter Squash each week as the season goes on.  It will store for months and is especially nice to cook in the cooler weather of Fall. Be very careful cutting your squash open!  Cut it in half, scoop out the seeds, place in a pan in the the oven cut side down with a little water and oil in the pan, roast at 400 until a fork easliy pushes in through the skin of the squash.  Serve with butter and brown sugar.

This is the last of the Sweet Corn and melons for the season.  The amount of tomatoes in the box will drop off dramatically at this point.  We planted several varieties at different times so that we would have a nice amount each week until the first frost, but all of our determinant tomatoes (that’s the regular slicers) came ripe all at once.  We had to really load you down the past several weeks, and a lot of tomatoes didn’t ever make it into the boxes because of space issues and other items that are usually ready a little later in the season coming ripe at the same time as EVERYTHING else!  This has made us finally reach conclusive answers to the age-old question, “What Super Hero Power would you have if you could have any Super Hero Power?”  Rama’s  answer is “I would choose the power to pause plant metabolism so that we could make crops wait until we are ready to put them in the CSA boxes.”  Josh’s answer is “I would have the ability to make seeds germinate at any temperature.”  Unfortunately, people ask that question but never give you the power that you ask for.  So that means the next few weeks are going to not look as great as we would like for the CSA boxes.  We planted salad mix, spinach, beets, and carrots which didn’t germinate because of the heat.  We replanted when we had some cooler weather,  and while those crops have germinated, they are nowhere near ready to go into the boxes.  It’s rough for us to walk the fields with a feeling of dread for the next few weeks as we anticipate what we will put into the boxes, but we will do our very best to fill the boxes until the fall crops are ready now that the summer crops are about done.

Sigh.  ANYWAY…  we will be having a PIZZA HARVEST PARTY on September 15 here on the farm!  The jack-o-lanterns are orange, so it’s time!  We are combining our harvest party with a pizza party, so you can enjoy both at once!  You can bring a dish to past and take part in some Pizza from our wood fired pizza oven.  We are super excited to POSSIBLY be having our friend Nona of the band Dark Dark Dark here to sing with her project, The Anonymous Choir  !  We will let you know if that is for sure soon… We WILL have a bonfire, farm tours, food, and farmy fun!  We will start at 3 PM.  You are welcome to camp on the farm if you like!  Please RSVP if you can make it to the party!  We’d love to see you!

We’ve had the BEST YEAR for onions EVER!  Not sure what we did right, but we’ve got some real beauties, and LOTS of them!  Here’s some pictures of us cleaning the onions that had been drying in the greenhouse.

finishing up cleaning and bagging up the yellow onions

Derek celebrates

on to more red onions!

this is gonna take a while!

One of our favorite stories…. about garlic and onions!


  1. jenn said

    I am sure there has been some dread, but this is our first year with you and your CSA ( had others before you) and we couldn’t be happier. We feel very fortunate to have farmers like you putting your heart and souls into bringing amazing nutrition to our families. Thank you for all that you do. I have been making kale and chard nachos. OOOH Yummy! Some cheese on the chard or kale some tomatoes, onions and herbs with those super, spicy hot peppers and my tummy is so happy.

    Thank you,

    Jenn Nelsen

  2. turniprock said

    Thanks Jenn! I’ll give those nachos a try!

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