Tuesday, July 17, 2012

Wed/Thurs - Week # 7


I hope you are doing well this week. I can't believe it is already week 7 and we are about a third of the way through the season. We included our first fresh onions of the season, are starting to get into a whole variety of peppers, and our cucumbers are just about done for the season; so it's looking like we are no longer in 'early' summer, but just beginning our peak of the season for produce; which will last until about the end of September, then start to slow down again. The small shares this week have string beans (a mix of purple and/or yellow), cucumbers, summer squash (either yellow/green zucchini, yellow crookneck, or patty pans), fresh candy onions, cauliflower, green butterhead lettuce and anaheim or poblano peppers. In addition, our full shares have extra cucumber, and summer squash as well as rainbow chard, rhubarb, heirloom tomatoes, and dragon tongue beans instead of string beans.

New in the shares this week are some of our first onions of the season - fresh candy onions. As their name implies, they are fresh out of the ground and sweet. Both of these mean that though they are likely to be delicious, they are not likely to last very long, even in your fridge; so make sure to use them soon. We have also included a bit of our first peppers of the season--anaheims or poblanos. The anaheims are hot and a little tangy; while the poblanos have a deep pepper flavor with a pleasant medium spice--they are the traditional pepper used for chiles rellenos. 

In our full shares this week we have included additional amounts of the summer squash and cucumbers. New in the full shares are our dragon tongue beans, which are a streaked variety of wax beans. They can be eaten raw or prepared any way you would a green bean. I find them to be a little sweeter and crunchier/more tender than green beans, and of course brighter--but be aware that the color changes a bit when you cook them. In addition, we have included some of our heirloom tomatoes that I hope you are really enjoying. Last week, I had a pan heated and bread crumbs ready to prepare mine. I cut it up and decided to have a bite before cooking it--and it was so good I couldn't help myself--none of it ever touched the skillet.

I'm sure you have received a number of emails from us this week, and we have been very busy putting everything together for the rest of the season. You should receive an email from us sometime this week inviting you to our Garlic Harvest event that will be on our farms at the end of the month. We will put together a summary of your responses to the feedback survey this week and include that in the newsletter next week. Another new thing we will be starting is including letters from our farmers in the shares. It is something we have done in the past that our members have enjoyed, and I hope you will as well.

Please remember to return your bags.

As always, if you have any questions or concerns, feel free to contact me.



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