Saturday, August 18, 2012

Sunday - Week # 12


Hi,

I hope you are doing well this week. Everybody is certainly keeping very busy on the farms and at the cooperative. It's hard to tell for sure, but I think we have our heftiest shares yet this week--so be prepared for a workout carrying it home. Our small shares have roma tomatoes, patty pan squash, blue potatoes, red seedless watermelons, garlic, and poblano peppers. Our full shares this week have all of that and in addition extra patty pan squash and poblano peppers as well as green beans, pear tomatoes or tomatillos, and acorn squash.

New in the small shares are our roma tomatoes, poblano peppers and blue potatoes. The roma tomatoes are a special surprise, since we thought the whole crop was destroyed by late blight, but after a couple weeks, it seems like we will still have a small but good crop this year. Romas are traditionally used to make tomato sauce; which I encourage you to try. I enjoy a simple raw sauce, in which you just put them in a food processor with garlic, and whatever herbs you like, and serve over hot pasta--it's extremely easy and can be very good. The poblano peppers are a medium-hot pepper with a deep green-pepper flavor to them. They are sometimes known as 'hatch' peppers, and are traditionally used for chilles rellenos, but are excellent broiled, roasted, or sliced into salsa, chilli, or any sauce you want to give a great kick to. The blue potatoes; which are also blue on the inside (though not quite solid--they have a pattern), can be prepared anyway you would a red or gold potato--they just have a fun color, and some claim a slightly different flavor.

New in the full shares this week are our pear tomatoes and/or tomatillos. The pear tomatoes are simply tiny tomatoes of mixed varieties. They are great as they are, served in salads or sliced in pasta, pizza, or even skewered on the grill. They are also very easy to lay on a baking sheet and roast, just until the skins get really tender, and serve in all the same ways. The tomatillos have the same texture as tomatoes, but range from tart to sweet, depending on how ripe they are. They are the main ingredient in salsa verde or green enchilada sauce, and can be used in any way you would a tomato--they just have a fresh, tart taste to them.

We have included a letter from Tobie Schmucker's family this week. He is one of the most prominent members of the community and one of our most important growers. He also has 4 sons who have their own farms and are each part of our cooperative; so his family grows a pretty large portion of the food you have been receiving.

Things have been going very well on the farms and at the cooperative. We just had a quarterly cooperative meeting, and though it is still very early, it looks like we are on track to have a record-breaking year in terms of sales; thanks mostly to you, and the great weather we have had. We have finalized most of the plans for our Peak of the Season Farm Tours, and I will be sending you the official invite to that in the next day or two. We are also working on finalizing plans for the Winter CSA, and possibly some kind of CSA member dinner(s) at or toward the end of the season.

Please remember to return your bags.

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

Enjoy!

-Mark


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