Saturday, September 1, 2012

Sunday - Week # 14



Hi,

I hope you are doing well this week. Our small shares this week have sweet corn, slicing tomatoes, gold potatoes, delicata squash, galia melon or cantaloupe, green kale, and anaheim peppers. Our full shares have tomatillos in place of the slicing tomatoes, and green butterhead lettuce in place of the kale, and have additional sweet corn, gold potatoes, delicata squash and anaheim peppers.

It is hard to believe--but we are just about 2/3 of the way through the season, and as such--it is time for another Member Feedback Survey! I hope you will take a moment to give us some feedback and let us know how this experience has been for you, and how we can improve it for the remainder of the season and next year.

New in the shares this week are our gold potatoes, delicata squash, and galia melons. I am sure you are well-acquainted with gold potatoes, and what to do with them. Delicata squash is a special treat as winter squash goes. It is the only winter squash with skin delicate enough to eat (once cooked), and it has an especially moist, sweet, honey flavored flesh. It also has the shortest shelf life of all winter squash--so while others might last months, these are likely to only last a week or two. One neat thing you can do with them, since the skin is edible--is slice them into rings and roast them that way. The galia melons are a cross between cantaloupe and honeydews, with their own spicy-sweet flavor and green-to-white flesh. It is a specialty item that we don't grow a lot of, but has been well-received in the past.

I hope you are all enjoying this holiday weekend, and for those of you who have not registered yet--I hope you consider spending some of your Labor Day on the farms with us. We will be having our Peak of the Season Farm Tours (rain or shine), and if you are interested--there is still time ﷯to register. For those of you coming to the event--I look forward to seeing you there!

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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