Weekly Weed Archive

Week Sixteen

October 6, 2010

What’s In Your Basket This Week?

  • Squash Blossoms
  • Radish Beans
  • Kohlrabi ( full share only)
  • Lemon Cucumber
  • Broccoli (full share only)
  • Onion, Yellow,Purple and White
  • Tomatoes: Cherry, A variety of heirlooms
  • Peppers:
    • Big Jim
    • Hungarian Yellow Wax
    • Banana Peppers
    • Bells: yellow, purple, red and orange
  • Jalapeno
  • Celery
  • Carrots
  • Beets
  • Apples, Jonathan
  • Basil

Ideas for Eating, Cutting, Cooking and Keeping the new stuff:

Squash Blossoms use them today if possible!If you must store them,arrange them in a single layer in a paper towel-lined plastic container,cover and refrigerate.

If you were at the Share Holder dinner,we passed these as an appetizer.(fried )I have put 3 recipes on the exchange. A frittata,hush puppies and a quesadilla.

Fried: From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt.

Baked: If deep frying turns you off, or you just want to try something different, you could stuff the blossoms with cheese – savory or sweet – and then bake them in the oven. Steaming is another healthy option.

Pasta: We sometimes gently tear or make a chiffonade of squash blossoms to serve over pasta, risotto, or salad. The blossoms can also be cooked into a pasta sauce

Quesadilla

Squash blossoms are abundant in Mexico, where they are known as flores de calabaza. There’s something very satisfying about the combination of the mildly sweet, squash-y blossoms with creamy cheese.

Soup: How about in a soup?

Radish Beans are what happens when you let a radish go to seed. Eat raw as a snack or a fun crunchy salad addition.

Keep them in the fridge .

Kohlrabi this is a vegetable that achieves that unusual balance of sweet, crunchy, tender, bizarre and beautiful. Kohlrabi belongs to the Brassica family, along with broccoli, cabbage, cauliflower, Brussels sprouts, kale, mustard greens, and many more crops (it’s a very big family)

Kohlrabi is foreign to most folks, so a few tips:

The outer skin on kohlrabi is tough, so we suggest you peel it with a paring knife. The innards are tender and crunchy, like a peeled broccoli stem.

Kohlrabi is great cut into sticks and enjoyed raw, but you can also sautee or steam it lightly.

Heirloom Tomatoes What’s an heirloom, you might ask? Well, technically it’s an open-pollinated variety, as opposed to a hybrid. That means that if you were so inclined, instead of eating it, you could let your tomato rot in a bucket and then save the seeds (no, really(!) this is how you save tomato seeds – the acidic fermentation breaks down the gelatinous coating on the seeds and primes them for germination next year….). If you planted those saved seeds next spring, you could be relatively assured that you’d get the same kind of tomato again (versus a hybrid, which wouldn’t come “true”).
 
Heirlooms are also tomatoes that have typically been passed down through a few generations, hence the name….
 
How to eat them? I have a feeling you can figure that one out. Our favorite thing to do at this time of year is to make a simple platter of caprese: slices of tomato, layered with mozzarella, and fresh basil. Drizzle with good olive oil and some sea salt. If you want, you can eat it atop slices of baguette. It’s late summer in it’s purest form.
 
Like all your other tomatoes, store your heirlooms on the counter, but be forewarned: if your heirlooms seem soft to the touch and ripe when you get them, you should eat them sooner than later. They are fragile (more prone to splitting and bruising) and don’t hold up as well as the red slicers.

That is it for the new stuff.

I have missed writing this newsletter since the dinner. We are just trying to keep up with it all. I knew there was no “new stuff” in the Shares and that you would survive with out my words of wisdom!

Also since the dinner we have taken our mentors (Quail Hallow Farm) advice and let you put your basket together. Let us know what you think? It seems to be a hit!

LAST SHARE: Next week is the 17th share. THE LAST SHARE for the season! I do not keep track of who is owed what. So if you are owed a basket,eggs or milk because you made an arrangement let us know.

Eggs and Milk are for 18 weeks. I will let you know if we take a one week break or not to fulfill those shares.

BASKETS: PLEASE pretty PLEASE bring EVERY basket you have of our ours next week.

WINTER SHARE: The plan is for 10 weeks. Starting October 27th with a break in December and ending in January. $100. for the Pair Share and $200.for the full Share. Very limited Shares. Our current share holders will be taken first.I will email you all before I change the website and notify our wait list.If you have more questions feel free to call or email.

FALL HARVEST FAMILY EVENT:I hope you have enjoyed the Farm events? We have our family Harvest pot luck,corn maze and pumpkin pick Friday October 15th 5:00 .It will be at a Share Holders farm,the Carlings.I will post directions next week.If you would just let us know if you are coming that would be great.

Chow

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