Week 16

Do you have enough peppers yet?  Who likes hot sauce?  Some like a lot and some like a little but almost everyone likes hot sauce from time to time.  So, make some!  Take stems off peppers and throw them into a blender or food processor.  Add garlic, acid (lime, lemon, vinegar) and a generous amount of salt.  Blend and put into a jar for future use.

In this week’s box, you will find:

Green Beans

Swiss Chard

Hot Peppers

Sweet Peppers

Kale

Onions

Herb Bouquets

Another thing that I have been doing with vegetable scraps or extras that I don’t know what to do with, making vegetable stock.  Put mixed veggies in stock pot.  (Onions are a must, bulbs or greens, carrots, leeks, garlic, lettuce, spinach, green beans, celery, herbs, lots of herbs make a fragrant and profound flavor.  Any or all of these.  Beets are ok if you want red broth.  I steer clear of anything in the cabbage family, i.e. broccoli, kale, radishes, turnips etc. because I find that they impart a farty taste.  I also stay away from peppers, tomatoes and eggplant for their bitterness.  Then add things that will give it richness, lentils, nuts or seeds or both, mushrooms.  Add salt and pepper (a good amount of both) and boil until you run out of time.

Then make vegetable soup.  Or rice.  Anything that calls for water.  Or store it in your fridge for a week or more.  Taste the difference!

 

Fall Crops, Not Quite Fall Weather (Week 15)

This Week’s Harvest:

Tomatoes – Food Field and Iroquois Ave Farm

Celery (Tuesday Only) – Food Field

Beans (Purple or Yellow Wax) – Fields of Plenty

Radishes – Dulce Diamente

Eggplant – Fields of Plenty and Iroquois Ave Farm

Peppers – Food Field and Iroquois Ave Farm

Sweet Potato Greens – Food Field

Beets (Saturday Only) – Dulce Diamente and Fields of Plenty

Kale – Dulce Diamente, Fields of Plenty, Food Field, and Iroquois Ave Farm

Tarragon – Occupy Yourselves

Lemongrass – Occupy Yourselves

 

I took a field walk the other day and saw that most of my winter squash is ready to harvest. I started getting excited for warming fall dishes like squash soup, but with these warmer fall days I’m not really in the mood for soup. The good news is that the warmer temperatures mean hot crops such as tomatoes and eggplant are still happy and healthy. Even though the days are warm, they’re definitely getting short. What that means for us is this is one of the last weeks we can plant fall crops and still harvest them this year.

Fall also means harvest festivals. This year’s member potluck is Oct 2nd and Singing Tree Gardens from 4-6pm. Look for more information to come in your inbox!

 

Recipes:

Sweet potato greens, like spinach, wilt quickly, are tender, and have a rather mild flavor. There’s a long history of cooking with these greens in a lot of Asian countries, often just a simply stir fry, with garlic, onions, soy sauce, and hot peppers. Or try this simple recipe: Sauteed Sweet Potato Greens

Eggplant Caponata – try adding the celery from your boxes to this recipe for a little extra flavor

Lemongrass Tea

 

Week 14

Week 14

photo-on-9-13-16-at-5-27-pmThe CSA season is winding down but the veggies in our gardens aren’t.In this week’s box:

Arugula

Bell Peppers

Ghost Peppers

Purple or Yellow Beans

Cherry Tomatoes

Eggplant

Tomatoes

Cilantro

Radishes

Holy cow.  My mouth is watering just looking at today’s goods.  Try arugula pesto with walnuts, olive oil, lemon juice, parmesan and sea salt.  Mix with pasta, cherry tomatoes and the beans.  Simple and delicious dinner.

Have you ever tried ajvar?  A mixture of roasted red peppers, eggplant and garlic (and hot peppers if you wish!) makes a tasty dip or addition to burger or other sandwich.  Try it with this week’s box.  We hope you enjoy!

The Beginning of Late Summer (Week 13)

Hi again and welcome to the beginning of late summer.  As the temperatures begin to drop again and kids go back to school, we farmers often get asked if we are beginning to wrap things up.  On the contrary, this is the most productive part of the season.  Our hot crops are in full swing (my tomatoes JUST started turning red), beans and herbs and greens are bumping.  Apples and late pears are coming into peak ripeness and we are busy as ever tending to young fall plants (maybe even seeding a few more before it gets too late).  This is the best time of the year to eat Detroit vegetables.

In your box this week:

Cherry Tomatoes

Tomatoes

Chard

Eggplant

Salad mix

Thyme

Basil (Tuesday)/Mint (Saturday)

Peppers

Try this recipe if you like to eat meat.  Substitute chicken or turkey if you don’t eat red meat or omit and replace with green beans, pole beans or cranberry beans if you are vegetarian.