Summer CSA Newsletter: Week 12
Winter squash is taking hold!
WHATS IN YOUR BOX THIS WEEK AND HOW TO USE IT
CANDY ONIONS (red and white) - Store in the refrigerator crisper drawer for up to one week. You can peel off layers that become dry or slimy if used after one week. These won’t be quite as large as the goliaths we have sent previously. $5.00
HEIRLOOM TOMATOES- The best way to keep summer tomatoes fresh and full of flavor, store them on the kitchen counter at room temperature and turn them shoulders-down. 60 to 65° is an ideal temperature for storing and we recommend placing your tomatoes out of direct sunlight. NOTE: Heirloom tomatoes are not as shelf stable as red slicers. They will be softer, which is okay, but they will go bag quicker than the others. We DO NOT recommend putting them in the refrigerator to try to prolong shelf life, they will lose flavor. 2 pounds $9
CARROTS - Store carrots in the refrigerator in a plastic bag or container. Cut tops off prior to storage. They can store for several weeks and sometimes even months $5
PARSLEY - Trim a little off of the bottoms of the stems so that they can take in more water. Fill a jar or glass partially with water and set the parsley inside. An inch or two of the stems should be submerged. Cover the jar of herbs loosely with a plastic bag. Store in the refrigerator. Change the water when it becomes cloudy every few days $2.50
SUMMER SQUASH-Wash, thoroughly dry, then wrap your cucumber in a dish towel or paper towel, place in an unsealed plastic bag to allow some airflow and place them in the crisper drawer. Can store for up to 10 days. Storing zucchini in the fridge is a quick and simple way to keep zucchini fresh. Keep the zucchini whole until you're prepared to use it, avoid washing zucchini prior to storage. $2
GARLIC - Store on your counter in a cool, dry place with indirect sunlight. Will store for months this way. $2.50
EGGPLANT -store away from direct sunlight and use it as soon as possible after harvesting or buying. You can place it in a vented bowl, but avoid sealing it in a plastic bag, which can increase decay. Eggplant is not a cold loving vegetable but, if you want to keep it in the refrigerator do so in the warmest place in the refrigerator and keep lightly covered. Eggplant will remain fresh for 2-4 days. $5
HEIRLOOM TOMATOES
Heirloom tomatoes are truly the original variety, thoughtfully passed down through generations and renowned for their exceptional flavor. These vibrant fruits come in an array of colors, shapes, and sizes, making them a favorite! What makes heirloom tomatoes so special is their taste. Unlike mass-market hybrid varieties designed for longer shelf life or uniform appearance, heirlooms are cultivated primarily for their rich sweeter flavors and low acidity.
While heirloom tomatoes may not always resemble the perfectly round, uniform tomato found on supermarket shelves, their unique shapes, occasional cracks, and imperfections are a testament to their authenticity and natural beauty. They are more delicate and require gentle handling, but the effort pays off with every bite. We love them sliced on a sandwich, sprinkled with a bit of salt and pepper on their own, or used in a classic Caprese Salad.
If you happen to come across these stunning tomatoes at a farmers’ market, keep in mind the hard work that farmers put into growing them. They may not always be inexpensive, and their appearance can vary from the perfect to the perfectly imperfect, but that only adds to their charm. Next time heirloom tomatoes are in season, don’t hesitate to grab them—you’ll be glad you did!
Photo Credit: Gimme Some Oven
Another great treat we love with heirlooms is chunky salsa. Heirlooms add a great, less acidic flavor to salsa.
Fresh Pico de Gallo Recipe (inspiredtaste.net)
We also like using flatbread, pizza sauce, fresh mozzarella, basil and cherry or heirloom tomatoes for an easy lunch or dinner.
Caprese Flatbread - thechowdown (thechowdownblog.com)
A few others to try:
Heirloom Caprese Pesto Toast – The Dancing Cookbook
Heirloom Tomato Pasta - Gimme Some Oven - this looks yummy!
New this week is not only heirloom tomatoes but also eggplant. Medium size eggplant are a new crop for us this year and they have done quite well. I’ve included a couple recipes above to get you started with them.
Ratatouille - this looks delicious and will use eggplant, summer squash and tomatoes. You can sub Heirlooms for Roma tomatoes.
Photo Credit: Chef de Home
Photo Credit: My Pure Plants
Week 12
Welcome to week 12. We hope that you enjoyed your bag last week and that you were able to utilize all the items we packed for you.
As you all know, this is the last week of our Summer CSA season. It’s amazing how quickly the 12 weeks have flown by, something we find ourselves remarking on each year at the close of the season.
Last year, we were already gearing up for a fall CSA, but this year, things are a bit uncertain. Due to Matt’s surgery in the middle of summer, our schedule has been impacted, and we’re unsure whether we’ll be offering a fall CSA this season. Over the next two weeks, we’ll be making our final decision, and we will share our plans via email once everything is settled.
We want to take this moment to thank you sincerely for supporting our small family farm. Your encouragement and trust mean everything to us. It’s because of you that we’re able to continue doing what we love—growing fresh, locally sourced produce for our community. As a small family operation, each purchase you make has a significant impact, helping us keep our farm running smoothly and sustainably.
We understand the trust you place in us when you choose to receive our weekly delivery of fresh, local produce. We are committed to never letting you down and take pride in cultivating high-quality fruits and vegetables. Your support enables us to invest in our farm’s infrastructure, so we can continue expanding and providing even more local produce in the future.
From Matt and I, we thank you for being a vital part of our journey. Your support helps us grow not just our farm, but also our community. We truly appreciate each and every one of you!
IF ALL ELSE FAILS
If your week has been crazy and you haven’t had time to do a thing with items in your bag, focus on these tasks:
You can freeze onions. I love to chop them up and store in portions of zip lock bags. Perfect for winter soups, stews and etc. After freezing, the texture changes somewhat and they are softer so not great for fresh eating.
Freezing tomatoes is the easiest way to keep ripe tomatoes until you're ready to use them. You don't have to peel them first—in fact, the act of freezing them itself makes the tomatoes very easy to peel and you can freeze as many or as few at a time as you like. Visit this link for directions on how to do this, How to Preserve Tomatoes to Enjoy All Year
Greens such as carrot tops or other veggie scraps can be saved and used for homemade vegetable broth. Try this recipe: How to Make Vegetable Broth Using Saved Kitchen Scraps ~ Homestead and Chill
Carrots will store well in your crisper drawer with their tops off.
Zucchini can be shredded and frozen if you are unable to use it this week. How to Freeze Shredded Zucchini | Cooking School | Food Network
Wishing you a fantastic week ahead! We hope to see you at the farmers market!