CSA Week 17!
Hi Everyone!
Quick note! Green Hills folks: we are getting low on baskets! Please remember to bring all of your baskets on Tuesday!! Thanks!
Yay oh yay! The rains have let up enough for us to prep all of our fall beds! HOORAY! We'll be getting everything planted and in cover crop over the next week! Also, because of some unexpected pest pressure in our greenhouse, our first round of starts got eaten! So we were able to source some starts from Delvin Farms, a large organic farm! Hooray! They gave us a great deal on some kale, broccoli, chard, collards, and lettuce. We'll have them in the ground by the end of the week.
I'm sorry that I didn't get the email out of Thursday. I had an unfortunate accident with a t-post and split my head open. I now have 7 staples in my head! Woo! Good times on the farm. Glad I have insurance! Here's a not very gory photo of my accident.
Needless to say, I just took a nap instead of writing the email on Thursday. So sorry once again to you Saturday folks.
Just a reminder!
We'd love it if you could join us for one or both of our house shows!
September 9th from 7-11 featuring Dubb Nubb (MO), Karen Meat (IA), Nora Petran (IA), and Curt Oren (IA).
Week 17 CSA!
1-20 hot peppers
2 sweet peppers
1 lb cukes and squash combined
1 lb tomatoes
1 lb farm pears
1 lb eggplant
0.6-1lb green beans
0.6- 1 lb okra
1 bunch Italian basil
1 bunch thai basil
1 bulb garlic
A NOTE ABOUT OUR PEARS
The pears in the CSA this week are from our pear tree. They are storage pears. So it takes them a while to ripen. There is plenty you can do with them before they ripen, however. They're already juicy and sweet now. They can be eaten as a snack or in a salad they are just crunchy instead of soft. They can also be used in baking and cooking. I'll list some recipes below.
They need about 2 weeks on the counter to ripen up. They also store well in the refrigerator. We'll have even more pears soon because our good friend is letting us pick his trees too. So let us know if you'd like a bunch for pear butter or pickles.
Stewed pears: Melt two tbsp butter or cocnut oil in a sauce pan. Add 4 chopped pears, 1/2 tsp cinnamon, 1 tbsp maple syrup or brown sugar, and a splash of water. Put the lid on and let simmer on low-medium heat stirring regularly. Cook until soft, about 20 minutes. Add salt to tasted and cream and serve. Use leftovers in your oatmeal for breakfast.
Thanks everyone! Let us know if you have any questions, concerns, etc.!
Best,
Lizzie, Jesse, Katie, Julia (Devan), Nico, Winnie, Stormy, Ducks, Sheep, Cows