CSA Week 10

THE HARVEST.  Watermelon (red AND yellow seedless) – “icebox” sized, perfect for the refrigerator; Tomatoes (red, heirloom, cherry types and tomatillos); Zucchini (green/yellow); Cucumbers; Peppers – bell and hots (jalapeno, cherry bombs, long hots); Eggplant; Garlic; Onion (red/yellow); Spaghetti squash; Carrots and Beets (topped); Cabbage; Flowers and Herbs.  Eat what’s in season! Greens?  Back next week with Arugula.  Others, like lettuce, spinach and kale are a few weeks away, as they prefer cooler weather.

U-PICK CROPS. Open to the Public

• TOMATOES.  Mix and Match quarts – super sweet oranges and deep purple/red types.  AND tomatillos – look for green ones just breaking the husk.

• FLOWERS. Mix and Match bouquets – mini Sunflowers!  AND lots of color in the fields.

• HERBS. Looking for basil?  We accidently mowed it!  You might find some out there though.  Basil will regrow – in the meantime, try oregano, thyme or parsley.   

EXTRAS FOR SALE.  Open to the Public.

PEACHES!  Pastore Orchard, Hammonton, AND blackberries; Walking Bird farm-grown produce; Local Eggs.  Hammerbacher baked goods (as available) – If you miss them Thursday, please stop by their bakery in Egg Harbor City for more!  Mushrooms, Faith Flower Farm; Misty Meadow’s sheep cheese/yogurt/sheepsicles; chicken sausage/ground turkey, Griggstown Farm; Honey, Bee Cool.  Corn?  Light this week, please check back.

FARMER TIPS: spaghetti squash caramelized, topped with cheese; zucchini/onion pie with fresh tomatoes; watermelon/cucumber/mint salad; stuffed hot peppers; fresh salsa; bell peppers – slice and freeze for winter use, no need to blanch first.  And I can never get enough eggplant in the freezer either!  Bread and bake it, then freeze it for eggplant parms all winter. Time to start saucing – I use many different types, from red “slicers” to heirlooms and cherry types.  Add paste to thicken; the flavor is outstanding and farm fresh. 

Thank you for your business and supporting local farmers.