ShopTalk - Regular Season
a home Base For Shareholders
August 19, 2017 - DIstribution Week #12
(you can still get the newsletter the usual way - just scroll below for our .pdf archive)
what's new this week
Melons, Melons, Melons and More!
Cantaloupes & Watermelons: One of our favorite things about late summer is a sweet melon patch. We will start with cantaloupes (orange flesh) and then move to watermelons (yellow & red flesh) for the next 2-3 weeks. The crop looks good and tastes good too!! We try to pick only perfectly ripe melons - they are ready to eat now. If you want keep them, put it in the fridge and they will last for a while. Most often, nobody needs advice about how to enjoy a melon, but if you're looking to get creative: try going savory with salads and salsas!
Kohlrabi: This crop is in the brassica family along with it's cousins broccoli, cabbage, cauliflower, brussels sprouts, kale, etc. To use it, peel the purple skin and cut it up and eat fresh or cooked - tastes sort of like a broccoli-carrot.
what's on the way
REcipe of The Week
SHOPTALK - OLD SCHOOL
(you can still get the newsletter the usual way - just click on the week for a .pdf to print)
What's happening at the farm
Pic of the week
PUTTING FOOD BY TIPS
Even though late blight has hit the cherry and paste tomatoes, we're awash in tomatoes right now. We have tomatoes in bulk and this is just the early crop! These "red slicers" are actually also pretty great for saucing. So now's the time to get ready for winter. The traditional way is to put them up in glass canning jars. This is a tasty way to have tomatoes all year long. They taste great fresh out of the jar. Use a good reference like “Putting Food By” to get the scoop on how to do it right. This method is somewhat time consuming but yields the best product. For those who want a quicker and simpler way, just put them in plastic bags and into the freezer they go. When you thaw them they can be used for cooking, but they are too mushy to be eaten fresh. The taste is great and for cooking they are ideal.
Sauce now, smile later. Put your tomatoes in a big pot and add just a little bit of water. Bring them to a boil and then turn the heat down to simmer (don’t let them burn - that’s the trick!). After they’ve cooked for a lot of hours (like, all day) put the whole thing through the Foley Food Mill (to take out the skins, etc - You can also drop the tomatoes in boiling water for a minute before saucing them to take the skins off, if you don't have a food mill). For a really quick sauce, you can just blend the skins in with an immersion blender, but it won't have the silky texture of a skin-less sauce. Don’t add any onions, peppers, garlic or nothing. Just tomatoes. All tomatoes. All the time. (Or ... don't be a purist and add whatever makes you happy!) Put this brew in yogurt containers (leave an inch of head room) and into the freezer. Defrost this winter when you want to be happy. You can put this in jars as well, but make sure you follow the directions carefully since the risk of botulism is high with canned tomatoes. It’s not hard to do, just do it right. Either way, you'll be happy with your sauce!
The corn is splendid this year. Sweet and plentiful. Corn season feels long while it's here, but it's a short magic moment of the year! Luckily, corn freezes really well. If you want to save some, consider buying some extra in bulk or use the corn in your share to freeze. Shuck your corn and cut the kernels off the cob. Freeze in yogurt containers or fill freezer bags and lay in flat layers. Frozen corn can be used all winter in soups, cornbread, sautees and more.