The peach season is beginning at Thiessen Farms, and we’re excited!
We love everything about peaches – their looks, their smell, and especially their taste.
Peach season should last for about 6 – 8 weeks.
It’s starting slowly and quantities are still limited, but in another week there should be an abundance of peaches.
The best peaches result from lots of sunshine together with warm days & warm nights. This season has provided much rain for the trees, and increasing sunshine & warm temperatures for the fruit. They are tasting great and we are optimistic for a good peach season!
What’s in the box?
Peaches, sweet peppers, tomatoes, onions, cucumbers, beans (maybe beets),
extras – eggplant
- Their will be peaches in your share this week – mostly seconds or #2s. These early peaches have a lot of insect bites, bruises & soft spots. They aren’t the prettiest, but they sure taste great! The quantity & quality of the peaches should increase next week.
- The first of the sweet peppers are ripe – beautiful purple, pale yellow, and bright green!
- Tomatoes are coming on strong now – big, red beefsteak and cherry tomatoes in all colours.
- The onions are continuing, and getting a bit larger each week.
- Cucumbers will be in your share again this week – green ones and white ones. They both taste the same, but the green cucs are juicier, while the white ones – called “Silver Slice” – are slightly firmer & crisper.
- We are pleased that the beans recovered nicely from all the rain we had a week ago. This first planting is almost done, but the next patch will soon be ready. The third planting we had to fence off, to keep the rabbits from devouring them – it worked & they are coming along nicely.
- Lorie will pick beets Tuesday morning. They are looking good, but she won’t know the quantities until she is picking. Here’s hoping there will be lots!
- Our eggplant is incredible this season (see pictures below)! There will be lots available as an extra for those who want some.
Sometimes we are able to offer a fruit or vegetable as an extra (eggplant this week). It could be an extra because we don’t have enough of it for everyone, or conversely that we have an abundance of that crop (think peaches last season). Or sometimes if we know it is not a vegetable liked by many, we will offer it as an extra so only those who will eat it, take it. Regardless of the reason, we are pleased when we can offer something extra to enhance your share. However we ask that you only take enough for your own family’s use – not for other relatives or friends.
Our favourite eggplant recipe – I shared it last year but here it is again.
Roasted Eggplant & Tomatoes
- Coarsely chop your eggplant into small pieces – a little bigger than ½ inch.
- Cut the cherry tomatoes in half.
- Mix together in a bowl with some olive oil – enough to thoroughly moisten the vegetables.
- Spread on a cookie sheet and crush some fresh garlic on top – a couple of cloves at least.
- Sprinkle with salt & pepper and some fresh herbs such as thyme or oregano.
- Bake in the oven at 350 for 1 – 1 & 1/2 hours.
- Grate some cheese over the dish before serving.
Eat hot or cold, as a side dish or over pasta, spread on fresh bread …
We make this recipe with whatever eggplant & tomatoes we have leftover from market or CSA. Exact quantities are not important – use whatever you have.
Our friend Julia commented on the blog the other week and asked to see pictures of our eggplant. Here they are …
Not everyone is quite so excited about peaches (or eggplant, or …)