It was a wonderful Monday morning with a bright sunrise, heavy dew, cool & fresh temperatures, and no humidity! Everything – even the weeds – looked beautiful in the early morning light.
And like every Monday, it was a full day – of picking, weeding, seeding and transplanting.
It’s the end of August – and the farm reflects this. Overall it is looking tired! Many of the vegetable beds are wild & overgrown with weeds but there are still crops hidden there, like beets and onions … Others beds are looking better.
What’s in the box?
Dragon’s tongue beans, salad mix, shishito peppers, sweet peppers, red & yellow onions, carrots, cucumbers, garlic, tomatoes and blackberries.
- Dragon’s tongue beans (also known as mother-in-laws tongue beans – but we won’t go there!!) are a flat, yellow bean with purple stripes. A beautiful bean, they taste better than any green bean in my opinion. The only downside of them is that the purple disappears when cooked. A very quick blanch sometimes will preserve the colour – if you don’t mind eating your beans a little on the crunchy side!
- We have a new salad mix this week. It includes such things as mustard, tatsoi, bok choy, etc … These could make it a little spicy, but certainly tasty! Try it and let us know if it is something we should grow again.
- Our shishito pepper plants are producing an abundance of fruit. That makes us happy as they are a favourite of ours. Check the newsletter from week 11 to review the details on how to prepare them.
- We’re finally seeing some colour on our sweet peppers! This week’s selection will include green bells and a few red shepherds. Shepherds are long & tapered in shape and have an amazing sweet flavour.
- Your box will include the usual Ailsa Craig onion, and a nice red onion too this week.
- Enjoy carrots & cucumbers this week – maybe for the last time? We’re almost at the end of the carrot rows now. And the cucumber plants appear to be giving up!
- The garlic is about cured now. Keep it dry & at room temperature (or slightly cooler) and the bulbs should last for several months. Another option is to freeze it. Separate & peel each clove and stuff them in a glass jar with a lid (to prevent the entire freezer & contents from smelling like garlic) and put in the freezer. Pull out a clove when you need it. Very easy and they will keep indefinitely.
- The tomato patch is looking weary – but still producing a lot of delicious fruit! What’s your favourite way to eat tomatoes? One CSA member passed on a recipe for tomato pie. Thanks Amy! See recipe below.
- Everyone is happy to see blackberries! “A little tart, a little sweet” is how we describe them at market. Enjoy blackberries in your share again this week!
Easy Tomato Pie Recipe
1/2 cup panko bread crumbs
1/2 cup parmesan cheese
6 large tomatoes thinly sliced
4 tbsp Helman’s Mayo
3/4 cup grated cheddar cheese
Salt and pepper
I placed the panko and parm in a 9” pie plate and pressed it so that it covered the bottom and sides of the plate. I did not bake the crust but rather began to layer thinly sliced tomatoes, dabs of mayo and salt and pepper into the plate. When the slices filled the plate completely I pressed the slices down firmly with my hands and topped the pie with grated cheddar.
Baked at 350 degrees for 30 to 40 minutes.
Some additions to the pie could include fresh herbs between the layers, or cooked crumbled bacon. But it is pretty awesome as is.
Guess it’s not just the farm that’s tired this time of year. We’re all feeling weary this time of year – catching naps when we can, hitching rides on the carts so we don’t have to walk …