Quick update from the garden…
We have all but 1 fall planting in the garden and it’s a big relief. It has been tough to do so between all the rain we are getting. It’s good to get the planting in so that the coming rains can help the germination. Cool, damp, weather… not great for ripening and it seems to be reducing production on the summer squash plants already, but most of the plants including melons seem to be coming along nicely still. It’s very much a jungle out there. We’ll just have to wait and see how it all fares out. We do have some tomatoes and potatoes appearing in the CSA this week…!

Always some old finds in the garden...

Always some old finds in the garden as I dig along…

Planting of spinach, will help from Marlo of course.

Planting spinach, with help from Marlo of course.

If you haven’t seen the photo on Facebook yet here it is…
A lone volunteer Milkweed in the garden and a Monarch caterpillar holding temporary residence!

2014-08-17 16.50.39

This week’s share of the harvest:

1 pint Tomatoes
1 quart heirloom Beans
1 box Potatoes (tiny ones in pints, larger in quarts)
1 English cucumber
1 Pepper
1 Onion
1 bunch Beets
1 medium Pattypan Squash

TRADE BIN: This week we’ll have a trade bin with a few items that you can trade for anything in your CSA share except the single pepper, single onion and single pattypan. I have a few zucchinis out that you can trade a pepper or onion or pattypan if you like. This gives you a little bit of extra choice this week.

How to use this week’s share:

Beet Skillet (Simply in Season)
4-6 medium beets with fresh greens
Cut greens off beets leaving 1 inch of greens on the beets. Place beets in a pot with water and bring to a boil. Reduce heat and simmer until tender (15-30 minutes). While the beets cook, remove the stem from the beet greens. Chop the stems in 1 inch pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When the beets are cool enough to handle, slip the skins off and cut the beets into slices. In a saucepan saute the stems in 2 Tbsp. butter until tender. Add greens and saute until bright green and tender. Add sliced beets and heat through. Then stir in the following and serve:
1-2 Tbsp. lemon juice
1-2 tsp. ginger room (peeled and minced)
1-2 tsp. honey

Tomato & Beet Salad (Martha Stewart)

  • 1 pound scrubbed small beets
  • 2 pounds tomatoes, preferably heirloom
  • 1 pint cherry tomatoes
  • 1/4 cup crumbled feta
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper

Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

martha beet salad

Southwestern Potatoes (Simply in Season) 2 – 3 servings
2 cups potatoes
Cook potatoes in boiling water 5-10 minutes, until just done. Drain and set aside
2 Tbsp. butter
1 cup corn
1 tsp. chili powder
1/4 tsp. salt
Melt butter over low heat. Add remaining ingredients. Mix in potatoes and stir gently. Cook until heated through ~3 minutes.

Other ideas for preparing new potatoes:
– Try the classic boiled potato with butter and some chopped herbs on top.
– Boil the potatoes the day before and let cool. The next day, slice them and fry them with butter salt and pepper.
– Try taking boiled and cooled potatoes, frying them and adding egg and bacon to make a farmer’s breakfast dish.
– Add potatoes to a quiche.

Cucumber Salad:
3 cups cucumber sliced
1/2 cup onion, thinly sliced

Option 1: 3/4 cup plain yogourt and 1 Tbsp. fresh mint or dill
Option 2: 1/4 cup vinegar or lemon juice, 2 Tbsp oil, 1/2 tsp. salt, 1 Tbsp. sugar.