Hi everyone,
Probably my favorite thing to read are farmer’s newsletters and produce lists. Nichols’ with particular interest of course but I read a few others just because I crave to know how the veggies are doing (Three Sisters Garden, Tomato Mountain, Mick Klug, and Ellis). Trips to the farmer’s market take me awhile.
I love the consistency in all the commentary as everyone experiences the highs and lows of the season in similar ways. In the beginning the season, I was mentioning how surprisingly early everything was ready, corn in particular. “Two weeks early” is what all the farmers were saying.
I wanted to share this bit from Tracy of Three Sisters Garden’s last newsletter, both because it’s emblematic of the common thread of the moment and because I love her writing.
I wish I had better news, but that soon to be fall crashing sound has started. […..]
Amish Pastes [tomatoes] will continue for a week, maybe two, but we are seeing the blight rise in the plants, so it will not be long. If you are thinking that the Amish Paste is only a cooking tomato, please slice one. They are meaty, dense, not all that many seeds, and delicious. Cantaloupes are gone until next year. Watermelons continue for a week or two more. […..]
We are thinking cherry tomatoes could run another 2 weeks, but only time will tell. […..]
Even with 90 degree temps, Fall is heralding its coming arrival. Time to clean up and plant the hoop-houses for winter. I better get my act together.
-Tracey
Hope you all enjoy the share!
-Ben
The cool nights and sunny days are ushering the apple crop. From here on out, you can start building up your apple reserves for all you pie needs come the holidays.
There are extra melons in the shares this week. We hope you all have been enjoying it. Melons definitely fill my dreams in the dead of winter.
Kennebec is a great all-purpose potato, somewhat similar to russets. They’re commonly used for commercial potato chips since they have a medium starch level and low water content. Homemade potato chips are a bit of work, but definitely worth it if you have the time. The farm is still calling these ‘new’ so I would recommend keeping them refrigerated.
Butterbean is the marketing approved name for lima beans, this variety having a pretty purple-red speckling to it. Fresh beans do not take long to cook, so simply add to boiling water and simmer until tender (~10 mins), or just add along with other veggies you’re sautéing with a bit of liquid.
From Le Guide Culinaire by Auguste Escoffier first published in 1902:
“French [green] beans are one of the finest of all the vegetables but they need to be prepared with the greatest possible care. Their quality is such that they are nearly always good in spite of the faulty preparation they so often receive.
French [green] beans should be used fresh and must not be cooked for long in boiling salted water. They are best when still a little firm to the bite but not, of course, the least but hard.”
Parsnips are in the same family as carrots and parsley. Before the introduction of potatoes from the New World, parsnips were an important staple crop in Europe with the variety grown today having been developed in the Middle Ages.
Like potatoes or carrots, parsnips do well roasted. Peeling the skin can make them a little less bitter, but we usually don’t bother. Parsnip puree is another classic preparation.
I love how peppery this arugula is. On a sandwich, in an omelet, or as a simple salad, it is delightful. If you don’t like the spicy zesty-ness of raw radish, you might not like raw arugula as much. In that case, try roughly chopping and sautéing it with some leek. I’m a little torn on which way I like it more.
You thought we were past corn. This a pretty fun one and easy to make. Just put a full cob into a large paper bag and use the popcorn setting on your microwave (3.5 oz, ~1.5 mins). Season with some Cherry Bomb Pepper or Green Garlic Salt.
“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”
– Alice May Brock
