CSA Week Eight

News from the field:
While summer continues to sizzle, our thoughts have begun to turn towards fall, if you can believe it. This week we planted out salad turnips, spinach, and a few more carrots for harvest in the fall. We started to pull the garlic up and to dry it for storage. Soon, we will stop seeding new transplants because we will run up against the first frost. But fall isn’t here yet, and we still have plenty of summer goodies for the weeks ahead.

And this week, we have a guest recipe appearance from Peter. Chef Pierre’s Gazpacho! Make some for someone you love!

In the Basket:

Carrots - Crunchy. A good working-at-the-computer food.

Cucumbers - Waverly likes to eat these in the car like apples.

Green beans - My brother-in-law Geoff suggests: Cover the beans in olive oil, kosher salt and pepper, and throw on the grill. Cover the grill and close the vents a little so that they are in there steaming (not burning). When you lose your patience, take off the lid and let them sear a minute. Then eat.

Eggplant - If you know a good recipe, email me, and I’ll post it on www.oldshawfarm.com

Fresh garlic - More flavor, less fire than supermarket garlic.

Hungarian hot wax pepper - A mild to medium hot pepper.

Onion - The first of the season!

Sweet colored pepper - You can roast peppers directly on the gas flame on the stovetop. Turn with tongs till blistered (black is okay, but don’t burn to a crisp). Put in a paper bag to steam. When coolish, rub off the skin, take out seeds, membrane, and stem, and done.

Potatoes - These are an early season russet. They’re much better roasted or baked (about 50 minutes) than boiled.

Sun golds - By request!

Tomatoes - Geoff suggests slicing tomatoes into quarters and dosing with kosher salt.