CSA Week Eleven

News from the field:

The big chill! While the rest of the country suffers through heatwave after heatwave, it has been in the low 40s each of that last three nights at our place. People in the veggie business (correctly) worry about frost dates, but a few cool nights in a row can really slow down the plant growth as well. With the cool nights, our eggplants and summer squash have slowed to a crawl, the celery is starting to bolt, and the sweet potatoes may not make it to the finish line. In fairness, it was always going to be a close call with the sweet potatoes, which after all are a sub-tropical plant, but 40 degree weather in August might be a deal killer for them. But all our plants, and those warm summer feelings, have all slowed way down.

On the other hand, we find ourselves starting to look around the field a little more this time of year, with an eye to fall. The winter squash and pumpkins are almost done, some leeks have sized up, and the brussel sprouts are coming along as well. It is hard to imagine that in a month we will be on the cusp of foliage season, but its true. So we will try to enjoy the remaining summer veggies while we can, even as we hunt through the closet for all the fleece sweaters.

In the Basket:

New this week:

Yukon gold potatoes: These are golden fleshed potatoes that are great for roasting. Cut into cubes of similar sizes, toss with olive oil and salt and other seasonings if desired, lay in a pan and roast till just brown on the outside.

Red pepper: These are an Italian variety that are sweet, even though they are pointy.

Late summer treats:

Charentais Melons!! A bit bigger than last week. The season is short but sweet!!!

Six ears of corn. We had enough to give everyone a dozen, but I told Peter that I thought that, based on feedback from last year, a dozen is too many for most people to handle all at once. Would you rather have had a dozen? Sweet enough to add to salad or boil just till hot and enjoy!!

Familiar favorites: Sun golds, ripe red tomatoes, lettuce, sweet onion, broccoli. You probably already have your favorite ways to cook with these, but lots more recipe ideas on the back!