Farm News

We’ve definitely been enjoying this sunny break in what has amounted to near-monsoon quantities of rain these last few weeks. And with the sun has come some cooler air, and the trees have a bit of a tinge to them which reminds us that summer will soon be giving way to autumn. We’ve also noticed that the crops seem to be taking a breather. While the tomatoes continue to put out heavy harvests, the cucumber and summer squash patches have kicked the bucket prematurely, I think due to the pretty sudden drop in soil temperatures from all the rain. The winter squash seems to be looking a bit better, and I’ve got some hope for it again. The eggplants have slowed way down after putting out a pretty incredible amount of fruit the past 2 weeks.

And I guess it’s not just the veggies that are tired, the crew has been putting in some long hours for several months now. I find myself repeating a habit that’s not very healthy, by getting a little run down this time of year. One thing I find is that along with exhaustion comes some enlightenment, although it’s usually accompanied by an equal amount of pain. So its at this time of year I start to think about how things will start slowing down soon, and I can look forward to some rest late in the fall, and begin thinking about what went well and what needs some improvement. I think that’s the beauty of farming, that these cycles of heat and cold, sun and dark, repeat themselves and give me an opportunity to try again, both professionally and personally. As one of my farmer friends likes to remind me, “There’s always next year”.

Hope you enjoy the harvest,

Paul (For Tara, Michael, Bob, and Jean)

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SECOND ANNUAL FORT HILL FARM HARVEST POT LUCK

When: Sunday, September 19 from 2:30 PM until dusk.

Who’s invited: all CSA members and their families

What to bring: a side dish, desert, or appetizer, your beverage of choice; and chairs

What we’ll provide: beef and veggie burgers and buns, and grills

What’s going on: hay rides around the farm, pick your own pumpkins (one for each share plus one for each child in a share family), volleyball, misc. fun, and a chance to see where all your veggies have been coming from.

Looking forward to seeing everyone at the farm! Please RSVP by phone or email!

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In the box this week:

Tomatoes Bell and/or Italia sweet red peppers

Cucumber Lettuce

Leeks Lancinato Kale

Yukon gold potatoes Garlic

‘Sungold’ Cherry tomatoes Chioggia beets

What do I do with it?

Tomatoes: Tomatoes continue to pour in. Try the marinara recipe below.

Leeks: are a close relative of onions. They have a unique flavor and are good roasted, sautéed with other veggies, in potato leek soup, or try the mashed potato recipe below.

Lacinato Kale: is a very ancient member of the brassica family, and is one of those dark green, leafy vegetables that cures what ails you.

Chioggia beets: are an Italian heirloom beet with a distinctive ‘bulls eye’ pattern. They are very ‘in vogue’ these days so you can casually work them into a conversation over the water cooler at work!

Coming soon: Very good chance for Swiss Chard, carrots, spaghetti squash, peppers, tomatoes, garlic, and onions. We hope to have sweet corn back in the box next week, I planted this planting a little too close and the ears are maturing slowly, so we decided not to pick this week. If all goes well we will have sweet corn for 2 or 3 more deliveries.

Pasta with Fresh Marinara Sauce, by Shad Bridges

4 tomatoes, diced

1 can organic tomato paste

2 carrots, diced

2 bay leaves

1T fresh oregano, chopped

1T fresh basil, chopped

¼ t dried crushed chili flakes

¼ cup olive oil

1 onion, diced

3 cloves garlic, minced

1-2 t salt

1 lb cooked linguine

Puree the tomatoes and paste in a blender. Place in a large sauce pan and simmer one hour. Meanwhile sauté onion, garlic, and carrot in oil until onion is translucent, add chili and bay leaves to tomatoes. Simmer one hour more. Finally add herbs, salt and serve over pasta.

Mashed potatoes with Sautéed leeks, from “Asparagus to Zucchini: a guide to farm-fresh, seasonal produce

1 pound new potatoes, peeled, cut in half ¼ cup milk

2 tablespoons butter salt and pepper

3 medium leeks (white and light green parts)

Cook potatoes in boiling water until tender. Meanwhile, melt butter in heavy, medium skillet over medium-low heat. Add leeks and cook, stirring frequently until tender and beginning to color, 8-10 minutes. Drain potatoes and return to pot. Mash. Mix in milk. Stir in leek mixture. Season with salt and pepper to taste. Four servings.