Farm News

We are in the midst of hurricane number three this summer, which seems like one or two more than usual this time of year. Most crops seem to be weathering the wet weather well, although I don’t think we will have field tomatoes for much longer—they are mostly ripe, and they just don’t stand this kind of repeated dousing. And we may be at the end of the corn harvests, which have generally been great this year in both quantity and quality. Otherwise we are busy harvesting, and putting the fields that are done producing for the season into cover crops for winter. These cover crops protect the soil, and add organic matter and nitrogen which will feed next years crops. Sometimes I think I like growing cover crops more than the vegetables themselves, there is something really satisfying about building healthy soil.

In other news, I went on vacation last week. Yep, you heard correctly, the farmer went on vacation, right at the peak of the tomato harvest, no less. I went out to California to see one of my best buds get hitched. Great friends, big Redwood trees, crashing surf, good wedding, very inspiring. There are a couple of reasons I was able to go. The first is that I have had a steady stream of help from all sorts of people, including my brother Joe and his girlfriend Vicki who chose to take their vacation at the end of August picking tomatoes and putting ridiculously expensive rebuilt wheels on very old tractors. But the biggest reason I could go was that I was able to turn over the workings of the farm over to Tara, Michael, and Bob, along with a few helpers, with complete confidence. They did a fantastic job, and I was happy to find the farm in great shape when I got back. Maybe I should leave more often!

Hope you enjoy the harvest,

Paul (For Tara, Michael, and Bob)

#####BOX REMINDER####### There seems to be an epidemic of unreturned boxes the last few weeks. We really need your cooperation in returning a clean, unripped box each week. It’s even ok if you forget once in a while, but once 2 or more pile up please bring them back!

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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), 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 SATURDAY, SEPT. 11!

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In the box this week:

Tomatoes Bell and Italia sweet red peppers

Broccoli Lettuce

‘Candy’ Onions Garlic

Acorn Squash Sweet corn

Arugula

What do I do with it?

Acorn squash: fall must be close at hand when the first of the winter squashes come in. Acorn squash will store for a few weeks in a cool, dry location. See recipe below.

Broccoli: This is some great tasting broccoli, although I am still pretty ‘timing challenged’ this year with regard to broccoli, it all seems to be coming in at once so we have given you a big helping. If you can’t get to it within a week, just boil for a few minutes, quench with cold water, throw in a zip lock bag and freeze it.

Arugula: here it is, for all you peppery greens lovers. Try tossing this in with your lettuce for salad with an attitude, or see the salad recipe below.

Sweet corn: this may be it on the sweet corn, as we dug into the last block this morning and I don’t think it will hold for another week. It’s good stuff, but if you are squeamish cut the tip off the ear before husking as there are plenty of ear worms.

Coming soon: Very good chance for celery (this time I mean it), winter squash, peppers, tomatoes, lettuce, potatoes, eggplant, garlic, and leeks.

Recipes:

Baked Acorn Squash, from www.reluctantgourmet.com (ok, so I’m reaching with this web site…..basically this is a good way to prepare any winter squash. You will get some kind of winter squash each week for the remainder of the season.)

1 Acorn Squash, halved
2 pats of butter
2 teaspoons of honey or maple syrup
2 tablespoons of brown sugar
Salt & pepper

Pre heat oven to 375 degrees. Scoop the seeds out of each half with a spoon
Add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each half. Place upright on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork.

Arugula Salad with Mushrooms, from “Recipes from America’s Small Farms”.

8 ounces arugula 2 tablespoons balsamic vinegar

8 oz. White mushrooms, thinly sliced salt and freshly milled black pepper

6 tablespoons extra virgin olive oil 1 6 oz. Piece Parmigiano cheese, at room temp.

½ teaspoon Dijon mustard

Coarsely chop the arugula. Combine the chopped arugula and sliced mushrooms in a large bowl. Whisk together the oil, vinegar, and mustard. Add salt and pepper to taste. Drizzle the mixture over the salad and toss to coat well. Shave thin strips of the cheese with a cheese shaver or vegetable peeler. Reserve your best strips for garnish, throw the rest into the salad and toss lightly. Divide the salad among 6 serving plates and garnish with the reserved strips of cheese. Serve at room temp.