Farm News

I’m having an extreme case of writers block, and its getting late on this Wednesday evening before the big CSA day. Usually when I am coming up empty on newsletter topics I ask the crew for ideas but we were pretty focused on harvesting today and it slipped my mind. We do have the cooler packed with veg though so it was all for a good cause. Today was our first melon harvest of the year. Melons are a tricky crop in the northeast, some years they are great and other years they are less than spectacular. To make things worse it’s often difficult to tell a good one from a bad one. We take a good look at a particular melon, and then crack it in the field to see how it tastes. When we find a good one we note the color of the rind and the condition of the plant foliage near the melon and come up with “profile” of what a good looking melon looks like, and then try to find melons with a similar look. Unfortunately it’s a bit of a hit or miss game, hopefully we put most of the “good ones” in the boxes!

Hope you enjoy the harvest.

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

In the box this week: This weeks box is a ‘low cook’ box, most of the produce can be used raw or lightly cooked.

Tomatoes Carrots

Cucumbers Basil

‘Ailsa Craig’ Big Sweet Onions Green or wax beans

New Potatoes, Yukon gold or red Garlic

Cantaloupe Bell peppers

Salad mix

What do I do with it?

Melons: Some are great and ready to eat, some need a few days on your counter. One way to tell is to note the color of the melon—if it’s mostly orange in the ribs, it’s ready to eat. If it’s still pretty green, let the melon sit a day or two on a counter, out of direct light. Ripe melons also have an unmistakable aroma. These guys are hit or miss, some are the tastiest melons I’ve ever eaten, and some are duds. Kind of like a melon lottery!

Basil: this will be the last big batch of basil for the foreseeable future, so its time to make some pesto, see recipe below. This intensely basil flavored sauce is great straight over pasta, or you can freeze it in an ice cube tray and use it in your tomato or pasta dishes over the winter. Best way to store fresh basil is like a bouquet of flowers, with about an inch of water in the bottom of a tall vase. Cover loosely so leaves don’t dry out but don’t seal the cover so they can breathe. Do not wash until just before you are ready to use it. Basil is also a staple for tomato salads.

Coming soon: Very good chance for peppers, Swiss chard, eggplant, summer squash, sweet corn, tomatoes, lettuce, parsley, potatoes, and onions.

Greek Styled Roasted Potatoes, by former farm apprentice Shad Bridges

5-6 medium potatoes, cut in chunks

½ lemon, juiced

2 Tbsp. Olive oil

1 tsp oregano

1Tbsp butter

1 tsp salt

½ tsp pepper

Preheat oven to 450F

Mix all ingredients and place in baking pan

Roast approximately 45 minutes or until slightly crisp, turning once during cooking

Pesto, from the Moosewood cookbook

3 cups (packed) fresh basil leaves 1/3 cup olive oil

3 to 4 large cloves garlic 1/3 cup Parmesan

optional: 1/3 cup pine nuts or chopped walnuts, lightly toasted

pepper to taste

Placed the basil leaves and garlic in a blender or food processor and mince well. Add the nuts, if desired, and continue to blend until the nuts are ground. Drizzle in the olive oil, as you keep the machine running. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper. To serve, place room temperature pesto in a warmed serving bowl. Add hot pasta and toss thoroughly. Allow 2 to 3 Tbs. Pesto per serving.