Summer CSA Week 14 Preview


THIS WEEK’S HARVEST

This is for the August 30th CSA, which is an even week share

Eggplant  Blue Goose/Matthews Farm
Beets – Clarion River Organics
Delicata Squash – Clarion River Organics
Tomatillo Salsa – Penn’s Corner
Red Bartlett Pears Dawson’s Orchards
Peppers* – Kistaco/Gid’s Produce
White Potatoes – Nu Way
Sun Sugar Cherry Tomatoes** – Nu Way
Tomatoes** – Weeping Willow Farm
Cantaloupe*** – Weeping Willow Farm
Spaghetti Squash*** – Weeping Willow Farm

*Members will receive either Semi Hot Block Peppers from Gid’s Produce or Shishito Peppers from Kistaco.

**Members will receive either tomatoes from Weeping Willow or Sun Sugar Cherry Tomatoes from Nu Way.

***Due to a shortage of Cantaloupe, members will receive either Cantaloupe or Spaghetti Squash from Weeping Willow Farm.

Cheese shares will receive Allegheny Raw Milk Cheese from Hidden Hills Dairy

Egg shares will receive eggs from Keim Farm

**This week’s shares are Vegan and Gluten Free

 

 


Italian Eggplant

Grower: Blue Goose Farm/Matthews Farm

Store:  Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting or buying. You can place it in a vented bowl, but avoid sealing it in a plastic bag, which can increase decay.  Eggplant is highly sensitive to ethylene, a natural gas that causes certain foods to ripen (and eventually spoil) very quickly. So it’s best to keep eggplant stored separately from bananas, tomatoes, and melons, which are all high ethylene producers.

Recipe: Italian Style Eggplant Parmesan, Stuffed Italian Eggplant, Baba Ganoush

Red Beets

Grower: Clarion River Organics

Store: Beets should be completely dry before storing. Place in a large Ziploc bag and remove all air. Then place in the crisper drawn of your refrigerator. With this preparation and care, the roots should last at least 2 to 3 weeks.

Recipe: Roasted Beets with Balsamic Glaze, Roasted Beet Hummus, Colorful Beet Salad

Delicata Squash

Grower: Clarion River Organics

Store: Delicata can be stored for about three months at room temp in a cool, dry area. Or, the fruit can be frozen. Simply cook the squash until soft, scoop out the flesh and pack and label in freezer bags. This will extend the length of time you’ll have to enjoy this delicious heirloom squash variety.

Recipe: Roasted Delicata Squash, Whole Roasted Stuffed Delicata Squash

 

Sweet Onions

Grower: Crighton Farm

Store: Sweet onions have a shorter shelf life than common varieties due to a higher water and sugar content. Thus, it’s important to store them properly. Ideally, sweet onions should be stored in a cool, dark, dry location and spread out for optimum air circulation. Most growers suggest placing onions in a clean pair of pantyhose, with knots tied in between each onion, then hung in a cool, dry place. Just snip off below each knot when you need one.  Stored properly, sweet onions should last in your pantry about ten days to two weeks.

Recipe: Roasted Balsamic Sweet Onions, Grilled Sweet Onions, Sweet Onion Soup

 

Red Bartlett Pears

Grower: Dawson’s Orchards

Store: Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside flesh may be overripe and mealy.  Ripe pears should be stored in a refrigerator set at 35 to 45 degrees.  Leave unripe pears at room temperature in order to induce ripening.  To speed up the ripening process, place pears in a brown paper bag. This traps ethylene (a naturally occurring gas) which pears produce as they ripen.  You can also place pears next to bananas or avocados in order to ripen them. Just like pears, both fruits naturally release ethylene as they ripen.

Recipe: 5 Sweet and Easy Pear Recipes, Chicken and Pear Salad

 

Peppers

Grower: Kistaco and Gid’s Produce

Store: Store the peppers in a tightly sealed plastic bag on the top shelf of the fridge (peppers store the best at between 45°F and 55°F). You can also freeze almost any kind of pepper for as long as a year; just seal them snugly in plastic bags. Frozen peppers will retain their flavor and heat, though their crunchy texture will be lost—not a problem in the case of chiles destined for cooked dishes and salsas.

Recipe: Sauteed Shishito Peppers, Stuffed Hot Peppers

 

White Potatoes

Grower: Nu Way Farm

Store: Store potatoes in a cool, well ventilated place. Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.

Recipe: Garlic Roasted Potatoes, Perfect Mashed Potatoes, 16 Potato Salad Recipes

 

Heirloom/Sun Sugar Cherry Tomatoes

Grower: Weeping Willow/Nu Way Farm

Store: Store tomatoes that aren’t quite ripe at room temperature, with the stem side down.  If you have a cool spot in your home, like a wine cellar or root cellar, with temperatures in the 55° F to 70° F range, store fully ripe tomatoes there. They’ll keep well for a day or two.

Recipe: Herbed Heirloom Tomato Salad, Pasta with Sun Gold Tomatoes, Roasted Tomatoes

Cantaloupe

Grower: Weeping Willow Farm

Store: Refrigerate ripe melons, but do not freeze. It is best not to cut a cantaloupe until you are ready to eat it. If you need to return cut melon to the refrigerator, do not remove the seeds from the remaining sections as they keep the flesh from drying out.

Recipe: 15 Creative Melon Recipes, Cantaloupe Sorbet 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s