Summer CSA Week #10


THIS WEEK’S HARVEST

This is the Tenth Week of the Summer CSA!  This is an Even week pick up – please click here to check your pick up schedule.

Small Share Standard Share
Slicing Tomatoes- Weeping Willow Farm Slicing Tomatoes-  Weeping Willow Farm
Savoy Cabbage- Clarion River Organics (Rippling Brook Farm)** Savoy Cabbage- Clarion River Organics (Rippling Brook Farm)**
Red Onions- Gid’s Produce Tropea Heirloom Onions – Crighton Farm
Green Carmen Peppers- Weeping Willow Farm Purple Basil- Gid’s Produce
Yellow Nectarines- Dawson’s Orchards Tomatillos- Clarion River Organics (Emmanuel Schmucker Farm)**
Yellow Summer Squash- Clarion River Organics (Daniel Miller Farm)** Carrots with tops- Blue Goose Farm
Cubanelle Peppers- Clarion River Organics (James Lengacher Farm)**
Yellow Peaches- Kistaco Farm

**Indicates farm is certified organic

All shares this week are Gluten Free and Vegan

Cheese Shares will receive Uncle Joe’s from Clover Creek Cheese Cellar

Egg Shares will receive eggs from Jarosinski Farms and Keim Farm


Slicing Tomatoes

Grower: Weeping Willow Farm

Care: At room temperature on a plate not in plastic, keep out of sunlight.  Keep in mind that storing in a refrigerator can make tomatoes mealy and the skin dry. If you find that your tomatoes are not yet ripe, let them ripen on your counter top for a few days.

Recipe: Baked Parmesan Tomatoes, Marinated Tomatoes, Baked Sliced Tomato Gratin

 

Savoy Cabbage

Grower: Clarion River Organics (Rippling Brook Farm)

Store: Store in the refrigerator and keep it wrapped. Wrapping cabbage in plastic and storing it in the crisper section of your refrigerator limits its exposure to air flow, and thus reduces spoilage. Plastic wrap keeps external moisture out, preventing mold and rot, while helping the cabbage to maintain its internal moisture—without which, the cabbage leaves lose their firmness and begin to wilt.

Recipe: Roasted Savoy Cabbage , Apple, Walnut, and Savoy Cabbage SaladSavoy Cabbage Gratin

 

Red Onions

Grower: Gid’s Produce

Store: Dry bulb onions should be kept in a cool, dry, well ventilated place. Do not store whole onions in plastic bags. Lack of air movement will reduce their storage life. Sweet onions have a higher water content than storage onions, making them more susceptible to bruising, and a shorter shelf life than storage varieties. One way to extend the shelf life of a sweet or high water content onion is to wrap each one in paper towels or newspaper and place them in the refrigerator to keep them cool and dry.

Recipe: Red Onion BlossomsMiso Fermented Red Onions,  Easy Red Onion Gratin

 

Green Carmen Peppers

Grower: Weeping Willow Farm

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: Szechuan Pan Fried Peppers , Spinach and Sausage Stuffed Peppers, Eggplant, Sweet Pepper, and Bechamel Gratin

 

Yellow Nectarines

Grower: Dawson’s Ochards

Store: Store nectarines at room temperature until ripe — this usually takes 2 to 3 days. A ripe fruit will yield a bit when pressed gently. To speed up the ripening process, place nectarines or peaches in a paper bag and store at room temperature, out of direct sunlight.

Recipe: Fried Nectarines Recipe with Vanilla Mascarpone Grilled Chicken with Nectarine, Red Onion, and Basil Relish, Nectarine Gratin

 

Yellow Summer Squash

Grower: Clarion River Organics (Daniel Miller Farm)**

Store: Clarion River Organics (Daniel Miller Farm)

Recipe: Summer Yellow Squash Roasted in Lemon & Olive Oil Garden Stuffed Yellow Squash, Summer Squash Gratin

 

Tropea Hierloom Onions

Grower: Crighton Farm

Store: These onions have not been cured so they should be stored in the refrigerator and used within a couple weeks.

Recipe: Tropea Onion Jam, Bruschetta with tuna loin, Tropea onion and black olive recipe, Italian red torpedo onion gratin with fresh herbs

 

Purple Basil

Grower: Gid’s Produce

Store: To keep basil fresh, trim the stems and place them in a glass or jar of water, just like cut flowers. Loosely cover it with a plastic bag and leave it on the counter. Although certain herbs, such as parsley and cilantro, can be stored this way in the fridge, basil does better at room temperature

Recipe: Purple-Basil Mojito , Basil Compound Butter, Zucchini Gratin with Basil, Olives and Pine Nuts

 

Tomatillos

Grower: Clarion River Organics (Emmanuel Schmucker Farm)

Store: Refrigerate in a paper bag.

Recipe: Tomatillo Shakshuka, Tasty Tomatillo Shrimp, Tomatillo Potato Gratin

 

Carrots with tops

Grower: Blue Goose Farms

Store: Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days.

Recipes: Za’atar Carrots with Green Carrot-Top Tahini, Tuscan Carrot Top Soup, Carrot Gratin with Gouda

 

Cubanelle Peppers

Grower: Clarion River Organics (James Lengacher Farm)

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.

Recipes: Stuffed, Fried Cubanella Sweet Peppers, Green Melon, Cubanelle Peppers and Ricotta Salata, Pepper Potato Gratin

 

Yellow Peaches

Grower: Kistaco Farm

Store: Store peaches at room temperature until ripe. Refrigerating peaches before they are ripe can lead to loss of flavor and texture. After they ripen on the counter top, place them in a plastic bag in the refrigerator.

Recipes: Braised Chicken and Savory Peaches, Peach Hand Pies, Peaches au Gratin

 

 

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