August 10 Newsletter

Hello Everyone,

We have hit the halfway point of the CSA season. It is the time of year when it gets hard to decide what to put in the bins, because there are so many items that are ripening at the same time. I just hope I am providing you with interesting combinations and a few new items each week. The star combo this week is red skinned potatoes and rosemary. Yellow beans or vine-ripe tomatoes may be your favorite item this week!

There is light at the end of the cherry harvest tunnel! Since we are located farther north on the OMP than other farms in the area, we still have about a week to go while most other farmers in the area have wrapped things up. We shook the last of the Montmorency cherries this weekend (the Monts are the bright red ones used for making pies!). A few members stopped by the farm to get some of these cherries for freezing and cooking- I hope you enjoy them and make all sorts of delicious cherry creations! Hopefully, you are not getting too tired of cherries yet (I cannot imagine you would be ;) ) because they will be making an appearance in this week's bin. We also still have apricots available as a Beyond the Bin item, so the fruit is still plentiful!

In your bin this Wednesday:

Cherries

Carrots
Yellow beans/ Dragon Tongue Beans
Cucumbers

Zucchini
Red Potatoes
Rosemary
Tomatoes

Beyond the Bin:
Apricots
Arugala
Swiss Chard
Basil

Here is a recipe from Epicurious:

Roasted Potatoes, Carrots and Shallots with Rosemary

ingredients

• 1 3/4 pounds medium-size red-skinned potatoes, cut into 3/4-inch pieces
• 6 medium carrots, peeled, cut into 2-inch pieces
• 8 large shallots, peeled
• 3 tablespoons olive oil
• 1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons dried

preparation

Preheat oven to 400°F. Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat. Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer. Transfer vegetables to bowl

It finally feels like summer, so hit the beach and fire up the grill! Have a wonderful week everyone!!  :)