August 24 Newsletter

Hello Everyone,             

This week we started picking nectarines, and you should expect to find some in your Week 12 bin. They have great color and are full of flavor, and have been a wonderful addition to our farm over the course of the past few years. Our nectarine orchard is going into its fourth year, and we were quite worried about it after last year's cold winter, since nectarine trees are not thought of as particularly cold-hardy. However, nearly all of the trees survived, and the red and yellow crop looks both abundant and beautiful against the backdrop of our August sunsets. There are three varieties of nectarines, so CSA members should have the pleasure of enjoying them for the next few weeks.
This blast of heat has helped the melons size up, and hopefully they will mature soon. I also noticed that the eggplants are pushing hard for a second showing. The beans were planted at different times, but it seems like this week both the French beans and the Italian beans are ready for harvest. So get ready for beans, beans, and more beans!

What to expect to find in your bin this week:

Nectarines

French green beans

Tomatoes
Cucumbers
French green beans
Italian beans
White potatoes                                                                            
White onions
Green cabbage                                                            
Cilantro
Zinnias

Beyond the Bin offerings:

Nectarines                                                                              
Red raspberries
Swiss chard
Zucchini
Basil

Italian green beans

Here are a couple of recipes to give a whirl!

New Potatoes & Green Beans

Serves 4

1 tablespoon salt
1 teaspoon sugar
1 pound red or white potatoes cut into small  pieces, washed well, leave the skins on
1 pound fresh green beans, stem ends snapped off, broken in half or thirds if long
Garlic to taste, a clove or two minced very small
2 tablespoons butter
Additional salt to taste
Put enough water in a pot to cover potatoes and beans, add salt and sugar, bring to a to a boil while prepping the potatoes. Add the potatoes, cover and let cook at a slow simmer until nearly done, start checking at about 15 minutes, the potatoes are usually ready after about 20 minutes.
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain the potatoes and beans, then return them to the hot pot to toss with garlic and butter. Add salt if needed.

Cucumber Salad

Serves 4

1 - 2  farm fresh cucumbers

1/4 cup white vinegar
1 Tbsp Sugar
Water
Olive oil
Fresh herbs to taste - try basil & parsley
Salt & pepper to taste
Trim and peel the cucumbers. Cut in half lengthwise and then scoop out and discard the seeds. Cut into half rings or chunks. In a large bowl, stir together the vinegar and sugar  and enough water to cover the cucumbers. Let the cucumbers soak for a few hours.
Drain the cucumbers. Stir in the remaining ingredients.