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News from Farm:
We were one of the very lucky ones with the rain last week. No damage to speak of, just some super soggy fields and some unhappy plants. These sunflowers, though, seemed to have loved all that rain and came on more spectacularly than ever. After all the oppressive, grey, wet days, I stood in this field a long time and just let all that vibrancy wash over me.
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We got up all our winter squash last week and it seems like a bumper crop. We are trying a new method for curing the squash that involves lots of fans and open-sided crates instead of boxes. We hope that this will cut down on rot and help them to last even longer. Some of the squash, like delicata, acorn and spaghetti are ready to eat right after harvest. Others, like the butternuts and kabocha, need to sit for a while to sweeten up. Over the next couple of weeks, we'll be doing taste tests on them and when they hit the "sweet spot", we'll have them available online and at market.
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Below: Hazelnuts are ready to harvest.
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Birds love to build their nests in the bushy shelter of the hazelnuts.
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What's available this week??
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The lettuce took a hit with the rain and so we have a limited supply and no lettuce mix for this week. It will be back next week we hope. Lots and lots of gorgeous sweet peppers. They are coming on strong and are crisp and super sweet. We also have more types of winter squash this week, delicata, starry night acorn and two kinds of spaghetti squash, a small angel hair type (pictured below) and the regular larger kind. Summer squash is coming to end. Sigh! (I leave it to you to guess if that is a sigh of relief or regret!) We still have some squash but this might be the last week. Tomatoes are still looking good, heirloom, red slicers, cocktails and cherries. Lots of potatoes, lots of onions. Basil, cilantro, parsley, rainbow Swiss chard, red round beets.
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Angel Hair Spaghetti Squash
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John's Recipe of the Week
| John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful cooking observations and delicious recipe offerings appear here each week. |
“I am not a vegetarian because I love animals; I am a vegetarian because I hate plants.” A. Whitney Brown
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Your Potatoes – Store them in a paper bag or box in a cool dry place in the dark. Don’t keep them near onions! They will keep a good while, but checking them is good, and eat them if they begin to show softness. No fridge and no plastic bags.
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Your shisitos – There was joy at Full Sun when these peppers appeared a while back. There are several ways to cook them, but for us, the best is getting an oiled skillet quite hot and frying the shisitos until they soften and char a bit. Then salt and eat while they are warm.
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GREEN BEANS WITH TOMATOES AND OLIVES – Thanks to Cook’s Country for this 2018 recipe. Serves 4 to 6
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5 ounces grape tomatoes, halved
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½ cup kalamata olives, halved – or an olive you like
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1 shallot, minced – or onion will do
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1 tablespoon red wine vinegar
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1 and ½ pounds of green beans, trimmed and cut up
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3 tablespoons chopped basil – or what amount suits you
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Combine first 6 ingredients, using 2 tablespoons of oil, adding 1 teaspoon salt and ½ teaspoon pepper in a bowl stir and set aside.
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In a skillet with 2 tablespoons of oil, using medium heat, cook oil until simmering and then add green beans, ¼ teaspoon salt and 1/8 teaspoon of pepper, and fry, stirring occasionally, until beans are browned in spots, 5 to 7 minutes.
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Add the water, cover the pan, and cook until green beans are nearly tender. Stir in the tomato mixture and cook uncovered until the tomatoes begin to break down and beans are tender.
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Off heat, stir in basil and season with salt and pepper to taste.
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Another view of Big Sandy Mush
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Thanks for reading and best wishes.
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
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- Cheri Huber and Ashwini Narayanan
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