Flushing CSA Enters Week 14

Hello CSA members,
 
This is the last week for watermelon! Hope everyone has been enjoying the few weeks of this sweet treat!  And more tomatoes – just right for end of summer salads.

We want to thank our volunteers and site coordinators last week for a job well done!  

This week’s volunteers are  Judith, Nora, Jessica, Ron and Pauline. The HS volunteers are Angelica and Anahi. The site supervisors are Ree and Larry.  

A word about the fruit shares. The fruit shares were optional – they are not part of the season produce share all members signed up for. Only those members who signed up for a fruit share gets them. If you are getting a fruit share it is marked on your sign-in card. Your volunteer will confirm for you.

No eggs or Lewis Waite extras this week.   

This week in the shares:  Red Beefsteak Tomatoes ,  Mixed Saladette/Cocktail TomatoesWatermelon , Lettuce Red Batavian variety, Freshly-dug New Potatoes , Green Bell PeppersCucumbers Zucchini/Summer Squash 

Fruit Share Members Only – 1 mixed bag of Apples & PearsIMG_20160320_135215

Sweet William’s Torte Shoppe will be here tomorrow. While it will be what Elisabeth will bring, the good news is she will also be at next week’s pick-up so you may order for Sept 8Place your torte order up until Monday Sept 5 midnight. Available varieties are: Plum, Peach & Strawberry. 8 inch $25. 4 inch $6. Tortes sold out within the first hour of CSA pickup. Place your orders…don’t miss out!! Email orders to: sweetwilliamstorteshoppe@gmail.com

If you are volunteering this week, it is absolutely essential that you read the volunteer directions below. The directions are slightly different than last year, so even seasoned members need to read!

2016 Volunteer Directions

Even if you are not volunteering this week, it is a good idea to become familiar with them so you understand exactly what’s going on. We are in the process of re-vamping the directions to make them easier to follow. It’s a work in progress so please be patient.

Some of you asked why you receive “repeat” boxes during the summer.  Well, we can blame it on the plants!  Unlike lettuce or carrots where we harvest the whole plant, crops like zucchini, peppers, tomatoes and cucumbers produce week after week (often for 4-6+ weeks) until they’re done. In other words, it’s like a running faucet.  We can’t turn it off for a week to give you a break….the plants keep on going!  Part of the CSA Membership experience is eating with the seasons, and sometimes that means that you eat the same things for multiple weeks when it’s in season.  You’re finding yourself in the same position as farmers have found themselves in for eons….cukes, zukes and tomatoes coming out of your ears, right?  I have 25 tomatoes staring back at me on the kitchen windowsill right now.  I can relate!  So, what can you do?  My first suggestion is to FREEZE.  Tomatoes can be frozen whole in a ziplock bag.  10 seconds, done.  Peppers freeze beautifully as well.  Zucchini can be shredded and frozen too.  (Just remember that frozen veg will need to be cooked when defrosted.  It will be perfect for soups, stews, sautes, etc. Just don’t expect the texture to be anything like it is before you freeze it….)  For some reason I’m keeping up with the cukes.  Probably because I like to snack on them while I’m sitting in front of the computer…like right now.  As a last resort, you can give some of your excess produce away! You could make your friends and neighbors very happy…

Red Beefsteak Tomatoes – Try salsa, sauce, tomato sandwiches, tomato salads (see recipe below), or just stick in a bag and freeze for the winter!
Storage: On the counter until they are a deep red.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/CookedWhen to use: Right away when deep red.

Mixed Saladette/Cocktail Tomatoes – These are new for us this year.  They are referred to as “saladette” tomatoes – much smaller than beefsteaks and just a touch larger than cherry tomatoes.  I’ve fallen for their delicate flavor and thin skins.  They’re also beautiful!  Yellows, oranges and reds….
Storage: On the counter until they are a deep red/yell0w/orange.  At that point, eat them right away or if you must, put them in the refrigerator. Uses: Raw/CookedWhen to use: Right away when deep colors.

Watermelon – This is the final week of watermelons… we’ve had a great run of it, right?  The hot, dry summer (with lots of irrigation) has created the perfect growing conditions for these beauties….  enjoy their sweetness as you say goodbye to summer….
Storage: In the refrigerator. Uses: RawWhen to use: Within the week.  

Lettuce – Red Batavian variety. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days.  

Freshly-dug New Potatoes – Varieties will change through the week….yellow or red. These are unwashed so that they will store longer at your home. Please try to eat them within a week. 
Storage: In a cool, DARK place Uses: CookedWhen to use: Within the week.

Green Bell Peppers – Try some stuffed peppers this week…or sliced raw for snacks or salads.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/CookedWhen to use: Within 5 days

Cucumbers 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: RawWhen to use: Within 5 days.  

Zucchini/Summer Squash 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked, Baked When to use: Within 5 days.  

FRUIT SHARE – 1 mixed bag of Apples & Pears

RECIPES

Summer Tomato Salad with Tangled Herbs – Emilie of The Clever Carrot
Stuffed Green Peppers (with beef) – A Betty Crocker recipe link?  Yes, but it’s a good basic guide for this traditional recipe.
Vegetarian (Mexican style) Stuffed Green Peppers
New Potato Salad with Eggs & Mustard Seed

 

 

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