(Three more weeks of Summer Share, including this week. This is the last week of the flower share.)
Onion Cleaning! We did 35 crates on Sunday, about 1/5 of our total harvest! 
Debris from onion cleaning on its way to the compost. 
Unique color combo in some of last week’s flower shares. 
Are you loving them? 
My new best friend 
Harvey picked me California poppy flowers for tea 
Piles of grilled vegetables. 
Harvesting the delicatta and acorn squash last week! 
Cooler harvests of greens 
Potato harvest race last Friday 
Erin making beds 
More spaghetti squash! 
Cherry tomatoes are winding down . . . 😦 
Another great color combo in the flower share last week.
Hey everyone. I’m not going to bore you with my moral dilemas or ethical drivel this week. Just some great pictures and a few updates.
One, potatoes are in the share this week! We were late planting the potatoes this year because of wet fields and yields of new potatoes really suffered, but we did a test harvest of all the mid and late season potatoes on Friday and yields look good. Not quiet as good as last year, but surprisingly good, when I had dramatically lowered my expectations based on the new potato yields. We’ll put some cool ones in the share this week. Adirondack Blue and Red are just that, blue and red. Well, maybe more accurately purple and pink, but they are delicious, beautiful and fun to eat.
Sorry for the late notice on onion cleaning. It wasn’t on my radar, and then when it was I didn’t realize how soon it was. So, thanks to those of you who came, we had a great time and cleaned as many crates as last year. It really helps that the onions are bigger, so it takes less onions to fill a crate. French onion soup is something you should all be thinking about making sometime soon . . . we have a LOT of onions.
Zucchini and cucumbers and tomatoes are on their way out. There will still be some for a few more weeks but there will be limits on how much you can take. Although we love having as much choice as possible, when crops naturally start to slow down, we like to make sure everyone gets a chance to get some of the more popular crops. We will be moving into less of a free-for-all choice scenario for the last few weeks of the summer share.
The carrots are outstanding right now. We are having everyone take a bunch this week. If you haven’t ever tried it, grilling carrots whole and then dipping in dressing or your favorite dip is delicious!! I am very proud of the fall carrots.
Peppers and eggplants are still coming in strong. And corn is back this week! We will be picking the ears just slightly under developed because as soon as they reach full maturity the coyotes start eating them, and they can eat hundreds of ears over night. I tasted an ear this morning and it was so, so close. We will wait until just before CSA tomorrow to let them size up just a little more for Tuesday members.
We hope you enjoy your Week 14 share!
Whats in the share:
Carrots
Lettuce
Corn
Potatoes
Melon or Spaghetti Squash
Greens Choice: Arugula, bok choy, kale, chard, cilantro, dill (1 small, 2 large)
Pint Choice: mini sweet peppers, shishito peppers, cherry tomatoes, tomatillos
Tomatoes, Cucumber and Zucchini: Mix and match choice (1 pound small, 2 pounds large)
Eggplant, Green/Purple Peppers, Fennel, Red and Yellow Onions: Mix and match choice (1 pound small, 2 pounds large)
Jess’s Recipes
15 CREATIVE WAYS TO UPGRADE THE CLASSIC STUFFED PEPPER RECIPES
Lots of peppers this week! Luckily they’re super versatile so you can eat a ton of them in a week and never get bored. I was going to share a stuffed pepper recipe but then came across this article and each stuffed pepper recipe sounded more delicious than the last and I couldn’t decide on just one.
ROASTED (OR GRILLED) BELL PEPPERS
Another favorite way to use peppers is to roast them. You can either cut them in half and broil them skin side up for 15-20 minutes until charred or roast them on the grill whole until they’re soft and blackened and then put them in glass dish covered tightly with plastic wrap until cool enough to handle and then peel off the skins. The possibilities are endless with these: frittata, hummus, pasta sauce, pizza, soup, sandwiches.
SAUTEED PEPPERS & ONIONS
Another idea is to sauté the peppers and onions and make fajitas, or a breakfast hash, serve them over an Italian sausage or burger, make a sandwich with grilled chicken and some melty cheese.
FROZEN BELL PEPPERS
As a last resort, if you STILL have more peppers than you think you can use up just slice them into strips and freeze them on a cookie sheet. Once they’re completely frozen toss them into a freezer bag and you can use them all winter in soups, stews or sautés.
ROASTED CORN, ZUCCHINI & JALAPENO SALAD
I love new and different summer salads and this one fits the bill. I’ll probably switch out bacon for the “pork cracklings” but don’t let me stop you!
LASAGNA STUFFED SPAGHETTI SQUASH
I’ve gotta say, I don’t know if anything can top the 4 Cheese Pesto Stuffed Squash that was in last week’s recipe list, but I’m going to give these a try.
SWISS CHARD AND WALNUT STUFFED TOMATOES
These look AMAZING. Sauteed swiss chard, pancetta and the sweet-tart hit of balsamic vinegar.
ROASTED TOMATILLO ENCHILADAS
If you’re into cooking Mexican food then you’ve probably heard of Rick Bayless. This recipe is one of his (so you know it’s going to be good). I made up batch after batch of these last year with the tomatillos we got in our share. I like to make a double batch of the sauce and freeze half.
ROASTED CARROTS WITH CARROT TOP PESTO
While my chickens prefer it when I share the greens with them, I do love a recipe that uses the entire carrot. Oh, and pesto. I love pesto.
Upswing Farm 