Week 14 Delivery

Week 14

In the box:

Heirloom Tomatoes
Cherry Tomatoes
Melon (Honey gold, cantaloupe, sorbet or water)
Green Top Carrots
Green to Red Bell Peppers
Mini-bell colored sweet peppers
Jimmy Nordelo Sweet Frying Peppers (multi-colored long)
Serrano Peppers (Long, thin light green and VERY hot)
Chili Peppers (Small very red and hot)
Fresh Garlic
Japanese and Rosa Bianca Eggplant
Onions
Jalapeño Peppers (Dark green and hot)
Cucumbers (Slicer and Pickling)
Yellow Zucchini, Patty Pan Squash & Zephyr Squash
Green Beans
Green Cabbage or Broccoli
Rainbow Chard, Collard Greens or Dino Kale

Herbs:
Basil
Parsley
Sage
Thai Basil
Thyme
Rosemary
Oregano
Dill
Tarragon


This week each box will again receive two melons. There are some sorbet melons in the mix that look just like the baby flower watermelon but are yellow and orange swirled in the middle. You will each get one type of watermelon and one honey gold or cantaloupe this week.

Unfortunately the corn is done. We thought we had another week of it but found the second round to have little or no pollination. We apologize if you received any un-pollinated last week.

We will be picking apples this week to send next week. They will be a mix of baking and eating from Steve’s dads house. They are not sprayed and just as naturally raised as the rest of our produce.

A check on the winter squash and pumpkin patch shows them to be continuing to ripen. We may be sending honey bear (an acorn squash) as soon as next week.

Oh the potato troubles. We are digging today (Friday) after an unexpected downpour on Monday prevented us from getting the plow down the field until it dried a bit. We will let you know what we discover under the soil.

The parsnip is huge and some show a bit of splitting. Do not be alarmed, some of the best tasting produce may not look the prettiest.

This weekend will potentially be Molly’s last weekend at the co-op as the school year starts and we both work there. Thanks for stopping by and saying hello to her as you grab your boxes each week. We will continue delivering to the co-op every Sunday until the first weekend in October at least, which will be 19 deliveries. If we have more winter squash than we know what to do with we may do an extra delivery. We will keep you posted.

Refrigerator Pickles
Ingredients
1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
Directions
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

Mom's Summer Squash Recipe (from Simply Recipes)

Ingredients
2 lbs squash and/or zucchini, sliced
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
5 or 6 slices of cheese - jack or cheddar
Basil, either dry or chopped fresh
Salt and pepper

Method
1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.
2 In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.
Serves 4.