BGF CSA - Newsletter Week 11
Posted 8/18/2010 7:22am by Scott Farabaugh.
Greetings BGF CSA Members,
What beautiful weather we are having lately - keep it coming!
We'd like to thank all of you for being mindful to return the green pint and quart size containers. We use these containers a lot and depend on having them, so thank you for your cooperation.
This week you'll be enjoying new potatoes! When you receive them, please be sure to keep them refrigerated. Because they are new, their skins haven't had a chance to set and they can bruise easily, so they should be kept cold.
I guess it's true what they say...careful what you wish for. Last year, we had no tomatoes. This year, we're reaping the benefits. We tried growing purple tomatoes this year and seem to have had luck. We really enjoy their flavor - probably better than any red one's. The Cherokee Purple (shaped like slicing tomatoes) are good with nice flavor. The Purple Russian (shaped like plum tomatoes) are tasty, but seem to be fragile...more so than the Cherokee Purple. We hope you're liking them, too.
Some people may feel they are getting an over abundance of them, especially since many people grow their own. We recently learned from a friend that they freeze theirs whole. Once frozen, the tomtoes are rock solid. When you wish to use them, simply thaw them under warm water and the skins peel right off. Once peeled, use the tomatoes like stewed ones for cooking. They aren't good for slicing at this point. Something to consider trying anyway.
What you may expect to find in your box this week:
sweet corn
new potatoes
swiss chard
cucumber
tomatoes
basil
cantaloupe
Culinary Corner
Corn Chowder (modified from version in Joy of Cooking)
5 slices bacon, chopped
1 large onion, diced
2 stalks celery, diced
6 C corn (cooked fresh or frozen)
3 potatoes, peeled and diced
4 C milk
4 C chicken broth
1 t pepper
basil or dill
In large soup pot, cook bacon on medium heat until browned. Add onions and celery and cook until tender, about 15 minutes. Add corn, potatoes, milk, broth, and pepper. Cover and simmer for half an hour. Remove from heat, uncover, and cool slightly. In batches, spoon half of the soup into a food processor or blender and puree until creamy. Return pureed mixture to soup pot and stir. A true chowder has a creamy base with tiny pieces throughout for texture. Serve warm garnished with chopped basil or dill.
* This is an easy recipe, it feeds plenty, and it freezes very well. Enjoy!
Enjoy a fantastic weekend!
Scott & Chrissy
814-948-7188
sctfab@yahoo.com
What beautiful weather we are having lately - keep it coming!
We'd like to thank all of you for being mindful to return the green pint and quart size containers. We use these containers a lot and depend on having them, so thank you for your cooperation.
This week you'll be enjoying new potatoes! When you receive them, please be sure to keep them refrigerated. Because they are new, their skins haven't had a chance to set and they can bruise easily, so they should be kept cold.
I guess it's true what they say...careful what you wish for. Last year, we had no tomatoes. This year, we're reaping the benefits. We tried growing purple tomatoes this year and seem to have had luck. We really enjoy their flavor - probably better than any red one's. The Cherokee Purple (shaped like slicing tomatoes) are good with nice flavor. The Purple Russian (shaped like plum tomatoes) are tasty, but seem to be fragile...more so than the Cherokee Purple. We hope you're liking them, too.
Some people may feel they are getting an over abundance of them, especially since many people grow their own. We recently learned from a friend that they freeze theirs whole. Once frozen, the tomtoes are rock solid. When you wish to use them, simply thaw them under warm water and the skins peel right off. Once peeled, use the tomatoes like stewed ones for cooking. They aren't good for slicing at this point. Something to consider trying anyway.
What you may expect to find in your box this week:
sweet corn
new potatoes
swiss chard
cucumber
tomatoes
basil
cantaloupe
Culinary Corner
- Always wash your produce!
- The basil is beginning to go to seed. You'll see flower-like tips on the stalks. This flower-like tip is the indication the plant is going to seed, which means the plant is nearing its end for the season and will need to be pulled. The basil maintains its flavor even at this stage. So simply remove the flower-like tip and discard. Then remove the leaves from their stems and stalks. Proceed with using this herb as you wish. Remember, you can dry or freeze this item to preserve for later.
Corn Chowder (modified from version in Joy of Cooking)
5 slices bacon, chopped
1 large onion, diced
2 stalks celery, diced
6 C corn (cooked fresh or frozen)
3 potatoes, peeled and diced
4 C milk
4 C chicken broth
1 t pepper
basil or dill
In large soup pot, cook bacon on medium heat until browned. Add onions and celery and cook until tender, about 15 minutes. Add corn, potatoes, milk, broth, and pepper. Cover and simmer for half an hour. Remove from heat, uncover, and cool slightly. In batches, spoon half of the soup into a food processor or blender and puree until creamy. Return pureed mixture to soup pot and stir. A true chowder has a creamy base with tiny pieces throughout for texture. Serve warm garnished with chopped basil or dill.
* This is an easy recipe, it feeds plenty, and it freezes very well. Enjoy!
Enjoy a fantastic weekend!
Scott & Chrissy
814-948-7188
sctfab@yahoo.com
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