September 3, 2015

I don’t know about you folks but it feels like a major accomplishment to get our kids back to school.  However, it’s not just children who return to school.  We’ve lost five valuable crew members back to the academic life or other ventures.  Steve and I like to thank Joel, Gage, Dana, Osha and Sophie for their hard work this summer.  Dana and Joel are off to teaching positions, Gage and Sophie back to school.  Osha begins an AmeriCorps position on the west coast.

New employees begin work this week and next week.  It is a challenge to join our field crew this time of year.  The experienced folks are seasoned and accustomed to working outdoors.  Everyone is knowledgeable about farming details, even the employees who began their first year with us this May.  Fortunately, we are a welcoming bunch.  We will share our gallons of sunscreen and show them where to put their lunch so the barn cats won’t find it.  Beth

Gage finishes a particularly messy mowing job.

Osha and Joel harvest spinach this spring.

Dana weeds carrots.

Sophie bunches kale.

Veggie List and Veggie Notes (Sept 3/4, 2015, week #16, green EOW)

This is such a nice summer box.  It typifies the abundance this time of year.  Steve chose the best red watermelons for you this week, thinking many of you will celebrate Labor Day with barbecues or picnics.

Sweet corn, 5 ears
Mixed green & yellow wax beans, 2 lb
Tomatoes, 4 lb, mixed slicing and plum
Red watermelon
Broccoli, 1 medium head
Orano peppers, about 3
Colored bell pepper, 1
Walla Walla onions, 1 or 2 or 3
Basil, 1 husky branch
We have some treats to share.  Most sites will get …
… globe or Japanese eggplant OR an extra bell pepper OR an extra corn OR an heirloom tomato.

Next week’s box will probably contain beans, tomatoes, edamame soybeans, broccoli, basil, onions, peppers, and more.

Sweet corn – This is the last delivery of corn.  A minority of ears have bugs at the tip and will need to be trimmed.  It’s that time of year; corn pests are more problematic in the later plantings.
Basil – This is a new Italian basil variety for us, chosen because it’s resistant to a disease that often shows up this time of year.  We like the variety; it’s a bit more prone to flower but the flavor is good.

THIS WEEK’S RECIPES

Comforting Classics

Basil Aioli
Eggplant Involtini
Four Bean Salad
Tomato, Green Bean, Basil Pasta Salad
Seared Green Beans
Stewed Tomatoes with Onions and Herbs

Outside the Box Recipes

Greek Olive Pesto
Moussaka
Yellow Wax Bean Refrigerator Pickles
Kung Pao Stir Fry with Tofu or Chicken, Eggplant, Peppers, and Broccoli
Broccoli with Basil Gremolata
Tomato Salad with Parmesan and Olives

Kitchen Sink Recipe

Labor Day Composed Salad

Quick and Easy Dinner Idea

Grilled Burgers or Veggie Burgers with Simple Sauteed Corn