By Sam
Well hey-diddly-ho there CSA memberinos (and other foodie citizenerinos:) I'm up for the blog post write-up again this week, boy howdy am I excited:) To be perfectly honest I don't have a heck of a lot of news to report on..... Things are starting to wrap up for the Summer vegetable season as of quite recently, which has definitely been a bittersweet feeling. There is a nice hour and a half in the mornings when it feels like a cool Fall day..... then the sun comes out and reminds us Summer isn't over quite yet;) Luckily for me and all the other Summer vegetable lovers, the field veggies are going strong! My favorite melon (the yellow Italian variety whose name I am blanking on right now, my bad!) is just starting to ripen, which is very exciting..... Also the hot peppers are continuing to ripen, the heirloom tomatoes are going strong and in my opinion the eggplants have never tasted better, plenty of good Summer veggie vibes to enjoy:)
Okay now that we have had some fun, I wanted to turn our attention to some more serious matters, and to give recognition to a few of the unsung heroes of Open Field Farm, namely the Supervisory Steering Committee who handle the quality control and basically keep everyone around here on track and in line. I have captured some compelling images of these valiant stewards in action. If you see them out and about, please let them know what an excellent job they are doing!
1. Crew Foreman Rosie performing routine equipment inspection
2. Crew Supervisor Dolly enjoying some much deserved R&R, Saturday stroll and tacos in the park
3. New Farm Intern Darla, pulling up some shade on break during afternoon potato harvest
4. Crew Foreman Rosie and Crew Technical Advisor Maki, listening in at the tractor safety meeting
5. Crew Supervisor monitoring harvest progress
6. Crew Foreman experiencing post-snack melan-collie
7. Crew Foreman enjoying one of her many daily micro-naps
This Week’s Pick List:
Eggs
Red Gold New Potatoes
Ailsa Craig and Red Long of Tropea Onions
Evergreen Hardy Scallions
Yaya Carrots
Rhonda Beets
Pink Beauty Radish
Hakeuri Turnips
Finale Fennel
Diamond, Money Maker, and Beatrice Eggplant
Song Cauliflower- We have lots! Freeze or pickle!
Taiwan Flat and Caraflex Cabbage
Emiko Napa Cabbage
Dark Star, Yellowfin, and Cocozelle Summer Squash
Silver Slicer, Sweet Marketmore, Salt and Pepper, and Addis Pickle Cucumbers
Sweet peppers
Tomatoes
Bastan Poblano and Highlander Green Numex Peppers
Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers
Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Parsley, Basil, Dill, and Cilantro
Head Lettuce
Melons and watermelons
Albion Strawberries
Pick your own: padron and shishito peppers, okra, cherry tomatoes and tomatillos, jade and dragon langerie beans. Along with the flowers, there are shiso, purple and thai basil in the annual field.
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Sam's Summertime Salsa (Georgia Edition)
3 lbs fresh tomatoes, chopped
1 small onion, diced
1-2 cloves garlic, diced
1 serrano chile and/ or jalapeno pepper, chopped (seeds optional, feel free to add lots more peppers, I definitely do)
1 medium ripe peach, chopped
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
cracked black pepper to taste
Juice of 1 lemon
Juice of 1 lime
1/2 cup whey, sauerkraut juice or pickle juice
1 bunch fresh cilantro, coarsely chopped
Place all ingredients (except cilantro) in food processor and process until desired consistency is achieved. Add cilantro and pulse a few times. Place in a quart sized wide mouth mason jar, fill jar up to shoulder. Cover tightly, and keep at room temperature for about 3 days before transferring to the fridge. This will continue to ferment in the fridge and should be good for at least 4 to 5 weeks. Tastes good and it's good for you! (Insider tip: best enjoyed with huevos rancheros on a slice of toasted Revolution Bakery sourdough bread, thank me at your earliest convenience;)