Monday, August 18, 2014

Letter From Krueger

Hello Everyone, 

We received about 1.3 inches of rain from last week’s storms that were predicted to bring 2 to 4 inches.  While I was glad not to get 4 inches, I was hoping for a little more. After 3 weeks without rain the ground quickly soaked up the moisture and is still on the dry side. The precipitation was helpful for germinating seeds and watering in some of our transplanted crops; giving us a break from moving the sprinklers around the field.

We are probably at the height of our tomato production at the moment, so expect large quantities of the fruit this week. It’s uncertain how long we can sustain this level of production as there is quite a bit of disease in our early plantings of hybrids. There are some later planting which look okay so far, as well as the plants in the high tunnel greenhouse, so I expect to have tomatoes in the shares for at least another 6 weeks. We have been sending a few heirloom tomatoes along with the regular types for the past couple of weeks.  We have Brandy wine, bi-colors like Striped German and Pineapple, and my favorite Cherokee Purple, which is dark and has green shoulders. We also have a variety call Aunt Ruby’s German Green which is green with just a slight yellow blush on the bottom when ripe. I think it has tremendous flavor, much better than the more widely grown Green Zebra.  Heirlooms have a short shelf life so judge their ripeness by softness; don’t wait for green shoulder to color up or Aunt Ruby’s to turn red!

Gorgeous, sweet and delicious melons continue to ripen prolifically. There are more cantaloupes now and soon more watermelons.  Beans are becoming more abundant and soon we will have the delicious heirloom Rattlesnake beans.  Some groups may receive a variety called Dragon Langerie, a wax bean with purple streaking. These are string beans not shell beans, so don’t be fooled. It’s been 2 weeks since you’ve had cabbage, so you know what that means- get ready to make some cole slaw!

The share for this week will be tomatoes, lettuce, cucumbers, summer squash, string beans, Yukon Gold potatoes, peppers, red onions, melon or watermelon, bok choy, savoy cabbage, and choice of Goldenberries or cherry tomatoes. We are in a rotation with eggplant, so if you did not get any last week you will receive some this week or next.


Farmer John

Friday, August 15, 2014

Peaches 101

Peaches (Prunus Persica) are a type of stone fruit from a deciduous tree that is native to China. The Prunus genus includes the cherry and the plum which are in the family Rosaceae. Peaches and Nectarines are the same species but Peaches are characterized by their fuzzy skins. Peaches with white flesh tend to be very sweet, whereas those with yellow flesh tend to be slightly more acidic. Depending on whether or not the flesh sticks to the pit, peaches are divided into "clingstones" and "freestones." China is the world’s largest producer of peaches. To learn more about Peaches click here.  

To Store

Store ripe peaches in the refrigerator to prevent further ripening. The cold air in the refrigerator is dehydrating, so watch out for wrinkly skin which is a sign of both drying and over-ripening. For peaches that are not quite ready to eat the best advice is to keep them on the kitchen counter. Sunshine will hasten this process a bit, but the spot should not be too hot. For peaches that are still quite firm, speed up the ripening process by putting the peaches in a paper bag. The bag will capture the ethylene gas that peaches give off naturally and speed up the ripening process. Peaches may also be preserved or frozen. To learn how to freeze peaches click here.  
To Nourish

Peaches contain high amounts of fiber. Nutrients include Vitamin A, C, B & E. Peaches are also a good source of Niacin along with Potassium and Calcium. For more nutrition facts about peaches click here.  

To Prepare

Peaches can be eaten raw and used fresh in smoothies and fruit salads. They can be baked in cobblers and pies, made into jams, and added as a sweet touch to savory meat dishes with poultry, pork and veal. Peaches are great off the grill. For more on preparation click here

To Try 

To Use

You’ll use this Wüsthof Classic 3 1/2" Paring Knife every day for the precise work of trimming, peeling and slicing fresh produce. Now featuring a more acute edge angle, the high-carbon steel blade cuts with razor sharpness, is easy to maintain and holds its edge for longer. This knife has a compact spear-point blade that ideal for peeling, slicing, trimming and dicing small fruits and vegetables.  ($39.95, Williams-Sonoma)

Thursday, August 14, 2014

This Week's Shares -- Friday, August 15, 2014

Tomatoes, red skinned potatoes, leeks, peppers, celery, carrots, melons, summer squash, beans, yellow onions, lettuce and cucumbers. Some groups will receive tromboncinos and some will get cherry tomato/ goldenberries. For extras there will be hot peppers and tomatillos.



Full Share Members




Farm & Fork Society Rules & Regulations  

• You will only pick up during the designated CSA hours of 12 PM and 3 PM.
• You will volunteer for 2 short shifts for the season. (Volunteer sign-up will go
out closer to the start of the season)
• You will park designated parking spots in town. Do not double park, block
other drivers or park in handicap parking spots.
• You will bring your own bags. The farmers will not provide bags or boxes for
you to carry your shares.
• You will get only exactly what is listed in shares. There are no substitutions.
The farmer only provides us enough produce for the allotted shares.
• You will take what shares you have purchased.
• If you split a share (s), you will divide after you leave. Do not leave your
partner’s half for them to pick up.
• You will sign in.