We are more than half way through our CSA season but that doesn't mean things are winding down! In most of our fields business continues as usual and we are still planting, weeding, and harvesting away. The greenhouse still has fall plantings of spinach and lettuce and we are working our way through the weeds in the fall roots to ensure a plentiful crop. In the flurry of activity of the farm in the height of summer we also make time to take care of the fields by planting cover crops in areas where we are done harvesting for the season. The window to plant certain cold sensitive cover crops closes with the fall frosts so the time to act is now. In order to plant the cover crop seed waiting in the barn we needed the recent rain to help us work in plant debris and provide the moisture needed for seed germination. Lise saw her opportunity between rain showersrecently and set out on the tractor to seed triticale and Austrian winter peas in 3 open areas. She timed it just right! These crops will provide cover for the field over the winter to prevent erosion as well as contribute organic matter and nutrients to the soil. While a cover cropped field doesn't always look impressive, it is one most important aspects of the farm. When we see cover crops germinating on the farm in August we see healthy soils and crops in the years to come!
Making beds for seeding fall greens and planting spinach this week
In the CSA:
A few of our pepper varieties: Carmen (red), oranos (orange), and flavorburst (yellow) peppers.
- Arugula- Greens are back, hopefully to stay! They should be happier with the bit of rain and slightly cooler weather.
- Red Russian Kale
- Watermelon
- Tomatoes
- Red Ace or Chioggia Beets
- Green and purplepeppers
- Sweet Red, Yellow, Orange peppers- We grow 6 types of red yellow and orange peppers and we will have a variety available in the CSA from now until our first frost.
- Eggplant
- Zucchini
- Summer Squash
- Cucumbers
- Red Ace beets
- Lettuce
- Chard
- Kale
CSA PYO:
Husk cherries
- Cherry tomatoes
- Tomatillos
- Husk Cherries- These sweet berries are ripe when they have fallen to the ground and the outer husk is brown. The best way to find them is just reach into the plant and scoop up whatever you find. The taste of husk cherries is hard to describe so it's best to try them for yourself!
- Hot peppers - jalapeno, serrano and ancho
- Dragon's tongue beans- They are the right size for shelling! Use as you would any fresh shell bean.
- Yellow and Green beans- These new plantings of snap beans are the perfect size right now!
- Chocolate and Sunbeam sunflowers
- Basil
- Cilantro
- Dill flowers
In the store: Everything available in the CSA will also be available in the store. In addition, we will have baby bok choy, celery, and cantaloupe. We will also have mushrooms from Fat Moon Farm and sweet corn from Verrill Farm.
Thanks to great neighbors and Barrett's Bucks customers we were introduced to this recipe last year!
PASTA WITH SAUSAGE AND CHERRY TOMATOES by Elizabeth Minchilli In Rome
Serves: 10
For some reason I love using Wheel shaped pasta for this dish. I love the way the bits of sausage gets stuck in the spokes.
INGREDIENTS
- ¼ cup olive oil
- ½ kilo / 1 pound Italian sausage meat
- ¾ cup white wine
- ½ kilo / 1 pound ripe cherry tomatoes, but in half
- 2 teaspoons fennel seeds
- 1 kilo / 2 pounds pasta
- 1 cup grated parmesan cheese
INSTRUCTIONS
- Pour the olive oil into a saute' pan large enough to hold all of the cooked pasta. Heat over medium high heat and then add the crumbled sausage meat. Cook, stirring to break it up, until it begins to brown and is cooked through.
- Add the fennel seeds and continue cooking for a few minutes. Add the white wine, letting it bubble away while you scrape up any browned bits from the bottom of the pan.
- Add the cherry tomatoes and stir well. Let this cook for about 5 to 8 minutes, just enough to let the tomatoes begin to soften. Turn off heat
- Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.
- Turn on heat under sausage mixture, and add pasta. Stir, letting the flavors blend, adding a bit of the reserved water if it seems dry. Turn off heat, add the grated cheese and mix, adding more water if necessary.
- Serve.
Farm Store Hours:
Tuesday and Thursday 11 - 6
Wednesday and Friday 2 - 6
Saturday 10 - 3