In your share week 12:
Yellow finn potatoes
Full shares only:
Half shares only:
Peppers are here! These are one of the most difficult crops for us in our cool climate. They are very difficult to get started in the spring, grow slowly, and take a long time to ripen. This is pretty early for us to have them, typically they are an October/November crop here at the coast. This year we added a lot more heated space in our propagation house and even installed grow lights just for the peppers, but in the end the mild weather this spring and summer had a lot more to do with them being ready so early.
We are very limited in the types that we can grow to full ripeness. We’ve found that some of the extra early, thin walled bell peppers do the best and have the best flavor for us, so that’s what you’ll see in your share. Today’s are a mix of all 3 kinds we grow: Sweet Chocolate is a brown pepper, and Shepherd’s Ramshorn and Gypsy Bells are both red. All of our peppers have a long, pointed shape, but they aren’t hot. They are sweet and crunchy with excellent, rich flavor. You can eat them raw or cooked, store them in a bag in the fridge.
Charlene finished digging all the potatoes last week, which is a huge job! She’s been our main potato harvester, and she has spent many hours digging through the soil to pull them all by hand. Our crop is extra small this year, often it takes us well into October to get all the potatoes out and we’ll have a couple pallets of boxes sitting in the garage for fall and winter use. But today’s yellow finns were the best looking potatoes out there, and that’s most of what we’ll have for the rest of the year. Yellow finns are similar to yukon golds, and they store extremely well. They’re a good, all-purpose potato. You also have the first of our cured onions today: they and the potoates can both be stored at room temperature. The onion can just be left on the counter, but make sure to keep the potatoes in a paper bag or cabinet, out of the light, so they don’t sprout.
These will probably be the last baby turnips in the CSA, we are in our last rotation and I picked it pretty hard. The greens on these fall turnips have been excellent, and the roots get sweeter in the cool weather. The zucchini are finally slowing down, the cold and rain are starting to catch up with them. We actually had a touch of frost on our lettuce this morning, which is really a welcome sight this time of year. The only crop that is really frost sensitive in the field is the zucchini, all of our other warm weather crops are protected in the greenhouses. And frost actually makes many cold tolerant crops sweeter. They increase their sugar concentration to lower the freezing points inside their bodies, preventing frost damage. A little frost makes for delicious kale and carrots!
Note that there are just 2 more weeks of the Neskowin Farmers Market, the final day is September 29. If you pick up your share at the market, I will get in touch about changing your pickup location to the farm for the remainder of the season (CSA goes until November 8). On October 6, the Saturday after the market ends, we will be vending at the Neskowin Valley School’s Harvest Festival. This annual fundraiser is an all day event featuring live music (I’ll be playing on the stage at 1), kids activities, a silent auction, fresh pressed cider, hot food and baked goods, and more. It’s always a lot of fun and supports a great school, I hope we see you there!
Roasted Cherry Tomato Pasta
6 cups halved cherry tomatoes
4 cloves garlic minced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon oregano
salt and freshly ground pepper to taste
1 lb refrigerated pasta or use boxed if you prefer
1/4 cup sliced fresh basil
1/3 cup parmesan cheese
Preheat oven to 425 degrees.
Gently toss all ingredients (except the pasta).
Place on a foil lined pan and roast at 425 degrees for 15 minutes or until softened. Broil 1-2 minutes to add a little bit of char/color once softened.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain (do not rinse) and place in a large bowl.
Add tomatoes (and any pan juices) to the pasta and toss to combine.
Serve and garnish with fresh herbs and parmesan cheese.
Potatoes with Green Onion & Dill
2 1/2 – 3 pounds new potatoes
2 tbsp fresh dill chopped
3 green onions finely diced
1/4 cup butter
Salt & pepper to taste
Preheat oven to 400º F.
Wash, dry and prick potatoes.
Place in a baking dish and cook until done (about 1 hour).
When done, remove from oven and set aside to cool slightly.
For the Sauce:
Finely chop the green onion and dill.
Heat butter in a small pan.
When hot, add green onion and cook for 2 minutes.
Remove from heat and mix in dill.
Cut potatoes into chunks (while they are warm) and place in serving bowl.
Pour sauce over top.
Season with salt and pepper.