Week 13!

Let's skip the formalities; here's this week's share:

3 lbs. tomatoes
3 cucumbers
French Sorrel--my favorite green of many favorites: 50 things to do with sorrel
Pink Passion Chard or Green Kale
3 peppers or 3 asian eggplant
Parsley
1 humongous zucchini
4 apples or a pint of plums

At the stand: some peaches, chicken and bacon, Maple Syrup Yogurt, first bit of fall arugula, spinach, lettuce mix, a bit of broccoli--we don't grow much of it--and some heads of lettuce (in between plantings right now.)

I may have time to pick through the tomatoes and offer some over-ripe and faulty ones at a buck a pound for anyone who wants to sauce.  Tomato sauce freezes beautifully, and it's easier to do than canning, especially if you're not doing much.  We have a chest freezer that is getting nearly full of sauce and poor man's ratatouille.  I hope to never enter the grocery store this winter.  Which reminds me, Cayuga Pure organic sells 25 lb. bags of various beans if anyone is interested--these get us through the winter.  Let me know.

Week 12

Lovely assortment of tomatoes this week, riper than last.  Heirloom tomatoes are to be eaten soon after fully ripe--they won't last long.  Why?  Because they are full of wonderful nutrients, vitamins, and antioxidants; bacteria knows this; bugs know this; it's why they want to consume them.  Heirloom tomatoes are not Twinkies; they are not plastic grocery store tomatoes; they are not even perfectly red, firm hybrids!!!!!!  All of those will sit on your counter, unmolested, for days, weeks...Why?  Because there is nothing inside them worth the trouble of breaking them down!!! 

So enjoy, while the harvest is bountiful over the next few weeks.  The flavors are wonderful, the health benefits like this:

• Tomatoes are one of the low-calorie vegetables containing just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Nonetheless, they are excellent sources of antioxidants, dietary fiber, minerals, and vitamins. Because of their all-round qualities, dieticians and nutritionists often recommend them to be included in cholesterol controlling and weight reduction programs.
  
• The antioxidants present in tomatoes are scientifically found to be protective of cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumors. Total -ORAC (Oxygen Radical Absorbance Capacity) in this vegetable is 367 µmol TE/100 g.
  
• Lycopene, a flavonoid antioxidant, is the unique phytochemical present in the tomatoes. Red varieties are especially concentrated in this antioxidant. Together with carotenoids, it can protect cells and other structures in the body from harmful oxygen-free radicals. Studies have shown that lycopene prevents skin damage from ultra-violet (UV) rays and offers protection from skin cancer.
  
• Zea-xanthin is another flavonoid compound present abundantly in this vegetable. Zea-xanthin helps protect eyes from "age-related macular related macular disease" (ARMD) in the elderly persons by filtering harmful ultra-violet rays.
• The vegetable contains very good levels of vitamin A, and flavonoid anti-oxidants such as α and ß-carotenes, xanthins and lutein. Altogether, these pigment compounds are found to have antioxidant properties and take part in vision, maintain healthy mucus membranes and skin, and bone health. Consumption of natural vegetables and fruits rich in flavonoids is known to help protect from lung and oral cavity cancers.
  
• Additionally, they are also good source of antioxidant vitamin-C (provide 21% of recommended daily levels per 100 g); consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful free radicals.
  
• Fresh tomato is very rich in potassium. 100 g contain 237 mg of potassium and just 5 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure caused by sodium.
  
• Further, they contain moderate levels of vital B-complex vitamins such as folates, thiamin, niacin, riboflavin as well some essential minerals like iron, calcium, manganese and other trace elements.
  
  There are a number of "Great White" tomatoes available.  These are big, nearly a pound each, and are sweet, with pineapple and guava overtones, and a bit of acidity.  Next to Marizol Gold, my all time favorite tomato.
  
  This week's share:
  
  1.5 lb tomatoes: should have plenty, so err in your favor when weighing;
  
  1.5 cranberry potatoes--beautiful, rich red once you wash them;
  
  3 cucumbers!--I think...didn't count them...should have plenty...
  
  Gator Chard: use any chard in this delicious recipe: Nice chard recipe;
  
  Box of peppers or 3 small eggplant or 1 large eggplant or giant squash;
  
  Microgreens--pea shoots, beets, radish, kale, cress
  
  3 baby garlic--these are the little guys we culled and won't bother to cure--should keep for a couple of weeks
  
  Canteloupe or 4 apples
  
  Enjoy!!!!!!!!!
  
  
  
  
  

Week 11

Yes, finally, enough ripe or almost ripe tomatoes to distribute in the share!  These nights in the 50's don't help (might we hit the 40's tonight!!!)  Not fully ripe tomatoes ripen up quickly on windowsills, or in paper bags or boxes. 

Don't hesitate to try the Cherokee Green tomatoes (one of which made a delightful sandwich for me last week).  They are fantastic.

In this week's share:

3 cucumbers (don't feel obligated to take 3 if you feel it is too much for you)
Head of lettuce
Basil
Scallions
1 1/2 lbs potatoes
1.25 lbs tomatoes or box of mixed smaller tomatoes
Choice of eggplant or peppers or Gator Chard or 2 smaller zucchini
Choice of box of plums or 4 apples (Early Mac or Ginger Gold) from Woodland Farms
Bonus: Take a huge zucchini if you'd like!

A CSA member sent this yummy recipe for peppers: Feta Stuffed Peppers--and we've got Feta at the stand!  Along with a 32 ounce size of the Water Buffalo Yogurt, creamed honey, buckwheat honey, peaches, our first melons and cantaloupes, onions, our small, culled, uncured garlic, whole milk, chocolate milk, heavy cream, cheeses, juices, etc. etc. etc.

See you tomorrow!

Week 10

Cool nights, the first leaves turning color, the sowing of the last crop of beans, beets, turnips, and carrots...we anticipate the coming seasons early at the Garden of Ideas, so that we have some ghost of a chance of keeping ever so slightly ahead of time and season.  Everyday not sowing something is a lost opportunity for crops dependent on a precise number of frost-less days.

Tomatoes are turning, despite the chill night air.  Not enough for the share, but I have some hybrids and heirlooms at the stand.  Sungolds are in the share again this week.

1.  2 cucumbers...killer crop this year.  I eat several every day, raw off the vine, in salads, in soup, on sandwiches.  Here's a lovely Asian Style Cucumber Soup we had this week.

2.  1 box sungold tomatoes.

3.  1 head of lettuce

4.  Scallions! (next week will be last for these...)

5. Pea Shoots!  They love this weather and are as tender as they were in spring.

6.  Microgreens--amazing mix of beets, kale, radish.

7. Choice of zucchini (5 different varieities!), peppers,  eggplant, or Gator perpetual Spinach, a chard with the flavor of spinach, or Caraflex cabbage.

8. Garlic chives!

Woodland Farms, source of our peaches and plums, is in between varieties this week,  but we have a few at the stand.  Also, they have an early Mac variety that I've got a box of.  Fingerlakes region Feta and Blue Cheese are back in stock. Potatoes, too.

If you remember, could you please bring along any empty containers you might have.  Thanks!