PIckup #14

The end of August has finally arrived. August is a slog. It’s fighting the weeds, the disease, the pests, the heat after doing the same in July. It’s the last month we have to plant for the fall and is still oh so busy with harvest. The end of August feels a little like a tired shrugging of the shoulders to say, well we’ve done what we can do. We hope September brings some slightly cooler weather, some happy greens and decent rain for seeding seeding cover crop. We anticipate tomato harvest to slowly decline and end in a couple weeks and zucchini and cucumbers to fade out quickly. Greens and fall roots will slowly come in - September is a month of transition.

Scenes from the farm: cloud drama over the farm, Ian and his mom processing peppers for salsa (thanks Cindy!), cherry tomatoes forever, new greens coming in, sweet labels from Folk City coffee (it’s the best in town - order an add-on for your box this week!)

Available this week:

garlic (1 bulb)

head lettuce (green and red) (limit 1)

scallion (1 bunch) (limit 1)

specialty greens (red and green baby mustard and baby kale) (bag) (limit 1)

swiss chard (bunch)

beets (4 bulbs)

zucchini (1)

onion (3)

cucumbers (2)

Sweet peppers (5 peppers)

Italian Eggplant (4)

Fairytale Eggplant (1 Pint) (limit 1)

Shishito peppers (1 quart)

Mixed herb bunch

White potatoes (1 quart)

Red Potatoes (1 quart)

Fingerling potatoes (1 pint )

Cherry Tomatoes (1 pint)

Large Heirloom Mixed Heirloom Tomato (3 pounds)

Red Tomato (2 pounds)

Carrots (1 bunch) limit 1

Hot peppers: 1 pint jalapeno, 1 quart mixed hot chilis

jimmy nardello frying peppers (1 quart)

Jimmy Nardello peppers are a wonderful balance of sweet and savory. They are simple to roast or grill.

Jimmy Nardello Roasted Pepper Salad

http://fullbellyfarm.com/recipes/jimmy-nardello-roasted-pepper-salad/

ingredients

1/2 lb. Jimmy Nardello Roasted Peppers

3 ears of corn with kernels removed

3 T white balsamic vinegar

3 T olive oil

1/2 t salt

1/4 t black pepper

2 T chopped fresh basil

instructions

Remove the stems and seeds. Preheat the broiler. Put the peppers, skins up, in an oiled, shallow baking pan. If you wish you can lightly oil the peppers as well. Broil them 2 inches from the heat until softened. You do not need to remove the skins after roasting. Cut the peppers lengthwise into 1?4 inch strips. Add the uncooked corn kernels. To complete the salad, toss together the remaining ingredients and let stand, covered, 1 hour for flavors to develop.