Cook Field Pick-Up, Thursday August 29, 3:30-5:30pm
Welcome to our new fall CSA subscribers and welcome back for those of you who have been with us all summer. Don’t forget to bring your reusable bag to pick up.
Produce this week…
- Summer squash
Tentative produce list for 9/5
- Sweet corn
Welcome to the start of the fall CSA. Cooler weather is on the way. Charles just seeded broccoli, Chinese cabbage, kale, lettuce and kohlrabi. Our winter squash is getting bigger each day and the radishes and turnips are also growing. You can look forward to these and other veggies later in the season. Right now we have wealth of summer vegetables. We are flush with tomatoes, peppers, carrots, and summer squash among others. You will be seeing these vegetables for the next 3-4 weeks. The farm is flourishing and we encourage you to come out to visit. You can find directions here.
What follows is some basic information about the pick up and how to get the most out of your fresh vegetables. Each week we try to provide a variety of selections. The weekly harvest depends on the ripening process, the weather, what critters have visited in the past week and other unforeseen factors. Some weeks you might get an overflow, other weeks there might be fewer items. Rest assured by the end of the semester, it all evens out.
CSA’s bring you incredibly fresh vegetables. We are harvesting most things that are coming to you the day before or the day of harvest. The benefits are robust taste and lots of nutrients. But, this also means you might find some uninvited guests as well as some farm soil with your weekly share. To get the most out of your weekly share, it’s best to wash, pack and store as soon as you can after pick up. Most things should be washed and put in the refrigerator to keep them fresh (not tomatoes or winter squash). You will find that things like lettuce and greens last for a long time if stored correctly (they haven’t been sitting on a truck for a week). We will try to provide storage tips each week.
We will also provide cooking and recipe tips. Stephanie is a wealth of information about what to do with your weekly share. Feel free to ask her about recipes at the pick up. We will also provide some suggestions and resources here. If you find a recipe that works, please share it with us. Also, if you need extra ingredients–olive oil, herbs, additional vegetables, eggs, meat, fruit–head to MOON CO-OP or the Oxford Farmer’s Market (Sat and Tues).
What to do with your produce this week…
Ratatouille Recipe from Craig Claiborne & Pierre Franey for the New York Times
YIELD About 10 cups
- 1 eggplant, about 1 1/2 pounds
- 3 zucchini, about 1 1/2 pounds
- 2 onions, about 1/2 pound
- 3 green peppers, about 1/2 pound
- ½ cup olive oil
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 tablespoons finely minced garlic
- 4 cups drained, canned tomatoes, chopped or crushed
- 3 tablespoons tomato paste
- 1 bay leaf
- 4 sprigs fresh thyme or 1 teaspoon dried
- ½ cup drained capers
- ½ cup finely chopped parsley
- Trim off the ends of the eggplant and zucchini. Do not peel. Cut each into cubes measuring about one inch or slightly larger. There should be about nine cups of eggplant cubes and six of zucchini.
- Peel the onions and cut into one-half-inch cubes. There should be about one and one-half cups.
- Core, seed and devein the green peppers, and cut them into one-inch pieces. There should be about two and one-half cups.
- Heat the oil in a large heavy casserole and add the eggplant and zucchini. Sprinkle with salt and pepper. Cook, stirring often, over high heat until the vegetables start to brown, about five minutes.
- Add the onions, green peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme and capers. Add salt and pepper. Bring to the boil and cover closely. Reduce the heat and let simmer 30 minutes. Stir in the parsley and remove from the heat.