Category: *In the box

Note from the farm:
We’re swimming in tomatoes now! What a difference from last year! I think this weather calls for some salsa, don’t you? If you can’t eat all your tomatoes right away, you can can them, or even easier- freeze them! I just chop them up and freeze them in ziplock bags. No pre-cooking necessary! As long as you’re cooking them (in a soup, sauce, etc.) when you take them out they keep perfectly like this. Same goes for the peppers- just remove the stem and seeds, chop, and freeze in plastic ziplocks.

Cherry Tomatoes – 1/2 pint
Green Bell Peppers – 2 pieces
Colored Bell Pepper – 1 piece
Fennel – 2 pieces
Nicola or Mountain Rose Potatoes – 1 quart
Tomatoes – 5 lbs
Red Batavian Lettuce – 1 head

Coffee
As ordered

Grain Share
TBD

Bean Share
TBD

Fruit Share from Briermere Farm
If you have any questions about the fruit, please contact Briermere Farm directly at briermere@aol.com

Peaches – 1 bag
Blueberries OR Raspberries – 1 container

** A Note on Tomatoes…
The tomatoes have been sprayed with copper as a preventative for late blight fungus. This spray is certified for use in organic production, but must be washed off before eating. Also be sure to ripen red tomatoes completely on the counter before eating! They should be a deep red and slightly soft to the touch. Cherry tomatoes are picked ripe and ready to eat.

Note from the farm:
The tomatoes are finally coming in, and they’re looking beautiful – and tasting delicious! The baby arugula is super tender at this stage, so be sure to wash gently and toss with a light dressing. Anything heavy will kill its delicate flavor!

We were hoping to include basil in the shares this week, but we noticed a black fuzz on the bottom of the leaves when we started picking it this morning. We have later plantings that we hope will look better! And eggplant would usually start appearing in the shares around this time, except we lost the crop to the potato beetle earlier in the season. Farmer Matt promises to write a full farm report some time in the coming weeks, so stay tuned…

Canteloup – 1 melon
Cherry Tomatoes – 1 pint
Green Bell Peppers – 4 pieces
Chioggia Beets – 1 bunch
Arugula – .5 lb. bag
Tomatoes – 3 pcs
Cucumber – 1 pc

Herb Share
Garlic Chives
Parsley

Fruit Share from Briermere Farm
If you have any questions about the fruit, please contact Briermere Farm directly at briermere@aol.com

Nectarines, White & Yellow Peaches – 1 mixed bag

**The white peaches are picked very ripe and bruise easily. Be sure to refrigerate and use immediately.

** A Note on Tomatoes…
The tomatoes have been sprayed with copper as a preventative for late blight fungus. This spray is certified for use in organic production, but must be washed off before eating. Also be sure to ripen red tomatoes completely on the counter before eating! They should be a deep red and slightly soft to the touch. Cherry tomatoes are picked ripe and ready to eat.

 
Note from the farm:
The tomatoes are in! The plants are just starting to yield, so we can look forward to lots more tomatoes in the coming weeks. While it’s been a pretty dry summer, it has been recommended that we spray for late blight as a precaution. Preventative spraying is the only option we have to deal with this devastating disease using organic methods. We applied our first copper spray last week, so be sure to wash the tomatoes well.

The purple or red potatoes in the share are great in a potato salad– they look so pretty with some chopped parsley in a bowl!

Finally, if the quantity of peppers are overwhelming your fridge, try throwing them on the grill, or pull out the seeds, chop up, and freeze in ziplock bags to use in stir-fries and chili when winter rolls around.

Zucchini – 1 piece
Purple / Mountain Rose (Red) Potatoes – 1 quart
Cucumber – 1 piece
Yellow Onions – 2 pieces
Long Peppers – 2 pieces
Green Bell Peppers – 4 pieces
Garlic – 2 heads
Cherry Tomatoes or Blackberries – 1 pint or .5 pint
Green Beans – .4 lb bag

Herb Share
TBD

Garlic Share
Quantity TBD

Fruit Share from Briermere Farm
If you have any questions about the fruit, please contact Briermere Farm directly at briermere@aol.com
White Peaches – 1 bag **
UFO Peaches – 1 bag

**The white peaches are picked very ripe and bruise easily. Be sure to refrigerate and use immediately.

Note from the farm:
What a great box we have for you this week! This last week of July is when we usually start to hit the peak of the harvest. The garlic and potatoes are ready, and we can start harvesting the hot weather crops like peppers & cukes. Our tomatoes are looking great – they’re still green, but it won’t be long until they’re red and ready to pick. Farmer Matt predicts that we will have cherry tomatoes ready for the shares some time in the next 2 weeks…
The potatoes in this week’s share are either Red Norland or Yukon Gold, or a mix of the two. They’re both waxy varieties that are great boiled, or steamed and enjoyed as a salad or mashed.

Zucchini – 2 pieces
Red Norland Potatoes or Yukon Gold Potatoes – 3 lb. bag
Cucumber – 1 piece
Red Onions – 1 bunch
Long Peppers – 2 pieces
Green Peppers – 1 piece
Parsley – 1 bunch
Red Kale – 1 head or 1 bunch
Green Beans – .3 lbs.
Green Cabbage – 1 bunch or 1 head
Garlic – 2 heads

Herb Share
Summer Savory
Chives

Coffee Share
As ordered

Fruit Share from Briermere Farm
If you have any questions about the fruit, please contact Briermere Farm directly at briermere@aol.com
Yellow Peaches – 1 bag
UFO Peaches – 1 bag
Blueberries – 1 container

FRUIT STORAGE INFORMATION
Leave peaches at room temperature, or put them in a paper bag. This does help – the ethylene gas given off by the ripening fruit is trapped in the bag and speeds up the process.
Berries should be kept in the fridge.

Note from the farm:
This week you’re getting the first dug potatoes of the season. This red-skinned, white flesh variety is called Red Norland. It’s great for potato salads or just boiled and tossed with olive oil and salt and pepper.
Red beets are in the share again this week, which I’m particularly excited about. I’ve been addicted to a new sandwich which a friend of mine introduced me to a few weeks back. Boil the beets and slip off the skins, slice thinly and drizzle with balsamic vinegar and a little s&p. Let sit for a few minutes while you toast up some good bread. I’ve been using a dark Danish rye, but you could really use anything. Then spread some good quality soft goat cheese on the bread, a super thin slice of red onion, and top with the marinated beets. I’ve also been adding some parsley or arugula to the top. Yum, yum, yum!

Zucchini – 3 pieces
Romaine Lettuce – 1 head
Savoy Cabbage – 1 head
Red Norland Potatoes – 2 lb. bag
Walla Walla Onions – 1 bunch
Red Beets – 1 bunch
Cucumber – 2 pieces
Basil – 1 bunch

Fruit Share
Peaches – 1 bag
Blueberries – 1 pint

Grain Share
Live Oats

Bean Share
Red Beans

Image via Briermere Farms

This week, fruit share holders will receive a bag of peaches and a container of blueberries.

Welcome to week seven of our CSA. A great sounding box this week. Corn! Basil! Cucumber! Almost makes up for the zucchini…..Just kidding. Zucchini is zzzz….I mean, delicious. See you Thursday. xoxo

Zucchini – 5-7 pieces
Romaine Lettuce – 1 head
Toscano Kale – 1 bunch
Broccoli – 3 pieces
Scallions – 1 bunch
Swiss Chard – 1 bunch
Cucumber – 1 piece
Basil – 1 bunch
Corn – 4 pieces

Fruit Share
Peaches – 1 bag
Blueberries – 1 container

Welcome to week six of our CSA.
I’m impressed by how many recipes you guys are sending our way. Some ingenious uses for zucchini (can you say ice cream?), a non-jam way to cook up your currants and a quick no-fuss cheesy zucchini and onion flatbread. I’ll be using many of the recipes on the site this week in my personal challenge to use every last bit of my share before next Thursday.

Zucchini – 5-7 pieces
Yellow or White Carrots – 1 bunch
Cabbage – 1 head
Radicchio – 1 head
Red Batavian or Green Romaine Lettuce – 1 head
Green Kale – 1 bunch
Cippolini Onions – 1 bunch
Broccoli – 2-3 pieces

Note from our farm:

We have a great box for you this week- full of roots and leafy greens! The kohlrabi can be stored in the hydrator of the fridge for at least a month, so don’t be overwhelmed! Don’t forget to eat the tops of the beets! I know I keep repeating this over and over, but most people still throw them out when they’re the best greens in the world!

Romaine Lettuce – 1 head
Yellow Carrots – 1 bunch
Cippolini Onions – 1 bunch
Beets – 1 bunch
Kohlrabi – 3 pieces
Toscano Kale – 1 bunch
Dill or Parsley – 1 bunch
Broccoli

Fruit Share
Raspberries
Blueberries
Gooseberries
Black or Red Currants