Tag Archives: green peppers

In the Box: Autumn, Week #21

picking carrots GEOF
Picking carrots. Image via GEOF

Golden Earthworm Veggie Share*
Baby Red Salad Kale – 1 bag
Escarole – 1 large head
Guy Lon (Chinese Broccoli) – 1 bunch
Cilantro – 1 bunch
Carrots – 1 bunch
Salad Turnips – 1 bunch
Green Romaine Lettuce – 1 head
Red Boston Lettuce – 1 head
Tomatoes – 2 lb. bag
Green Peppers – 2 pieces
*Contents of the share may fluctuate over the week.

Fruit Share
1 bag Pears (Bosc)
1 bag mixed Apples (Red Delicious & Elstar)

Milk Not Jails
Dairy share pick-up

Lewis Waite Farm CSA Extras
LWF pick-up

Village Fishmonger
Fish share pick-up

A few friendly reminders & updates:

STORAGE TIPS
In a bag in the fridge: Kale, Escarole, Guy Lon, Cilantro, Carrots, Turnips, Lettuce, Peppers
On the counter: Tomatoes

Fish Shares
Now available!! Fresh seafood, delivered weekly with your CSA bounty via Brooklyn-based Village Fishmonger! Low-mercury options are available. Sign-up today! Questions, Contact Us!

Lewis Waite Farm CSA Extras
Order your next Lewis Waite products for delivery on Thursday, November 7th. Note the NEW ORDER DEADLINES. Please be sensitive to the busy farmers and order on time. Late orders may not be filled. Place your order now!

NEWS FROM THE FARM
Thank you to everyone who joined us for our annual CSA Harvest Festival on Sunday. It was a beautiful day and we hope everyone enjoyed seeing the farm! A very special thank you to Barbara Garriel, Alexa Weitzman, Stacey Ornstein and our lovely volunteer, Nancy Glover, for making the day such a success!

I think we’re finally turning a corner towards some real autumn weather this week. The farm is still bustling, but things do start to slow down just a bit by the end of this month. The tomatoes in this week’s share will be the last of the season. I’m still amazed that we’re harvesting so many tomatoes this late in the season. If you want to save them to use in soups this winter, just chop them up (with skins on!) and pop in a ziplock bag in the freezer.

– Maggie

CONNECT WITH YOUR FARM
Golden Earthworm welcomes you to explore their website to learn more about our farm and the wonderful things you can do with your weekly share.
+ FIND RECIPES+ VEGETABLE INFO & STORAGE TIPS

If you have questions or concerns about your share, please do not hesitate to contact the farm. That is one of the benefits of knowing where your food comes from!

RECIPES FROM THE FARM
Escarole and White Bean Soup
Cilantro Lime Chicken Soup
Turnip Soup with Turnip Greens
Guy Lon with Crispy Garlic
Guy Lon Stir-Fry

Enjoy!

In the Box: Summer, Week #10

cherry tomatoes
Cherry tomatoes! Image via GEOF

Golden Earthworm Veggie Share*
Scallions – 1 bunch
Swiss Chard – 1 bunch
Cucumbers – 4 pieces
Batavian Lettuce – 2 heads
Eggplant – 1 piece OR Green Frying Peppers – 3-4 pieces
Garlic – 1 head
Tomatoes – 1 red OR Cherry Tomatoes – .5 lb bag
*Contents of the share may fluctuate over the week.

Fruit Share
Yellow Peaches – 1 bag
Donut Peaches – 1 bag
Ripen peaches in a paper bag on the counter, then refrigerate.

Herb Share
Summer Savory
Oregano

Milk Not Jails
Dairy share pick up

Lewis Waite Farm CSA Extras
If you ordered, pick up your LWF items

A few friendly reminders & updates:

UPDATE: The farmers had intended for each box to contain a bunch of Purslane, but there will only be a handful of bunches available for our most passionate purslane fans—Please ask for it! Here’s what the famers have to say: “The purslane has developed a leaf spot (probably a nutrient deficiency of some kind) and we’ve decided to replace it with eggplant or peppers (long green frying peppers). However, we did pick some (37 bunches) anyway for your most ardent purslane fans. It will be a separate white crate.”

NOTES FROM GOLDEN EARTHWORM
Storage Tips
-In a bag in the fridge: Scallions, Swiss Chard, Lettuce, Purslane
-In the fridge: Cucumbers
-On the counter: Tomatoes, Garlic

This week’s share reflects the ongoing transition from mid-summer crops to late-summer produce; Tomatoes have started to come in, albeit slowly, and we have Cucumbers galore! The weather has been absolutely gorgeous and relatively cool, particularly in comparison to July’s heat and humidity, but the trade off is that crops like tomatoes are taking a long time to ripen. As a result, the contents of this week’s share may fluctuate more than usual – please be sure to check back frequently for updates! And don’t forget, if you do not receive an item this week, we will work hard to try to provide it for you in the weeks to come.

A few more specific notes about this week’s share: We continue to have plenty of Batavian Lettuce, Scallions, and Swiss Chard, which have all done very well this season. The cucumbers have really taken off in the past week, and you may notice that they’ve increased in size due to the recent rain we’ve had. The water also helps to make them crisp and crunchy! Purslane is new this week, and is a personal favorite for many of us here at the farm. We will continue to distribute Garlic periodically; it’s such a beautiful sight to see it hanging/drying from the rafters in our front barn and we’re just a little sad to see it come down (though we’re always happy to provide it to our members!). Finally, please be aware that many of the tomatoes have cracks or crevices. Much of this is directly attributable to the wet and cool period we had during pollination. They are still very tasty despite the occasional deformities, and we hope to have many more tomatoes in the coming weeks.

CONNECT WITH YOUR FARM
Golden Earthworm welcomes you to explore their website to learn more about our farm and the wonderful things you can do with your weekly share.

+ FIND RECIPES
 + VEGETABLE INFO & STORAGE TIPS

If you have questions or concerns about your share, please do not hesitate to contact the farm. That is one of the benefits of knowing where your food comes from!

RECIPES FROM THE FARM
Purslane Salad
Cucumber Purslane Yogurt Salad

Warm Green Bell Pepper & Tomato Salad

recipe via Food and Wine


The salad can be made up to 4 hours ahead. Just wait until just before serving to stir in the parsley.

Ingredients
1/4 cup vegetable oil
1 pound small green bell peppers, stems trimmed
1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon ground cumin
2 pounds tomatoes, peeled, seeded and cut into 1-inch pieces
1 teaspoon distilled white vinegar
Salt
1/4 cup flat-leaf parsley leaves

Method
1. Heat the vegetable oil in a large skillet. Poke a hole or make a small slit in the side of each pepper and add them to the skillet. Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes. Drain the peppers on paper towels and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch strips.

2. In another large skillet, heat the olive oil. Add the garlic and cumin and cook over low heat until fragrant, about 1 minute.

3. Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through.

4. Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.