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August 23, 2013

This Week's Share

We had a little taste of autumn with our first harvest of and distribution of winter squash. Spaghetti squash is the first winter squash to come out of the field. Once baked, the stringy spaghetti like flesh can be scopped out and seasoned. Coventry market shareholders, you'll see your's in your share tomorrow.  We also pulled our acorn squash out of the field to protect their dark green skins from the sun on those hot days this past week.  They will sit and cure for a bit, so you'll see them in a couple weeks.

Much anticipated, garlic will be making its way to the share this week.  Garlic takes a considerable amount of work to get to the share room (curing, clipping the stalks, grading out our seed for next year)  but now its here and just in time to make lots of spaghetti sauce with our overabundance of tomatoes.

The peppers are now turning brilliant reds and yellows like crazy. Wowie, what a crop this year.  Stuffed peppers anyone?

Recipe of the Week: 

Meeting Place Pastures Chorizo Stuffed Peppers

Ingredients: 
  • 4 peppers (try our red bells, red italias, or for an extra kick, some of our poblanos)
  • 1 small red onion, minced
  • 4 cloves garlic, minced
  • 1 pound Meeting Place Patures chorizo, removed from casings
  • 1 cup cooked rice
  • 1 medium roma tomato, diced
  • 3 tablespoons tomato paste
  • ⅓ cup fresh cilantro, finely chopped
  • 1 tsp dried oregano
  • ½ tsp of cumin
  • ⅓ cup sour cream
  • ½ cup Jack cheese, shredded
  • ½ cup cheddar cheese, shredded
  • ¼ cup cotija cheese, grated
  • Kosher salt and black pepper, to taste
Directions: 

Preheat oven to 450 degrees F.
Spray a rimmed baking sheet lightly with nonstick spray and place the peppers on it. Roast them in the oven for 15 – 20 minutes, or until the skin of the pepper becomes bubbly.
Heat a large non-stick skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions and garlic. Cook for 2-3 more minutes. Then add the tomato paste, oregano, and cumin. Transfer to a large bowl.
Add rice, tomatoes, sour cream, cilantro, and cotija cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
You may or may not want to remove the loose skin from the peppers. It’s a matter of preference. Gently spoon the mixture into the cavities of the peppers and top with the cheese.
Finish the peppers off on the grill by lighting the opposite side of the grill and covering until the cheese has melted, or in the oven for 5 minutes or until the cheese has melted.

Credit: 
www.blog.hoastthetoast.com

Gearing up for the Homestretch

Just a beautiful sunset over the sweet potatoes
Just a beautiful sunset over the sweet potatoes

Dear Friends,

A little heat here and there, a sprinkle or two, but otherwise the bright, cool days have dominated the past week. We continue to roll with the unseasonably cool temperatures, walking the fine line between summer and fall. Our peppers, tomatoes and eggplants continue to impress both with their abundance and quality. This is welcome news for us since our summer squash and cucumbers have really bit the dust. We have just about lost the entirety of our last planting of cucumbers to a disease called downy mildew.

Downy Mildew is common at  this point of the season and can devastate a field of organic cucumbers faster than you can say 'pickle''. We're crossing our fingers that our super late experimental high tunnel planting of cukes will pay off and we will see cukes again in the share before the seasons end. The garlic we harvested at the end of July has finally cured and will start to make it's way into the CSA share, and the storage onions won't be far behind. We have started picking some of the earliest winter squash varieties but our main harvest is still a couple weeks away. Despite some of the uncertain weather early on it looks like we will have a good crop of squash this year.

As our favorite baseball team prepares to enter September tenuously atop their division, knowing they have to play their best to have a shot at the playoffs, your farmers too are also gearing up for the home stretch. Year after year, the team that wins the world series isn't necessarily the best team in baseball, but the team that gets on a roll at the right time, and finishes strong. You never want to peak too early. If you want to play under the lights in October you have to have a strong September. The same is very much true for us on the farm. The season is a long one and it is important to make sure we don't peak too early ending up with nothing left in the tank when it really counts.

Now that the dog days are behind us we really enter the grind. We're all a bit battered and bruised on the farm, our boots have seen better days and our coffee consumption is at an all time high, but we are really just getting to the best part. This is the time of the year when things really get exciting. When we start counting the harvest by the ton instead of by the bucket, when we start seeding cover crop and tucking our fields in till spring, when we start to have more food safely in the barn than we do in the field….okay, maybe we're not there yet….but we're gearing up for it! We're entering the home stretch in pretty good shape and I for one want nothing more than to hear the crack of the bat and the roar of the crowd under the lights in October.

On Behalf of your farm crew,

Ben, Emma, Larry and Marycia

Your Farmers,

Max and Kerry

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