Hello Everyone! So we have finally gotten some relief from the heat! The cold front brought us a small amount of rain as it moved in, a little more would have been welcome but at least there was no severe weather. The heat wave took a toll on our lettuce production, causing many varieties to bolt prematurely. We had to cut many heads at a very small size or lose them. You will receive 2 or possibly even 3 small heads of lettuce this week. The rest of the share is similar to recent weeks – lots of tomatoes, beans, peppers and eggplant. (more…)
Westfield Area CSA Blog
Farmer John loves to experiment with heirloom vegetables and we get to enjoy the results! But what exactly is an “heirloom” vegetable, and how does it differ from a “regular” vegetable? According to Wikipedia, “An heirloom vegetable is a cultivar that was commonly grown during earlier periods in human history, but which is not used in modern large-scale agriculture. Many heirloom vegetables have kept their traits through open pollination, while fruit varieties such as apples have been propagated over the centuries through grafts and cuttings.” (more…)
Hi Folks! It is my firm belief (or perhaps my desperate hope) that we are over the worse of the heat wave. It’s been a tough couple of weeks! I thought that it was forecast to break on Tuesday with some rain followed by more tolerable temperatures but now it seems the temps will climb toward the upper eighties later in the week with no real relief in sight until early next week. The good news is that we received nearly 3 “of rain during the week a huge benefit to the fall crops that we have been seeding and transplanting. (more…)
Bhindi (okra) is a staple in Indian cuisine. This recipe for Bhindi Masala comes from Slate Magazine. If you were scarred by stewed okra as a child, you might be wary of overcooking your okra here. Don’t be. Counterintuitively, you want to cook it so long it’s just shy of burning. A long frying session will give the okra time to dry out as its liquid evaporates, and that dried out texture is what you want if you’re trying to avoid slime. Your okra’s not done until it looks wilted and deeply browned. (more…)
Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking. They are a member of the nightshade family, related to tomatoes. Tomatillos now grow everywhere in the Western Hemisphere and are common in Texas gardens.
Tomatillos can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green or purple color of the fruit itself to a light grocery-bag brown. Before using tomatillos, remove the outer inedible husks, and rinse well, as the fruit is covered in a sticky wax. They are very easy to cook because they don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. (more…)
Hello Everyone! We received about 2/10 of an inch of rain on Saturday from a brief downpour. It appears we will have multiple chances of precipitation during the week ahead and dry spell is over for now; I only hope it doesn’t start to rain too much. The tomato crop is coming in heavy now, but many of the vines are succumbing to disease, and wet conditions serve to exacerbate the problem. The squash crop is also quite prone to diseases such as powdery mildew, that are promoted by warm, wet conditions. (more…)