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This Weeks Veggies
Red Table Grapes
Beans
Beets
Chard
Cucumbers
Lettuce
Scallions
Summer or Winter Squash
Tomatoes
Farm Life
The change in seasons is becoming more apparent on the farm. Though the cucumbers and tomatoes are still going strong, the production of other summer vegetables is declining. When beans first appeared in your share, you received a little less than half a pound. Several weeks later, it was up to ¾ lbs per week. Now we are back down to the initial half pound. The plants will likely stop producing at all next week.
The same is true with the summer squash. The production has declined markedly. The plants are beginning to show the first of the Powdery Mildew, a sure sign that fall is under way. One squash plant even has signs of frost damage. But, as the summer squash declines, the winter squash is maturing. I will be harvesting and storing it for distribution during the remaining 6 weeks of the season.
You can also look forward to more spinach, rappini, and braising greens in the coming weeks. Add broccoli, cauliflower, and cabbage. There will be turnips, rutabaga, and sugar pumpkins too. Plus, leeks and onions. If the pests don’t get them first, there will also be peas and potatoes.
Featured Veggie of the Week
Tomatoes, tomatoes, and more tomatoes. Every one loves them. But are they good for you too? Yes, they are!
Tomatoes are low in Sodium, and very low in Saturated Fat and Cholesterol. They are also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.
What shall you do with all those tomatoes.? Try a cucumber and tomato salad. Chop up both with some scallions. Add cubed fresh mozzarella and drizzle with oil and vinegar. Or, try the following recipe for Ripe Tomato Relish from cooks.com. This relish is just as good canned as it is fresh.
http://www.cooks.com/rec/view/0,1936,147175-247206,00.html
If you won’t be able to use all of your tomatoes this week, they are easy to freeze. Just toss them in a pot of boiling water. Remove as soon as you see the skin beginning to split. Dunk them in ice water or run them under cold water to stop the cooking process. When they are cool, they should peel easily. Drain them well before placing them in a zippered bag and storing them in the freezer. Think how nice it will be to add farm fresh tomatoes to your soups and stews during the cold winter months.
