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CSA Newsletter Week 10

Posted 8/20/2013 10:46am by Jenna Untiedt.

CSA Week 10

August 20, 2013

State Fair week is upon us and it looks like the heat associated with fair week is also showing up. This is probably a good thing as it will hasten ripening on some of the summer crops like cantaloupe and watermelons and also allow us to catch up a bit. Enjoy the heat and remember the average daily high temp is now falling as well as our days losing several minutes of sunshine per day. Fall is just around the corner.

This weeks shares breakdown are as follows:

Sweet Corn: Yes, you are seeing correctly. This is a yellow variety. Remember when all the varieties were yellow? We think this is a great one- let us know what you think!

Cantaloupe: Finally, we have some more fruit for your shares and these melons are a part of it. They are Tuscan melons, a variety of cantaloupe from Tuscany, Italy and known to be quite hard to produce but to be worth the production problems.

Strawberries: Yes, we know its going to be in the nineties today and its highly risky to ship strawberries in the heat. However, we are picking at first light and placing the berries in a box with cold corn and melons to help keep them cool. You all are worth the chance!

Onions: Epicurean Delights again, still mild and sweet for your enjoyment.

Italian Peppers: Red, orange, and yellow- these are all a wonderful substitute for bell pepper and far superior in sweetness and flavor. Enjoy roasted, sliced in salads, and just plain eaten raw.

Basil: Getting near the end for our basil and still perfect for your pesto and salsas. Keep drying and harvesting for winters use.

Cukes: Our “chub cukes” are still the best and nearly seedless and crisp. You can really whip up some neat salads and such with these.

Tomatoes: What’s a summer week without red tomatoes. Enjoy them while they last!

Cabbage: Coleslaw, roasted cabbage, or as the brassica in your tossed salad this cabbage will work.

Grape Tomatoes: These “sweetheart” variety will hopefully deliver that true tomato flavor that you are looking for.

Jalapeno Peppers: Not a lot, but just a few for those salsa, salads, sandwiches, and the freezer.

That’s the breakdown for the week. Again you all have our most sincere thank you for your support and we want you all to know that we enjoy growing for you.

Best regards,

Farmer Jerry and Crew


Roasted Pepper Sauce or Roasted Peppers:


Roast Italian Peppers at 500 degrees, turning every few minutes until blackened. Take out, remove skins. Place in blender and puree. Add a bit of salt and pepper for taste. Even better, add fresh basil to the blender!


This makes a great sauce for chicken or beef! If you don’t want to puree the peppers, simply slice them up and top off your sandwiches with roasted peppers.



Corn, Cucumber, and Tomato Salad:

  • 2 or 3 ears corn
  • 6 chub cucumbers
  • 3 tomatoes
  • 1/2 swee onion
  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar or lemon juice
  • 1 small clove garlic, minced (optional)
  • 1/2 tsp. salt
  • Basil, mint, cilantro, or parsley (optional)


  1. Shuck corn and cut off kernels and put in a large bowl. Peel and dice cucumbers, add to bowl. Core and dice tomatoes, add to bowl. Dice onion and add to bowl.
  2. In a small bowl, whisk together oil, vinegar or lemon juice, garlic if you like, and salt. Pour over salad and toss to combine thoroughly.
  3. Mince herbs and use to garnish salad, if you like.