Hello everyone, Jess here. It’s hard to believe this week marks the end of August. As many of us prepare for kids going back to school, the delicious food continues to roll in and nourish us.
Yes, in the top left of the photo (assuming it hasn’t rotated funny, which sometimes happens), those are apples! Apples mark the promise of the fall season, and the turning of the colors within the CSA box to more autumn tones. If you’ve never done this, I’d encourage you try this experiment- Go to the main CSA365 web page and type “Show” in the search bar. Next, scroll back a few pages while looking at the thumbnail photos. You can actually watch the colors of the season’s produce change from the rainbows of summer, to the deep greens of spring, to the ruddy browns and reds of the winter. It is truly a sight to behold…
Without further ado, let’s get to this week’s shares!
corn- cucumbers
- bell peppers
- string beans
- roma tomatoes
- “baby beef” tomatoes
- cherry tomatoes
- beefsteak tomatoes
- heirloom tomatoes
- classic peaches
- kale
- sugar beets
- carrots
watermelon- Jonamac apples
- spinach
- lettuce
eggs (Again, friendly reminder to please return your cartons and crates to the stand)
I wish I was a better photographer to capture the true beauty of these flowers, they are so beautiful and really brighten our day.
We are in full swing of a delicious tomato season, and it you need any for over the winter, now is a great time to can. You can pick up bushels at the farm stand now, and they are great for canning. Your winter self will thank you!
I hear there’s a little buzz going at the farmstand about Tomato Jam. Last season was my first time trying it, and I was far from disappointed. This one I tried by Marisa from Food In Jars. Tomato jam has a sweet and tangy taste with the mouthfeel of a marmalade. This particular recipe takes a little longer than others, but no pectin is involved. It’s a welcome notch up from ketchup and great with just about anything. Try it with goat cheese toasts or grilled cheese sandwiches!
Looking forward to checking in with you this week. Thanks for reading and as always, your ideas are most welcome and appreciated, as you are part of this farm story, too!