Thank you for supporting us through these summer break weeks. We're back on and CSA will continue uninterrupted through the third week of October. It's been a real blessing for the farm, and us farmworkers, to have a bit more time during these off-weeks to care for the farm and ourselves.
And what a time it has been this August! This drought is really kicking our butts. We often think of summer as a time of abundance and yet this August has us really stretching to feel abundant. As many of the fruiting crops are winding down, we've decided to really turn our attention towards the fall crops. This was probably the driest summer in Ironwood's history, but that doesn't mean the fall will be too! Sweet peppers are finally coming on, and the fall greens are looking splendid. Today we just harvested our first winter squash and you'll be excited to see cured onions and garlic in the share this week. There's plenty more where that came from.
Soon we'll have salad mix, arugula, spicy mix, kales, and broccolini. Thanks for being on this seasonal journey with us and please know that your support is integral to everything we do on the farm.
Happy cooking!
Nora
Tomatoes
Potatoes
Green Beans OR Summer Squash
Sweet Peppers
Yellow Onions
Garlic
Holy Basil/Tulsi
The peppers in your share this week are Jimmy Nardello, a farm favorite. They are sweet! Don't be fooled by their shape and red hot color. Here are two fun slow food recipes highlighting the peppers; one a cocktail and the other Spanish-style peppers and potatoes.
Got an instant pot? This Indian dish of green beans and potatoes can be made within 30 minutes in the instant pot and looks perfect for a weeknight dinner.
Sweet Peppers: In the crisper drawer of your fridge. I often put them in there loose, but you can also use a plastic or paper bag. They should keep well for at least one week, up to two.
Green Beans: Beans will also do best inside the fridge, in a plastic or paper bag.
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