August 12 Whole Farm and Summer CSA

Full Share: Yellow Onion, Beets, Cucumber, Patty Pan, Dragon Beans, Tomatillos, Jalapeños, Shishito Peppers, Blush Tomatoes, Collards, Mint

Half Share: Yellow Onion, Beets, Cucumber, Patty Pan, Dragon Beans, Tomatillos, Jalapeños, Shishito Peppers

Flower Bouquet: Sun Flower, Zinnia, Scabiosa, Feverfew, Lisianthus, Larkspur, Ammi, Verbena, Cosmos

Hello CSA members! We hope the start of your August has been good. We sure are having fun at the farm harvesting all of the beautiful summer produce and flowers! We have so many flowers in bloom we are building our dried floral inventory for Fall and Winter bouquets. We are also cleaning up the orchard and keeping our eye on the ripening apples as we anticipate U-Pick apple season being right around the corner. Our raspberries are still producing well, so it’s not too late to visit the Rocky Creek market stand for U-Pick berries and flowers! Our education team is finishing the last week of summer camp this week and have had a blast hosting campers for the last nine weeks. Don’ts forget that Winter CSA goes on sale August 18th!

CSA boxes this week feature a fun “salsa starter” which includes tomatillos, jalapeños, and shishito peppers! Shishito peppers are a popular Japanese pepper variety known for their mild and sweet flavor with a hint of smoky undertones. Tomatillos are a member of the nightshade family, like tomatoes and peppers, but they are a distinct fruit with their own unique characteristics. They are known for their tart, slightly tangy flavor and are often used in Mexican cuisine, particularly in salsas and sauces. Check out the salsa recipe below using produce from your CSA box! Additionally, you’ll find blush tomatoes! A unique variety of cherry tomatoes, blush tomatoes are prized for sweet, fruity flavor with a hint of tartness, making them ideal for fresh eating, salads, and garnishes. Check out a new recipe for burrata that includes shaving a frozen tomato for a topping; perfect for these last hot summer days!

Recipes:

Shaved Tomato Burrata: https://www.notquitenigella.com/2024/01/10/frozen-tomato-burrata/

Roasted Salsa Verde

  • 1 lb tomatillos, husked and rinsed

  • 6–8 shishito peppers

  • 1–2 jalapeños (adjust to heat preference)

  • 3 cloves garlic, unpeeled

  • 1/2 white onion, roughly chopped

  • 1/2 cup cilantro (leaves and tender stems)

  • Juice of 1 lime

  • Salt to taste

  • Optional: 1 tsp sugar (if tomatillos are too tart)

Roast the Vegetables:

  • Preheat broiler or grill.

  • Place tomatillos, shishito peppers, jalapeños, garlic (in skins), and onion on a baking sheet.

  • Broil for 6–8 minutes, flipping once, until everything is charred and softened.

Blend:

  • Peel garlic and discard skins.

  • In a blender or food processor, add roasted tomatillos, peppers, garlic, onion, cilantro, and lime juice.

  • Blend until smooth or your preferred texture.

Season:

  • Taste and add salt (and sugar if needed).

  • For a thinner consistency, add a splash of water.

Cool and serve:

  • Let it rest for 10–15 minutes before serving to let flavors meld.

  • Serve with tortilla chips, tacos, grilled meats, or eggs.

Have a lovely week and stay cool!

Karlee

Jacy Rothschiller