September 1st Whole Farm and Summer CSA

Full Share: Arugula, Swiss Chard, Red and Golden Beets, Shishito and Islander Peppers, Sweet Corn, Red Onion, Blush Tomatoes, Summer Squash, Celery, Marjoram

Half Share: Arugula, Swiss Chard, Red Beets, Sweet Corn, Red Onion, Blush Tomatoes, Summer Squash,

Bouquet: White Statice, Green Drops, Strawflower, Nicotiana, Dahlias, Cosmos

Happy September! It’s hard to believe how quickly summer has flown by, but we still have plenty of summer goodness coming out of the fields! This week brings some exciting new additions to the shares, including our first sweet corn of the season and a mix of Shishito and Islander peppers. We’re also introducing fresh marjoram, a fragrant herb that’s wonderful sprinkled over roasted vegetables, tomatoes, beans, or added to dressings. We hope you enjoy these late-summer harvests while our fall crops continue growing away and getting ready for your table!

This weekend we will be running the cider press for the first time this season, and you’re welcome to drop off your apples at the drop off station right in front of the marketstand at any time that’s convenient for you! This also means that we should have fresh cider for sale at the stand on Saturday, so stay tuned for updates about availability! As we keep this transition into fall rolling, our farm school is also starting this week and we’ll be welcoming students for the first week of the program on Thursday!

The remainder of the onions are being harvested and laid to dry today, so soon we will have Cippolini onions and shallots available in addition to the red and yellow onions! Cipollini onions are small, saucer-shaped Italian heirloom onions known for their high sugar content and sweet, caramelized flavor when cooked. Their name means “little onion” in Italian!

Sesame Shishito Peppers

INGREDIENTS

  • 2 teaspoons olive oil

  • 6 ounces shishito peppers

  • Sea salt and freshly-cracked black pepper

  • 1/2 teaspoon toasted sesame oil

  • 1/2 teaspoon soy sauce (or gluten-free tamari if making this recipe GF)

  • 1/2 teaspoon toasted sesame seeds

PREPARATION

  • Heat a heavy-bottomed saute pan or cast iron pan over high heat for a few minutes until it is hot.  Add canola oil and shishito peppers and season with a generous pinch of salt and black pepper.  Immediately toss to combine.  Then saute for 3-4 minutes, tossing every 45 seconds or so, until the peppers are mostly charred (blistered) on all sides.  Remove from heat and transfer the peppers to a serving bowl.  Toss with sesame oil and soy sauce (or tamari) until the peppers are evenly coated, then sprinkle with sesame seeds.

  • Serve warm.

Charred Sweet Corn + Shishito Pepper Tacos

  • Char corn and peppers in a hot skillet until browned. Add sliced red onion and tomatoes then add to tortillas with:

    • Avocado

    • Lime

    • Cilantro

    • Tahini drizzle

    • Pickled onions

Jacy Rothschiller