New this week: Gala Apples: From Schober's in Monroeville. I'm so excited about local apples. Yum! KiwiBerries-are a small variety of the kiwi fruit with an edible skin. If you have walked back to the field for pick your own cherry tomatoes and flowers, they are the things on the trellis! IMPORTANT: They are best eaten when the skin is wrinkled and they yield to pressure. Really, the softer the better. As they soften they get more and more sweet. Leave at room temperature to ripen. Honey Nut: Delicious butternut flavor delivered in a slightly smaller package and has about ten times the sweetness and squash flavor of the regular butternut. You can simply cut in half and roast in the oven. Or try this fancy recipe for Twice Baked Honey Nut. Or a recipe for stuffed squash.
It has been such a strange year. We are happy to have both cantaloupe and watermelon this week after having a big mid-summer gap with no melons. The peppers and tomatoes did so terrible this year, but corn is holding steady. Thank you, my faithful CSA members, for your care and encouragement through this roller coaster ride of a summer.
New this week: Butternut squash- is a winter squash very similar to pumpkins. Butternut squash is wonderful roasted, pureed in soup, or mashed to mix into casseroles, bread, or muffins. Here is a link to my favorite butternut squash soup. Thinking of all of our students and teachers going back to school this week. We have the melons this week to remind us of all the fun we had this summer, and the winter squash to give us hope for a great fall season!
New this week! Acorn Squash- Acorn squash have an orange-yellow flesh. The flavor is sweet and nutty with a smooth texture. These are quick and easy to prepare. Slice in half, scoop out the seeds, place halves face down on a plate, place in a microwave, and zap them on high until fork tender, or roast in the oven. Flip them over and fill the center with butter, brown sugar or maple syrup. Eat them right out of the shell. An added bonus is that this squash is excellent stuffed. Yum! Baked Acorn Squash Recipe The cantaloupe this week are a new variety called Sugar Cube, small in size but big in flavor and sweetness. These are the last of the green bell peppers. We picked over the whole field one last time and got 1 box of extra large peppers, 2 boxes of large peppers, and 20 boxes of medium peppers, so medium peppers are going in the share. I think these cute little guys would be perfect for make stuffed peppers. Yum!
Delicata squash: Delicata is a variety of winter squash. The elongated squash is off white to light yellow in color with horizontal dark green stripes. The interior of the squash has a creamy texture and a flavor similar to sweet potatoes. Like other winter squash Delicata can be stored for long periods of time, unlike other winter squash you can eat the skin. Fantastically rich and sweet.
New this week: Spaghetti Squash- is my favorite winter squash. It is an excellent pasta replacement and it has a delicate flavor that goes with everything. How to Cook Spaghetti Squash My favorite spaghetti squash recipe Pizza Spaghetti Pie Sicilian Eggplant- can be used the same way as regular eggplant. Maybe a little sweeter. So beautiful!
August is here! We are cleaning up our early fields, finished planting corn, and sowing the first cover crops.
Cantaloupe is back and we are hopeful to have watermelon by the end of the month. After 2 weeks with no cantaloupe it is so good to have you back in the share again!
New this week: Lunchbox Peppers: Sweet and flavorful snack peppers. These beautiful, mini-sized peppers are delicious sautéed, as an addition to salads and, perfect for a healthy snack. 10 Ways to use sweet mini peppers. Onions are back this week, but now they are dried.
New this week: Eggplant:Our family favorite, fried eggplant topped with a slice of tomato! But this eggplant recipe comes together quickly for a great week night meal. Green Bell Pepper- I think I see some stir fried peppers and onions in my future! Red-skinned potatoes- Red-skinned potatoes: We love potatoes in the Buzby household. I will roast these in the oven with olive oil and salt. They will be gone in no time! Cantaloupe- So happy for the arrival of cantaloupe! That first taste is the best. My favorite fruit salad combination: cantaloupe and blueberry. Cilantro- use for fresh salsa or guacamole!Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days.
Farm update: Every year is different and brings its own set of challenges and highlights. This year, the spring was very mild, bringing the crops to harvest a little earlier then normal. We have also experienced a higher than normal thunderstorms, leading to increased crop disease. Our watermelon, cantaloupe, and pepper fields have been hit hard with phytophthora, the most damaging fungal disease worldwide. We even had hail last Saturday, which damaged the squash, tomatoes and peppers. All that to say, we are thankful for your ongoing support and please enjoy the melons now, we don't know how long they will last.
New this week: Tomatoes- Jersey Tomatoes! Woohoo! I'm envisioning, BLTs, tomato sandwiches, brushetta, caprese salad, tomato pie, sliced on a burger! Potatoes-our white potatoes are ready, our family favorite:Sausage Corn Chowder - turn the air down and make soup this week!
Basil- time to make pesto, or caprese salad. Store in water on your counter to prolong the life of your basil.
Beets: I love roasted beets on a salad with goat cheese
How to Roast Beets
Preheat oven to 375 degrees F.
Coat beets lightly with oil.
Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
Swiss Chard:In the world of greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a star in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more. Here is a recipe for Sauteed Swiss Chard. Here is a link to a delicious swiss chard quiche recipe. Sweet Corn:I would like to proudly announce the arrival of SWEET CORN to the CSA share this week. Nothing tastes like summer like some corn on the cob! We grow about 90 acres of corn every year. It is all hand picked by an elite crew of specially trained guys. Here at A.T. Buzby Farm, we are sweet corn snobs. The lengths that we've gone to for this corn are remarkable. It has been cultivated, irrigated and cared for. We harvest it at just the right time, when the flavor is at it's best and we harvest first thing in the morning, when the corn is the most turgid (crisp) and cool. So I have some specific directions for you so that this extra special corn is cared for properly.
For the best flavor eat your corn as soon as possible. I mean the same day you pick up. If you can.
Although, if you can't eat your corn that night leave the husk on and store it in your refrigerator. Refrigeration really helps to slow down the loss of the corns sweetness. We have had many customers tell us that they leave their unshucked corn in the fridge for up to 7 days and it still tastes great! To prepare your corn, husk and wash the corn. Bring a big pot of water to boil. Toss the ears in, cook for about 5 minutes.
What I normally end up doing is tossing the ears in the boiling water, bring it back to a boil, and then shutting the burner off. Then I just let the corn sit in the water until we are ready to eat. This works well for me because, I don't always know when Eric will come in for dinner. This way the corn stays warm until I need it.
Corn is going to be a regular in the share for July and August. If you ever have a week when you can't eat all the corn or it just isn't fitting into your meal plan. Freeze it! It is so easy. Just cut the corn off the cob, stick it in a freezer bag, and toss it in the freezer. Done! Once you get used to eating this frozen corn, you will be ruined for all other frozen corn.
New this week: Blueberries - we don't grow blueberries, but we get these direct from the grower Donio in Hammonton, NJ , "The Blueberry Capitol of the World" Spring Onions- look similar to scallions, but you'll notice that they have small onion bulbs at the base. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be used in much the same way as regular bulb onions. Dill- Now is the time to make those refrigerator pickles!
New this week: Carrots: Have you ever heard it said that carrots improve your vision? Well, that may not be entirely accurate. During World War II, the British government had a secret new radar system that was dramatically increasing the percentage of Nazi bombers being shot down at night. Not wanting the enemy to find out, the British credited carrots with improving night vision of the defense gunners. The carrot story offered the Nazis a plausible explanation and helped distract attention from the radar system. Thankfully, it is true that carrots are high in beta-carotene which may help reduce the risk of cataract and macular degeneration. Not bad! To store, cut the tops off and store in a plastic bag. Use them anyway you would your normal carrots. Red Cabbage: This cabbage has a slightly sweet and peppery flavor. I can't wait to make some fish tacos with red cabbage slaw! Here is a recipe for red cabbage and carrot slaw. Pick Your Own Shelling peas are the types of peas that need to be removed from their pods prior to eating. The easiest ways to cook freshly shelled peas are (1) to boil or steam them; (2) to put them in a pan with butter, salt and very little water, cover the pan and cook until done: they steam in that bit of liquid plus their own juices -- which combine with the butter to form a light sauce. Golden Zucchini: is a beautiful variety of zucchini that can be used the same as regular zucchini, it just adds a brilliant color to your stir fry.
Thanks to everyone who came today for the Spring Open House! We had a fabulous day! Tag me in your social media posts! @buzbyfarm I love to see your photos. New this week: Kirby pickles- Many people really enjoy Kirby pickles because they have less and smaller seeds than your traditional cuke. Use them atop our salad or make a quick refrigerator pickle. Here is a recipe from "A Couple Cooks". Escarole- Escarole is a bitter green from the chicory family. Link to my escarole soup recipe. Other escarole recipes:
This week is coming in with 3 new items and 3 returning items
New this week: Red Romaine: Use it the same as green romaine. It is just a little more delicate, but oh so beautiful! Kohlrabi:I know this is a weird one. But trust me, it is good and easy to use. --Here is a link to make the famous Kohlrabi Ham Bake --Here is a link to a post I wrote on Kohlrabi Zucchini: Is such a versatile vegetable. Our family's all time favorite recipe is Stuffed Zucchini, check it out here, it is THE best! What will you make with yours? zucchini bread, zucchini "crab" cakes", minestrone with zucchini, grill it, roast it?
New this week: Scallions are onions with a long white stem end that does not bulge out. They have an onion-y but mild bite that is not as intense as regular onions (the white parts contain the most intense flavor). They can be used raw or cooked, and while some cooks discard the darker green tops, the whole thing can be eaten, and is often used in Asian cooking. Here is a link to a recipe for Scallion Pancakes. Lacinato Kale: aka: Dinosaur Kale or Tuscan Kale. My favorite way to serve this is this Lacinato Kale Salad by Marin Mama Cooks. You can also use this kale in a soup or sautéed on the stove. Purple Top Turnips- You can roast them, boil them, mash them. Or make this really delicious souffle.
4 turnips, peeled and sliced ½ cup butter
1 ½ tsp. salt, divided 2 Tablespoons flour
½ tsp. sugar 2/3 cup milk
4 eggs, separated 3 bacon strips, cooked and crumbled
1.Place turnips, ½ tsp. of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk of butter)
2.In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in ½ cup hot milk mixture. Return all to pan cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased small casserole dish. Sprinkle with bacon. Bake, uncover at 350 for 30 minutes or until golden brown.
Strawberries need no instructions. rinse and eat! Romaine- I am so glad to be done with grocery store lettuce. Romaine is perfect for salads, BLTs, and to use as lettuce wraps. Collard Greens- your body will love you for eating these healthy greens. I really enjoy using collards as a wrap--stuff it with sandwich fixins and roll it up. Yum! Here is a link to my favorite recipe using collard greens. Hereis a link for a more traditional way to eat your collards.
Baby Bok Choy - is the young, petite and tender counterpart to mature Bok choy. Its spoon-shaped kelly green leafy blades are supported by pale green stalks that join at a common base above the root. The stalks are thin, tender firm and succulent with nuanced cabbage notes and sweet pea undertones. This is an easy fast way to serve Bok Choy. Another recipe idea Spicy Ginger Pork Noodles With Bok Choy
Napa Cabbage or Chinese cabbage- The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It can be used raw or cooked, and the leaves can be substituted for regular cabbage in most recipes. The Chinese have been growing this cabbage since around the 15th century. In Korea, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish. Here is some ideas for how to use your Napa cabbage. This crunchy Napa cabbage slaw is delicious.
Hakurei Turnips-are sweet and mild. Sometimes called salad turnips these are delicious raw, and take on a whole new flavor and texture when cooked. Turnip leaves are also edible and taste similar to mustard greens, and make delicious stir-fries and sautés. Turnip root is high in Vitamin C, and the leaves are high in good source of vitamin A, folate, vitamin C, vitamin K and calcium.To store turnips remove greens and store separately in a plastic bag. The roots will last several weeks stored in a plastic bag in your crisper drawer.Hereis a link to a Turnip Kale frittata. Hakurei turnips are delicious eaten raw and roasted. Here is a link to a recipe for roasted turnips
Welcome to CSA season 2019! Thank you for joining. We have high hopes for a great year. If you are new to our CSA, you can rely on this weekly blog post to give you a heads-up what's coming your way, produce cleaning and storage tips, and an assortment of my favorite recipes. The lineup this week:
If you want your greens to stay fresh and crisp, it is very important to take time to clean and store them well. Here is a link to specific instructions on how to prep your greens ( bok choy, kale, broccoli rabe) Asparagus - If you are not going to use it that day, you should store asparagus in your refrigerator in a bowl or mug with some water in the bottom. The asparagus will slowly drink up the water and you may need to replenish. Asparagus is delicious roasted or grilled! This asparagus was grown by John Catalano, just down the road from us!
Bok Choy - Here is the perfect recipe that uses, bok choy, romaine, and radish! This is an easy fast way to serve Bok Choy.
Broccoli Rabe is a bitter green, very similar to mustard greens. I love broccoli rabe cooked with lots of garlic! I recommend blanching the rabe in boiling water to take the edge off the bitterness first then sauteing with olive oil and garlic.Here is a link to a great Broccoli Rabe Recipe. Radish- Here is a post I wrote about my favorite ways to use radishes. Arugula- Here is a recipe Arugula Salad with Lemon Vinergartte and Quinoa Salad with Arugula