2019. Week 13.

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.

2019. Week 12

New this week:

Peaches! The peaches this week are from Larchmont Farms on Rt 77. Elmer, NJ.  The peaches need a day or two on the counter to ripen. Or keep in the refrigerator until ready to use. 

2019. Week 11. Watermelon!

New this week:

Cherry tomatoes- a mix of 3 varieties: favorita, sungold, and black cherry. Yum.  Here is a recipe to inspire you to make a caprese salad with these cherry tomatoes.

Green Beans-  green beans, string beans, snap beans, which ever you prefer to call them they are so good fresh from the field.

Watermelon- So excited about the arrival of this summer time treat.

2019. Week 10.

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.

Week 9

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.

2019. Week 8. Half Share

New this week:

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.

2019. Week 7. Half Share

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!