This Week's Highlights: Tomato harvest - especially the heirlooms - has been breathtaking. We grow four, large heirloom varieties. Striped German is our favorite - yellow blushing to red. It has a complex, fruity flavor and smooth texture. The Aunt Ruby German Green Tomato is an old time heirloom favorite has an unmatchable juicy and spicy flavor. (And yes - it is green when it is ripe!) Cherokee Purple has gorgeous, dark fruits with a deep, savory tomato flavor. Pruden's Purple is a dark pink beefsteak with a rich, delicious flavor.
What We're Cooking: We have been greatly enjoying the dragon tongue beans. This Dutch wax bean bears large, crisp, juicy, 6-8" cream-colored pods with vivid purple mottling that fades when beans are cooked. Our kids gobble them up raw, but I love them sautéed (or roasted) with sweet onions in a little bacon grease.
From Our Farm Partners: Mushrooms are available from Hidden Valley, as well as Aronia Jam and Juice from Hilltop Community Farm.
Apple share members will be receiving certified organic Liberty apples. The Liberty apple has crunchy white flesh with a mildly tart flavor. It is part of the “McIntosh style” apple group, sweet-tart, dense, and juicy. We were able to purchase some extras, and they are available for $11 per 3-pound bag.
Veggie Forecast: Bulk harvests are coming in! Napa and sweetheart cabbages will be available soon. Tomatoes are past peak, but we will have them for 1-2 more weeks. Peppers are peaking.
Hot pepper lovers - now is the time to get your fill! Our two favorites are the Aji Rico and Chimayo. Aji Rico has crunchy fruits with warmth and a refreshing citrus flavor. Peppers are delicious when eaten at any stage in their ripeness and can be dried easily to make a homemade "paprika" style powder or pepper flake. The sweetness that develops as the pepper matures is reminiscent of a juicy bell pepper and is a great addition to salsas, sauces, and soups. Medium hot with 30,000 Scoville heat units (close to a cayenne in hotness). Chimayo hail from Chimayo, New Mexico. They are earthier and smokier than other New Mexican chilies reaching 4000-6000 SHUs (close to a jalapeno).
Happy eating!
Your farmers,
Craig, Lauren, and the Meadowlark family and crew
