Hello Farm-ily and Happy September.
This cooler weather is a respite. The farm survived the torrential rain (we decided we got well over 8 inches here) with minimal damage to the crops. I need a new roof over my living room but besides that all is well.
Hope you've enjoyed these last 2 days - quintessential perfect end of summer days in my opinion.
We are going to source pawpaws from Two Boots Farm this year. Elisa is doing a fine job with her pawpaw orchard and she has enough to share.
Here's a bit about pawpaw season from her. '
During the month of September we harvest this native fruit which has a tropical flavor, often described as tasting like a cross between banana and mango and has a custard texture. Each fruit can weigh between .5 - 1 pound. The pawpaw is North America's largest native fruit!
You know the pawpaw is ripe when it has the same give as an avocado or mango. To slow the ripening down, leave the fruit in the fridge. The fruit can be eaten fresh by cutting it open and scooping out the flesh. Do not eat the skin or seeds.
You can also make pawpaw ice cream, creme brulee, and pawpaw bread. Basically, anything you can do with a banana you can do with a pawpaw!
The pawpaw season only lasts a month, so get them while you can!'
So keep an eye out next week for pawpaws on the extras page.
It is apple season too and we will be offering Shaw Orchard apples this week as an extra and as fruit share. They have Fuji and HoneyCrisp right now.
Tomato season is winding down fast. The heat and rain have bred fungal disease and the pest pressure is remarkable this year.
Must say they were good while they were good!
Poblano peppers and spaghetti squash are back on the list this week along with freshly harvested French Fingerling potatoes called La Ratte...aptly named as some of the potatoes are shaped like a mouse or a rat!
Sorry to say, you may have guessed, cucumber season is officially over.
Winter squash is looking good and the sweet potatoes are still growing. We may get some sweet potatoes from Peter Siwik in Dallastown to fill in for us. They are Certified Organic of course.
Cheese share: Garlic and Chive
Fruit share: apples (next week probably PawPaws!)
Storage tip of the week: Keep your potatoes in a cool, dark place. Not the fridge (they will sprout). Keep out of the sun or they'll turn green which can lead to a bitter taste. Green skin does not make them poisonous -that's an old wives tale.
Recipe this week:
Simple Roasted potatoes with rosemary and garlic
Ingredients:
1-2# Potatoes
Fresh rosemary-few to several sprigs
several cloves of garlic
olive oil
salt & pepper
I clean my potatoes in a pan or bowl, agitating them in water and changing the water until the water is mostly clean.
Strain them and let them dry. Cut into the same size pieces (personal preference). I cut the big fingerlings in half or thirds and leave the small ones whole.
IN a mini food processor chop the garlic and rosemary.
Put potatoes in a bowl, toss with olive oil, garlic, rosemary, salt and pepper.
Roast on a sheet pan in a single layer at 350F for about 40 minutes.
Great side dish for almost any meal.
Enjoy the week, Bon Apetit!
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