Tangerini's Farm-CSA News

By now, you have heard of late blight. It is a deadly disease that will kill a tomato crop in two to five days. (As a point of reference, this was the disease that was responsible for the Irish Potato Famine, beginning in 1845.) As of this morning, it was reported that approximately 200 farms in the state have the disease. This includes us and all of the Massachusetts CSA's.

We scouted the problem about two weeks ago and pulled up all of our infected plants. Unfortunately, the disease still spread to our large field. In the mist of getting the crews picking for the CSA that morning, I had to make a decision: lose the crop or take action.

After contacting the plant science lab at the University and discussing alternatives, I decided that we had to spray. I can deal with the potato and cucumber beetles and a host of other pests but this disease is known to stay in the soil for years. It can affect other crops as well - potatoes, raspberries and peppers.

No day is ever the same on the farm. The ability to meet challenges, which seem to arrive regularly and without warning, is the key to preserving the well-being of the farm and my sanity. I have always started each day with the plan to do my very best that day, no matter what faced me. Given that, I change my mind regularly (because I have to) and make plenty of mistakes.

As you are a part of our farming community, I wanted you to know about this challenge. I did the very best I could do that day, given my options. I thought you all should know and hope that you understand. And if you don't, I promise not to take it personally!

See you at the farm,
Laura

Evening Meals in the Summer

One of our favorite summertime dinners is a slice of vegetable quiche and a salad. It is light, easy to make and uses up a lot of the vegetables coming in from the garden. They can even be made ahead of time and then reheated when needed. Below are two recipes which make use of the veggies in this week's share. Use the share lettuce to make up a nice side salad and dinner is served!

Zucchini & Ham Quiche
1/4 cup of minced green onion
1 garlic clove, minced
2 Tablespoons of butter
Salt and pepper to taste
1-1/4 pound of zucchini, thinly sliced
1/4 pound of sliced boiled ham, minced
4 large Eggs
3/4 cup of milk
1/2 cup of heavy cream
9 Inch pie shell, half baked
1/4 cup of grated Parmesan cheese

Preheat oven to 375ºF. In a 9-inch skillet, sauté the onion and garlic in the butter until soft, but not brown. Add the salt, pepper, and zucchini and cook until tender. Stir in the ham. In a medium bowl, beat the eggs, milk, and cream together. Stir in the zucchini mixture. Pour into the pie shell. Sprinkle with cheese. Bake for 35 to 40 minutes, or until set.

Fresh Corn Quiche

3 Tablespoons butter, melted

1/2 small onion, coarsely chopped
2 cups fresh corn kernels (cut from about 2 ears)
3/4 c grated cheddar cheese

2-3 slices of cooked bacon
1 deep-dish frozen pie crust, thawed

Preheat oven to 375°F. Combine the first 6 ingredients (eggs, flour, sugar, salt, milk, butter) in a large bowl and mix until well blended. Add in onion, corn, cheese and bacon and mix well. Pour into the crust and bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.

Pickling...

As we get further into the summer season, more and more vegetables are in the shares. Don't forget that many of these can be pickled and kept in jars - another nice way to preserve them.

The recipe below was submitted by one of our CSA members who wrote that this recipe is a real winner. The veggies come out fabulous - and the recipe is easy and versatile! Just remember to pick up a bottle of white vinegar at the grocery store this weekend. They also sell the canning jars if you don't own any.

Quick, Spicy Dill Pickles
20 minutes & overnight brining - makes two quarts

Choose, wash and prepare vegetables of choice. For each quart jar use 12 ounces of veggies. Some ideas include:

medium squash or zucchini quarter/spears
tiny whole baby squash/zucchini
carrot sticks - blanched 2 minutes and cooled
green beans - steamed 2 minutes and cooled
cucumbers - quartered lengthwise or thinly sliced

You will also need:
3 Tablespoons kosher salt
2 Tablespoons sugar
1-1/4 cups distilled white vinegar
2 Tablespoons coriander seeds
6 large garlic cloves, halved
4 to 6 red or green hot chilies, split lengthwise
16 dill sprigs

Pack the vegetables into 2 clean 1-quart glass jars. In another jar (or non-reactive bowl) combine salt, sugar, vinegar, coriander and garlic. Shake or stir to mix until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chilies and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to two months.

Don't Forget...

to stop into the farm stand to check out these other local products!

From week to week, there will be local products and produce for sale in the indoor farm stand. Don't forget to check it out when you're there for your share pick-up!

Blueberry picking has started at the farm. Berries are $2.99/lb and are organically produced.

Fresh and local yellow peaches and white nectarines at $5.00 a box.

This week we'll be bringing in whole chicken as well as breast, leg and thigh sections. We will also be offering veal, ground beef and ground turkey. Check out the freezer when you come to pick up your produce!