This list may change, but here's our best guess of what you'll be getting in your share this week. l

 

 

 

DIGGING RUSHTON FARM

 

We've got a blog!  More recipe ideas, musings about the farm and more...join the conversation at Digging Rushton Farm.

 

   

 

   

There comes a point in every farm season where I fully realize the tremendous effort it takes to operate a farm and the valuable people who manage to keep it running. Every year has its challenges but an earthquake, a hurricane and a record setting heat wave has made this season unusual to say the least.

 

Rushton Farm Manager Ashley Brister has shown the same resolve and dedication that has been invaluable since the inception of Rushton Farm. Assistant Field Managers Lisa Wimble and Joanna Whitnah have been wonderful additions to the staff working tirelessly through the record setting heat of July and the record setting rain of August. Day after day they have tended the crops and maintained the fields that feed our members. Farming is a difficult endeavor and I, for one, deeply appreciate the dedication they have shown.

 

In addition to Ashley, Lisa and Joanna, we have had a strong complement of volunteers and interns to help with the workload. Our field volunteers, CSA "Meeters and Greeters" and support staff have helped with the success of this season and proved what can be accomplished when a community comes together.

 

As we move past August and into September there are still wonderful crops to be harvested and great things to come before the season is done, but it seems like a good opportunity to thank those who have gotten us to this point and hope that the earthquakes and hurricanes are behind us and sunny days await. 

    

- Fred 

   

On a farm there are things you can control such as what, where and when you plant, irrigation during dry times, and what you add as a soil amendment. There are things you have limited control over such as weed and pest pressure. And then there are many more things that you have no control over such as all that encompasses weather.

 

All these controlled and uncontrolled things work in conjunction with one another to create the incredibly complex system we know as a farm. This past Saturday we experienced a storm that ended up not being much worse than the many rain storms we've been having during the very rainy month of August. Other than some washouts, soil erosion, increased disease in the winter squash and tomatoes, and flooded aisles in our fields, we did not experience any serious damage. So rest assured, your shares will not suffer dramatically as a result of the storm.

 

The past few weeks you have been enjoying sweet bell peppers of two different shapes - the traditional "square" bell peppers and the ones we don't frequently see in the grocery stores called "horn-shaped" bell peppers. Do not be deceived, although these horn-shaped peppers share the same shape as some hot peppers, they are delightfully sweet and delicious.

 

In organic production, it is difficult to grow fully ripe bell peppers without getting a small rotten spot, sunburn damage, or pest damage. The insects like ripe sweet bell peppers just as much as we do, the trick is to find them before the insects get to them! However, it seems that the horn-shaped peppers fare better than the square bells - thus one of the reasons why we grow them.

 

As I've been harvesting these peppers the past few weeks, I've had the pleasure of snacking on those ripe bells that have sunburn spots or small rotten spots, and I've noticed that the horn-shaped peppers have a slightly nicer flavor and texture compared with the square-shaped peppers. I would encourage all of you to dig through the basket of peppers next time you pick up and take home some beautifully red horn-shaped sweet bell peppers to enjoy.

 

-Joanna

 

Need more tomatoes? Need a special gift? How about some gourmet salt, tea or soap? Don't forget the Rushton Farm Market is open every Saturday from 11 to 3.  Summer vegetable tian  makes  use of   Rushton Farm's bounty.    Recipe from Aug. 22 Wild Carrot

         

   

Overwhelmed by Ripe and Half-Rotten Tomatoes Tomato Sauce     

 

Is your counter overflowing with more overripe tomatoes than an average size family could possibly eat?  So is ours!

 

Chop up the tomatoes in chunks, discarding the truly rotten sections for the compost heap.  Dump them all into a slow cooker, add kosher salt, pepper and crushed garlic to taste.  Cook in the slow cooker until you have a thick, rich, condensed sauce.  We start ours on high until the mixture begins to simmer, and then we partially remove the lid for a few hours letting the moisture boil off.  Cook for 12 hours or longer, until the consistency looks right.  Use within a few days or freeze in zip lock bags.

 

- Jodi Spragins with thanks to Marie Goodwin for the tip. 

 

Oven Dried Tomato Bruschetta 

 

Serves 6 as an appetizer

12 plum tomatoes 

kosher salt

1 baguette 

olive oil

fresh mozzarella, cut into ½-inch thick slices

fresh basil

Preheat oven to 200ºF.

Halve each tomato lengthwise through the stem. Arrange the tomatoes, cut side up, side by side on a rimmed cookie sheet. (Tomatoes should not be touching one another.) Sprinkle each tomato lightly with salt.

 

Place in the oven and bake for six to eight hours, or until tomatoes are shriveled, but not dry and brittle. Check every couple of hours. (The tomatoes should still feel flexible when removed from the oven.) Remove tomatoes from the oven, and let cool completely before storing. Store in a glass jar or Ziploc. Moisten with olive oil if tomatoes are too dry. The tomatoes will keep indefinitely.

 

For the bruschetta, preheat the oven to 400ºF. Slice the baguette into ¾-inch thick rounds, drizzle with olive oil and bake until golden, about 10 minutes. Remove from the oven and let cool. Top each baguette slice with a piece of mozzarella, a few oven dried tomatoes and a few small leaves of basil. Serve.

 

-Alexandra's kitchen