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Dear Common Thread CSA Members,
Fall shares start this week! (Full season shares include the summerand the fall.) We still have shares available and will pro-rate for late starters.
We begin September with a warm stretch which is quite welcome after such a cold August. The tomatoes are finally coming in a little heavier. There is a lot of late blight in the neighborhood so we are hoping that our tomatoes make it a few more weeks without getting the dreaded disease. Thank goodness for hoophouses and the organic spray copper, or we would surely not have the crop we have now.  | Our new (very old) potato digger just lifted off the truck
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Several fall vegetables will be coming in soon. A few weeks back, Asher drove to Batavia buy an ancient potato digger. Last year we had a very simple implement for digging the potatoes that made the digging quite time consuming and tiring but our new implement leaves the potatoes on the surface to pick up which will make the harvest a whole lot easier. So, we have potatoes now. Also coming soon: celery, leeks, winter squash, broccoli.
I wrote about edamame last week but just in case anyone missed it, these edible soybeans are very tasty. We boil the pods in salt water for about 10 minutes and then pop them from the pod straight into our mouths. My kids have eaten them for their last 3 meals and they are still the first thing gone from their plates. Thanks to Stephanie for taking the picture of the edamame above along with most of the other pictures in this newsletter. Thanks to Sarah for the picture of the pyo flowers.
 | | Wendy picking chard, Astrid eating chard |
A few recipe ideas members have passed on this week:
Potato salad with purple potatoes, red onions, and edamame.
Alice Merlino wrote, "I have been enjoying your lettuce and tomatoes with a spicy chicken Boca burger on Anorlds flaxseed thins"
On the packing line this morning, I commented that I was happy that we managed to get cilantro and a good number of tomatoes into the boxes at the same time, Sarah and Stephanie simultaneously sang out, "SALSA!"
We made one of our favorite desserts for the crew the other day and they all wanted to the recipe. I put it in the newsletter last year, but it's worth a repeat: | PYO Flowers
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Chocolate Zucchini Cake2 ½ cups flour 2 ½ tsp baking powder 1 tsp salt ½ cup nuts (optional) ½ cup cocoa powder1 ½ tsp baking soda 1 tsp cinnamon (optional) 2 cups sugar ¾ cup butter 3 eggs 2 tsp vanilla 2 tsp grated orange peel (optional) 2-3 cups grated zucchini or summer squash (depending on how moist you want it) ½ cup milk ½ cup chocolate chips for top Preheat oven to 350 degrees. Combine dry ingredients. In a separate bowl, cream butter, add eggs one at a time, stir in vanilla, orange peel, zucchini and milk. stir in dry ingredients. Pour into greased bundt or springform pan. Sprinkle with chocolate chips. Bake 1 hour at 350 degrees.
Yours in the field,
Wendy and Asher
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