August 30, 2011

Notes from the Field

I am happy to report very few vegetable casulties from Sunday's stormy weather.  Located between the Eastern and Kennebec rivers, the Dresden farmlands have a microclimate along the tidal rivers.  Sunday's persistant wind gusts and heavy period of rain enabled lots of canning for this farmer.  Salsa, marinara, and fermented pickles are all abrew.  Thank you for all of the help to reinforce our tomato trellises for Sunday's storm - it made for an easy recovery effort on Monday.  We also had extra effort come together and pick the necessary procude: beans, salad mix, and tomatoes on Saturday for today's bag.

Thank goodness for comunity!

Whats in the bag?

  • Mesclun salad
  • Chiogga beets - a red & white, sweet Italian beet
  • Scallions
  • Cutting Celery - use like a fresh herb
  • Potatoes
  • Hot peppers
  • Slicing tomatoes
  • Garden Peach or Juliet tomatoes
  • French Beans
  • Cukes
  • Garlic too ...

This weeks bat contains the height of summer - your lotice by the abundance of tomatoes.  Juliet tomatoes, the small plums, carmelize when roasted at 325 for about an hour; the Garden Peach tomatoes are fruity, creamy, and smooth, best for fresh eating in salads or fresh salsa, or tomato sauce.  The bunched beets are red and white striped in the middle - they are earthy and sweet like dark red/purple beets; we hope you like them.  The herb this week is cutting celery - use like you would the leaves of celery: potato salad, chicken salad, fresh tomato soup.  We have included a few hot peppers this week, enjoy adding a bit of spice to your life!  The long light green Anaheims are mild; the dark green heart shaped pepper is Ancho - medium heat; anything else is hot (either a serrano or red chile)



Dig Deep