The last week of August is always a benchmark of sorts. Our last field plantings are going in and the big fall crops are coming out, or getting close. We just finished big seedings of greens like lettuce, spinach, kale and tatsoi and these crops along with radishes and salad turnips will be coming out of the ground in the last weeks of October as we wind down for the season. Planting now, we walk the razor between summer and fall and these crops get lots of sun and heat in September before slowing down considerably as we hit October, carrying their lovely flavors into the colder weeks. Our “big” crops of onions, winter squash and potatoes are all ready for harvest or very close. We began pulling onions this past week and have shallots and cipolinni onions curing in the greenhouse floor (except for the ones in you share this week).
Italian Summer
Fennel in your share this week along with its companions of peppers and roma tomatoes are a ready made meal. Chop the fennel and peppers coarsely and toss them with olive oil, salt and pepper before roasting at 425. Turn them after 20 minutes and add the romas, halved longways and roast another 20 until all are browning along the edges. Finish with some grated salty hard cheese (parm or percorino) and enjoy. The anise flavor of the fennel mellows and sweetens as it roasts, especially alongside the peppers. Add more tomatoes and saute some shallots, transfer it all to a saucepan with some ground beef or lamb and you have a great hearty chili as well….
Shallots
These small members of the onion family in your share are a wonder in the kitchen. Sweeter and stronger than onions (but without the tears when you cut them) they add great savory punch when minced fresh into salad dressings or subtle sweetness when simmered into your favorite dish. Try roasting them whole for a great addition to anything. Toss a few whole shallots that are the same size in several tablespoons of butter in a small pan over medium-high on the stovetop while you preheat the oven to 400. Turn them until they brown while the over warms them put the whole pan in the oven and roast until they are cooked through, 15-20 minutes. Add these into casseroles, top salads or just snack on their savory sweetness.
Renew Your Share for 2016
Time has come to sign -up for next year’s farm share. Throwing your hat in with us now makes a huge difference for us as we plan our way towards another great season. Those who sign up now can take full advantage of our winter payment plan (not to mention its just done -and you don’t have to remember to do it later!). Your share is great value of fresh organic food that you know is grown well. Joining early allows us to work hard over the winter so we all can have the produce that makes our Maine summer taste so good. Click here for Brunswick Shares and here for Portland Delivered Shares
Pork for the Winter
Nothing is more satisfying than a pork chop as you watch the snow fly… We will have more info on how to order pork at CSA pick-up, shoot us an email or click here for the digital version
What’s in the Share?
Shallots
Beets
Tomatoes
Salad Greens
Sweet Peppers
Fennel
Cucumber
What’s in Upic?
Flowers
Cherry Toms
Tomatillos