Weir River Farm Blog 8/23

Happy Tuesday!  The mild weather continues, making outdoor work this week not only tolerable, but lovely.  Our late summer bounty is thriving despite little rain, and our lucky CSA members will get both PYO cherry tomatoes and regular tomatoes this week, along with their share (don't forget to pick flowers, too!).  I'd like to let you all know that there are still seats available for our farm to table dinner this Friday; check the link here if you're interested in registering -  http://www.thetrustees.org/things-to-do/south-shore/event-26880.html . I didn't make it to the last dinner but historically they have been a blast, with delicious catered food (some of it even made from our WRF produce) and without question the best view in town.  If you're free Friday night I absolutely recommend registering and checking it out.

Here's Des with all the info on your wonderful late summer share this week:

What's in Your Share (maybe):

Edamame
Greens: Swiss Chard or Kale
Beets
Potatoes
Squash, spagetti
Squash, summer (looking slim)
Melons- musk or water
Eggplant or Peppers (lack of water is making it unpredictable to determine exactly how many good fruit we will get so you might get one or the other this week, don't worry we will make it fair by switching it up next week if we have to- see above)

den Glen Farm Salsa

My favorite. From a former CSA shareholder in Dalton, Ed Bond. He changed how I viewed salsa forever. This is fresh, crisp and delicious beyond all comprehension. The first time he brought me a quart container of it, I pretty much ate the whole thing standing in the fridge door. And I was a non-eater of raw onions and garlic and I still couldn't help myself. I often make big double batches and do a boiling water bath canning of it for consumption in January (I leave out the beans and corn, but sometimes add in peaches or mango). It is incredible in the middle of winter to open a jar of summer.

Peppers 1/2 red sweet; 1/2 purple sweet; 1 green sweet; 2 jalapenos; 1 hungarian hotwax
Tomatoes 5 large (more varieties the better)
Garlic- 2 large cloves
Herbs- 2-4 TBsps fresh chopped each of cilantro, basil
Corn-1 ear, off cob
Onion- 1 large, any kind (I like a combo of red and sweet yellow)

Dice all vegetables and mix. Add 4 Tbsps cider vinegar and olive oil. Add 1/2-1 can of black beans.
Optional: 2-4 Tbsps of tomato paste to sweeten and thicken if you like and ground cayenne to heat things up.