Reimann Family Farm

In your box this week:

1. Tomatoes
2. Broccoli
3. Sweet Peppers
4. Hot Peppers (in the bag with the carrots)
5. Carrots
6. Cabbage
7. Eggplant
8. Parsnips
9. Zucchini / Summer Squash
10. Beets
11. Kohlrabi
12. Onions
13. Parsley
14. Kale
15. Rhutabaga

Sorry about the late posting — my internet connection was down, maybe because of the strong winds on Sunday and Monday.  Today is a BIG DAY in the world of growing food:

FROST!

For this reason, next week, October 5th, will be our FINAL WEEK OF THE 2009 CSA SEASON.  Please do your best to return any boxes, buckets, and lids you have around your house.

In your week #17 box:

1. Tomatoes
2. Broccoli
3. Beans
4. Cuke-nuts
5. Kohlrabi
6. Carrots
7. Beets 
8. Hot Peppers
9. Sweet Peppers
10. Kale
11. Baby Bok-Choy
12. Eggplant
13. Parsley
14. Onion Chives
15. Basil — with the roots still attached.  Plunk them into a bucket of water, or plant them in a pot, and enjoy some indoor basil for a while.
16. Rosemary  –  6 sprigs of Rosemary rubber banded together with 2 sprigs of Sage.  Wrap them in plastic and store in the fridge for fresh use, hang them in a cool, dark place to dry, or throw them in a bag in the freezer.
17. Sage  – same care instructions as for Rosemary

Carter has noticed a change in the temperature!

In your box this week:

1. Tomatoes
2. Broccoli
3. Onions
4. Cabbage
5. Cuke-nuts
6. Garlic  — one of each variety: Siberian, Leningrad, Schumacher
7. Sweet Peppers
8. Hot Peppers – long skinny green cayennes
9. Beans
10. Carrots
11. Rainbow Chard
12. Zucchini / Summer Squash
13. Beets with Greens (eat both)
14. Arugula
15. Parsley
16. Dill
17. Winter Squash — Potimarron variety.  Poor yields this year, so this is it for your winter squash this year.

Wow! Another beautiful weekend, and another beautiful box!  Thanks for the great meal and games of bocce ball at the annual farm potluck on Saturday!  If you have questions about the contents of your box, you can just ask in the comment section of this post.  In your box this week:

My camera batteries were dead, so a special thanks to Amy and her iPhone for snapping this photo and then instantly emailing it to me!

1. Heirloom Tomatoes
2. Broccoli
3. Beans
4. Kohlrabi
5. Onions
6. Zucchini/Summer Squash
7. Cuke-nuts  — look like little watermelons, taste like super crunchy cucumbers.
8. Beets with Greens (eat them both!)
9. Kale — Red Russian variety
10. Sweet Peppers
11. Hot Pepper — the one with the rubber band around it.  Poblano, Ancho, and Cayenne varieties.
12. Dill – one young seed head, one dried seed head.  If you can’t use them both this week, rub the brown dried seeds into a jar for winter use.
13. Parsley
14. Basil — maybe the last of the year?  Basil is the most susceptible to frost damage, so it will be the first to go when the nights start getting cold.
15. Nasturiums –  flowers and lily-pad leaves, all parts edible.
16. Eggplant — the gourmet non-bitter Rosa Bianca variety, enough for most people, there will be plenty more in the next couple weeks.

Alyssa originally held this up to be a super big smile, but you can tell this little girl was getting tired!

If these thumbnails don’t show up for you, click on them to see the full size photo.  I don’t know what the problem is — but I’ll try to figure it out later.

[It's getting dark noticeably earlier.  This week I had to flash photo in the dark.]

In your box this week:

1. Broccoli
2. Kale – Dinosaur or Lacinato variety.  Save some of your bacon from your BLTs this week, chop it up and fry it, then add in Kale and saute in the bacon grease for a classic side dish.
3. Cabbage – either purple, green, or the wrinkly Alcosa varieties.  Mostly cute little mini-heads of secondary growth from the plants.
4. Parsley – Chop it up and add it to your lettuce mix.  Add it to soup at the last minute.  Add it to your pasta sauce.  How about parsley pesto?
5. Lemon Thyme
6. Coriander – the seeds of the cilantro plant.  Some are green, some are already dried.  If you aren’t going to use them right away, let the green ones dry before you seal them up in a jar.
7. Rosemary – use it fresh, put the whole sprig in a bag in the freezer for later, or hang it (out of direct sun) to dry.
8. Dill leaf and/or Dill flower
9. Tomatoes
10. Sweet Corn – 18 ears per share
11. Beans
12. Lettuce/Arugula/Mizuna Mix
13. Oxalis – aka Wood Sorrell.  One of our CSA members says she remembers picking and eating this as a kid, and always called it Sweet Tart candy.  Eat it raw to enjoy the tangy flavor.
14. Flowers – some of them are edible:  the white garlic chive flowers, the little purple oregano flowers, and the petals of the yellow or orange smooth petaled calendula flower.
15. Cuke-nuts – look like mini-watermelons, pop them whole or sliced into your mouth for a crunchy cucumber zing.
16. Sweet Peppers – mostly green or purple bell peppers, a few yellow banana peppers.
17. Hot Cayenne Peppers – these ones are long, skinny, and green.

Pictures coming soon!  And a special thanks to all of our harvesting help today!  Sue, Dave, Mark, Carrie, Alyssa, and Carol joined Darwin, Vangie and me to get everything picked, washed, and packed-up in time for the delivery to your dinner table.  Many hands certainly make the work lighter.  Happy eating this week!
~Chris.

In your box this week:

1. Potatoes
2. Mini – Cabbage
3. Zucchini / Summer Squash
4. Cucumbers
5. Sweet Corn
6. Red Russian Kale
7. Broccoli
8. Tomatoes
9. Cuke – nuts — they look like tiny watermelons, and have a super crunchy burst of cucumber-like flavor.  They were almost extinct, and brought back into circulation by Seed Savers Exchange.
10. Sweet Bell Peppers
11. Carrots — Sugarsnax variety, intended for fresh eating and cooking, not for long-term storage in a root cellar
12. Onions
13. Dill
14. Basil
15. Parsley
16. Rosemary
17. Pineapple Sage