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Fresh, sustainable produce grown locally.

Cane Creek Farm

We have been doing some heavy = lifting this past week as we have harvested potatoes and tomatoes. On Friday Matt and Phillip figured ou= t that we had harvested over a ton of produce that week. The potatoes will be appearing in your shares e= very few weeks from now till the end of the season. The count for Tuesday’s harvest of tomatoes wa= s about 400 pounds. Obviously= , you will be getting a lot of tomatoes this week. The tomatoes are so good while they last, but we can&= #8217;t count on them to produce till the end of the season. I have planted additional rows of tomatoes = in succession so we will have tomatoes the rest of the season, but just a m= ore reasonable number.

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The rain has been good for the= crops and the corn, French filet beans, and okra will be coming in soon. We have a field in the back wh= ere we have a lot of winter squash, such as acorn, butternut and delicata.<= span style=3D'mso-spacerun:yes'> These will also be filling yo= ur shares in the weeks to come.

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This is the last week Phillip = and Matt will work so the rhythm here on the farm will change. I will be doing all of the crop work wi= th Chuck helping harvest. Our= son, Jeff is here till September and he will be helping out some , too. If any of you have a free Tuesd= ay or Friday morning and would like to help harvest, give me a call. <= /o:p>

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We made some good tomato sauce= Monday night and learned that canning wasn’t too complicated. It was fun working together to make= the sauce and can the tomatoes. Remember the drying and pesto class on Monday, August 13. This will be the last food preservation cl= ass for the season.

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Farm News

Vol. 1 No. 25 July 31, 2007

Sugge= stions and Recipes

This week I picked some of the red noodle beans for= you. I cooked them the other= night and found them firmer than the green beans, but tasty. I just broke them up into 2-3 inch pieces = like I do green beans. <= /span>The eggplant is beautiful this year and you have several choices. The purple striped is Rosa Bianc= a, an Italian variety that is very tender.= There is so much to do with eggplant and I have a great recip= e sheet. We will try to attac= h it to the second page.

The heirloom tomatoes each have a unique taste. I will set up some samples for y= ou to taste to decide on your favorite.&nb= sp; It’s interesting tasting one right after another to determ= ine the differences. If you a= re having trouble using all the tomatoes, just take the skins off and put t= hem in the freezer. Place the tomatoes in boiling water for about a minute,= remove them to cold water an= d the skin will be very easy to peel off.&= nbsp; They will be delicious in fall and winter soups and stews.

Try making salsa with the Juliet tomatoes. You don’t have to skin them, ju= st put in a food processor or chop finely.= Add chopped onion, garlic, green peppers, jalapeno pepper, ci= lantro, salt, and lime juice. You can add cumin, cayenne and oregano also. Let it sit a while after you = make it so the flavors can develop. = This makes a good fresh salsa.

Red noodle beans on the teepee.