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Sept. 1, 2015

Posted 10/2/2015 3:00pm by Don Kretschmann.

Sept. 1, 2015

Greetings from the Kretschmanns,   

Big full moon Saturday peeking out behind the clouds seemed so odd somehow with the sweltering humidity. September’s arrival well in advance of Labor day with a week in the high 80’s also seems out of bounds.  But every time we round the end of the orchard and look at the Jonafrees just loaded with red apples, we know we’re on the cusp of the fall season.  After finishing picking the Primas, we’re very glad to have just completed a new and much larger apple cooler—quite a crop.  And we’re now picking the Priscillas—best crop of those ever—to be followed shortly by our most plentiful apple, Liberty.  A separate cooler for apples is necessary because they give off ethylene which causes many vegetables to deteriorate rapidly.     Please bear with us as we overload your box at this time of the season.  It’s very difficult to choose what to leave out.  Some things just won’t store long; others we’ve been holding back on because more perishable items have taken precedance.  We hate to wait so we’re just loading you up so you can enjoy what and when you will.    We’ve included a little salsa pak with cilantro, a jalapeno or two...  Make a green salsa (below), or combine with tomatoes for a red salsa.    There’s lots of broccoli planted for the fall, just waiting for cool weather and moisture.  Coming Soon:  Green beans, winter squashes, roma tomatoes.   

Enjoying the waning summer, awaiting a good rain, we are sincerely,                                             Don, Becky, & the Farm Crew

P.S. Tuesday standard and plus sizes—we had some red romaine left over last week and added that to your box just to get it out the door.

Veggie IDs/tips:  The little bag of greens with small thick leaves on succulent stems is purslane.  Purslane has the highest content of Omega-3 fatty acids of any plant. It’s essential to metabolism, builds the immune system, and acts as a deterrent to heart disease.  It’s eaten all over the world.  Our Mexican helpers call it verdolaga and laugh that only the poor eat it in Mexico. Tips: Potatoes and beets will hold well for many weeks unrefrigerated in a cool place with good humidity like a basement. Carrots hold for months under refrigeration.   Tomatoes should never be refrigerated--55 deg. is ideal for them.    Purslane Potato Salad:  Boil 5 c. chopped potatoes until just barely tender.  Drain and cool.  Chop 2 c. purslane leaving out the tougher lower parts of stems.  Slice 1 c. sweet onions thinly.  Mix 1 c. mayonnaise, 1 tsp. celery seed and ½ tsp. salt with all ingredients until well mixed   Purslane Fritters:  Mix 1c. minced purslane sprigs, 1c. fine fresh bread crumbs, 2 tbs. currants, 1tbs. ground ginger, 1/2 tbs. black pepper, 1/2 t. salt.  Beat 3 eggs well and add dry ingredients.  Mold into about 15 fritters and fry until golden brown.   Salsa Verde Raul:  Boil 1-2 hot peppers in water 5 min.  Add 5-6 tomatillos and continue to cook until tender.  Mash slightly.  Add 2 tbs finely chopped cilantro and 1-2 minced small onions, 1 clove minced garlic and salt.  (you can also add a few tbs sour cream and mashed avocado to the dip.)   Turkish salad--Mix chopped purslane with slivered onions and peppers.  Dressing:1/2 tsp pomegranate molasses, 1/4 tsp crushed garlic, 1 tbs olive oil, 1 tsp lemon juice.  Top with tomato cubes.   Rice Noodles with Diablo Sauce and Greens:  Saute 3 c.cloves minced garlic, 3 tsp. minced ginger, ½ minced jalepeno, and ½ c. chopped onions in 4 tbs. sesame oil.  Add 3 c. chopped tomatoes, stir until they begin to cook. Add 2 tbs. honey and 4 tbs. lemon juice.   Cover and allow to simmer 2-3 min.  Add 6 c. chopped chard and cook another 5 min. until tender.  Meanwhile in large pot of boiling water add 12 oz. soba noodles and a tiny bit of oil. Cook until al dente-5 min.-drain.  Serve greens and sauce over the noodles.