28 gorman farm
AUGUST
CSA
NEWSLETTER
26 - 28
G O R M A N FA R M HARVEST
TOMATO VARIETY: CHERRY, ROUND RED, ARTISANS
PEPPER VARIETY: BELL PEPPER, POBLANO JALEPENO, SNACKING PEPPER
WINTER SQUASH
POTATOES
EGGPLANT OKRA
Farm News It never ceases to amaze me at how business of farming. You make a difficult and yet overlooked the
difference in our lives and we
business of procuring food is. It is a
hope that we make a difference
primary effort to the essentials of
in yours. It is in this reciprocity
surviving. Our busy lives in a world
that we find harmony, and for us
of convenience can easily mask the
it helps tremendously in smoothing
year around this time on the farm
true effort that begins literally at
out the gap of extreme emotion.
there seems to be an in-between
the roots. I’m not sure all
Dave is in the field now reworking
season. Harvest comes in heavy on
professions present such extreme emotions and sentiment, like the
beds he has already attempted twice. He keeps getting shut down
business of farming. Ones of elation, for one reason or another. He takes accomplishment, joy, and then in an two steps forward and one step instant ones of defeat, anxiety, and heartbreak. Today’s newsletter is
back, at least he is moving forward. Some of our fall crops are off to a
not about elation or defeat, rather a slow start, from poor germination simple reflection of gratitude to our in lettuce seedlings to tiny worms community for giving us an honest opportunity to take a stab at the
eating directly seeded crops. It all evens out and all will be ok. Every
the tomatoes and peppers and other crops trickle in. The transition from summer to fall becomes apparent in the harvest and how we eat. In case we missed this subtle clue; cooler nights, social networks flooded with first day of school photos and shorter days, all help us get the more obvious gist that there is a change of season upon us.
ROASTED PEPPERS IN OIL: [ 2 firm, fresh, clean red bell peppers + 6-7 large red chilis + ½ cup olive oil (+ additional for roasting the peppers) + 2 cloves garlic, chopped + 1 teaspoon dried basil leaves] 1 Preheat the oven to 500 degrees F. 2 Pour 2 tablespoons of oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over and roast in the oven for 20 minutes. 3 Meanwhile, mix the chopped garlic and dried basil into the oil and set aside to infuse. 4 Check on the peppers. When the skins are reasonably charred, take them out. 5 Place the warm peppers in a bowl, and cover with some cling film. Set aside to cool for at least 30 minutes. 6 When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them in a sterilized jar. 7 Pour the basil-garlic oil over the peppers, and store in the fridge or use immediately. This will keep in the fridge or up to 1 week. FROM - NOTIONS AND NOTATIONS OF A NOVICE COOK
WINTER SQUASH ANECDOTE IT'S TRUE THAT THE WINTER SQUASH HAS A SORT OF QUASIMODO QUALITY: OFTEN KNOBBY, MISSHAPEN, MOTTLED, AND LEATHER-SKINNED. ITS CHARM IS THE BEAUTY OF DIGNIFIED, OLD-LOOKING THINGS. NOR DOES THE FLESH INSIDE SEEM TOO PROMISING IN ITS RAW STATE. BUT THEREIN LIES THE MIRACLE OF COOKING: AS IT ROASTS, THE MEAT OF THE SQUASH CARAMELIZES BEAUTIFULLY AROUND THE EDGES AND TURNS BUTTERY AND SWEET IN THE CENTER, WHILE HOLDING ITS GORGEOUS AUTUMN HUE. IT'S DELICIOUS SERVED CHUNKY, SPRINKLED WITH COARSE SALT, OR WHIPPED WITH A TOUCH OF BUTTER OR CREAM FOR A RICH, SMOOTH SIDE. DESSERT, EVEN, CAN BE HELPED BY SQUASH: THE FLESH, PUREED, ADDS NATURAL SWEETNESS TO BAKED GOODS LIKE OUR CINNAMON ROLLS. AND KNOW THAT THESE DEPENDABLE VEGETABLES DELIVER A GOOD DOSE OF POTASSIUM, BETA-CAROTENE, AND OTHER PHYTONUTRIENTS AND ANTIOXIDANTS—THE STUFF HEALTHY CELLS DREAM OF.
CSA
NEWSLETTER
26 - 28
G O R M A N FA R M HARVEST
TOMATO VARIETY: CHERRY, ROUND RED, ARTISANS
PEPPER VARIETY: BELL PEPPER, POBLANO JALEPENO, SNACKING PEPPER
WINTER SQUASH
POTATOES
EGGPLANT OKRA
Farm News It never ceases to amaze me at how business of farming. You make a difficult and yet overlooked the
difference in our lives and we
business of procuring food is. It is a
hope that we make a difference
primary effort to the essentials of
in yours. It is in this reciprocity
surviving. Our busy lives in a world
that we find harmony, and for us
of convenience can easily mask the
it helps tremendously in smoothing
year around this time on the farm
true effort that begins literally at
out the gap of extreme emotion.
there seems to be an in-between
the roots. I’m not sure all
Dave is in the field now reworking
season. Harvest comes in heavy on
professions present such extreme emotions and sentiment, like the
beds he has already attempted twice. He keeps getting shut down
business of farming. Ones of elation, for one reason or another. He takes accomplishment, joy, and then in an two steps forward and one step instant ones of defeat, anxiety, and heartbreak. Today’s newsletter is
back, at least he is moving forward. Some of our fall crops are off to a
not about elation or defeat, rather a slow start, from poor germination simple reflection of gratitude to our in lettuce seedlings to tiny worms community for giving us an honest opportunity to take a stab at the
eating directly seeded crops. It all evens out and all will be ok. Every
the tomatoes and peppers and other crops trickle in. The transition from summer to fall becomes apparent in the harvest and how we eat. In case we missed this subtle clue; cooler nights, social networks flooded with first day of school photos and shorter days, all help us get the more obvious gist that there is a change of season upon us.
ROASTED PEPPERS IN OIL: [ 2 firm, fresh, clean red bell peppers + 6-7 large red chilis + ½ cup olive oil (+ additional for roasting the peppers) + 2 cloves garlic, chopped + 1 teaspoon dried basil leaves] 1 Preheat the oven to 500 degrees F. 2 Pour 2 tablespoons of oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over and roast in the oven for 20 minutes. 3 Meanwhile, mix the chopped garlic and dried basil into the oil and set aside to infuse. 4 Check on the peppers. When the skins are reasonably charred, take them out. 5 Place the warm peppers in a bowl, and cover with some cling film. Set aside to cool for at least 30 minutes. 6 When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them in a sterilized jar. 7 Pour the basil-garlic oil over the peppers, and store in the fridge or use immediately. This will keep in the fridge or up to 1 week. FROM - NOTIONS AND NOTATIONS OF A NOVICE COOK
WINTER SQUASH ANECDOTE IT'S TRUE THAT THE WINTER SQUASH HAS A SORT OF QUASIMODO QUALITY: OFTEN KNOBBY, MISSHAPEN, MOTTLED, AND LEATHER-SKINNED. ITS CHARM IS THE BEAUTY OF DIGNIFIED, OLD-LOOKING THINGS. NOR DOES THE FLESH INSIDE SEEM TOO PROMISING IN ITS RAW STATE. BUT THEREIN LIES THE MIRACLE OF COOKING: AS IT ROASTS, THE MEAT OF THE SQUASH CARAMELIZES BEAUTIFULLY AROUND THE EDGES AND TURNS BUTTERY AND SWEET IN THE CENTER, WHILE HOLDING ITS GORGEOUS AUTUMN HUE. IT'S DELICIOUS SERVED CHUNKY, SPRINKLED WITH COARSE SALT, OR WHIPPED WITH A TOUCH OF BUTTER OR CREAM FOR A RICH, SMOOTH SIDE. DESSERT, EVEN, CAN BE HELPED BY SQUASH: THE FLESH, PUREED, ADDS NATURAL SWEETNESS TO BAKED GOODS LIKE OUR CINNAMON ROLLS. AND KNOW THAT THESE DEPENDABLE VEGETABLES DELIVER A GOOD DOSE OF POTASSIUM, BETA-CAROTENE, AND OTHER PHYTONUTRIENTS AND ANTIOXIDANTS—THE STUFF HEALTHY CELLS DREAM OF.
