CSA Harvest #13 : Sept 17 & 19

your full share crate, this week, might’ve looked like this

full share sept 17 2013

 

or this

full share harvest sept 19 2013

 

enjoy!

in your crate

a flower boquet

watermelon

cantaloupe: full shares only

tatsoi: full shares only

broccoli

onions

salad mix

tomatoes

eggplant

green and red sweet peppers galore

hot peppers

arugula

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sweet-hot pepper relish recipe

 

I found this recipe on-line, it’s a close approximation of Kate’s efforts here at our house…. One year we were a bit slim on tomatoes for hot sauce, so Kate made A LOT of a pepper-based hot sauce, which was as tastey or better than tomato! So good! You might just need to do some math to adjust the recipe according to the number of peppers you have available. (We have many more peppers on the way too!)….

posted earlier about going to Pine Forest to watch Mom make some of the great pepper relish she’s made for years. I didn’t have

Sweet-Hot Pepper Relish

the recipe at hand when I was writing, but I found it in an old church recipe book that my Mom contributed to. It was published in 1997 as a fund-raiser item. So here it is (this is just the way she wrote it out for that collection):

30 each: red and green cayenne, jalapeno, or other hot peppers (total of 60 +/- peppers)

3 cups white vinegar

3 cups sugar

1-1/2 tsp. salt

7 med. to lg. onions

Chop peppers and onions in food processor or run through grinder. Put vinegar, sugar and salt in 8-quart or larger pan; heat to boiling and stir in peppers and onions. When mixture boils, reduce heat and simmer (stirring often) for 30 minutes. Put in hot sterile jars (jelly jars, 1/2 pints, etc., however your family is most easily accommodated). fit with hot, sterile lids, and tighten rings.

Makes approximately 5 – 8 (1-half) pints. The turnout is largely determined by the size of the peppers and how generous or stingy your measurements are. I tend to have a liberal hand, so my yield is usually pretty good. (Be sure to wear gloves when handling the peppers, the hot feeling penetrate your hands and burn for days. It cannot be easily washed off with soap and water or any other thing I tried.) I leave all the seeds in the peppers, but you can remove them if you wish. The red and green mixture is beautiful in fancy jelly jars to give as Christmas gifts. Also the white seeds, when left in give an added dimension of color. Hope you and yours enjoy!

 

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Tricolor Pepper Relish Recipe

from bon appetit

 

INGREDIENTS

 

  • 3 large bell peppers (1 red, 1 orange, 1 yellow), cored, seeded
  • 3/4 cup white wine vinegar
  • 1/2 cup sugar
  • 1 1/2 teaspoons yellow mustard seeds
  • 3/4 teaspoons kosher salt
  • 1/4 teaspoon celery seed

PREPARATION

View Step-by-Step Directions

 

  • Cut peppers into 1/4″ dice; transfer to a medium heatproof bowl. Pour 4 cups boiling water over; let steep for 5 minutes. Drain.
  • Stir remaining ingredients in a medium saucepan over medium-high heat until sugar dissolves. Add peppers; simmer until almost dry, 13-14 minutes. Transfer to a jar. Cover and let cool slightly; chill. Serve within 2 weeks.

““““““““““““““““““““““““““““““

 

notes from the field

 

Well, we’ve made it through two below freezing nights, this past Tuesday being the coldest yet. The ice on our windshields was thick and needed scraping. The basil and the sunflowers showed some frost damage, though it was mild and variable. Some hit here, some hit there, some was just fine.

The continued lack of any substantial natural precipitation, the naturally cooling temps, and the shorter days are all affecting our gardens and harvests. We will be harvesting any and all heat loving crops just as long as we can sustain them though.

The cooler weather crops will begin to dominate our harvest crates once again. The crates of the last four weeks have been peaking with variety and quantity. Many days the crates have been filled to over-flowing! Many days I’ve had to bring extra crates toting extra crops for distribution.

Thursday was a bit wet. Janek and I wore clothes for the rains, and we worked through it. The morning was a bit ominous with the many rumblings of thunder and the flashes of lightning. We were out there. By the afternoon the weather was much settled. We received only 1/10 inch of rain, enough to make some surface mud which’ll stick to everything, and everyone, drench your clothes to your skin, make your boots gain weight, but not really enough to penetrate into the soils much.

Janek has been a much appreciated addition to our farm this season.

Janek sept 2013

 

 

here’s a look at some of this week’s salad mix

salad mix sept 19 2013

and some of this week’s tomatoes, in many shapes, forms and flavors

jet tomatoes sept 2013

juliet tomatoes sept 2013

cherokee purple tomatoes sept 2013

rose tomatoes sept 2013

 

 

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One thought on “CSA Harvest #13 : Sept 17 & 19

  1. Just a heads up that I now have two of your crates. Not sure when or best
    way to get them back to you. I have had to pick up late Thursdays (due to
    soccer at time of pickup), or Friday morning (as in today when I forget).

    Any suggestions?

    Scott Herron

    Full Professor of Biology
    Wild Rice and Ethnobiology Research Lab Director
    Biology Education Advisor & Coordinator
    820 Campus Drive, ASC 2017
    Ferris State University
    Big Rapids, MI 49307
    231-591-2087 office
    231-591-2540 fax
    herrons@ferris.edu
    http://www.ferris.edu/faculty/scottherron
    *********************************
    Native Wild Rice Coalition, Interim Co-Chair
    http://www.nativewildricecoalition.com
    NativeWildRiceCoalition@gmail.com
    *********************************
    Circle of Tribal Nations RSO Faculty Advisor
    Facebook: Circle of Tribal Nations
    *********************************
    Visiting Professor of Ethnobotany
    University of Michigan Biological Station
    http://www.lsa.umich.edu/umbs/
    *********************************
    Vice-President/President-Elect (2013-2017)
    Society of Ethnobiology
    http://www.ethnobiology.org
    *********************************

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