a few reminders
if you haven’t, please return your crates
please complete your CSA Survey
you can still Stock Up & Eat Well
tonight: Food Day 100 Mile Meal!
sample full share Tuesday Oct 21, 2014
in your crate
acorn and/or sweet dumpling winter squash
peppers (see recipe/usage below)
Share Crate: broccoli or Happy Rich, peppers, parsley, tomatoes
re-introducing Indigo Rose tomatoes, in your crate this week!
According to Johnny’s Selected Seeds:
“Darkest tomato bred so far, exceptionally high in anthocyanins.
Anthocyanins are powerful anti-oxidants. In the early stages of fruit development, Indigo Rose develops a dark purple pigment in its skin where exposed to direct sunlight. Green when unripe, purple-red when ripe, the 1-2 oz., cocktail-sized tomatoes have good flavor with ‘plummy’ overtones. Developed by Jim Myers at Oregon State University using traditional plant breeding techniques. Moderately vigorous. Compact indeterminate. Organically grown.”
In early September I’d written, “I’m not 100% decided on growing this tomato again. It’s taste is good, look is exceptional, growing it has been somewhat difficult though. Not a sound producer for us this season. We will likely grow it at least once more (try, try again!), see if another year’s weather might be better??”
Now, in late October, I’d say, “you know, the taste was really good! Very fruity.” One of our CSA people had commented that he really liked it, thought it was not particularly tomato-like in taste though, but plummy.
The flavor is most definitely plum-like. Super juicy, really a refreshing flavor. Even the skins are a bit plum-like. They sort of stick to the tomato, almost peel off as you bite into it. Chewy skins.
But, back to Johnny’s write-up, “Moderately vigorous. Compact indeterminate.” For us, this season, these were very squat plants. Very compact. Definitely not vigorous throughout the growing season. They produced a bulk load of tomatoes very late, many almost at once (not spread out through the season). The growing of these tomatoes, and their growth habit, leaves me wondering:
should we grow them again?
so, I ask you, should we?
Many of these are very recognizable, though maybe not quite exactly what you see in the supermarket? Partly because Our CSA is a bit like having your own garden! Through the years we’ve found proven performers – they work well in our gardens at our place. Grow ‘em, eat ‘em up, enjoy ‘em.
The early peppers are green, across the board. A garden-fresh green pepper is truly something special. (these are not store-bought!) I truly feel that a garden fresh pepper, even green, is something really special. The taste is sooo superior to anything you’d find sitting on a super market shelf. There’s a crispness, a juiciness, a snap unlike the store bought. They embody the warmth of summer, with a great, crunchy, juiciness. No they’re not exactly sweet like a colored pepper, but they’ll become that way.
Amongst others, we grow a Lipstick : always small to medium in size, sweet, cone-shaped, will turn red later in season. Also an Anaheim: traditional, semi-flatttend, long roasting, chili relleno, stir fry, or anywhere you’d enjoy a pepper. Very versatile.
We have had some reds this season, though I don’t have many pictures of reds from this year, you’d know ’em when you see ’em. Red.
We usually thin out green peppers through the season, leaving fewer to redden. Our growing season allows reds, but some years it’s more of a challenge to redden than others. The cool summer this season challenged mature ripening into the many colors other than green. We did have red, and many green.
This being our last week of CSA harvests, and given that the weather does not seem to be heading into summer, we simply clear-cut what remained of peppers, and passed them onto you. Many green with no hope of reddening. Others beautifully red and gorgeous.
I did have a fair amount of questions on the curbside regarding the Anaheims.
here are a few photos of Anaheims from our farm
from The Cook’s Thesaurus:
“Anaheim chile = California green chile = long green pepper = chile verde [CHEE-lay VER-day] These large, mild chiles are perfect for chiles rellenos. Mexican cooks also like to dice or purée them, and then add them to sauces, soups, and casseroles. They have a tough skin, but it peels off easily if you first char the chiles over a flame and then steam them in a paper bag for several minutes. Anaheims are available year-round, but they’re best in the summer. When mature and red, an Anaheim is called a chile colorado = California red chile.”
We’ve found these peppers to be very mild… and only slightly warm if you venture into the seeds. We use them interchangeably with any other green pepper. Though, when charred and stuffed, ohhh my, so worth the effort! Really a keeper and something special when stuffed.