8/26/09 Newsletter

Hello Members,
New crops this week are our regular green basil, tomatoes, oblong watermelon, yellow beans, golden beets and green flesh honeydew. In addition to this, you are also getting Yukon Gold potatoes, sweet white onions, summer squash, lemon cucumbers, Japanese eggplant, green peppers, Ivory peppers, carrots and muskmelon.

Jerry and I were discussing the plight of our tomato patch. You know the story that tomatoes appear to grow (or ripen) overnight. We have always known that the temperatures need to be between 65 and 95 degrees for tomatoes to grow, mature and ripen. Nothing has proven this more to us than this summer. Our average nighttime temperatures have been in the high 50’s. Our summer highs have been in the 80’s. As some of you have observed with your own gardens, the tomato plants are just sitting there waiting patiently for warmer temperatures. They really do grow overnight! When our daytime temperatures are in the high 90’s or low 100’s, they protect themselves by pushing all their water into the tomatoes. This is why you see splits on tomatoes. At night, when temperatures drop, the plants pull the water from the fruit into the plant for nourishment & growth, allowing the tomato to ripen. When the temperatures at night are less than 65 degrees, the tomato plants go into a type of hibernation, waiting for warmer temperatures. We are not seeing enough warm days of bright sunshine to make up for the low nighttime temperatures. And the repeated weeks of cool & cloudy or rainy days do not help the situation! We hope to give everyone at least one tomato each. But with today being cloudy and supposedly we are to get rain on Monday and Tuesday, we will see what we have by the end of the week.

I have to laugh when I say this, but we are picking our early tomatoes. Our main season tomatoes are starting to show signs of ripening, but this particular plant comes on earlier than our main season planting. I do not know if there will be any tomatoes for picking by the box, but, I have a feeling that we may have a whole field on at the same time, (if it ever matures)! So let’s go ahead and get a list going of those of you who would like to come out and pick tomatoes by the box. When you call in, leave your name and phone number along with how many boxes you are interested in getting. We will either call you and get you scheduled to pick because there is only a few ready. Or we will let you know through the newsletter to call and make an appointment because the whole field is on!

The oblong watermelon you are getting this week is an heirloom called Charleston Gray. This a type of watermelon most of us grew up with when we were kids. Do you remember when Grandma or Mom would come home with a long watermelon instead of the round ones we get today? Hope it is a good one. It is hard to find the seed for oblong watermelon and we would like to add this as one of our staples!

We grow several different kinds of honeydew. This week you are getting a gourmet green fleshed honeydew that should thrill your taste buds! As most of you already know, Jerry has a passion for growing melon, especially watermelon! We hope you will enjoy all the different types, because it sure is fun to grow them!

Have great week!

Jacquie, Jerry, Alaina and Kyle

Creamed Zuchini Over Pasta
Saute ¼ cup olive oil
Add 5 cups zucchini, chopped
1 onion, chopped
½ cup fresh parsley
3-4 cloves of garlic smashed
1/2 cup fresh basil
1 cup dry white wine
Cook until zucchini is soft. Transfer to a blender and blend with:
1 cup shredded parmesan cheese
4 Tbsp butter
Salt and pepper to taste
Serve over pasta of your choice.

Working Member submitted

Melon Freeze
Cut up and freeze muskmelon.
Add frozen melon and 1/4 to 1/3 cup frozen lemonade concentrate to a blender.
Appearance will be of a soft sorbet.
Drink immediately, tastes better while semi-frozen.
Wendy Oldenbrook

Jacquie’s Summer Pasta
1 Bell pepper, any color or 2 banana peppers, chopped 1 or 2 tomatoes, chopped
2 Summer squash, any kind 2 Tbsp olive oil
1 medium onion (I prefer white but any will do) your favorite pasta
1 or 2 cloves garlic, smashed then chopped (I use elbow macaroni or bowtie)

Bring salted water to a boil and add your favorite pasta and cook according to the directions on the box. Saute onion and bell peppers for 2 minutes in oil. Add squash, garlic & tomato. Cook until squash is soft & tomato has broken down. Add salt and pepper to taste. Serve over pasta.
Options:
Can add basil, dill or hot peppers to give it a different taste or some kick!

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One response to “8/26/09 Newsletter

  1. Pingback: Creamed Zucchini « Life in the Time

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