Newsletter – August 31, 2015

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Dear Members,

This week you are getting Bi-color potato called Masquerade, yellow onions, yellow carrots, green peppers and Lipstick peppers, Japanese eggplant, squash, cucumber, basil, beans, red and gold tomatoes, muskmelon, white flesh honeydew and Charleston Grey watermelon. Lipstick peppers are sweet and come in a range of colors from lime green, yellow, orange and red. Prepare them as you would any other sweet pepper. The Charleston Grey watermelon is an heirloom. If you are willing, we would like you to save the seed. They must be rinsed off, dried on a paper towel or paper plate then placed in an envelope. If they are placed in a plastic bag, they will mold and cannot be used. The envelope allows air to circulate and complete the drying process.

Fruit: I am happy to announce that Thomas Cameron from Rancho Durazno has found Bartlett pears for you! They are coming from Fortunate Fruit in the Hotchkiss area of Western Colorado. All the fruit you have gotten to this point has come from Rancho Durazno (Peach Ranch in Spanish). He is also including a pluot along with the pears. It is 70% plum and 30% apricot. Hope you like it!

Tips: Here are some more tips for storing veggies. My grandmother taught me this tip: get a large re-sealable Tupperware bowl and place any left-over veggies from dinner into this bowl (kept in the freezer). When the bowl is full, make instant soup! Don’t forget that the veggies are already cooked ~ so you only need to make your broth, warm them up and serve!

Tip 2: Place leftover veggies in a plastic freezer bag. Use a stir straw for coffee, place in the corner of the bag and seal around straw. Now suck out the air and at the same time, seal the bag and pull out the straw with your teeth. Most freezer burn comes from condensation in the air in the bag. Remove this and your veggies will store for a longer time. This is the same technique used with the Foodsaver. Don’t forget to write on the bag that is it fully cooked food. You do not want to recook this food, just reheat it. If you do this the whole summer, you will have small packets of food ready for winter.

Tip 3: Plan your week of meals and freeze the remaining unused veggies. My website has a link to CSU’s Freezing Guide. Again, if you do this throughout the summer, you will have packets of veggies ready for use in the winter!

Tip 4: If you are getting overwhelmed with summer squash, replace noodles with spiraled squash. Believe me; you won’t even notice the missing noodles. We have been making lasagna and spaghetti with all the varieties and they all are fantastic (eggplant is excellent replacing lasagna noodles)!

Tip 5: Shred your zucchini, measure for your favorite zucchini bread recipe and place in a plastic bag raw. Suck out the air. When ready to use, you need to drain the liquid off the squash. I do this by unthawing in a strainer. Pat dry and make your bread!

Jacquie, Jerry and Kyle

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