Sundog Farms

Sundog CSA August 12th, 2024

A few more days and we will be halfway through this summer month – temperature wise, it has felt like we were at the end of summer! Not that we are complaining, although I did tell Zach that I was going to have to get out my long underwear! He loves weather like the past week and I am more like my tomato plants and wishing for some heat to return!

The garden received another one of those unexpected rains this week on Thursday with .90 in the gauge. Summer rains are a gift and the okra and tomatoes responded with blooms and lots of ripening fruits. As we picked tomatoes today, we found that they were growing worms as well as tomatoes! Here is a picture of some of our “catch” in the top high tunnel. They were definitely relocated. As you can see, they have not been starving!

We are replanting turnips this week and maybe some squash and cucumbers. The squash germinated a couple of weeks ago but has already wilted under siege by squash beetles. We had poor germination of the first turnip planting as the seeds were trying to come up when the heat index was sitting in the triple digits. It is also time to seed in some greens so it will be a busy week in the dirt for us!

YOUR BAG THIS WEEK –

  • Large Tomatoes
  • Cherry Tomatoes
  • Sweet Peppers
  • Hot Peppers
  • Okra
  • Carrots
  • Potatoes
  • Onion
  • Herb Bundle – Parsley, Sage, Basil

CARROTS and APPLE SALAD

One United Harvest, Creative Recipes from America’s Community Supported Farms Collected by Julie Sochacki

(A kid approved favorite!)

2 Tbsp. Apple cider vinegar ¾ cup coarsely grated apple

2 Tbsp. Mayonnaise (OR YOGURT) 2 Tbsp. chopped walnuts or almonds (optional)

¼ tsp. salt 2 Tbsp. raisins (optional)

2 cups coarsely grated fresh carrot

In the bottom of a large bowl, whisk together vinegar, mayonnaise, and salt. Add other ingredients and toss. Add other ingredients and toss. Serves 4 to 6 as a side dish.

Recipe shared by Margie Paskert, Idaho

ZESTY CARROTS

One United Harvest, Creative Recipes from America’s Community Supported Farms Collected by Julie Sochacki

2 pounds, peeled and thinly sliced carrots ½ tsp. black pepper

¼ cup water ½ tsp. salt

4 Tablespoons horseradish 2 Tablespoons chopped onion

1 cup mayonnaise buttered bread crumbs

Microwave the carrots in water until tender. Then drain. Mix the horseradish, mayonnaise, salt, pepper and onion. Add this mixture to the carrots; turn to coat. Place in an ovenproof casserole dish and cover with buttered bread crumbs. Bake at 350 degrees until heated through, about 15 minutes.

Recipe shared by Bill, Be Wise Ranch CSA, California

SAGE POTATO THINS

One United Harvest, Creative Recipes from America’s Community Supported Farms Collected by Julie Sochacki

3 medium potatoes ¼ cup grated Parmesan cheese (optional)

½ cup sliced fresh safe ¼ cup crumbled bacon, cooked

1-2 Tablespoons olive oil salt and pepper to taste

Line cookie sheet with parchment and spray or lightly brush with olive oil. Cut potatoes length-wise in 1/8-inch slices and lay half on the cookie sheet. Layer sage, salt, pepper, cheese and bacon on potato slices. Top with another potato slice and spray or brush with olive oil. Bake at 400 degrees for 20 – 30 minutes or until slightly golden brown, flipping once to brown both sides. Serve hot.

Recipe shared by Sarah, Merck Forest and Farmland Center CSA, Vermont

SAUTEED CHERRY TOMATOES with FETA CHEESE

One United Harvest, Creative Recipes from America’s Community Supported Farms Collected by Julie Sochacki

2 Tablespoons extra-virgin olive oil 1 Tablespoon chopped basil or parsley

1 medium onion freshly ground black pepper

1-pint cherry tomatoes 2 oz. crumbled feta cheese (about ½ cup)

12 large pitted kalamata olives

Heat the oil in a large skillet. Add onion and sauté until golden, about 5 minutes. Raise heat to medium high and add tomatoes. Cook just until tomatoes are heated through and skins are beginning to brown in spots, about two minutes. Add olives, herbs and pepper to taste. Transfer to a serving bowl. Sprinkle with cheese and serve immediately.

TOMATO SALAD

One United Harvest, Creative Recipes from America’s Community Supported Farms Collected by Julie Sochacki

(Great on a hot summer day)

2 large tomatoes, sliced 1 tsp. salt

½ onion, sliced thinly 1 garlic clove, crushed

1 Tablespoon olive oil 1 Tablespoon apple cider vinegar or red wine vinegar

In a salad bowl, add tomatoes and onions. In a separate bowl, combine olive oil, vinegar, salt and garlic to make a vinaigrette. Pour the vinaigrette over the tomatoes and onions. Toss. Add additional salt to taste. Refrigerate 10 to 15 minutes before serving. Serves 4.

Recipe share by Kelly, Desert Roots Farm CSA, Arizona

SWEET & SOUR PEPPERS - Moosewood Restaurant Cooks at Home

SAUCE:

¼ cup catsup ¼ cup soy sauce 1/3 cup cider vinegar ¼ cup packed brown sugar

¾ cup water 1 tablespoon cornstarch dissolved in 2 tablespoons water

Combine sauce ingredients in bowl.

Have the following ingredients ready before beginning to stir-fry:

3 tablespoons vegetable oil 2 cloves garlic, minced or pressed

2 cups very thinly sliced onions 2 large red bell peppers, cut into thin strips

2 large green bell peppers, cut into thin strips 1 can (15 ounces) baby corn, drained

1 ½ cups raw or toasted cashews, whole or half pieces

Heat oil in wok or large skillet. Add garlic and onions; stir-fry 3-4 minutes. Add peppers; continue to stir-fry. Add 2-3 tablespoons water if necessary to prevent scorching. When peppers and onions begin to soften, add corn and cashews. Stir-fry one minute, then add sauce mixture and simmer another minute. Serve immediately. Four servings.

Pictures from the farm this week - Seth has many passions and his newest one is two snails gifted by our friend Judy on Saturday. They are now residing in a fishbowl and we are all learning more than we ever wanted to know about these shell carrying creatures as Seth explores the fascinating world of slime scooters. Judy’s brother, Gary, grew some amazing amaranth one year and shared the heads with us. I decided to dry them in the high tunnel and have had volunteer sprouts every year and this year was no exception. Tall, sturdy pigweed type plants, they redeem themselves with showy red seedheads atop their giant stems. The plants are edible with young leaves used as a spinach type green, steamed and seasoned and the seed heads can be harvested for flour. We tried to do that but used it for bird feed instead. Seth has been riding goats for quite a spell now and this is one of his favorite “steeds”, Susie. Tonight’s rain promise passed us by, dropping only a few sprinkles from those gray clouds seen as we climbed the feed bin. The drops did not deter our swine crew from “camping out” in the cow lot, waiting for their supper to be delivered. I bet they wish that they could order “Door Dash”! 😊.

Another week passed and I thought about all that had happened, all the things I had seen and done in those seven days. So many colors, smells, sounds and all of them rich in their own way. Yellow finches, red tomatoes, green worms, fresh mowed grass, basil, blue skies, rain drops on the tin roof, sun-dried laundry, fresh cornbread, family and friends’ voices – all of these and more and of course, there were also some not so welcome smells and sights as I remember scooping the barn floor and adding to the compost pile while everyone quickly moved out of the shovel’s way.

Blessings from the farm - Izzy, Dan, Seth, Katy, Teresa, Zach, Jen