Turns out that we are feeding more than just the soil at the farm, we are providing a bug banquet to the barn swallows every time we mow stuff down. It is a sight to see, as they swoop and flutter all around the tractor. They come so close. You can see their movements so well it makes you feel like you are in on the hunt.

One unique item in this week’s share will be the full’s choice of eggplant, cucumbers or ground cherries. These fruits are in the same family as tomatoes (Solanaeceae) and enjoy our hot summers. Ground cherries can be eaten raw or cooked.

To snack on one simply peel off the papery husk and pop it in your mouth. The flavor is sweet and somewhat tropical. You can cook them into a delicious jam too. They are not a regular item for the CSA but the five plants that we grew for fun are producing a lot of fruit at the moment.

For some of you this week the rattlesnake beans make an appearance. They are a delicious pole bean that graces the shares this time of year. Green with purple stripes, you will know them also by their nutty flavor. They do have one drawback though, as they develop a string along their edge when they size up. You will need to “string” your beans or cut them into 1-inch pieces. This idiosyncrasy brought one member to ask in last year’s survey, “why do you grow them?” Our answer, their unsurpassed flavor. Enjoy.

August is blowing by. The summer is only now trying to prove it was here this year by getting hot for a few days. Meteorologist Mike Thompson noted that this year will be the 10th coolest summer on record. That, coupled with a freeze on May 16th, has had a tough impact on many crops, the tomatoes especially.

But diversity wins out as, amazingly, it is the hot peppers that are peaking now. We grow several varieties, and there is a choice of three this week. They are crisp and fresh, and can add some real zest to a dish. All three type have about the same amount of hotness. To keep them milder you can clean out the seeds and veins before chopping.

part of the morning harvest

Most are familiar with the jalapenos. Cut them into rings and garnish a dish with their beautiful color and shape. Marinate them in some vinegar and oil for a day or two to “pickle” them.

Our variety NuMex Joe E. Parker is a large Anaheim type that is good for stuffing, roasting or chopping. It is the type of chili that is grown in the Hatch Valley of New Mexico.

The Hungarian hot wax are a good hot pepper to pickle in vinegar and then can for eating during the cold of winter. On a fresh basis they are good sliced into thin strips.

l. to r.: Hungarian hot wax. NuMex Joe E. Parker, El Jefe jalapeno.

Cool and wet remain the words of the summer this year. The moisture is welcome, but it hampers the field work. It is a mixed blessing in the high tunnel, where the sudan grass/cow pea cover crop is up to the rafters. We may have to put the roof on early to help dry it out so we can chop down this block of soil food.

Meanwhile, for our palates the selection is a great summer mix. It’s a good week to search the fridge and accumulate any goodies you may have. Got too many sweet onions? Chop up 5 or 6 and slowly caramelize them. Freeze what you don’t use as a quick addition to future meals.

A green bean, potato and onion hash is a dish suited to these cool days and nights. I encourage you to check out this link to our Week 9 newsletter from 2007. The farm news on the front is pre-Rocky and pre-underground irrigation system. It was a fun read for me. I was wondering what members might remember these times and, by my account, 25 shares have been around since them. They will remember it as the year our lone farm apprentice was Libby Negus.

Not too much more tonight, as the last several days have included scoping, testing and negotiating for a used delivery vehicle to take the baton from Sweetpea. We are in the final stages of procuring an average white van. One with air bags, air conditioning, and a radio—fancy. Hope to get through the remaining hoops soon.

Sunday morning began with a surprise as thunder accompanied the dawn. About 1-3/4 inches of rain fell and has given the fields a good soaking. We will be trying to get into them quickly before it rains again, as the soil has wonderful texture right now.

The onions continue to amaze this year. We will be handing out the Walla Walla’s until they are gone. Their sweetness reduces their storage life, so they are the first to go. They are so sweet you can use them raw and be glad you did. We will be following up with red ones, and then some storage types late in the season.

Onions curing in the barn

Tomatoes are peaking, so take advantage. This week the fulls get some Roma tomatoes, aka plum tomatoes. Good for sauce making, they are also a great addition to a tomato sauce. When making pasta this time of year I often will blanch some tomatoes in the boiling spaghetti water, cool them, peel them, and chop them. Prepared this way they will add a certain “fineness” to your sauce.

Blanched and chopped tomatoes