Blue Gate Farm News – Volume VII,  Number 17  –  September 23, 2008

 

In this week’s box:

Apples: old-fashioned ‘Delicious’

Beans: Carson/Empress Mix or Fortex Green Beans

            or

Tapestry Salad Mix (next group)

Cucumbers: Suyo Long

Hot Peppers: Poblano (dark green)

Sweet Peppers: Islander (purple) or Ace (bright green to red)

 

For those with the Cheese option: Feta & Roasted Red Pepper Chevre

For those with the Egg option: one dozen free-range eggs (assorted colors)

For those with the Herb option: Basil: Thai Magic, fennel bulb & oregano

 

Featured Recipe(s) (see below): Chicken and Basil Stir-fry

 

Rain this week: 0.00” (from 9/16 – 9/22)

 

What’s up on the farm?

This has been a great week for growing and getting things done, just perfect weather for so many things.

It’s easy to get lulled into complacency during this time of year, with this kind of weather.  It feels like late summer could just go on forever.  There is a change in the air though, and then there’s those blooming asters that we mentioned last week.  On the radio one of the state climatologists said that yesterday’s date was the earliest recorded date for a killing freeze.  Yikes!  Glad we got past that one!  There is just so much to do before that happens, but there always is.  Every year, no matter how early or late the freeze we are always scrambling to get “everything done” and then the freeze just takes care of whatever we’ve not yet accomplished, so it all works out in the end.  So all this weather talk does have a purpose, it affects the end our the produce deliveries this season.  We are still planning provide 20 deliveries this season, which would put our final delivery at Oct. 14 . So for now, plan on seeing us weekly until then, if things change we will keep you updated.

 

Exactly what have we been doing this week, we spent a morning with a reporter from Iowa Farmer Today talking about our operation, the challenges of this season and the upcoming Farm Crawl (Oct 5^th).  The irrigation in the high tunnel has continued to be problematic so that has required much more time than anticipated.  Sean mowed and baled our cover crop in next year’s plots, we will have to wait and see if that was enough remediation to use those new gardens.  Right now it’s looking like they will need another year of improving.  The exciting event of the past week was the opportunity to harvest apples at Jill’s grandfather’s. Picking apples is truly one of those activities that keeps you in mind of the season, though this year is was warm enough to do so in shorts).  It was a great year for apples, even grandpa said it was the best crop he’d even seen on that tree.  It was so bountiful that there was plenty to share with you.  So you will find apples in your boxes this week.  They are an old-fashioned ‘Delicious’ apple, so a little different than the ‘Delicious’ apples you get from the grocery store.  We think they taste better. They are best used as a fresh-eating apple, and one used fairly quickly as storage doesn’t improve their quality, but if you are hungry for an apple crisp, go ahead and use them, it will still be “delicious.”.  Enjoy this 2^nd week of fruit deliveries, and the beautiful weather that is coming along with it.  We think both are a pleasant surprise!

 

Best from the farm,

Jill & Sean

 

 

Chicken and Basil Stir-fry

Serves 4.

1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)

1 tablespoon cornstarch

Coarse salt and ground pepper

6 teaspoons vegetable oil

1 small onion, halved and cut into 1/4-inch-thick wedges

2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips

6 garlic cloves, minced

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 1/2 cups fresh Thai (see note) or other basil leaves, larger leaves torn in half

Cooked white rice, for serving (optional)          

 

Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.

In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.

 

To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.

 

Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

 

Recipe Source: marthastewart.com Everyday Food