What’s in the box?
Green Garlic – Lattin Farms
Hakurei Turnips – Pick’n & Grin’n @ Lattin Farms
Broccoli – Pioneer Farms
Green Cabbage or Napa Cabbage – Pioneer Farms
Darkibor Kale – Pick’n & Grin’n @ Lattin Farms
Sunflower Shoots – Dayton Valley Aquaponics
Gourmet Lettuce – Pick’n & Grin’n @ Lattin Farms
Jericho Romaine – Pick’n & Grin’n @ Lattin Farms
Assorted Herbs – Lattin Farms
I have my add on items … bread, teriyaki beef jerky and a salted caramel-pretzel crust brownie. OH! And, eggs from Lahontan Farms that are somehow not in the photo. This is a new thing on the basket share for me. The weekly add-on items change and you order them in advance. Fun, local, yummy stuff!
This week includes the beef share. It was a full cooler load from York’s Meats in Fallon.
The packages range in portion size but included top sirloin (x2), rib steaks, chuck steak, carne asada (x2), ground beef (x5), and chuck roast.
We are pretty excited to try some Nevada beef — especially after a few weeks of heavy greens.
This week’s haul included a couple of fun things and a little bit of sad news. First things first, what’s in the box? (All organic from Lattin Farms unless otherwise noted)
- Decorative Gourd
- Decorative Indian Corn
- Potatoes from Workman Farms
- Butternut Squash from Peri & Sons
- Onions From Peri & Sons
What do you do with a full sunflower head? Thankfully, the newsletter came with instructions. (I love that the farm doesn’t assume that I know this stuff. Instructions are appreciated!)
How to Make Your Own Sunflower Seeds
Cover the flower head with a paper bag and secure into place by tying around the bag with a string.
Hang the cut sunflower upside down by the stem in a warm but ventilated area for three weeks to two months while it cures. The seeds will fall out over time, caught in the paper bag.
Place the dried sunflower seeds in an airtight container in the refrigerator for storage. Roast the sunflower seeds by spreading them in a flat layer over a cookie sheet and placing in a 300-degree oven for 20 minutes. Add salt or leave them plain based on your preference.
I love the decorative stuff because they can hang around until Thanksgiving and not be confused with my Halloween decorations.
Now, the sad news … the drought was pretty tough on my farm this year. And, well, drought conditions make it pretty tough on about everything around here. Here’s the official scoop from my CSA newsletter:
“It has been a challenging year for us – drought, heavy insect and disease pressure, crazy weather (including about three weeks without sunshine due to wildfires). Despite these difficulties the basket went out every week full of fresh produce. The variety, due to problems noted above, was not up to our usual standards – lots and lots of some things and less of others. Thanks for putting up with those variables.
We are changing the basket substantially in 2014 to ensure we can send a full basket of good produce every week, despite the challenges we anticipate due to continued drought. Luckily at Lattin Farms we have storage ponds on the farm and will be able to plant for the new seasons we are implementing for 2014.
We will have two seasons rather than three, with an Early Season Basket beginning the first week of June and running through the end of July. This season will begin with the usual greens, plus beets, turnips, carrots and in July the first
of the summer squashes, tomatoes and peppers. Late Season Basket will include August and September and will contain all the crops you got this year. This will allow us to concentrate on our major season as we face the challenges with weather and drought.
Our sign-up for 2014 will be up on the website within the next couple of weeks and we would appreciate early sign-ups with the $50 deposits as we may be required to limit basket numbers if the drought worsens.
We are asking some of our cooperating farmers if they want to pick up some of the spring and fall business that we have had. Look to our website later in the year for announcements on other subscription programs for spring and fall baskets. Thanks again for your loyal support. Rick Lattin”
Well, that’s just how it works here in the desert. No water, no life. You have to do the best you can with what you have so we’ll see how it works out next year for crops and Fresh Veggies in the Desert.
Let me know what you think … I was looking forward to the winter break but now it’s a little sad that I’m watching the CSA change at the same time.
The winter veggies just keep coming! I’m happy to see a nice variety in this week’s CSA share. I am still a little worried, though. It is really dry out there and I know my farm is struggling for water. C’est la vie for gardening in the desert, I suppose?
What was in this week’s box? (All organic from Lattin Farms unless otherwise noted)
- Stripetti Spaghetti Squash
- Butter Lettuce
- Green Tomatoes
- Mixed Peppers
- Potatoes from Holley Farms
- Onions from Peri & Sons
And, just in case you wanted to see what autumn looks like from near my house, this is a little fishing hole a few miles from where I live:
The county stocks the pond with trout and we have managed to catch a couple of them. My husband is better at catching than I am but I do enjoy the zen of trying. How about you?
What’s in the box this week?
(all organic from Lattin Farms unless noted otherwise)
- Cha-Cha Kabocha Squash
- MIzuna and Mustard Greens
- Islander Peppers
- Garlic Chives from Mewaldt Organics
- Potatoes from Holley Farms
- Yellow Onions from Peri & Sons
- Cauliflower from Peri & Sons
What the Cha-Cha? Now, I’m not a rookie to the squash scene at this point but I don’t remember ever seeing a Cha-Cha Kabocha Squash on the menu before now. Have you ever had one?
To me, it looks like a big speckled green pumpkin or, maybe, a flatter watermelon But, I was surprised when I picked it up because it was significantly lighter than expected. According to the instructions/newsletter, it is the best-eating of the mid-size kabocha squashes. “It has a bright yellow flesh that cooks up dry, flaky, sweet and delicious.” I’m thinking it will be a lot like a butternut squash … I guess we will find out soon enough, won’t we?
In case you didn’t already know, the pick-up spot for my CSA is at the local Whole Foods store. Most of the time, I don’t even go inside unless I need some random other item because, after all, I am going home with a huge box of veggies every week. This week, though, was different. I was stopped dead in my tracks because I found my holy grail item of fall. The Honey Crisp Apple. Oooooh, yaaaaa. It’s on like Donkey Kong, my friends.
I bought a whole bag of these beauties and, after I eat myself sick on just plain old apples, I’m going to make a recipe suggested by Rachel’s Table, Seasonal Sangria. Check her out, she knows how to get it done …
I started to name this post “I Love Ugly Tomatoes” and then went back to the format that I have been using this year. But, the whole post should really be about just those organic heirloom tomatoes, shouldn’t it? No? OK. Here’s what I got in the box this week:
- Seedless Watermelon
- Canary Melon
- Romanian Peppers
- Globe Eggplant
- Juliet Cherry Tomatoes
- Yellow Onions
- Garlic Chives
- Raspberries (that I am promising myself to not just let the Goblin eat)
- oh, ya … some awesome heirloom tomatoes!
I love how they are just ugly. Makes you wonder what other stuff that looks all weird but would actually be good, doesn’t it? Makes me think that I was wrong for always picking the “pretty” produce. Who taught us to do that??
One of the easiest things on earth to do is roast garlic. If you are a big fan of its savory flavor, do yourself a favor and buy a ton of garlic to roast at home. It will make your house smell fantastic and, the next time you cook with it, you will feel like you invented food. Good stuff.
I tried a new trick this time and put the cloves in a muffin pan in the oven. It was easy to clean and kept the oil from going all over the place. Nice time saver-easy to clean.
Just add some olive oil and put it in the oven at 400 degrees for an hour or so (until the cloves are soft). Then, save it in the fridge until you want to use it. Or, cover a french baguette of bread with it and enjoy!
This week’s haul included a couple of late summer surprises (all organic):
- Sarah’s Choice melons/cantaloupe
- Seedless watermelon
- Mixed summer squash
- Japanese eggplant
- Mixed peppers
- Cherry tomatoes
- Early Girl tomatoes
- Raspberries (whaaaaaaaaaaaat??!!)
The raspberries barely made it home because my little boy loves them. He had a huge helping with dinner.
And, as weird as rhubarb can be, I really love the smell. So sweet.
The CSA newsletter included a yummy recipe for desert.
1 cup white sugar
1 tbsp instant tapioca
1 tbsp cornstarch
1/8 tsp salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup butter, chilled
Preheat oven to 350 degrees. Great a 9×13 inch baking pan. In a large bowl, combine sugar, tapioca, cornstarch, and salt. Place rhubarb and raspberries into bowl making sure to completely coat with dry ingredients. Pour into baking pan. IN a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture. Bake for 45 minutes or until rhubarb is tender.
Sounds pretty tasty to me.
I’m not sure if I’m going to be able to try this recipe quick enough, though. The boy is really loving those raspberries, straight out of the container. Let me know if you make it!
It’s another great week of veggies in Nevada. I am so happy to be back in the CSA. I get super excited for Thursdays because I know there will be a new veggie box. Nom nom nom!
What’s this week’s haul? All organic–I know I say that every week but it’s really that important. Those peeps out at Lattin Farms work hard to keep their freshies fresh, the old-school way!
- Sarah’s Choice Cantaloupe
- Seedless Watermelon
- Mixed Summer Squash
- Islander Peppers
- Slicing Cucumber
- Cherry Tomatoes
- Japanese Eggplant
- Early Girl Tomatoes
- Basil from Mewaldt Organics
- Green Beans from River Bend Farms
- White Onions from Pioneer Farms
Here’s a close up of the basil — can you smell it? I was trying to inhale the bag on the way home in the car. I love fresh basil.
Ya know what goes well with basil? Tomatoes! I see a caprese salad in my future …
I have returned from the desert wasteland of fresh options in Northern Nevada to report that I should have just stayed with my tried and true CSA box from last year. The co-op in town is good but not convenient for me. The other basket/subscriptions are OK but not always local. And, the farmer’s markets are less than I had hoped for in my area.
The Great Basin Basket CSA (Community Supported Agriculture) subscription by Lattin Farms is the way to go. For real. Boom. Don’t mess around with anything else. Know that your farmer is in Fallon and your food is fresh. Done.
You can expect to see weekly reports from me about what’s in the box through the fall and I will gladly pay whatever the subscription costs because it has always proven to be completely worth it. I managed to get in on the summer subscription after it had already started and the membership coordinator happily pro-rated my weeks through September. This costs $29 a week. Paid in full, in advance with eager anticipation.
Here’s what I received today:
All organic summer squash, seedless watermelon, sweet peppers, eggplant, early girl tomatoes, cherry tomatoes, cucumber, garlic and a Galia melon from Lattin Farms. There is also a bag of green beans from River Bend Farms and two big red torpedo onions from Pioneer Farms.
Aren’t these onions glorious?
What’s a Galia melon? According to the handy dandy instruction sheet that comes in every veggie box, a Galia melon looks “like a cantaloupe on the outside and a honeydew melon on the inside and offer a delicious, sweet flavor.” All I know is that it smells like heaven. This should be really good this weekend when it’s hot outside and I’m craving something cool and sweet.
I can’t wait to taste those little yellow cherry tomatoes. nom nom nom
Can you believe that I’m even excited to see the eggplant? Now, if I could only remember which blog posted an eggplant recipe recently that actually looked good. Any suggestions on that one?
For my pepper peeps, these are Antohi Romanian Sweet Peppers and the veggie instructions included an interesting story about them:
“Jan Antohi was a touring acrobat when he defected to the United States. In late 1991, he visited his family in Romania for the first time in more than 8 years, and came back with seeds of this delicious heirloom. Romanians fry these in a hot skillet to experience the sweet, full flavor.”
I remember these peppers from last summer and can attest … THEY ARE TASTY!
I’m excited to try some new recipes and share them with you again. Tonight’s menu is easy: grilled chicken and grilled summer squash. Put ’em on the BBQ and get ‘er done! Yum.
I have been wanting to try a recipe that I saw on another blog for a very long time. A special chicken wing recipe that, in my opinion, deserved a special day. I gave those chicken wings: Super Bowl Sunday, the true religious holiday of all chicken wings. Here’s to Peppermeister’s Sweet and Spicy Asian Wings with Crema de Peppermeister!
I actually followed the recipe as close as I could. If you’ve been reading me for very long, you understand what a challenge this can be for me. Click on the links above for the full list of ingredients, it’s not a tough recipe to follow but the processing can be a little time consuming. Was it worth it? Ooooh … yaaaa …
The sauce for these wings was a little bit tedious to make (chop, chop, blend, blend) and VERY GREEN. It made for a cool macro photo, though.
I do have to say that it looked pretty gross. But, the smell of the spices and peppers was fantastic even when it was all still raw. The house smelled incredible while these were cooking in the oven. INCREDIBLE.
I am so glad that I lined the pan with foil before baking these bad boys. What a mess!
These are the fixin’s for the Crema de Peppermeister. I actually doubled the recipe because I wanted extra for salad dressings or something else later in the week. Yum.
The Peppermeister wings were awesome and a great food experiment for me. I’m glad I made them. But, I do have to admit that they did not steal my heart away from my one true chicken wing love. I’m still loyal to the traditional, buffalo-hot style. And, I have the heart burn to prove it.