Wow, its hard to believe we are past the half way mark of our 2024 season. But don’t worry, there is much more exciting fruits and vegetables still coming your way. We have just finished our last fall planting of lettuce and stir-fry mix, peas and other shorter season veggies. Also, our wonderful later pears are getting ready for harvest. Don’t forget to go online to our store if there are other items you are interested in. We will have them ready when you come for your basket.
As we are now in the thick of summer vacations and some of you may not be able to pick up your baskets if you are away. Not to worry, you can either let us know of a substitute that will be here for your basket or we will be happy to donate your share to Pelham Cares. Either way its a win/win, but please give us a heads up.
Here is what you can except this week:
White Flesh Peaches – These peaches have a white flesh and are less acidic than its yellow-flesh counterpart. Super sweet and juicy. Great for eating, baking, canning and freezing. Keep peaches at room temperature until desired ripeness then refrigerate.
Plums – Keep plums in the fridge in an open container in the crisper drawer. Some people place them in an old egg carton to reduce the possibility of bruising. Plums make a great crumble or plum cake. They bring bright, tangy flavour to salads or sauces and pair well with meat such as pork. We just like to eat them fresh from the tree.
Red Pear Tomatoes – Abruzzese is another name for this variety. An older heirloom from Italy with exceptional flavour. Make a quick and fresh tomato sauce, add it to your salad or slice into a sandwich. Nothing beats sun ripened tomatoes!
Swiss Chard – One great recipe we already shared with you is Rumar Farm Spicy Sausage and Chard Pasta. If you haven’t tried it yet, here it is again. So easy, you just cook 12 oz. of pasta (I prefer linguine) Sauté in a large wide pan hot Italian sausages (3-4 links) casings removed with chard stems. Add your chard leaves, couple of tomatoes, 1/2 cup onions, and two large garlic cloves…everything chopped up. Cook for 4 minutes then stir in 1/2 cup cream. Portion into bowls over the pasta and top with fresh slivered basil leaves and shave fresh parmesan cheese. Serve with a large salad.
Yellow Sweet Banana Peppers – Tangy, slightly sweet taste with a juicy flesh. You can use them in all sorts of ways, from chopping and sauteing them, making salsas, tossing them into salads or pickling them. A great easy dinner, side dish or party platter…..try stuffed banana peppers.
Red and White Potato Mix – Freshly harvested, young potatoes with tender skins. Roast, add to soups, boil or steam for potato salads.
Sage – Such a wonderful herb. Season dishes containing chicken or sausage. Infuse melted butter to bathe your steak in. Add flavour to your root veggies, stuffing recipes and pasta dishes. You can use to make a herb vinegar or create a unique, fancy cocktail- Lemon sage vodka or grapefruit and sage mimosas.
Enjoy!
