The cicadas have started their songs, always a reminder that fall is around the corner. When we are in the thick of things in July; heat, weeds, harvesting, more weeds, fall seems so far off. Now in mid-August we are getting the first hints of it; mornings that require a sweatshirt, a tree with red leaves peaking out in the tree line along the creek, the angle of the sun is less intense, kale is ready to harvest again.

There are a few big changes in our daily work that mark the passing of the seasons. One is planting the last of the transplants from the greenhouse. We transplanted three beds of head lettuce and the last fall broccoli, napa, and kale on Friday & Saturday when it was 87 degrees. After planting, I seeded spinach, radishes, arugula, cilantro, broccoli rabe, and tokyo bekana. Farm dog Teddy decided it was too hot to ride along on the tractor so he kept tabs on me from the trees at the field edge. Then Keri and I set up irrigation for all the new plants and seeds to get them through another 90 degree day on Sunday. This week we will plant the last of the head lettuce, bok choi, and tatsoi that are in the greenhouse. Then Keri will be done with the daily watering and care of the greenhouse plants (that she has done since March 1). It is always a bit strange to walk past the greenhouse without the noise of the ventilation fans and no plantings waving in the breeze.

Last week we also cleaned out one of our shipping container coolers to prepare for the storage onion delivery that happens tomorrow. We use the shipping containers for storage after we distribute the last of the season's veggies. So they always need a good cleaning and power wash come mid-August. This morning we turned on the cooler compressor to cool the container down to 35 degrees so it's ready to fill with onions. Plus Keri gets the temperature and humidity monitoring systems up and running. That way she can make sure the veggies are always stored at the right temp and humidity level so we can delivery high quality veggies into the winter.

While we are reaching some of our closer to fall milestones we still have weeks more of sweet corn, tomatoes, and peppers to harvest. Summer is still with us and now that the temperatures are in the 70's it is much more enjoyable. ~Jody

Sweet Potato Harvest Party!!

Join us on Saturday, Sept. 20 for our annual Sweet Potato Harvest Party. Join us at 9 am for the sweet potato harvest and 1 pm for grilled Roxbury Farm CSA burgers and a potluck lunch. It's a fun day of unearthing the sweeties and enjoying a good meal. Wear clothes that can get dirty, sturdy shoes, and work gloves are recommended. Bring a hat, sunblock, and your water bottle plus a potluck dish to share.

Please RSVP HERE so we grill up enough burgers.

Order Beef & Chicken



We have Roxbury Farm CSA grassfed beef and Yundwell Pastured Poultry available to order. It will be delivered with your CSA shares at your site. Look for the coolers with a bag with your name one it. You won't pay when you place your order, we weigh out your cuts of meat and then send on you an invoice.

Click HERE to see what is available & to place your order.

Bringing in the pepper harvest

COMING NEXT WEEK (our best guess): head lettuce, tomatoes, plum tomatoes, carmen sweet peppers, onions, garlic, kale, fennel, dill, sweet corn, and hot peppers

COOKING TIPS AND RECIPES

Visit the Nerds with Knives website for all sorts of cooking & storage tips and recipes for the veggies in your share.

Napa Cabbage

Wrap in a damp towel and store in a perforated bag in the crisper drawer of your fridge. Wash right before using.

Green Beans

Pat dry and store in a plastic bag in your crisper drawer of your fridge. Wash and trim right before cooking,

Napa Cabbage Salad

1 Napa cabbage, halved, leaves torn into 3"–4" pieces

1½ tsp. flaky sea salt, plus more

½ cup coarsely chopped raw pistachios

1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

½ tsp. freshly ground black pepper, plus more

1 sprig thyme

½ tsp. finely grated orange zest

½ tsp. sugar

2 Tbsp. apple cider vinegar

2 tsp. honey, preferably wildflower

1 cup parsley leaves with tender stems

1 Tbsp. thinly sliced chives

3 oz. Parmesan, shaved, plus more for serving

Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.

Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.

Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.

Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.

www.bonappetit.com

Garlicky Smashed Chickpeas with Corn & Poblano Peppers

5 Tbsp. plus ¼ cup extra-virgin olive oil, divided

1 small onion, finely chopped

½ poblano chile, thinly sliced

3 ears of corn, kernels removed

Kosher salt

3 cups cooked chickpeas or two 15-oz. cans, rinsed

4 garlic cloves, finely chopped

4 large eggs

Coarsely chopped dill or cilantro (for serving)

Heat 3 Tbsp. oil in a large skillet over medium. Cook onion and chile, stirring, until tender, 6–8 minutes. Add corn, season with salt, and cook until corn is tender, about 4 minutes. Transfer corn mixture to a medium bowl; wipe out skillet.

Return skillet to medium heat and pour in ¼ cup oil. Add chickpeas and a big pinch of salt and smash with a spoon until evenly chunky. Cook, undisturbed, until chickpeas crisp a little on the edges, 7–9 minutes. Add garlic and cook, stirring occasionally, until garlic is softened but not browned, about 3 minutes.

Divide chickpeas among bowls and top with corn mixture.

Pour remaining 2 Tbsp. oil into skillet and increase heat to medium-high. Crack eggs into skillet and season with salt. Cook until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes. Transfer an egg to each bowl with chickpea and corn mixture and top with dill.

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Poblano peppers enjoying the Kinderhook Farmers Market

MEAT SHARE DELIVERIES:

Chicken Share: THIS WEEK (Aug.18 to Aug. 22)

2nd Beef Share: August 25 to August 29

If you can't pick up your meat share on these dates please let us know and we can hold it for you to deliver another week.

This week's full share: poblano peppers, head lettuce, slicing tomatoes or plum tomatoes, sweet corn, kale, napa cabbage, green beans, carmen sweet peppers, garlic, cherry tomatoes, carrots or onions

(Exact share contents may vary by location based on the day's harvest.)

FRUIT SHARE: peaches

This week's small share: poblano peppers, head lettuce, slicing tomatoes or cherry tomatoes, sweet corn, kale, garlic, green beans, and carmen sweet peppers

(Exact share contents may vary by location based on the day's harvest.)



Cold Noodles, Green Beans & Corn with Sichuan Peppercorn Dressing

1 tsp. Sichuan peppercorns

4 scallions, thinly sliced

4 garlic cloves, finely chopped

2 Tbsp. white or black sesame seeds

1½ tsp. crushed red pepper flakes

1 cup vegetable oil

½ cup tamari soy sauce

3 Tbsp. balsamic vinegar

Kosher salt

2 ears of corn, kernels removed

12 oz. green beans, trimmed, thinly sliced on a diagonal

8 oz. dried udon or soba noodles

Using the side of a chef’s knife, crush Sichuan peppercorns until coarsely ground. (You can also do this in a spice mill if you have one.) Transfer to a small heatproof bowl and add scallions, garlic, sesame seeds, and red pepper flakes.

Heat oil in a small heavy saucepan until the first sign of smoke. Using a towel to hold the handle, immediately pour oil into bowl with Sichuan peppercorn mixture. (This technique releases the flavors of the aromatics without burning them.) Stir in tamari and vinegar and season dressing with salt; let cool.

Cook corn in a large pot of boiling generously salted water until bright yellow and tender, about 30 seconds. Using a slotted spoon, transfer to a large bowl of cold water and let cool.

Cook green beans in same pot of water until bright green and tender, about 1 minute. Using slotted spoon, transfer to bowl with corn and let cool. Drain; set vegetables aside.

Return water in pot to a boil and cook noodles according to package directions. Drain and rinse under cold running water; drain well.

Combine noodles and reserved corn and green beans in a large bowl. Drizzle in ½ cup dressing and toss to coat. (You can add more dressing if desired; reserve any leftovers for another use.)

www.bonappetit.com