CSA Newsletter Twelfth Edition
Posted on September 2, 2009
This Week’s Harvest:
‘Matty’s’ Yellow Potato
‘King Richard’ Leeks
Winter Squash Assortment (Acorn, Spaghetti)
‘Copra’ Onion or ‘New York Early’ Onion
‘Ruby Ring’ Red Onion
‘Black Beauty’ Eggplant
‘Ghostbuster’ Eggplant
Green Bell Peppers
Purple & White Bell Peppers
‘Cubanelle’ Pepper
‘Jalapeno’ Pepper
‘Red Cayenne’ Pepper
‘Habanero’ Pepper
Regular Tomatoes
‘Juliet’ Plum Tomato
‘Amish Paste’ Tomato
‘Toma Verde’ Tomatillos
Basil (‘Napoletano’ or ‘Genovese’)
‘Giant Italian’ Parsley
Crop of the Week – Bell Peppers
The term “bell pepper” is the American name for some vegetables of the Capsicum annuum species of plants. The misleading name “pepper” (pimiento in Spanish) was given by Christopher Columbus upon bringing the plant back to Europe. At that time peppercorns, the fruit of Piper nigrum, an unrelated plant, were a highly prized condiment. The term “bell pepper” or “pepper” or “capsicum” is often used for any of the large bell shaped capsicum fruits, regardless of their color. In British English, the meat is simply referred to as a “pepper”, whereas in many Commonwealth of Nations countries, such as Australia, India, Malaysia and New Zealand, they are called “capsicum”.
Varieties
The color can be green, red, yellow, orange and, more rarely, white, purple, blue, pink, rainbow, aqua, violet, maroon, black and brown, depending on when they are harvested and the specific cultivar. Green peppers are less sweet and slightly more bitter than red, yellow or orange peppers. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.
(from: http://en.wikipedia.org/wiki/Bell_pepper )
Herb of the Week: Thyme
Thyme is a well known herb; in common usage the name may refer to: any or all members of the plant genus Thymus or common thyme, Thymus vulgaris, and some other species that are used as culinary herbs or for medicinal purposes.
Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage. It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms and to “give an aromatic flavour to cheese and liqueurs”. In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares
Thyme is widely cultivated for its strong flavour, which is due to its content of thymol. Thyme is best cultivated in a hot sunny location with well drained soil. It is generally planted in the spring and thereafter grows as a perennial. It can be propagated by seed, cuttings, or by dividing rooted sections of the plant. It tolerates drought well. The plants can take deep freezes and are found growing wild on mountain highlands. Thyme retains its flavour on drying better than many other herbs.
Thyme is a good source of iron and is used widely in cooking. Thyme is a basic ingredient in French, Greek, Italian, Albanian, Lebanese, Persian, Portuguese, Libyan, Spanish, Syrian, and Turkish cuisines, and in those derived from them. It is also widely used in Arab and Caribbean cuisines.
Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs.
(from: http://en.wikipedia.org/wiki/Thyme)
Stuffed Peppers Recipe
Snappy Eggplant Spaghetti Recipe
Announcements-
We’re at the height of New Jersey’s agriculture season and things are going well, aside from the late blight that most farmers are dealing with this year. Jersey Corn & Tomatoes are at their freshest, and peppers & eggplant are prolific as well. In a few weeks, our winter squashes (acorn, butternut, & spaghetti) will be ready, as well as everyone’s favorite fall treat…pumpkins!! Keep an eye out for the Griggstown Hay Wagon, fully loaded with fall fun!
-Our BagShare Project continues…Our helpful shareholders have started making re-usable bags for use in the CSA or Market. We still have plenty of material left if anyone is interested in helping out. Please get in touch with Johann for the material.
