HarvestLettuce

Mizuna

Chard

Tatsoi

Peppers: Hot, Bell, Sweet

Eggplant

Tomatoes

Winter Squash

Okra or Green Beens

Choice of an extra green

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It has been a busy, slide into home base, hair raising last two weeks on the farm. From chasing down Fed-Ex drivers because they

mis-delivered a package carrying THE key part to the pump to taking our days off to disassemble some greenhouses that we bought second hand. 2017 strawberry plants will be delivered on Wednesday and the delivery truck always seems to have a knack at showing up at the most inconvenient time. The farming moral is that every thing happens all at once! Early this week we picked up our last seedlings for the year. The heat makes it hard to believe that fall is really here.

Crops that had been struggling with germinating beyond that good old army worm have been cultivated and are looking strong! (if we can see past our hot humid

mid week - we are really looking forward to the cold front coming in.)

We are seeing in our harvest the rapid decline of tomatoes. Sometimes they bounce back with an indian summer, but you should expect to see less and less. We are getting back into roughage now!

Big jobs coming up here are a plenty. Putting summer beds to rest, getting cover crops in so they are up and established before we freeze, bedding up for the first 2017 crops including strawberries, and our sweet potato harvest all need to be happening here shortly.

z From the Farm z“What you see depends on how you view the world. To most people this is just dirt. To a farmer it’s potential.”

-Doe Zantamata

C O M M U N I T Y S U P P O R T E D A G R I C U L T U R E

GORMAN FARM S E P T 1 4 - S E P T 1 6

To the table

Tatsoi Greens and Health BenefitsAn analysis of the nutrient content of tatsoi reveals that this unassuming Brassica vegetable is supercharged with calcium, carotenoids, vitamin C and glucosinolates, which makes tatsoi one of the healthiest salad greens out there. Here's the full scoop on the health benefits of tatsoi greens:

Tatsoi Greens Are Packed with Calcium

Tatsoi: A Source of Carotenoids for Healthy Eyes

One of the Best Natural Sources of Vitamin

Freezing Bell or Sweet Peppers

Feeling peppered out? Here is a no fuss way to be sure that you can enjoy them over winter!

Tray freezing raw peppers

1. Select crisp, tender peppers.

2. Wash.3. Cut out stems and cut

peppers in half.4. Remove seeds and

membrane -- save time by using a melon baller or the tip of a spoon to scrape out seeds and membrane.

5. Cut peppers into strips, dice or slice, depending on how you plan to use them.

6. Freeze peppers in a single layer on a cookie sheet with sides, about an hour or longer

until frozen. 7.Transfer to a "freezer" bag when frozen, excluding as much air as possible from the bag. The peppers will remain separated for ease of use in measuring out for recipes.8.Pour out the amount of frozen peppers needed, reseal the bag and return to the freezer

Mizuna is one of those vegetables that a lot of people haven’t tried, but it’s easy to use and a great addition to any meal. It is an Asian green that is commonly found in baby lettuce mixes, but we put bundles of the mature green in our CSA share. It’s a mild tasting green that can be enjoyed raw or cooked. Here are some favorite quick and easy ways to use it.Salad. Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. Pasta. Even Asian greens can be tossed with pasta and fresh parmesan.Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.Stir-fry. Asian greens are of course perfect for stir-fry! Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice.Soup. We love greens in miso soup, but feel free to toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.Grain Salads. Try a Mizuna Quinoa Salad with Lemon Scallion Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh saladSauté. The simplest is last! Wash mizuna and then toss in a pan with garlic and olive oil.