South Fork Farm

A place to find news, recipes, and information about whats growing at South Fork Farm.

September 5th Produce Box

In this week’s box: (top row) Tomatoes, Garlic, Arugula, Watermelon, Heirloom Saladette Tomatoes (center row) Summer Squash, Green Beans, Jalapenos, (bottom row) Lipstick Sweet Peppers, Poblano Peppers, Eggplant

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August 29 Produce Box

In this week’s box: (top row, left to right) Green Cucumber, Lemon Cucumber, Arugula, Melons (center row) Eggplant, Garlic, Jalapenos, Heirloom Tomatoes (bottom row) Padron Peppers (in bag), Poblano Peppers, Summer Squash, Mixed Sweet Peppers, Chives.

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August 22 Produce Box

In this weeks box (clockwise from top left) : Eggplant, Carrots, Watermelon, Poblano Peppers, Tomatoes, Garlic, Lemon Cucumber, Green Cucumber, Arugula, Summer Squash (center row) Sage, Cherry Tomatoes, Mixed Sweet Peppers, Green Beans.

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Recipes for August Produce

Cucumber Arugula Salad

Ingredients:

1 red onion

3 lemon cucumbers

three cups baby arugula

2 tbsp apple cider vinegar

1 tbsp honey

2 tbsp toasted sesame oil or oilve oil

2 cloves garlic

salt

Directions: Whisk oil, vinegar, honey and finely chopped or smashed garlic. Slice red onions as thinly as possible. Pour dressing mixture over onions and let sit for 1 hour. Meanwhile, slice cucumbers into thin half circles. Toss cucumbers, arugula and onion mixture. Salt to taste. 

Blackened Padron Peppers

Padron peppers are sweet when small, and become quite spicy as they grow larger. For this recipe use only the smallest peppers (under 2 inches), unless you really like some serious spice!

Ingredients:

High heat oil

Salt

Padron Peppers

Directions: Toss Padrons in enough oil to lightly coat. Sprinkle with salt and add to hot pan. Stir-fry for 10 minutes or until peppers blacken. Enjoy as a great snack!

Aubergine with Herbs 

Try this great eggplant (aka aubergine) recipe from chef Yotam Ottolenghi.

 

 

August 15th Produce Box

In this week’s produce box you will find: 

Top Row: Carrots, Watermelon, Mixed Summer Squash

Middle Row: Green Cucumber, Lemon Cucumber, Sweet Peppers, Onions, Chives, Thyme, Baby Arugula

Bottom Row: Tomatoes, Cherry Tomatoes, Padron Peppers (Spicy), Garlic, Eggplant

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August 8th Produce Box

In this week’s box you will find (clockwise, starting top right): Watermelon half, Cantaloupe, Garlic, Green Cucumber, Lemon Cucumber, Onion, Fennel, Chives, Thyme, Summer Squash, Eggplant, Arugula, Sweet Peppers, and (in center) Tomatoes.

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July 25th Produce Box

In this week’s produce box you will find the following veggies (clockwise, starting top center): Assorted Summer Squash, Onions, Basil, Mixed Heirloom Tomatoes, Lemon Cucumbers, Green Cucumber, Garlic, Japanese Eggplant, Watermelon half.

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July 18th CSA Box

This weeks Box includes the following items clockwise starting with the basket of Cherry Tomatoes: Green and Lemon Cucumbers, Basil, 2 Lettuce Heads, Fresh Courtland Onion, Rainbow Swiss Chard, Summer Squash and Zucchini, Mixed Potatoes, and Garlic.

July 18th CSA Box

Starting with the Cherry Tomatoes and moving clockwise, the Box contents this week are as follows: Lemon and Green Cucumbers, Basil, 2 Heads of Lettuce, Fresh Courtland Onion, Rainbow Swiss Chard, Summer Squash and Zucchini, Mixed Potatoes, and Garlic.

Recipe Ideas

Summer Pasta

2 tbsp olive oil

4 cloves garlic

1 small onion

2 summer squash

handfull of cherry tomatoes or 1 full size tomato

1/2 bunch of basil

salt and pepper

pasta of your choice

Heat 1 tbsp olive oil in a saucepan. Add thinly sliced onions and cook until translucent. Add  minced garlic and chopped squash. Cook on medium heat until the squash begins to brown. Meanwhile, prepare pasta of your choice. When squash is nearly done (about 5-10 minuets) add diced tomatoes. Sprinkle with salt and pepper and cook for 1-2 minutes. Turn off heat and stir in finely chopped basil and 1 tbsp of olive oil. Toss with pasta and enjoy!

Swiss Chard and Potato Scramble

1/2 bunch chard

3 potatoes

1 clove garlic

3 eggs

1 tbsp butter

Heat butter in a sauce pan. Add minced garlic and thinly sliced potatoes. Cook until potatoes are tender. Add chopped chard, salt, and pepper. Once chard has cooked down (about 2 minutes) pour scrambled eggs over everything and stir until cooked.