August 24, 2011 by Sara Kreidler
This is my favorite time of year. Summer isn’t over yet (we will undoubtedly still get a few bursts of hot weather) but the mornings and evenings are cool and crisp, and fall is on its way. We’ve been busy canning tomatoes, beans and cukes (and still have tons more to put up before the end of the growing season), and the kids’ backpacks are filled and hang at the ready in the front hallway for the first day of school.
This week’s box includes:
- Approximately 20 assorted tomatoes
- 1 watermelon
- Green beans
- 1 green bell pepper
- 1 red (horn shaped) pepper
- 1 jalapeno
- 6 earns of corn
- 1 head red leaf lettuce
- Unidentified herb
And now for some close ups of the goods:
Assorted tomatoes, including a few heirloom varieties. My mom is coming over for her birthday dinner this weekend and requested caprese salad, so these tomatoes will come in handy.
A small, round watermelon.
I’m always happy to have green beans. We’ve already put up 18 pints of dilly beans, but there’s no way that’s enough for the whole winter.
Peppers! We just made a huge batch of chili last weekend, so I’m not sure yet what I’ll do with these guys.
I read somewhere once that if you want hot jalapenos, look for peppers with striations (like this one); those marks indicate that the pepper grew under dry conditions and that makes for a spicier pepper.
More carrots. I’ve got two gallon bags full of carrots in the crisper now, and the CSA’s weekly email warned that more are coming. I think some are destined to become pickles, and others are going to be cut into dippers for the kids this weekend.
And for good measure, we ordered another half bushel of tomatoes for canning. We canned over a bushel of tomatoes on Monday, yielding 25 quarts. We plan to do another bushel and a half before all is said and done.