We hope everyone made it through the storm safely and power is restored.
The Farm lost power- but luckily no major damage to report. Some of our fields have suffered some loss but overall, it could have been much worse.
Here’s the contents of this week;s box:
The Farm Grown:
Red Lettuce, Sweet Corn, Yellow Squash, Cucumbers, Italian Eggplant, Cauliflower, Green Bell Peppers.
Not The Farm Grown:
Avocado’s
Care Instructions for this week:
Lettuce will start to wilt immediately after picking it- we don’t have a fancy hydro cooler like large commercial farms, so our lettuce gets a simple ice bath after picking then straight into the cooler. Especially on days it feels like 100+, your lettuce may look a little wilted after you unpack it. Give it a nice cold rinse and wrap it in a dish cloth so it can “breathe” and keep in the fridge until ready to use. Best is used within 3-5 days.
Sweet corn starts loosing it’s sugar content the moment it is picked- for best results consume sooner than later. Store in the fridge. Our corn field did take a major hit during the storm
Yellow Squash is best kept in the crisper section of your fridge, Use within 5-7 days.
Cucumbers also store in the crisper.
Italian Eggplant- fresh eggplant should be firm- not squishy. Try eggplant cut in rounds, brushed with garlic, olive oil and balsamic vinegar on the grill for an easy side dish. Keep the eggplant in the fridge- use within 3-5 days but sooner would be ideal before it turns “squishy”
Cauliflower should be kept in the fridge- use within the week.
Green Bell Peppers should also be kept in the fridge. Best if used within the week.
Avocados can either be left out or stored in the fridge depending on how ripe they are upon arrival.