High Season Extravaganza

A member favorite: cherry tomato mix

Walking around the garden this week, I stumbled upon a sight of high season I just adore: ripe melons!  They just kind of crept up on me.  I’ve been keeping an eye on them since July growing in the vines, but it seemed like it would still be a while.  I couldn’t believe these guys were ready.  I immediately walked in my house and looked at the calendar: August 20!  Really? 

I tell this story not as evidence of my being out of touch, but to illustrate how I’m just as taken aback as anybody by how quickly summer comes and goes around here.  I’m just guessing that you feel the same.  I swear we were just setting plants in the ground a few weeks ago, but here we are with the end of the growing season in sight (we almost always have a frost in mid-Sept).
Even though time is flying by, this is still an exciting time on the farm – a time of the year when we are just running to keep up.  All of the high season crops are in: tomatoes, peppers, sweet corn, potatoes.  Each day we go out to the fields and spend hours simply harvesting, pulling in thousands of pounds of ripe produce.  It’s a great feeling to see that abundance!  This is also the time of year when we start preparing for next year, mowing down fields which are way too overgrown with weeds.  Boy, that is probably the most satisfying feeling ever for me.  Things go from a terrible mess to a clean field in a matter of minutes.  
In the CSA box: 
Sweet Corn: most of it is a yellow variety called “Bodacious” but there is some “Silver King” white corn, and some bi-color “Luscious” variety mixed in. 
Mix of Cherry Tomatoes: I love the look and taste of these new “Artisan” variety you’ll see mixed in with cherry types.  They are oblong and have tiger stripes.  They also really pretty up the pint. 
A Couple Red Slicing Tomatoes: This is a traditional “Celebrity” variety, my old stand by. 
“Cherokee Purple” Heirloom Tomato: This is a great tomato for fresh eating, just slice and eat with salt.  Certainly don’t cook with this guy, it would be a shame. 
“Norland” Red Potatoes
Carrots 
“Red Wing” Red Onion
“Fastbreak” Canteloupe: We were a little short, so a select few of you got a variety called “Sun Jewel” which is a white-fleshed Asian variety – a real nice melon with good sweetness but really firm. 
“New Orchid” Watermelon: This is a orange flesh variety, really nice. 
“Bianca” Peppers: Yes, they are white, but have the taste and work like a green. 
Small “Stonehead” Cabbage
Cabbage Succotash
from the St. Paul Farmers Market Produce Cookbook
3 ears fresh sweet corn, peeled
3 cups green cabbage, chopped
2 cups lima beans, cooked (you can certainly substitute some other bean)
2 T butter
1 medium onion, chopped 
1 1/2 t balsamic vinegar
1 t salt 
1/4 t pepper
In a large pot, cook corn in boiling water until tender, about 7 to 10 minutes.  Cut kernels off the cobs with a sharp knife. 
Steam cabbage until tender, about 7 to 10 minutes.  In a large skillet, heat butter and saute onion until soft.  Add the cooked corn kernels, cabbage, balsamic vinegar, and mix well.  Salt and pepper to taste.   

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