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FarmShare C.S.A. Newsletter week of August 12th, 2014

Hi There!

Quick heads up about pick-up as we’ll be working on the parking lot, again. Pay close attention for signs about parking and “CSA member special parking”.  Also be ready for potentially long walks.

Just remember, we’re all in this together and once all the parking lot construction is done, we’ll all be better off for it!

What’s in this week’s box?

Jalafuego Peppers

Green and Purple Islander Peppers

Butter & Sugar Corn



Jade Green Beans

Field Tomatoes

Sungold Cherry Tomatoes





**Quick Note about deliveries: Occasionally what we plan on putting in the boxes for the week change by the time delivery actually comes around. This is affected by several factors: weather can quickly and ruthlessly destroy a crop, what we thought was a completely ready row of carrots (for example) is only in fact half ready, miscommunication between the CSA Coordinator and the Veggie manager, etc.

In the end, as a CSA member know that these are normal occurrences and that there is the occasional discrepancy from the emailed list  of box contents. Thank you!

Storage, handling and general cooking tips…


Storage + Handling

Store whole peppers in a cool, dry place or refrigerate 3-4 days in a plastic bag. Always refrigerate cut peppers. Peppers are high in vitamin C and also contain vitamins A, B6 and K. The purple variety offers some antioxidants as well.

Sliced peppers can be eaten raw, roasted, or sauteed in olive oil or butter for 3-10 minutes until soft. Peppers can also be frozen. Wash your peppers, then slice and remove seeds and pulp. Place sliced peppers in a pot of boiling water to blanch for 2 minutes than submerge in ice water until cool. Place peppers in a labeled plastic container and freeze for up to 9 months.

Hot peppers should be treated equally when storing them, although care should be taken when handling. The heat giving component, capsaicin, is found in the pithy, seed-studded flesh, or placenta, which is located near the stem and extends along the inner ribs. Cut pepper open and scrape this part off, with a spoon, which will reduce some of the pungency. Be sure not to touch your face and wash your hands when finished.



Storage and Handling

Melon can keep up to a week, whole and uncut, into your fridge. IF your melon has been sitting in your car and its a hot day, let it cool off before sticking it right into the fridge, as the drastic temperature change will cause the fruit to spoil faster. Melons can be eaten cut up, wrapped in salty, cured meats, in fruit salad, or even sliced and grilled.



Corn is quintessential Americana, synonymous with BBQs, Summertime, and Grilling. There isn’t a red-checkered tablecloth on a picnic table that won’t see a bowl of these steaming ears. Sweet corn is not only tasty it also contains fiber, protein, vitamin C, thiamin, riboflavin, niacin, magnesium and phosphorous. Fun fact: there is one silk for every kernel of corn, on average there are 800 kernels in 16 rows on each ear of corn. Here at Applecrest we grow about 5 acres of corn, which at the height of the season will remove about 40 tons of carbon dioxide from the air, talk about goin’ green!

Storage and Handling 

Corn can be stored in its husk up to four days in the refrigerator but it will be at its sweetest the closer it is to the day it was picked. Corn can also be frozen. Boil your ears of corn for 4-6 minutes, cool in an ice bath, cut kernels off the cob, store in air tight container (bag or tupperware works), and stick in freezer. You’ll thank yourself on a cold February night, when you can taste these sun kissed kernels alongside your meatloaf and mashed potatoes.

Cook tips

Corn can be grilled, boiled, or roasted. Easily eaten directly off the cob, added to a salad, or frozen for later use.



Storage-Most supermarket cucumbers are usually waxed to keep them from drying out during the trip from wherever they were grown.  Our cucumbers will dehydrate faster than a waxy cucumber so be sure to get them into the refrigerator right away.  If you store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin, they’ll hold for at least a week.  Cucumbers store best at around 45 degrees F, but refrigerators are usually set cooler than this.  Keep cucumbers tucked far away from tomatoes, apples, and citrus fruits, as these give off ethylene gas that accelerates cucumber deterioration.

 Handling- You can do a lot of fancy things to the skin of a cucumber, and when it is young, fresh, and unwaxed, it really only needs to be thoroughly washed.  However, if the skin seems touch or bitter you can remove it; if they seeds are bulky, slice the cucumber lengthwise and scoop them out.  Scoring the skin of a cucumber with a fork or citrus zester gives it attractive stripes and may help release any bitterness.  Slice, dice, or cut a cucumber into chunks according to specifications given in your recipe.



The sun-loving tomato’s arrival could mean only one thing—Summer is definitely here! This delectable, heart healthy summer fruit, beyond being a palate pleaser is fantastic in so many ways. Tomatoes can be eaten raw, stewed, sun dried, in soup, as a snack, with balsamic vinegar and fresh mozzarella, chopped into salsa, on sandwiches and burgers. The possibilities are endless.

FYI-Tomato paste will remove chlorine from hair, especially if you have blond hair and the recent heat wave has turned you into a pool diving mermaid and your locks are now greenish.

Did you know that tomatoes are thought to originate in Peru where their Aztec name “xitomatl’ means “plump thing with a navel”.


Tomatoes bruise easily, so handle them with care. Wash and dry your tomatoes before storing. Unless you’re planning to store your tomatoes for over a week, a windowsill, counter-top or bowl, stem side down, works fine. If you know you won’t use them in the next few days, then lower temperatures (a cool entryway) will help to preserve the fruit. Contrary to our common practice in the US, storing in a refrigerator is not otherwise recommended, as the cooler temperatures can reduce flavor and cause mushiness and mealyness. Your fresh-picked tomatoes will last longer on the kitchen counter than store-bought ones anyways, which are probably a few days old when you get them.



Storage and Handling

Blueberries are delicate and fickle, be gentle with them. Keep your fresh blueberries refrigerated, unwashed, in their container. They should last up to two weeks. Water on fresh blueberries hastens deterioration, so do not wash before refrigerating. Blueberries are highly perishable so do try to use them as soon as possible.


Recipes of the Week!

  • Bacon-Wrapped Jalapeno Poppers
  • Slow-cooked Green and Yellow Beans
  • Corn, Bell Pepper, and Zucchini Sauté Recipe
  • Quinoa with Grilled Summer Squash & Green Beans
  • Parmesan Zucchini and Corn
  • Minty Cucumber and Cantaloupe Salad
  • Blueberry and Peach Galette
  • Cucumber and Jalapeno Margaritas


Bacon Wrapped Jalapeno Poppers

from Pioneer Woman

  • whole Fresh Jalapenos, 2-3 Inches In Size
  • 2 cubes Cream Cheese, Softened
  • 1 pound Thin(regular) Bacon, Sliced Into Thirds

If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it. These can also be easily stuck on the grill, instead of in the oven.

Serve immediately, or they’re also great at room temperature.


Traci Des Jardins’ Slow-Cooked Green and Yellow Beans

From Food and Wine

6 servings

1/4 cup extra-virgin olive oil

1 medium onion, minced

2 large garlic cloves, minced

1-2 medium tomatoes, chopped

One2-ounce cans anchovies in oil, drained and chopped

1/4 cup capers, drained and rinsed

1 to 2 lbs mixed beans

1/2 teaspoon finely grated lemon zest

1.5 tablespoons fresh lemon juice

1/4 cup coarsely chopped flat-leaf parsley

salt and fresh ground pepper

In a large pot, heat the olive oil. Add onion and garlic, cover and cook over moderate heat, stirring occasionally, until the onion is softened, about 4 minutes. Add the tomatoes, anchovies and capers, cover and cook over moderate heat until the tomatoes just begin to break down, about 5 minutes. Add the beans and lemon zes, cover and cook for 5 minutes, stirring frequently. Add the 1/4 cup of water, cover and cook over low heat, stirring frequently, until the beans are very tender and beginning to fall apart, about 45 minutes; add more water if the beans become too dry. Stir in the lemon juice and chopped parsley, season with salt and pepper and serve.

The beans can be refrigerated for up to 2 days.


Quinoa with Grilled Summer Squash & Green Beans


1 cup uncooked quinoa
2 cups water
Pinch of salt
1 large zucchini, sliced
1 large yellow squash, sliced
1 1/2 cups green beans, ends snapped off
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic minced
Salt and black pepper, to taste
1/3 cup freshly chopped basil leaves
Extra balsamic vinegar and olive oil, for drizzling over dish, optional
Salt and pepper, to taste
1/3 cup Parmesan cheese, for garnish, optional


1. First, using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. While the quinoa is cooking, place the zucchini, yellow squash, and green beans in a large bowl. In a small bowl, whisk together balsamic vinegar, olive oil, and garlic. Pour balsamic dressing over the vegetables and toss until vegetables are well coated. Season vegetables with salt and pepper, to taste.

3. Heat grill to medium-high heat. Place the vegetables in a grill basket. If you don’t have a grill basket, spread out the vegetables on a large sheet of aluminum foil. Add a top sheet of foil and crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 10 minutes. Remove the vegetables from the grill.

4. Place the cooked quinoa in a large bowl. Add the grilled summer squash, green beans, basil, and stir. Drizzle with extra balsamic vinegar and olive oil, if desired. Season with salt and pepper, to taste. Garnish dish with Parmesan cheese, if using. Serve warm.


Corn, Bell Pepper, and Zucchini Sauté Recipe


  • 2 tablespoons olive oil
  • 1 medium bell pepper, cored, seeded, and medium dice
  • 1/2 medium yellow onion, medium dice
  • 1 medium garlic clove, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 2 ears white or yellow corn, shucked
  • 2 medium zucchini, medium dice
  • 2 tablespoons thinly sliced fresh basil leaves
  • 1 teaspoon freshly squeezed lemon juice, plus more as needed
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the bell pepper, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened slightly, about 6 minutes.
  2. Meanwhile, remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container.
  3. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the second ear of corn. Set the corn aside and discard the paper towel.
  4. Increase the heat to medium high, add the zucchini, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender, about 3 to 4 minutes.
  5. Add the corn, stir to combine, and cook until just warmed through, about 2 minutes. Turn off the heat and stir in the basil and measured lemon juice. Taste and season with salt, pepper, and additional lemon juice as needed.


Parmesan Zucchini and Corn

from DamnDelicious


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2-4 zucchinis, diced
  • 1 cup corn kernels
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons grated Parmesan, or more, to taste


  • Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  • Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.
  • Serve immediately, sprinkled with Parmesan.


Minty Cucumber and Canteloupe Salad



  • 1 large ripe cantaloupe
  • 4 medium cucumbers (or 2 large ones)
  • 1/2 tsp. salt
  • 8 oz feta cheese, cubed or crumbled
  • About a dozen medium-sized mint leaves, very finely chopped
  • For the Honey-Lime Dressing:
  • 1/4 cup olive oil
  • 2 tbsp. white wine vinegar
  • Juice of one lime
  • 2 tbsp. honey
  • Salt and pepper to taste


  1. Cut the cantaloupe in half and scoop out the seeds.
  2. With a melon baller, carve out as many balls as you can get out of your cantaloupe.
  3. Chop the cucumbers in thin, quartered slices.
  4. Place the cucumber slices and melon balls in a colander and sprinkle with 1/2 tsp salt, toss gently with your hands. Place the colander over a bowl and allow the juices to drain for about 20 minutes. (Keep the juice for smoothies!)
  5. Place the cucumber and cantaloupe balls in a salad bowl. Add the cubed feta and chopped mint.
  6. Place all salad dressing ingredients in a lidded jar and shake vigorously.
  7. Pour on the salad, toss gently, and serve cold.

Blueberry and Peach Galette

from Food52

For the crust

  • 1 1/4 cup flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
  • 2 tablespoons (or more) ice water

For the topping

  • 1/2 pint blueberries
  • 2 peaches
  • apricot preserves
  • 1 tablespoon sugar

For crust

  1. Whisk flour, sugar and salt in medium bowl to blend.
  2. Add butter and blend with fingertips until mixture resembles coarse crumble.
  3. Add 2 tablespoons ice water; stir until dough clumps together, adding additional ice water by the teaspoonfuls if dough is dry, being careful not to get to wet.
  4. Gather dough into ball and form into disk. Wrap in plastic wrap and chill at least two hours. (Can be made a day ahead)

For topping

  1. Slice peaches in 1/2 inch thick slices, leaving skin on.
  2. Position oven rack to center and preheat to 350 F.
  3. Cover baking sheet with parchment.
  4. Sprinkle parchment with flour and roll out dough into 12-inch round.
  5. Fan peaches in a circle, leaving a 1-inch border.
  6. Gently fold border to envelope peaches.
  7. Top with blueberries.
  8. Brush fruit and pastry crust with melted apricot preserves.
  9. Sprinkle fruit and crust with sugar.
  10. Bake galette about 30 minutes or until bubbly. Let cool for 20 minutes.

Cucumber Jalapeno Margarita

from A Happy Food Dance

  • 4 ounces tequila
  • 2 ounces fresh lime juice
  • 2 ounce agave syrup (or homemade simple syrup)
  • cucumber, sliced into ¼” rounds and cut into quarters
  • jalapeno, sliced into rounds
  • salt, for rimming glasses (optional)
  1. Combined the tequila, 8 cucumber quarters and 2 jalapenos slices into a shaker and muddle until the cucumber and jalapeno start to break up.
  2. Add the lime juice and agave syrup and fill shaker with ice.
  3. Shake vigorously for 60 seconds.
  4. Strain liquid into an ice-filled glass rimmed with salt.
  5. Enjoy!

As a reminder, part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share.


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Applecrest Farm | 133 Exeter Road (Rt.88) | Hampton Falls, NH 03844 | Phone 603.926.3721 |