CSA share week 8/27 - Bountiful - Post Hurricane Harvest Spared and a Busy Week of Cooking Ahead!

With Hurricane Irene passing over the region last weekend there was a great deal of concern about crop failure at our CSA farm. Thank goodness most of the crops were spared. We enjoyed the beautiful weather while picking beans, hush cherries, cherry tomatoes, and raspberries. It seemed hard to believe that only a few days ago we were having torrential rainfall and 70 mph wind gusts. The crickets and birds were chattering away and my son was running through the tall grass trying to catch a glimpse of the chorus. I wish I'd had my camera with me to capture my daughter sitting in the husk cherries carefully harvesting her own shack with a big juicy grin. Some moments truly are priceless.

Today's share was huge and there were "leftovers" from the pick up held in the pre-hurricane rains!

• 1 cantaloupe
• 1 black eggplant
• 1 summer squash
• 4 lbs heirloom tomatoes
• 2.5 lbs modern tomatoes
• 1/2 lb tomatillos
• 1 cucumber
• 2 yellow peppers
• 4 green peppers
• 6 ethnic sweet peppers
• hot peppers
• okra
• 3.5 lbs Macintosh apples (fruit share was purchased separately)
• 2 quarts cherry tomatoes
• 2 quarts yellow beans
• 1 pint husk (aka ground) cherries
• 1/2 pint raspberries

Last week I made hush cherry preserves. I followed a recipe for gooseberry preserves, to which they are often compared. It is pretty tasty!  I think I may do the same this week, along with some pepper jelly and some roasted peppers.

I also made four loaves of gluten free vegan zucchini chocolate chip bread. This is the BEST recipe for gluten free and vegan bread I have ever made. There is something magical about the combination of coconut oil and applesauce as a replacement for eggs in baking. It acts as a binder as well imparting moisture that withstands the freezing process. I simply replaced the banana with shredded zucchini and it worked beautifully. This has been a hit with the entire family. I still have some zucchini left, so I'll be making more bread tomorrow.

I'm planning on making more roasted tomatillo salsa and a huge batch of marinara for canning. (I purchased 20 pounds of "seconds" tomatoes from the local farm stand. They are not organic but I do know that the family practices integrated pest management. I feel confident in adding them to the mix and supporting a very local farm. Their beautiful farm is less than three miles from my home!) I volunteered my husband to make another big batch of eggplant "Farmer John" with the two eggplants we now have. Last but not least, a batch of applesauce with the apples! A busy week of cooking ahead. Busy, but delicious and well-worth the effort.