Kretschmann Farm Aug. 3, 2010

257 Zeigler Rd., Rochester, PA 15074 (724)452-7189

don@kretschmannfarm.com www.kretschmannfarm.com

Greetings from the Kretschmanns,

August--it's a satisfying point in the summer right now. How long it will feel that way, who knows? We've had a great and varied crop of leafy early greens, followed by a steady supply of cucurbits (though the relentless zucchini has tried all souls). The berries, the roots, and the coles were right on stride. And now we are watching contentedly as the new seedings of alfalfa and clover are emerging and sending down deep roots improving the soil, pulling nutrients from deep within, and fixing nitrogen from the air. One senses the whole cycle and all its elements functioning well. It's satisfying as well to see the end game emerging--the fall coles beginning to color the landscape an unusual blue/green, and the apples sizing and beginning to redden after hiding out as summer "greenies". Though far from assured a good crop, they have surprised us all as the flesh continues to increase around a seed cavity, still bearing subtle signs of the May 10 freeze. Who'd 'a thunk? All this while we are daily overwhelmed by the "main event" the care and picking of tomatoes and peppers.

Enjoy the delicious peaches from the McConnell's. They are real specialists in these stone fruits and it shows in the flavor. Yes, Georgia is famous for these delights, but to get them here, they need to be picked well before peak flavor and there's no substitute for that natural ripening as the sugars and flavors keep increasing. Even here, unless you're going to eat a peach right off the tree, you need to pick slightly ahead, or you won't be able to handle it at all. But delicate treats are the delicacy.

This is our first mushroom CSA box which is a taste test for those who had ordered it. Let us know if you'd like to continue, once a month for the remainder of the season. Others, who hadn't ordered this, are welcome to participate too, but we'd like a commitment for the remaining three months of the season. See the Wild Purveyors site for more information.

Hoping you enjoy the finest eating of fresh local foods,

Don, Becky, & The Kretschmann Crew

P.S. If you've gotten a cantalope, you'll get peaches next week.

P.P.S. This week is coffee, chicken, and mushroom week. Next week is cheese week. All these are by special order.

We've been enjoying this for many years after Becky's sister first made it for us after returning from Italy. Save the recipe for whenever ripe tomatoes are accumulating and need to be used quickly. It's really fast food.

Pasta a la Georgina: Saute 2 lg. cloves chopped garlic and about an equal amount of finely diced fresh ginger in 2 T oil. Add about 1# fresh ripe tomatoes, cut in chunks, and simmer. (15 min+-) Cook pasta, drain. Add 1 c. chopped fresh basil to tomatoes just before serving. Sprinkle pasta servings with grated mozzarella cheese and top with sauce. A great 20 minute meal!

String Bean Salad: Boil or steam 1 lb. string beans. Combine 1/4 c. olive oil, 1/4 c. vinegar, 1 clove mince garlic, salt an pepper. Pour over bean. Add 2 sliced tomatoes and 1 sliced onion.

Tuna Stuffed Peppers: Combine 7 oz. tuna in oil, 8 black olives (oil cured), 2T chopped capers, 4 anchovies(chopped), 1/2 c. fresh bread crumbs, 2T minced parsley, 1+ cl. garlic(minced), 2T. oil, a few raisins, sunflower seeds or walnuts. Stuff 4 med. peppers halved. Preheat oven 450 deg. Add 1/2" wine or water. Cook uncovered 20 min.

Assorted Stuffed Peppers: Smaller sized peppers can be stuffed with a variety of interesting fillings. Cook 1 c. cornmeal in 1 c. water with a little salt. After this cools slightly, add 1 egg and 1/2 c. grated cheese. Stuff into hot or sweet peppers and place in an oiled baking dish and brush with a little oil. Cover slightly with tomato sauce and halve a few Roma tomatoes in the spaces between peppers. Bake in hot (400 deg.) oven about 30 min. until tender. You can also stuff peppers with any of the grain-burger mixes available. Italians stuff hot banana peppers with sweet sausage. And of course there's the All American ground beef and rice stuffed pepper.

Veggie ID: We try to mix the types of tomatoes. Some are the traditional large red slicers. Some are the familiar paste or Roma tomatoes. Then there are the pink, yellow, burgundy (or blackish), and even green-ripening-to-yellow-stripe heirloom varieties. It makes for a festive plate. The yellow peppers are Antohi's--a sweet salad or frying pepper with a very thick wall.

Special Orders: Basil--$14 1/2 bu. box. It's easy to freeze a batch of pesto for the winter. Half bushel is a lot of pesto.

Stone fruits :We know fruit is a big part of most fresh foods eaten--statistics say it's about half. Like most store-bought foods, most of this comes from far, far away. To supplement the fruits we grow, we'll offer a special 10# peach box from McConnell's Farm ( also in Beaver County like us, but these are not organically raised). This fruit is so prone to bruising, we would have a hard time protecting it in our veggie boxes. Check our website for prices. We'll start likely the week of 8/10.