9/16/26 Preserving the Summer
My usual answer to “what is your favorite veggie on the farm” is, “that which we are anticipating in the next season”. But September is an exception, such a delicious moment on the farm. The days are getting shorter and the mornings are cooler, but the fields are overflowing with summer. When we started farming Sept 21st was our usual first frost date, but we’ve seen that shift back into to October by a month. So we get to appreciate longer the tomatoes heavy on the vines, peppers finally hitting their stride, basil is fragrant and lush, and summer fruit seems impossibly sweet.
It’s a fleeting kind of abundance—which is part of what makes it so wonderful. And there is something deeply satisfying about capturing a little of it for later. Preserving food is practical, of course, but it also feels a bit like putting summer in a bottle (or a freezer bag!) to open again on some cold, dark evening in January.
I wanted to share some of the things that I do. I’m a busy person and so don’t have time for the elaborate. In fact often this time of year if I can, I’ll cook a dinner and double or triple and then freeze what we don’t eat. This is especially true with a home made quick tomato sauce, tomato soup, ratatouille, eggplant caponata or parmesan. It’s a delight to pull ratatouille out in January tasting all that summer goodness.
Most of these items in bulk are on the add-on store. We do give you a bulk price and usually better than our bulk at the farmers’ market price. We wouldn’t want to give bulk in a CSA box as it will turn many people away. (Too much food is the number one reason people leave.)
Pesto
Thanks to Sean for having the idea to off you all a bulk basil. Thanks to the 30 of you who took us up. We may do this again if it doesn’t feel like spamming you. Freezing Pesto was traditionally made with mortar and pestle and if you have one I recommend trying it. It certainly is a lot easier in the food processor but I’ve found my kids love using a mortar and pestle and it produces a very rich pesto. It is said that the heat of the food processor can change the oils and taste of both the basil and the nuts, the stainless steel blades of the food processor can neutralize some of the flavor of the garlic, and the processor will produce a partial emulsification that will be very different from the flavored oil that the mortar and pestle creates.
Ingredients:
2 c fresh basil leaves
½ c extra virgin olive oil
3 Tbs pine nuts (or walnuts)
2 garlic cloves
3 Tbs freshly grated Parmesan
¼ tsp salt
Mortar and Pestle Method:
Toast nuts in heavy bottom pan on medium heat until fragrant, remove from pan and allow nuts to cool.
Peel garlic cloves and place in mortar with a pinch of salt. Crush garlic into a chunky paste with pestle.
Add a drizzle of olive oil, several basil leaves and another pinch of salt. Crush with pestle in a grinding, circular motion. It will help to rotate the mortar in the opposite direction periodically. Continue adding oil, basil and salt in manageable increments until all of the leaves, oil and salt are crushed and incorporated.
Add the toasted pine nuts and crush them to desired consistency.
Finally, incorporate the grated Parmesan cheese.
Food Processor Method:
Toast pine nuts in heavy bottom pan on medium heat until fragrant, remove from pan and allow nuts to cool.
Peel garlic and place in food processor with salt and process until well-chopped.
Add olive oil, basil leaves and salt, process until all the basil leaves are broken down.
Add pine nuts and process until you achieve desired consistency.
Finally, incorporate the grated Parmesan cheese.
I freeze pesto in small, reused 8 oz plastic containers, (like you would buy hummus in) which is about the perfect amount to pull out for a meal for our family. I’ve learned that freezing without the olive oil works best as it can get funky. Then when you thaw you add it. I’ve also learned to use a little more lemon juice than usual to help keep the bright color. Plus I try to fill the containers to the top to minimize air inside. Of course that would work even better in a zip lock bag. Even with all that, it can still turning dark but the flavor is still there.
I’ve also tried freezing basil by itself. I’ve read that you can chop it and freeze it in ice cube trays with a little water or olive oil. I’ll confess: I’ve done it, but I’ve never actually gone back and used those basil cubes! Maybe you’ll have better luck working them into your winter cooking than I have.
Pippin in the barn shares that she loves making a basil oil as a way to preserve some basil into the months to come.
Baba Ganoush & Pepper Dip
Just like with pesto, every year I make at least one round of Baba Ganoush with the bulk to be frozen and I try to make a roasted pepper dip like a muhammara.
Roasted or sautéed peppers. Even easier, I’ll just roast peppers, peel their skins and freeze or I’ll dice peppers (maybe onions too) and do a slow sauté and then freeze.
Tomatoes!
Yes, we give you a full quart every week. Most families easily make it through but I’ve heard of one family that sends quarts off to their student at Berkeley for a little Sonoma County goodness. Cooking more than you can eat and freezing what you don’t eat is the best way to preserve these.
Our San Marzanos are particularly made for this moment. These classic Italian paste tomatoes are wonderfully meaty, with less juice and fewer seeds than a typical slicing tomato. Turn them into sauce, roast them slowly, can them whole or simply freeze them. Months from now, opening a container of deep red San Marzano sauce is about as close as you can get to reopening a September afternoon. We never grow enough for CSA and don’t include in our mixed tomatoes, if you want a project, they’re on our add-on list.
Hot Peppers!
Starting next week we’ll put hot peppers on the list per pound. I just made a rasta - string them up and let them dry hanging while decoration. This is best with Cayenne but also okay with Aji Crystal and okay with Serannos.
I make my own Cayenne Pepper and Red Pepper flakes this way. For the former I blend in a blender, for the latter I just crush. It is sooooo much better than store bought. \
Aside from drying, I’ve known a CSA member who threw hot peppers whole in the freezer and pulled out one at a time to add to his morning eggs.
Pickled Peppers and Hot Sauce.
Chop up Peppers and make either a quick pickle or ferment and keep them in the fridge all summer to add to dishes! Often then you can blend them up and make your own hot sauce. Even just 6-9 peppers and you can easily do such.
You don't need a canning kettle, a free weekend, or a pantry lined with matching jars to preserve the season. Put a handful of peppers in the freezer today. Make an extra batch of pesto tomorrow. Roast more tomatoes than you can possibly eat for dinner.
Little by little, you'll build a small stash of summer—and sometime this winter, you'll be very glad you did.
This Week’s Box
🍅 Mixed Tomato Quart 🍅
Golden Beets
Bunched Green: Toscano Kale (SR) OR Brussels Greens (WC)
Cucumber (SR) OR Summer Squash (WC)
Sweet Pepper Medley (SR) OR Shishitos (WC)
Herb: Scallions (SR) OR Genovese Basil (WC)
Kohlrabi (Classics) OR Broccolini/Cherry Tomatoes (Families)
Family: Strawberries & Parsley
Produce Notes & Recipes
A couple of more normal produce notes.
Everyone has a bunch of Golden Beets, a random Chioggia or Red might have gotten in but they’re 99% golden. Since we usually do mixed beets take this moment to enjoy just the fruity sweet flavor of Gold. They’re great roasted with some citrus or shaved thin and raw in a kale salad with lemon, parmesan and toasted nuts - maybe add some shredded kohlrabi too!
Surprise, summer Kohlrabi! We love a little raw kohlrabi in the midst of summer fruits to keep us grounded. Right now I’m enjoying it in sticks just with salt, but it also makes a great slaw. Shred and toss with sliced scallions, lime with a little sesame oil and rice vinegar!
Sweet Peppers are a medley. Those in Santa Rosa a mix including bells, Italian Sweet and little Lunch Box peppers. Enjoy them alone, raw or cooked or mix them together for a mix of flavors.
Extra Shares
Lettuce Share: 🥬 Lettuce Leaf Mix
Bunched Greens Share: Rainbow Kale 🌈
Herb Share: Basil 🌱
Pint Share: Cherry Tomato 🍅
Eggs: 🥚
This Week’s Box