This weeks’ share contains:
1 pound of green beans, 1 pound of okra, 1 pound of summer squash, 1 bunch of leeks, 2 Italian eggplant, 1 pint of shishito peppers, 4 pounds of tomatoes. If you like hot peppers, please grab a few each week while we have them. We don’t put them in the share much as most folks don’t like them. You can grab them from us at market of is you do the farm pick-up get them at the stand!
You will need to weigh out your own tomatoes. There are several varieties so you can get different ones. The weather pattern has been rough for the tomatoes. we are doing everything we can to keep them alive but there is nothing we can do to avoid splitting. The amount of rain we are getting (daily showers of 1/4 inch to 2 inches for 3 weeks now) cause the fruit to split but they still taste great! Just need to be used quickly. I suggest tomato pie, salsa, soup, sauce.
The shishito peppers are not hot. They are best charred in a cast iron skillet and sprinkled with salt and lime or grilled. They make a great appetizer or addition to tacos. You do not need to remove the seeds as they are easy to eat.
This is likely the last of the summer squash. Lots of crops are succumbing to mold in this extra wet environment of late.
Leeks are best cooked rather than raw. You can use them in your tomato pie. They are great in soups and lentils as well. Cut them in half and then into half moon pieces and wash. Especially the part close to the leaves holds dirt. pat them dry and saute in some oil and or butter for about 5 minutes while stirring, then put a lid on and turn to low and let cook until very soft (melted), then add to your dish. They lend much flavor to anything.
Roasted Okra and Summer Vegetables, from Root to Leaf
1 pound okra washed, capped and halved lengthwise, 1 small onion, 3 cups total of any variety of other summer vegetables (squash, green beans, tomatoes), slat, freshly ground black pepper, extra virgin olive oil, fresh basil and mint
Preheat the oven to 400. Combine okra, onion, and other vegetables in a bowl. Season with salt and pepper, drizzle with olive oil, and toss well to coat. Transfer to a roasting pan or rimmed baking sheet and spread out in a single layer. Roast until the vegetables are just tender, about 10 minutes. Toss with fresh herbs. (I prefer to let them get a little bit more browned than just tender. Also, I like parsley, cilantro, anise hyssop or a combination of all the herbs as well.)