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.)
1 bunch basil, 1 pint cherry tomatoes, 2 pounds sauce tomatoes, 2 pounds Baltic Rose potatoes, 1 bunch onions, 1 pound yellow wax beans, 1 head of romaine, 4 cucumbers, 1 purple bell and 1 Carmen sweet pepper.
Your tomatoes, cherry tomatoes, and basil are not in the box. You’ll weigh out your own tomatoes, grab a pint of cherries and a bunch of basil in addition to the contents of 1 box per share.
You can make a great summer salad of blanched wax beans, halved cherry tomatoes, and a basil- red wine vinaigrette.
The sauce tomatoes cook into a lovely sauce but they are also good for fresh eating.
This week: 1/2 pound “Jimmy Nardello” peppers (sweet!), 2 Italian eggplant, 1 garlic, 1 bunch yellow onions, 1 bunch purple carrots, 2 pounds squash / zucchini, 2 suhyo long cucumbers, 1 head romaine, 1 head summer crisp, 1 pound tomatillos and 1 jalapeno.
The peppers look hot but they are a very sweet Italian heirloom frying pepper. Use them anywhere you like to have sweet peppers. They are especially good sauteed with onions and eaten as a side with eggs, beef, or grilled vegetables.
The tomatillos make a great salsa when roasted with onions and garlic, then pureed. Add some fresh onion, a jalapeno, and lime juice and salt and enjoy!
Tomatoes are coming! You will get them in your box next week as well as green beans and yellow wax beans.
I hope you have a great week!
Share contents this week:
1 bunch sweet onions, 1 head of cabbage, 1 bunch dill seed, 1&1/2# cucumbers, 1 pint okra, 1 pint baby squashes, 2 zucchini, 1 quart fingerling potatoes.
The sweet onions are best used raw in salads, salsa, in sandwiches. Their flavor disappears under much cooking.
Aaron prepared the best okra we’ve ever eaten at home this week. He heated a pizza stone in a hot oven, cut the okra in half lengthwise and tossed with oil, salt, and pepper, scattered it on the hot stone and roasted until crispy. The baby squashes are good this way too.
The fingerlings are “new” meaning their skins aren’t very thick yet so they don’t keep long. Store them in your fridge and for best enjoyment, eat within the week.
The cabbage and cucumbers will make a good pickle combo with the dill seed.
This weeks’ share contains: 1 bunch red beets, 1 bunch red onions, 1 head each of red bibb and green romaine lettuce, 3 garlic bulbs, 3/4 pound basil, 4 zephyr squash, 1&1/2 pounds cucumbers, 1 bunch Italian parsley.
It’s pesto making time! Often our basil succumbs to disease just as the tomatoes start to ripen. It looks beautiful now so we thought we’d put a big batch in this week for you to make enough to get you thru.
I make a simple pesto of parsley and basil, lots of garlic, salt, lemon juice, olive oil. That’s it! Then when I’m using it I add nuts and cheese if we want them. You can store pesto in a jar in your refrigerator for months if you keep a layer of olive oil over the top of the pesto. It also freezes well.
We’ve been enjoying eating our beets and beet greens together. They need to be cooked separately but then combined at the end. I’ll attach a recipe here.
It is moving into hot weather and the eggplant, peppers, okra and tomatoes are about to start ripening. We will have sauce tomatoes available in bulk in late July. If you are interested in canning or freezing some, let me know. I’ll keep you all posted as they become ripe.
Next week will include carrots, cucumbers, potatoes as well as other yummy vegetables!