finally got dry enough to get beds made and plants in the ground! fall lettuces, broccoli and cabbage
This weeks’ share: 1 1/2# yellow wax beans, 1 quart cherry tomatoes, 1 pint shishito peppers (not hot), 1 yellow bell and 1 sweet Italian pepper, 1# Chinese eggplant, 2 heads of garlic, 1 bunch of red beets.
The shishito peppers can be grilled or seared in a cast iron skillet whole. Turn until all sides are lightly blistered. Remove from heat, sprinkle with salt and nutritional yeast. Eat by themselves or serve alongside a main dish. They are not spicy but do have a nice flavor. Every once in awhile 1 will have some spice and red ones can be hot but not always.
The Chinese or ” machiaw” eggplant is great sautéed, grilled, or roasted. The skin is tender and can be eaten without peeling.
Share contents: 1 1/2 pounds green snap beans, 1 Italian eggplant, 2 yellow bell peppers, 2 delicata squash, 4 pounds sauce tomatoes, 1 bunch of leeks, 1 bulb of garlic, 1 head of “summer crisp” lettuce.
The delicata squash needs to be eaten this week. It doesn’t keep long at all. It is sweet and delicious. We like it best just cut in half, seeds scooped out, and baked. The sauce tomatoes are also great raw in salsa, salad, or sandwiches.
olive oil for frying, 1 eggplant peeled and cut into 1 inch cubes, 1 to 2 leeks cut into thin circles, 2-4 sauce tomatoes diced, 1/8 cup red wine vinegar, 2 tablespoons capers (optional), 2 anchovy fillets finely chopped (optional), salt and pepper, 1/4 cup pine nuts or walnuts toasted
Heat a generous amount of oil in a heavy frying pan over medium high heat. Working in batches, fry the eggplant until browned, about 3 minutes. Remove cooked eggplant with a slotted spoon and let drain on paper towel.
When all eggplant has been fried, pour off most of the oil and lower heat to medium. Add the leek and cook stirring often until golden brown. Turn the heat to medium low and add tomatoes, vinegar, capers, anchovies and simmer, stirring occasionally, for 15 minutes. Stir in the fried eggplant and continue simmering for 30 minutes more, until most of the liquid has cooked off and the mixture is thick. Season with salt and pepper. Garnish with toasted nuts. Serve warm or at room temperature.
(This dish is at its best if you can make it a day before serving)
Yesterday was Anna’s last day working on the farm for the season. She is back to school at NC State. The picture above is most of our crew. We are missing Jay and Renzo. These are the people who have been tirelessly tending to the food you’ve been eating this summer. There is no way we could do this without them and they are all awesome and feel like family.
(from left to right: Mary Katherine, Nadia and Addiebelle, Xan, Katelyn, Anna, Lottie, Anne and Cyril. In the middle is Tinna Winna. And in the front Aaron!)
Goose Bean plant reaching for the sky
This weeks’ share contents: 3 pounds Nicola potatoes, 1 pound yellow onions, 1/2 pound Jimmy Nardello SWEET Italian Frying Peppers, 1 large beet, 2 heads of lettuce, 4 pounds of heirloom tomatoes.
The tomatoes are really on this week. It is a little hard to tell how much longer they will go so enjoy them a lot this week! Same as last week, you’ll weigh out your own tomatoes at market when you pick up.
We have been enjoying the beets raw lately. I shred them and sprinkle with salt and red wine vinegar or lemon juice (or lime, balsamic, apple cider…) and letting it marinate slightly before eating. We add them to salads, eat them with yogurt, with home-fried potatoes, in nori rolls.
Tomato, Onion, and Potato Gratin
1 medium yellow onion, 2-3 pounds Nicola potatoes, 1-2 pounds of ripe tomatoes, 2 cloves of garlic, salt and pepper, 1 tablespoon chopped thyme leaves, 3 tablespoons olive oil, 2 tablespoons white wine, 1 1/2 cups chicken or vegetable stock.
Use an oiled 9 inch square gratin or pyrex dish. Preheat oven to 375.
wash potatoes and tomatoes, slice into 1/8 inch thick slices
peel onion and slice as thinly as possible
spread onions evenly on the bottom, season with salt and pepper
arrange half the potatoes over the onions, overlapping them like shingles, season with salt and pepper, sprinkle with thyme and garlic slices
make a layer of tomato slices on top of potatoes, season with salt and pepper
finish with another layer of potatoes and more salt and pepper
drizzle with olive oil and white wine and add enough stock to fill the dish 2/3 full
cover and bake 45 minutes. uncover and press down to be sure the top layer of potatoes are moistened. Bake uncovered for another 40 minutes, until a knife goes through easily and the top is golden brown. Serve warm or room temperature.
(adapted from Chez Panisse)
Also, it is sauce tomato time. If you are interested in getting a box for freezing or canning, let me know. Today, Saturday, and probably next Wednesday we can do it. The box is about 22 pounds and cost $35.
1 bunch red onions, 2 garlic, 2 small heads of lettuce, 1 pound of small zephyr squashes, 1 bunch of carrots, 1 bunch of cilantro, 1 pound of tomatillos, 3 pounds of heirloom tomatoes.
When you pick up at market, you will weigh out your own tomatoes.
It’s a great week to make salsa! Pick up a few hot peppers if you’d like to spice it up!