This weeks’ share contains:
3 pounds of Italian heirloom tomatoes (that you’ll weigh out yourself), 1 pound of yellow wax beans, 2 pounds of Romano beans, 1 bunch of red beets, 1 bunch of Tropea red onions, 1 pound of baby summer squashes.
We are having a great bean year and hope you are as excited about them as we are. The yellow wax beans pickle well if you like to make pickles. They are also great in bean and tomato salad. Romano beans withstand longer cooking. There are some great traditional Italian recipes for them. I’ll include one today. The baby squashes are great roasted whole or cut in half lengthwise. They are also great in rice dishes.
We pulled all of the onions from the field this week so these are the last that you’ll get with the tops still on. Onions will still be in the boxes regularly as well as garlic. It would be good to get feed back on whether you’d like more or less of these items.
We are at the busiest time of the farm year right now as we harvest whole crops of onions and potatoes to put into storage just as the tomato crop starts to ripen. Harvesting tomatoes takes many many hours of the week. While these things are going on, we have to continue regular harvests, plant seeds for fall crops, transplant other fall crops, and battle the weeds and mud. It is all going very well and the crew of people working here with us are amazing. They are hard working and funny and nice. It is a great year!
Fresh Beans in Tomato Sauce
2 pounds of romano beans, 1 tablespoon of ghee or butter or lard or olive oil, 1 small onion chopped, 1 tablespoon of chopped parsley, salt and pepper to taste, 1-2 large tomatoes.
3 pounds of “Italian Heirloom” tomatoes, 2 bulbs garlic, 1 small celery, 1 pound carrots, 1 bunch basil, 1 bunch Italian heirloom yellow onions (Ramata di Milano), 2 zucchini, 1 pound of green beans.
We have put in the ingredients for a tomato sauce. Garlic can be kept out on your counter, cabinet, hanging basket. Tomatoes are best un-refrigerated and used within a couple days. Everything else will store best in the refrigerator.
The tomatoes are just beginning. You’ll see them for the next 3 weeks or so. Usually we have you weigh them out at market because it is the best way to keep them from getting bruised before you get them. If you are interested in a bulk box of sauce tomatoes for canning/ freezing, let me know. They will be available next week and the following for sure. Its $35 for half bushel.
This is the sauce I most commonly make at home. It is great by itself served over pasta or roasted zucchini. It is also good with sausage added.
This weeks’ share: 1 mix onion bunch (flat one is cipollini, red is Rosa di Milano, yellow is candy), 2# squash, 2# cucumbers, 1# beans, 2 heads of lettuce, 1 bunch carrots, 2 purple bell peppers.
The cipollini onion is great caramelized or sautéed with the squash. The red one is fairly pungent and good to cook with. The yellow is mild and slightly sweet.
I’m sorry for the delay in getting this out! We harvested the garlic crop yesterday and time ran out!
This weeks’ share includes: 1/2 pound basil, 2 bulbs fresh garlic, 1 bunch of onions ( the white one is a Spanish sweet onion, the reds are fairly pungent), 1 small head of romaine, 2 pounds of beans, 2 pounds of suyo long cucumbers.
The cucumbers are great for raw eating or pickling.
I hope you’re in the mood to make a batch of pesto… . You can freeze it in ice cube trays and then put them in a ziploc bag once frozen for easy, single serving pieces.
Share contents: 1 bunch each of red scallions, beets, carrots, green kale. 1head of cabbage, 1 &1/2 pounds red new potatoes, 2 pounds each of squash and cucumbers.
Summer has arrived!
Time for salads and slaws. And grilled squash.
Asian Cucumber and Carrot Salad
2 large or 4 smaller cucumbers
2 tablespoons each of rice vinegar, lime juice, honey
2 teaspoons toasted sesame oil
1 teaspoon each of salt, crushed red pepper, sesame seeds
1 tablespoon chopped cilantro
1 scallion cut into thin rounds
1. Spiralize or julienne the cucumbers and carrots. Place them in a bowl.
2. In a small bowl, combine all the dressing ingredients then pour over the vegetables.
3. Sprinkle scallion and cilantro on top. Let sit 20 minutes in refrigerator before eating.