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!
Share contents: 1/2 pound okra, 1 pint cherry tomatoes, 1 pound mini eggplant, 1 pound cucumber, 1 small head each of romaine and frisee, 1 bunch of leeks, 2 pounds of fingerling potatoes.
Saute the leeks in butter or oil until translucent and tender. Add cubed eggplant (unpeeled) and a couple cloves of garlic. Let saute awhile until tender. Add a can of cannellini beans and let cook together until warmed thru. Cut a few cherry tomatoes in half and add them fresh.
You could eat the above with a side of roasted fingerling potatoes and roasted okra. I cut the fingerlings in half long ways and toss with salt and olive oil and roast in a 425 degree oven until soft…maybe 20-30 minutes. I do the same thing with okra but leave it whole.
And finally, a salad of romaine, frisee, cucumber, and cherry tomatoes.
Hot peppers are starting to come in. If you’d like a few, you are welcome to grab them at market. We don’t put them in the boxes because so many people don’t eat them.
Hope you have a great week!
This weeks’ share contents:
1 bunch of red onions, 1 head of celery, 2 bulbs of garlic, 2 purple bell peppers, 1 pound of “new girl” tomatoes, 2 pounds of “Satina” new potatoes, 1 bunch of red beets, 1 pound yellow squash.
These red onions are on the pungent side of the flavor spectrum. You can keep them in the refrigerator or on your counter. We use them sliced thinly in salads or for cooking.
The celery is a flavorful addition to potato salad, any soup or stock, or chimichurri.
A variation of Chimichurri
3 to 6 cloves of garlic, 2 T chopped red onion, 2 Cups leafy celery (or combination of celery, parsley, cilantro), 1 tsp dry oregano, 1/2 to 3/4 cup olive oil, about 2 T red wine vinegar, about 1 T lime juice, salt to taste.
Chimichurri is awesome on grilled squash, onions, or meat. It is excellent on roasted beets or potatoes. It is good on toasted bread. You can make a batch and keep it in a tightly sealed container in your refrigerator for a week or so.
some of the garlic crop laid out to cure in the barn…such a pretty sight!
My apologies for never doing the blog post for last weeks’ CSA. It is our most busy part of the farm year from mid June until late July. We did get all of the garlic out of the field and laid up in the barn lofts to “cure”. It takes about 3 weeks for the skin to become papery and the juice in the stalk to dry enough that it is safe to cut the long stems away from the bulb. Then it can store for many months.
There are a couple pieces of information I want to pass along to you. One is that if you ever get something that is of poor quality in your box PLEASE let us know and we will replace it. We strive to always give you top quality vegetables but there are times when something is bad inside and we can’t see it. The other thing is the Exchange Box. At both of the market pick ups there is an exchange box. The idea is that if there is something in the share that you are picking up that you do not eat / do not like you can put it in the exchange box and choose something else from the box to take home with you. Just ask us if it is unclear which box it is.
If you go on vacation and need to change your CSA arrangements you have a few options. One is to give it to someone else. If you do this be sure they know our farm name and bring a bag with them to load the veggies into. Another option is to choose to pick up on the day that you do not normally If you do this, you need to let me know by Monday night for Wednesday pick up and by Thursday night for Saturday pick up. The third option is to take credit for up to 2 missed shares. If you do this you would need to let me know you weren’t picking up by Monday night or Thursday night depending on the pick up you use. You would then need to spend the credit in $23 increments by the end of 2018 market season.
If you forget a bag and take our box, PLEASE bring it back the following week. The wax boxes cost between $1.50 and $1.75 a piece. We can reuse them many times…
For this week:
2 costata romanesca zucchini, 2 pounds of calypso cucumbers, 1 head of savoy cabbage, 1 bucnh of cipollini onions, 1/4 pound basil, 2 pounds of carrots, a bag of new potatoes, 1 big gold beet.
I like gold beets and cucumbers together. I shred the beet and thinly slice the cucumber, thinly slice an onion, and add some red wine vinegar or lemon and salt and pepper and an herb, toss altogether, let sit 10 minutes before eating.
These cucumbers will make good pickles too if you desire. You can make pickles in the refrigerator that will be ready or 1-2 weeks or you can ferment them. There are many recipes out there. I use Sandor Katz’ recipe for half sours when I ferment. For vinegar pickles, use the ratio of 1 to 1 vinegar and water and 1/9 salt ( example 3 cup vinegar, 3 cup water, 1/3 cup salt).
The carrots will keep for a couple weeks in the refrigerator but maybe cut a slit in the bag. We topped these because their tops turned black in all this rain. The potatoes also need to be kept in the refrigerator.
Savoy cabbage lends itself well to cooking as well as raw use. When I use it raw I chop it more finely because it has a thicker texture. I like it for braised cabbage, creamed cabbage, or added to soup. It is also a good lettuce substitute for tacos, sliced thinly and with a lime squeezed over and a little salt.
Cipollini onions are strong and sweet used raw but become very sweet when cooked. They are excellent roasted (with carrots and beets or by themselves) or caramelized.
The costata zucchini is an heirloom variety that is less watery than the dark green ones. We like to slice or julienne them and saute with garlic and onion and squeeze a little lemon over right before eating.
I hope ya’ll have a great week!