Thursday, July 14, 2011

bird inthe hand is worth 2 in the bush

a nest in the potatoe patch

July 13
The heat has made some seemingly quick changes to the crops.  All of a sudden, tomatoes are ripening and the onions for storage are about ready to harvest.  Both of these things are 2 weeks earlier than last year.  Also soon to be ripe are eggplant, okra, and peppers.  All the brassicas of early summer (broccoli, cabbage) are over and tilled in and we are preparing ground for the fall crops to go in.  Its hard to imagine it ever getting cool again but we have to plan(t) now for the food we'll eat in 2 months.

This weeks' box includes:  2 lb green beans, 1 lb tomatoes, 1 head savoy cabbage, 1 bunch yellow onions, 1/2 lb basil, 1 lb red new potatoes
Full shares also get:  3 fennel bulbs, 2 lb potatoes, 3 lb tomatoes, 1 bunch beets

The tomatoes you eat are all grown in the field.  The early ones are a hybrid called "new girl".  There will be lots of heirloom cherry tomatoes and larger slicing tomatoes as they ripen.  It is significant to say field grown because the fruit is generally more flavorful than those grown in a hothouse but the trade off is in appearance.  The skin tends to have more blemishes when grown outside.  The potatoes were dug on tuesday and are "new" potatoes.  The skin is very tender and they need to be eaten this week.  The spots on the skin are edible and just because our soil is a little rough in texture.  Nutritionally, potatoes are high in vitamin C but it is all in the skin!  We thought a lot of basil would be nice so you can make pesto.  I usually make it without parmesan cheese or nuts and add those just when eating.  I make my pesto with olive oil, salt, garlic and a little lemon juice.  I keep it in a tightly closed jar in the fridge for a month or freeze in ice cube trays and put in a ziploc bag.  I'm just realizing we forgot to put garlic in the box this week...if you need garlic and want to get some at market just let us know who you are and you can get it free.  (Anne will be at north asheville and Phalen at the city on sat.) 

Baked Cabbage and Potatoes
shred 1 savoy cabbage
wash and thinly slice 3 potatoes
put in a large, buttered baking dish with cabbage on top
pour over it a mixture of:
3/4 cup cream
2 beaten eggs
salt and pepper to taste
a pinch of nutmeg
cover with bread crumbs if desired
bake at 325 degrees for about 45 minutes

Meredith harvesting potatoes

Tray of New Girl Tomatoes

Freshly washed basil

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