Wednesday, July 30, 2014

Tomatoes growing in the Hoop house
small boxes this week:  1 eggplant, 2 each of pink wonder and red panzer tomatoes grown in the hoophouse, 1 canteloupe, 1 bunch of yellow onions, 1/2 # lettuce mix, 1 # mix of yellow wax bean and snap beans, 1 red bell pepper, 1 sweet italia pepper, 1 zephyr squash, 2 patty pan squash.
regular boxes have all the above and 1 # more beans, 1 quart juliet tomatoes, 1 bunch beets, 1/2 # more lettuce.

This morning dawned a chilly 48 degrees at our farm and has us in the mind of fall crops.  We are transplanting broccoli, cabbages, kales, cauliflower for your october boxes today.  The winter squashes are looking great and we will begin the harvest of those next week.  They will then sit in the barn loft for several weeks to sweeten up.  All the onions are harvested and curing in the barn.  I'm sure it will get hot again but this cool is a nice break for us.

The eggplant is producing amazing amounts and so I decided to put another one in your box this week.  I hope you aren't getting tired of it.  Sometimes I roast it with salt and pepper and herbs and then grind it up and freeze it to make patties with in the winter.
The peppers are both sweet and will finish ripening all the way to red sitting on your counter.

Bean Salad
Put a pot of water on the stove to bring to a boil.
While you're waiting, pop the ends off the beans and wash them.
Blanch the beans by putting them in the boiling water for just 3 to 5 minutes (just to slightly soften).
Strain the beans.
Make a dressing of:  2 T balsamic vinegar, 1 T ume plum vinegar (or some salt), 1 T red wine vinegar, 3T olive oil, black pepper, 2 crushed cloves of garlic, 1 shallot.
Pour over the beans while they're still warm and refrigerate.
Before serving, toast some sesame seeds and sprinkle over the beans.
Foreground:  Leeks.  Background:  Aaron making beds for fall transplants.

Wednesday, July 23, 2014

July 23 or 26

Small boxes :  1 lb. Paul Robeson tomatoes, 1 lb. Juliet tomatoes, 1 bell pepper, 1 bunch fresh shallots, 1 canteloupe, 2 lbs tomatillos, 1hot banana pepper, 1 jalapeno, 1 bulb garlic, 1 italian eggplant.
Regular boxes:  1 lb Paul Robeson, 2 lbs Juliet, 1 bell pepper, 1 bunch of leeks, 1 celery, 2 canteloupe, 2lbs tomatillos, the hot peppers and garlic, 1 eggplant.

Salsa Verde
2 lbs tomatillos
1 jalapeno and 1 hot banana pepper, seeded and minced
1/2 cup cilantro leaves
1 tsp salt
1 cup finely chopped onions
1/2 to a whole bulb of garlic
1. peel the dry skins off the tomatillos, wash them, and boil in lightly salted water for 7 minutes or until they are just soft.
 2.Drain, puree them in a blender, and put them in a saucepan with the peppers, half the cilantro, salt, and half the onions.
3.Simmer sauce gently for 30 to 40 minutes.
4.To use for dipping chips in, add the rest of the cilantro and onion fresh along with the juice of 1 lime.  To use it as enchilada sauce, add the fresh cilantro and onion either to your filling or as a garnish on top.

Mom's Freezer Roasted Tomatoes
(the juliet tomatoes are great for this)
In the bottom of a large roasting pan place 1slivered onion tossed with olive oil, salt and pepper.
Halve the tomatoes and place cut side up on the onion.
Throw 4 cloves of chopped garlic on top.  Drizzle with olive oil, salt and pepper.  Roast at 425 until all juice has evaporated.  Cool before freezing or use them right away as a pasta sauce or pizza topping.

If anyone want s extra canteloupe melons for fresh eating or to freeze for smoothies, we have lots of them this week and will give you an extra one.  Just ask at market or email me and i'll send you one next pick-up!

Wednesday, July 16, 2014

July 16 or 19

View from the tractor seat of the crew transplanting parsnips!
Small boxes this week:  1 1/2 lbs nicola potatoes, 1 lb beets, 1 lb patty pan squash, 2 lbs small red tomatoes, 1 each of pink and yellow brandywine tomatoes, 1 bunch of cipollini onions, 1 or 2 each of sweet and torpedo onions (depending on size of onions), 1  zucchini, 1 purple bell pepper, 1 Italian eggplant.
Regular boxes:  3 lbs nicola potatoes, 2 lbs. beets, 2 lbs patty pan squash, 2 lbs small red tomatoes, 1 each of pink and yellow brandywine tomatoes, 1 bunch cipollini onions, torpedo/sweet onion mix, 1 zucchini, 1 purple bell, 1 eggplant, 1 bunch of shallots, 1 pint of blueberries.

Tomato season is upon us!  If you want tomatoes to can or freeze, this week or next is the time to do it.  We have lots of the red ones you have in your box today and lots of "seconds" of all varieties.  For CSA members, tomatoes are $1/lb.  (Market customers pay $3/lb.)  If you are interested, email or call me to set up when you want to get them.  Call Anne at 828-545-2362.  They will slow down significantly in 2 weeks so if you want to do it, do it now!

Nicola potatoes are unsurpassed as makers of a perfect potato salad.  They hold their form well due to their waxy texture.  They also make great shredded hash browns!
Cipollini Onions are sweet and mild and make THE BEST roasted or caramelized onions.
Eggplant recipe ideas

I am running late and cannot give recipes right now.  I'll try to get back to it later today or tomorrow!  Hope you are all well!

Onions curing in the barn loft

Wednesday, July 9, 2014

July 9 or 12

Honey Bees!  Our friend Dave Cowart caught a swarm we had this spring and helped us get it set up at the farm.  Here's to better pollination!

Harvesting fingerling potatoes yesterday.  We had an excellent yield!
Small boxes this week have: 2 lbs. purple viking potatoes, 1 red celery, 1 bunch of parsley, 1 fennel bulb, 1 pint cherry tomatoes, 1 head of garlic, 1 bunch of torpedo onions, 1 zucchini and 3 red tomatoes.
Regular boxes have: 3 lbs of purple viking potatoes and all of the above plus 1 bunch of carrots, 1 bunch of purple basil, 6 red tomatoes, 2 zucchini, 1 lb of austrian crescent fingerling potatoes.

There is a unintentional purple-red theme to the box this week.  The purple vikings are one of our favorite potatoes.  They have a sweet white flesh that makes great homefries or scalloped potatoes.  The red celery has a stronger flavor than green celery and can be used anywhere you would use celery.  It makes a beautiful broth for miso soup.

caramelized fennel
1 fennel bulb
salt and pepper
safflower oil (or whatever oil you use to saute)
Bring a pot of water to a boil.  Cut off the fennel stalks and core.  Cut the fennel lengthwise in half and then cut into 1/4 inch wide wedges.
Add the fennel to the boiling water and cook until crisp-tender, about 3 minutes.  Be careful not to overcook.  Drain the fennel and pat dry.  season with salt and pepper.
Heat some oil in a skillet over medium high heat.  Add the fennel in a single layer, cut side down, and cook to caramelize the wedges, 2 to 3 minutes.
This can be eaten by itself as a side dish  or added to scallop potatoes or soup.

Wednesday, July 2, 2014

July! 2nd 0r 5th

Small boxes this week:  1 white and 2 orange large carrots, 1 large red beet, 3 onions, 1 bulb of garlic, 1 green cucumber, 1 lb of lemon cucumbers, 2 zucchini, 1 bunch of basil, 3 tomatoes, 1 purple bell pepper, 1 head of green cabbage.
Regular boxes this week:  all the above plus more cucumbers, 2 zephyr squash, 1 pint blueberries, more tomatoes.

The lemon cucumbers are a nice, refreshing cucumber for fresh eating.  We do not peel them and mostly eat them like an apple.  We all love to eat them when we're working out in the hot sun and the kids love to eat them any time so I hope you enjoy them too!  They are good cut up in salads or in a salad all by themselves.
 This weeks' menu:
Pesto on pasta, roasted potatoes, bread
 Beet and goat cheese salad
Carrot and ginger soup
Zucchini Hash
Cole Slaw
View of the tomato field and stormy sky