What’s Going on at the Farm?
Hello, CSA members! I hope you all had a nice week. As you can see, the tomatoes just keep coming! We are amazed each time we go into harvest how big, beautiful and bountiful they are this year. We are surely enjoying our best tomato season ever, which is a dramatic change from last season when we suffered our worst ever due to the rain. Such extremes!
We are waiting for a dry window this week to start preparing our fall planting beds. That’s right, it’s already time to plant fall crops. On August 1st we plan to see our fall carrots, beets and first round of fall greens. On August 15th we plan to be transplanting our first planting of fall broccoli, cauliflower and cabbage. All of these crops can be enjoyed through our fall CSA, which we will tell you more about soon.
Here is a picture of our tomatoes at the Carrboro Farmers Market, if you run out, you know where to come to get more ;)
We hope you are enjoying everything so far this year. Please let us know if you have any thoughts, concerns or feedback, we love to hear from you.
All the best,
Elise, Beth, Trish, Shelly and Soliz
Recipes and Veggie Information!
Thai Tomato and Eggplant Salad
5 cups peeled cubed eggplant (1 inch cube)
2 Tbs. vegetable or olive oil
2 tomatoes, halved, cored, and cut into thin slices
2 scallions, sliced
½ cucumber, peeled, halved, seeded and cut into crescents
1 small bell pepper, cored, seeded, and thinly sliced
¼ cup fresh lime juice
1 Tbs. freshly grated lime peel
3Tbs. olive oil
2 Tbs. grated fresh finger root
2Tbs. fish sauce or soy sauce
1 to 2 Tbs. chopped fresh mint
¼ cup fresh Thai basil
2 Tbs. chopped fresh cilantro
2 tsp. minced fresh green chiles or more to taste
Preheat oven to 450 degrees F. Toss eggplant with oil, spread the cubes on a large baking sheet, and roast for about 25 minutes, stirring every 10 minutes. Meanwhile, place the tomatoes, cucumbers, bell peppers, and scallion in a bowl and set aside in the refrigerator.
Whisk all of the marinade ingredients together in a small bowl.
When the eggplant is roasted, transfer to a serving bowl, toss with the marinade, and set aside to cool and marinate for at least an hour. Just before serving, add the other vegetables and gently toss with eggplant.
Serve at room temperature.
Green Bean and Cherry Tomato Salad
Snap off stem ends and pull off tails of ½ pound green beans
Cook until tender in salted boiling water. Drain and immediately spread them out on a sheet pan or plate to cool.
Stem and cut in half: ½ pound cheery tomatoes
Stir together in large bowl: 1 small shallot, diced fine
1 Tbs. red wine vinegar
Salt and fresh ground black pepper
Taste and adjust if necessary. Let sit for 15 minutes or more. Then whisk in: ¼ cup olive oil
Toss the cherry tomatoes with vinaigrette. Taste. Add green beans and : 6 basil leaves, cut into chiffonade.
Toss gently. Taste for seasoning and add salt and vinegar as needed.
Tomatoes 2 lb.
Mixed Cherry Tomatoes 1 pint