What’s Going on at the Farm?
Hello, members! I hope you all had a nice week eating and enjoying our produce. We are busy this week transplanting fall crops like broccoli, cauliflower, and brussel sprouts. Of course we are busy harvesting as well, with such a bountiful season, we find we hardly have enough time to keep up with it. And doesn’t this year seem to be flying by?! We are already ¾ of the way through August with just three more deliveries after today. As I mentioned in a previous newsletter, my husband Aaron and I are expecting our first child. As I enter my third trimester this week, I must say, I am a bit relieved that the summer heat and work load may be slowing down a bit in a few weeks ;)
This week we say goodbye to our summer intern, Soliz, who will be heading to Italy shortly for a Charcuterie internship. We have benefited from the extra labor this year and will miss her steady hard work. Trish and Shelley will be working through the Fall CSA this year, and Beth and I are glad to have the extra help.
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!
Slow Roasted Tomatoes with Oregano and Feta
4 large slicing tomatoes, about ½ pound each
Kosher or sea salt
¼ cup extra virgin olive oil
1tablespoon minced fresh oregano
2 cloves garlic, finely minced
2 to 3 ounces Greek, French, Bulgarian, or Israeli feta cheese
Preheat the oven to 300 degrees F. Core the tomatoes, cut them in half horizontally. Put the 8 halve, cut side up, in a baking dish just large enough to hold them. Sprinkle with salt. Combine olive oil, oregano, and garlic then spoon over the tomatoes.
Bake tomatoes, basting every half hour or so until they are very soft and just beginning to caramelize about 3 hours.
Transfer tomatoes to a serving platter. Grate feta over them. Serve warm.
Summer Squash Gratin
Makes 6 servings
2 T extra virgin olive oil
1 medium onion, chopped
2 garlic clove, minced
1 ½ lbs summer squash, cut into a ½ - inch dice
1 red pepper, diced (optional)
Salt and ground black pepper
2 T chopped parsley
2 large eggs
½ c milk
½ c Arborio rice, cooked
1 t coarsely chopped fresh thyme
½ c grated Gruyère cheese
¼ c grated Parmesan
Tomatoes 3 lb.
Sungold Cherry Tomatoes 1 pint