August 20, 2014, Week 17

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

  1. Preheat the oven to 375°F. Oil a 2-quart baking dish with olive oil.
  2. Heat olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5-8 minutes. Add the garlic, summer squash, pepper, and ½- ¾ t salt. Increase heat to medium-high and cook, stirring, until the squash is translucent and pepper tender, about 10 minutes. Add black pepper, taste and adjust the salt. Stir in the parsley and remove from heat.
  3. Beat together the eggs, milk, and salt (I use ½ t) and black pepper, in a medium bowl. Stir in the cooked rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
  4. Bake for 35 to 40 minutes, until nicely browned on the top. Remove from oven and let stand 10 minutes before serving or allow to cool. This gratin is good hot, warm, or at room temperature.

What's in the box?

Regular Share
Crop Amount  

Tomatoes 3 lb.
Potatoes 2 lb.
Sungold Cherry Tomatoes 1 pint
Summer Squash 1 lb.
Sweet Peppers 1 lb.

Full Share
Crop Amount  

Sungold Cherry Tomatoes 1 pint
Tomatoes 4 lb.
Butternut Squash 3 lb.
Green Beans 1 lb.
Summer Squash 1 lb.
Onions 3 large yellow