June 24, 2015, Week 10

What’s Growing on?
Tomato time! We are happy to have our first large harvest of tomatoes this week, and to be able to share them with you all. From this point on, for the next 8 weeks or so, ASSUMING things go as planned, you will receive tomatoes in your share boxes. Time for BLT’s, tomato salads, fresh pasta sauces and tomato sandwiches! Remember to take your tomatoes out of the bag and set them on your counter. Tomatoes do not like to go below 55 degrees, so avoid the refrigerator, as they become mealy and lose flavor.

In other crop news, we had planned this year for a lot of cantaloupe and watermelon for deliveries, yet unfortunately after the week of wet and cool weather we had a couple weeks ago (which seems like a year ago with this heat!) we noticed a drastic decline in plant vigor. The vines had been very strong and healthy and producing a large number of pretty fruit up to that point. They started to decline and eventually many plants died which of course has affected our harvest. In talking with some of our neighbors who also grow, we learned that they suffered similar losses and damage to their melons after that week too. We assume that some sort of plant pathogen blew in with the storm, which is how they can be transferred, and the week of overcast weather allowed it to set in and take hold. Plant pathogens love wet conditions to breed, which is one reason why we love dry weather here at the farm! Conventional growers use a lot of fungicides to fight plant diseases, yet as organic growers we don’t have any really effective options for disease control. We do have a couple later plantings of watermelon and cantaloupe that were planted after that week of cool wet weather that still look good. We have our fingers crossed that the predicted cool and wet weather for next week will not cause them damage. Of course, personally, I would not mind a break from this heat so I will take cool and wet if it is offered!

Next week, tomatoes, green beans, garlic, and more!!!

That’s all for now! We hope you enjoy everything and as always let us know if you have any feedback, thoughts or concerns.
All the best,
Elise, Beth, Trish and Shelley

Recipes:

Baba Ganouj (Middle Eastern Eggplant Dip)
2 lbs eggplant
6 T fresh lemon juice
4 T tahini                                                                                                                                                                    
1-4 garlic cloves minced
2 T finely chopped fresh parsley
Salt to taste
Chopped scallions
Olive oil

Pierce the skins of the eggplants several times with a fork and place on baking sheet. Bake them whole at 400°F until very soft on the inside, about 30 minutes- 1 hour depending on their size.  When they are cool enough handle, scoop out the insides.  Puree eggplant pulp and remaining ingredients until smooth in a food processor.  Cool to room temperature.

Top with chopped scallions and a little olive oil and serve as a dip for raw vegetables or with pita bread.  Decorate with cherry tomatoes or olives as desired.

Herb Roasted New Potatoes

1 large shallot, coarsely chopped
1 large garlic clove, minced
1 bay leaf, crumbled
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh oregano, chopped
¾ tsp salt
½ tsp pepper
½ cup olive oil
2-3 lb. Potatoes

1. Blend all ingredients, except olive oil and potatoes, in a food processor or blender.
2. Add olive oil and blend until shallot is finely chopped. Transfer 1/3 cup of herb mixture to a large bowl.
3. Add potatoes to bowl with herb mixture. Toss potatoes to coat well. Transfer potatoes to large, oiled baking sheet. Bake in preheated oven at 375F, turning occasionally for even browning, until tender when pierced with a small knife and crusty brown, about 45 minutes. Transfer potatoes to a shallow bowl. Drizzle with the remaining herb mixture and serve immediately.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Tomatoes

1 lb.

Counter top, do not refrigerate tomatoes as temperatures under 55 degrees changes their flavor and texture.

You have received one ripe tomato and one less ripe tomato. Left in the paper bag the tomatoes will continue to ripen quickly. Taken out of the bag, they will ripen, yet not as quickly. Tomatoes are ripe at full color, which could be red (Big Beef), pink (Pink Girl), yellow (Lemon Boy), or purple (Cherokee purple).

Japanese Eggplant

1 lb.

Refrigerator

Japanese eggplant has a thin edible skin. Unlike globe or European eggplant, Japanese eggplant does not need to be salted to eliminate a bitter flavor.  You can cut it up as is and cook it!  I highly recommend cutting it lengthwise, coating with olive oil, salt and pepper, then grilling.  It is oh so good this way.  If you don’t have a grill, try roasting it in the over this way until tender.  Yum. *See Recipe Below

Onions

2

Counter top

Two yellow

Potatoes

2 lb.

Refrigerator, crisper drawer

 

Cucumbers

1 lb.

Refrigerator, crisper drawer

 

 

Full Share

Quantity

Storage Info

Notes

Tomatoes

1 lb.

Counter top, do not refrigerate tomatoes as temperatures under 55 degrees changes their flavor and texture.

You have received one ripe tomato and one less ripe tomato. Left in the paper bag the tomatoes will continue to ripen quickly. Taken out of the bag, they will ripen, yet not as quickly. Tomatoes are ripe at full color, which could be red (Big Beef), pink (Pink Girl), yellow (Lemon Boy), or purple (Cherokee purple).

Carrots

1 bunch

Refrigerator, crisper drawer

This is the last week of carrots!

Onions

3

Counter top

One red and two yellow

Potatoes

3 lb.

Refrigerator, crisper drawer

 

Cucumbers

1 lb.

Refrigerator, crisper drawer

 

Cantaloupe

1

Countertop to ripen for short term storage (2 days), refrigerator to hold for longer term (3-4 days).

 

Fairy Tale Eggplant

1 lb.

Refrigerator

A miniature Japanese eggplant that has a thin edible skin. Unlike globe or European eggplant, Japanese eggplant does not need to be salted to eliminate a bitter flavor.  You can cut it up as is and cook it!  I highly recommend cutting it lengthwise, coating with olive oil, salt and pepper, then roasting.  It is oh so good this way. *See recipe below!