July 1, 2015, Week 11

What’s Growing on?
Hello, CSA Members! We have had some rain, quite a bit actually, and all at once. A little scary to receive almost 4 inches in a couple of days, yet there wasn’t as much damage as there could have been. Our next planting of cantaloupe are still hanging in there and we have hopes of you receiving them next week in your box. With excess rain, the plants can literally drink so much water that the fruits will burst! We can’t do much with split fruit as it starts to rot soon thereafter. Wet tomato plants can also catch pathogens like Early Blight, which we are starting to already see the first signs of on some of the leaves. We expect this every year though, and plant a second planting of tomatoes to prolong their harvest.

Speaking of tomatoes, did somebody say 1,000 pounds were harvested on Monday?!  Yowwie, they have started with a bang. We figured we would load you up while we were loaded, so enjoy those tomato sandwiches. This week garlic is a nice new addition as well! You can see in the pictures below our large harvest in the back of one of our trucks, then how we bundle and hang them to cure under our packing shed.

We haven’t had much luck with basil this season so far, yet there is some coming along and we hope to have it soon to compliment those yummy tomatoes you can expect to receive weekly at this point.

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:

Cherry Tomato Crisp
Serves 4
2 slices white bread
¼ c grated Parmesan
2 T fresh parsley
1 T olive oil
1 garlic clove, chopped
Coarse salt & fresh ground pepper
1 ½ lb cherry tomatoes

  1. Preheat oven to 400°F. In a food processor, combine bread, Parmesan, parsley, olive oil, and garlic; season with salt and pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
  2. In an 8-inch square baking dish, arrange the cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.

 

Savory Eggplant “Jam” with Cumin and Coriander
from Deborah Madison’s “Local Flavors”

1 pound eggplant
sea salt and freshly ground pepper
2 tablespoons olive oil
1 large garlic clove
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons finely chopped cilantro
juice of 1/2 small lemon
lemon wedges, tomato wedges, and olives, to finish

1. Remove wide ribbons of the eggplant skin, leaving vertical bands of skin. Slice the eggplant into 1/2-inch rounds, salt generously, and set on a plate for an hour, or longer if time allows. Rinse, then squeeze the eggplant dry in a towel.
2. Heat the oil in a large nonstick skillet. Add the eggplant and cook over medium-high heat, turning occasionally until well browned on both sides, about 15 minutes. Add the garlic, about 1/2 cup water, the cumin, and coriander, reduce the heat, and mash the eggplant with a fork until it’s broken into a jam like consistency. This can take 15 to 30 minutes, depending on the eggplant. Add more water as it cooks, to help it break down. You can let the excess cook off when the eggplant is finally soft. Add the cilantro and lemon juice. Taste for salt and season with pepper. Mound in a shallow bowl and serve warm or at room temperature, plain or garnished with lemon wedges, tomato wedges, and olives.

Makes about 1 1/2 cups

Green beans with Garlic and Tomato
Makes 4 servings
1 ½ c flageolet beans
1 T olive oil
2 T butter
1 onion, finely chopped
1-3 garlic cloves, crushed
3-4 tomatoes, peeled and chopped
12 ounces green beans, snapped and chopped to size
2/3 c white wine
2/3 c vegetable stock (or water)
2 T chopped parsley
Salt and pepper

  1. Place the flageoat beans in a large saucepan of water, bring to a boil and simmer for1- ¾.
  2. Heat the olive oil and butter in a large frying pan and sauté the onion and garlic for 3-4 minutes, add the chopped tomatoes and continue cooking over gentle heat soft.
  3. Stir in the flageolet beans to the onion and tomato mixture, then add the runner beans, wine, stock, and a little salt. Cover and simmer 6-11 minutes.
  4. Increase the heat to reduce the liquid, then stir in parsley. Salt and pepper to taste.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Tomatoes

3 lb.

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

We recommend taking out of the bag, as left in the paper 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). You have received a mix of ripe and not as ripe to last you the whole week!

Mixed Cherry tomatoes

1 pint

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

*See Recipe Below

Fairy Tale Eggplant

1 lb.

 

*See Recipe Below

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. If you don’t have a grill, try roasting it in the oven this way until tender.  Yum.

Green Beans

1 lb.

 

*See Recipe Below

Garlic

1  head

Counter top

 

 

Full Share

Quantity

Storage Info

Notes

Tomatoes

4 lb.

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

We recommend taking out of the bag, as left in the paper 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). You have received a mix of ripe and not as ripe to last you the whole week!

Sungold Cherry tomato

1 pint

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

*See Recipe Below

Zucchini

1 b.

 

 

Japanese Eggplant

1 lb.

 

*See Recipe Below

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. If you don’t have a grill, try roasting it in the oven this way until tender.  Yum.

Green Beans

1 lb.

 

*See Recipe Below

Garlic

2 heads

Counter top