July 15, 2015, Week 13

What’s Growing on?
As we find ourselves still thick in the middle of a tomato onslaught that we hope you are enjoying as much as we are, it is also time for us to look ahead to fall plantings. Today we hope to find time to seed over 100 trays of fall crops for transplanting in mid-August. Crops such as cauliflower, broccoli, cabbage, Brussel sprouts and more need to be seeded now in order to obtain a timely fall harvest. These cooler weather loving crops have a little bit of a hard time getting started in the warm months of summer, yet when things cool down in September and October, they really take off.  We are seeding these crops in preparation for our fall CSA, which follows our main season CSA and lasts until right before Christmas.  We will be sending out an email in a couple of weeks with sign up information.

Next week you can look forward to sweet peppers, more eggplant, squash, zucchini, tomatoes (of course), and perhaps more green beans.

I’m keeping it short this week, so 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, Shelley and Avery

Recipes:

Orecchiette with Cherry Tomatoes
Makes 4 servings
1 pint cherry tomatoes, quartered
1 garlic clove, minced
Salt
1 t balsamic vinegar
1 T chopped fresh basil
2 T extra virgin olive oil
¾ lb. Orecchiette
½ cup grated Parmesan

  1. Combine the cherry tomatoes, garlic, salt, vinegar, basil and oil in a wide bowl.
  2. Boil water and cook pasta according to directions on package. Drain and toss pastas with tomatoes and herbs.
  3. Let sit 15-30 minutes or longer. Taste and adjust seasonings.

 

Eggplant and Tomato Confit
Makes 6 servings
2 lbs eggplant, roasted and cooled (cut fairy tale in half lengthwise, mix with olive oil, lay on a baking sheet and roast for 15-20 minutes at 400 degrees)
2 T extra virgin olive oil
2 medium onions, finely chopped
3-4 large garlic cloves, minced
3 lbs ripe tomatoes, peeled, seeded, and chopped
1/8 t sugar
2 anchovy fillets, soaked 5 mins in water, rinsed and finely chopped (optional)
1 t chopped fresh thyme
Basil sprig, slivered basil
Salt & ground black pepper

  1. Cut eggplant into 1-inch dice. 
  2. Heat the oil in a large, heavy nonstick skillet over medium heat.  Add the onions. Cook, stirring until they soften, about 5 mins.  Add the garlic and cook, stirring for 1 min.  Stir in the tomatoes, eggplant, sugar, anchovies, thyme, basil, salt, and black pepper.  Stir and bring to a simmer.
  3. Reduce the heat to very low, cover, and cook, stirring occasionally, for 1 to 1 ½ hours and let the mixture thicken.  Remove and discard basil sprig.  Taste and adjust the seasonings. Sprinkle slivered basil over top.  Serve hot or at room temperature as a starter, side dish, or topping for polenta, rice, bruschetta, or pasta.

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Tomatoes

3 lb.

Counter, do not refrigerate.

Remove from paper bag as it encourages ripening. *See recipe below

Mixed Cherry tomatoes

1 pint

Counter, do not refrigerate.

*See recipe below

Blueberries

1 pint

Refrigerator

 

Cucumbers

1 lb.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

 

Onions

two

Counter

 

 

Full Share

Quantity

Storage Info

Notes

Tomatoes

5 lb.

Counter, do not refrigerate.

Remove from paper bag as it encourages ripening. *See recipe below

Sungold Cherry tomatoes

1 pint

Counter, do not refrigerate.

*See recipe below

Sweet Peppers

1 b.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

 

Fairy Tale Eggplant

1-1.5 lb.

Refrigerator in a plastic bag to hold in moisture and prevent wilting.

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. *See recipe below

Melon

One or two

Refrigerator

 

Garlic

One

Counter

*See recipe below

Onions

two

Counter