July 22, 2015, Week 14

What’s Growing on?
Hello! We are seeing the start of our sweet Italian peppers this week, and trust me, they are yummy. Sautéed peppers and onions makes everything a little better, in my opinion. If all goes as planned, you should be receiving plenty more pretty peppers in the weeks to come. At week 14 today, we have six weeks remaining until we reach our 20 week program limit. In addition to peppers and tomatoes, you can expect to see more potatoes, onions, and eggplant. Sweet potatoes will make a late August appearance, as well as various greens and winter squash. Unfortunately we have not had much luck with our greens beans, basil and watermelon this season. Various weather and farm related things make it hard to do every crop perfectly every year, good thing we do so many different ones!

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:

Stewed Peppers with Tomatoes, Onions, and Garlic
Makes 6 servings
2 T extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
3 large sweet Italian peppers, thinly sliced or chopped
Salt
1 ½ c peeled chopped tomatoes
1 t fresh thyme
Ground black pepper

  1. Heat oil in a large nonstick skillet or heavy casserole dish over medium heat.  Add the onion.  Cook, stirring, until tender, about 5 minutes. Add the garlic and peppers. Cook, stirring often, for 5 minutes, until peppers begin to soften.  Add ½ t salt and cook another 5 minutes.
  2. Add tomatoes and thyme. Season to taste with salt and black pepper.  Simmer, stirring occasionally, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce heat, and simmer over low heat for 15-20 minutes or longer, stirring occasionally, until the mixture is thick and fragrant.  Taste and adjust seasonings.

 

Maureen’s Tomato Soup
New Recipes from Moosewood Restaurant, The Moosewood Collective
Makes 4-6 servings
3 T olive oil
1 c chopped onions
8 garlic cloves, minced
7 medium fresh tomatoes, quartered
2 c vegetable stock
1-2 t fresh basil
1 t vinegar
¼ c dry red wine
1-2 T dry sherry
Salt and black pepper

2 egg yolks
½ c heavy cream or milk
1/3 c freshly grated Parmesan cheese

Sauté onions in oil and garlic in the olive oil, stirring often, until the onions are translucent. In a blender or food processor, puree the sautéed onions and garlic and tomatoes with the stock. Heat the puree in a soup pot and simmer 10 minutes. Stir in basil, vinegar, wine, sherry, and salt and pepper.  Simmer for 15 minutes more.  Remove from heat.
In a bowl beat egg yolks with cream and Parmesan cheese. Stir in ½ c of the hot soup, mixing well. Gradually pour this mixture back into the soup, whisking or stirring constantly. Heat carefully for a few minutes and serve.

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

Sungolds

1 pint

Counter, do not refrigerate.

 

Blueberries

1 pint

Refrigerator

 

Cucumbers

1 lb.

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

 

Sweet Italian Peppers

two

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

*See recipe below

 

Full Share

Quantity

Storage Info

Notes

Tomatoes

5 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.

 

Sweet Italian Peppers

four

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

*See recipe below

Cucumbers

1 lb.

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

 

Blueberries

1 pint

Refrigerator

 

Squash or zucchini

1 lb.

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