July 6, 2016, Week 11

What’s growing on?
Well, it is the week of the tomato, if you can’t already tell from the above chart! I had to be reminded yesterday that it is a good problem to have when I am overwhelmed by how many tomatoes we have. In fact the tomato plethora is just in time for lots of tomato celebrations this weekend. The Carrboro Farmers Market celebrates is annual Tomato day this Saturday with tomato sampling under the gazebo, prizes and more! Acme restaurant celebrates its annual tomato festival this weekend as well and some of ours will be featured. You can also find our tomatoes at the Lantern restaurant and Pizzeria Mercato. With cantaloupe and basil in the box as well this week, this really feels like the perfect summer CSA box.

In other news, rain, rain and more rain! When it rains it pours is a very applicable statement for this past week. We actually lost track of how much we received although we estimate between 4 and 6 inches. Of course we received more last night so that would bring that total up. We are worried about a few things literally drowning, like some of our second planting of tomatoes and our first eggplant. We have also been struggling a bit with Southern Stem Blight in our peppers, which is heightened by wet weather. We also are impatiently waiting for the soil to dry out so that we can harvest our potato crop, plant another planting of cucumbers and beans in the ground, and transplant our fall Leeks. We are hoping by Thursday or Friday yet worry it may be pushed back yet another week as all of these things were supposed to happen last week. So it goes!

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, Avery, Meredith and Eric

Recipes:
Summer Tomato Gratin
Makes 4 servings
2 lbs ripe but firm tomatoes, sliced
Salt & ground black pepper
½ t sugar
½ c fresh or dry bread crumbs
2 T chopped parsley
2 T extra virgin olive oil

  1. Preheat oven to 375°F. Oil a 2-quart gratin dish or baking dish. Layer the tomatoes in the dish, seasoning each layer with salt, black pepper, and sprinkle of sugar.
  2. Toss together the bread crumbs, parsley, and olive oil. Spread over the tomatoes in an even layer. Place tomatoes in oven and bake for 1 to 1 ½ hours, or until the juices are thick and syrupy and the top is golden.  Remove from oven and allow to cool for at least 15 minutes before serving.

 

Tomato Soup
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!

4 lb.

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

Place on your counter and once the color intensifies and the fruit soften they are ready to eat. Red = Big Beef, Yellow = Lemon Boy, Purple = Cherokee Purple, Pink = German Johnson.
*See Recipe Below!

Basil

1/8 lb.

Counter or refrigerator.

Basil can be so finicky, we recommend putting it on your counter if your house is air conditioned, otherwise put it in your refrigerator although keep in mind temperatures below 50 degrees can turn basil black.

Fairy Tale Eggplant

1 lb.

Plastic bag, crisper drawer.

Since you can eat the skin, we recommend cutting these little gems in half lengthwise, then sautéing or roasting them just as you would the normal Japanese eggplant.

Cantaloupe

1 smaller

Counter or refrigerator.

 

Mixed Cherry Tomatoes

1 pint

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

 

 

Full Share

Quantity

Storage Info

Notes

Tomatoes!

5 lb.

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

Place on your counter and once the color intensifies and the fruit soften they are ready to eat. Red = Big Beef, Yellow = Lemon Boy, Purple = Cherokee Purple, Pink = German Johnson. *See Recipe Below!

Basil

¼ lb.

Counter or refrigerator.

Basil can be so finicky, we recommend putting it on your counter if your house is air conditioned, otherwise put it in your refrigerator although keep in mind temperatures below 50 degrees can turn basil black.

Cantaloupe

1 larger

Counter or refrigerator.

 

Sungolds

1 pint

Remove from the paper bag, DO NOT REFRIGERATE as temperatures below 50 degrees changes the consistency of tomatoes and affects their flavor. Place on you counter.

 

Cucumbers

1 lb.

Plastic bag, crisper drawer.

 

Onions

2

Counter