Elysian Fields Farm
Wednesday July 9th, 2003
|Sungold Cherry Tomatoes|
|Beans or Squash|
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Hello everyone! Hope all is well. I am speedily writting this newsletter as I eat lunch and the time to depart on deliveries draws near. I thus apologize if it a bit short and to the point. Remember folks, come out and pick blueberries at any time. You can bring your family and friends. Please refer to last weeks newsletter for directions and instructions. I mentioned a couple weeks ago that I was planning a CSA farm visit. I am planning it for next Sunday, the 20th and will give you times in next weeks newsletter. I hope you all can make it to see the farm (and a good opportunity to pick some berries as well.)
We have been sweating profusely here, but enjoying the heat as things are growing and becoming bountiful. This week the flower share members have received Gladiolas and or Sunflower bunches. Lots of tomatoes this week, and I would love to hear from members about the quantities they have received. If members thing they are getting too many, just enough or want more let me know because we do have the ability to adjust. I am inclined to load you down with them myself, since they are so yummy and there are so many ways in which you can use them.
This recipe is complements of member Jamey
Tippens. Thanks Jamey!
This is a very easy and quick and delicious use for summer vegetables. Saute a chopped onion and a teaspoon of whole cumin in a tablespoon of olive oil. Meanwhile, roast a whole green pepper or two in the flame of a gas stove or grill, turning until it's black all over. Let the onions simmer on low heat. Cut open the pepper, scrape out the seeds and membranes, and scrape off all the blackened skin. Chop it up and add it to the onions. Add a little salt and stir. If you stop now, you have a great dish already. Any of the following additions make it even better: Chopped Tomatoes roasted just like the peppers, with the skin scraped off. Sauteed summer squash. Diced boiled potatoes. Roasted Serrano or Jalepeno peppers if you like it hot. Add more ingredients and let it cook a little. Don't worry if it sticks to the bottom of the skillet, just add a little water and it will loosen. That gunk that sticks to the bottom is the BEST part. Serve with warm tortillas.
Elysian Fields Farm: Community Supported Agriculture