Large shares: beets, lettuce, cauliflower, broccoli, bell pepper, cucumber, yellow finn potato, padron peppers, romano beans, sungold cherry tomatoes, eggplant, red tomato, basil
Small shares: Beets, lettuce, bell pepper, cucumber, green beans, red tomatoes, basil, eggplant, garlic, Italian plums
greens shares: dandelion greens, lacinato kale
roots shares: gold beets, mixed potato, yellow onions
juicing shares: beets, kale, cucumbers, bell peppers, basil, dill
Dear CSA members,
The weekend of overcast and wet was a nice break in all this heat and smoke. The smoke is intense but I do appreciate the red and orange haze over the sun caused by our smokey skies. It is quite pretty.
Some changes have been occuring, one being, we have a new pack shed manager as of this week! He jumped right into our longest harvest and packing day, which is Mondays, so props to him. Some new crops this week are romano beans, padron peppers and sungolds. Romano beans are one of my favorites vegetables and I cannot wait to snack on them.
The small shares are getting Italian plums today. While these are delicious fresh, I like to scavenge all the dropped plums off the ground and dry them for winter eating! Also in the small share box is red beets, red leaf lettuce, slicing cucumber, eggplant, green beans, bell pepper, garlic, red tomato, and basil. This is a summer medley and I hope you all enjoy it as much as we did packing it. It looks beautiful.
The large shares really has a lot going on! Today’s share has red beets, red leaf lettuce, romano beans, sungold tomatoes, eggplant, slicing cucumber, cauliflower, broccoli, red tomato, bell pepper, basil and padrone peppers. The padrone peppers can be gently sauted in olive oil similiar to a shishito pepper. They are meant to be mild but we’ve found often they can be spicy. So, heads up.
A couple of things :
The field tomatoes are just getting started. They have been looking beautiful and so not too many blemishes yet for those of you waiting on seconds. The bulk tomato orders WILL be coming your way if you ordered them as we have availabilty! Hopefully for next week. Thank you all who did order seconds, it really helps us out and gets you prepared for winter eating! More and more tomatoes will start rolling in, for those of you who haven’t ordered, there’s still lots of time.
Sungold cherry tomatoes are bright tangerine orange cherry tomatoes that are citrusy and sweet with floral and grape notes. Considered by many to be the best cherry tomato, Sungolds are delicious raw in salads, grilled on skewers with other vegetables, or cooked into a relish or jam. Store cherry tomatoes at room temperature and use up within 3 or 4 days. Sungolds have a tendency to crack when ripe so watch out for that.
A friendly reminder to remember to return your boxes each week. If we don’t get those returned we could run short for the following week!
Hope you all enjoy this abundance.
Have a great week,
Makes: approximately 1 1/2 cups
- 1-2 medium sized eggplants sliced longways 1/2″
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 1 tablespoon tahini
- 1 clove garlic
- 1 tablespoon flat leaf parsley, chopped
- 5 leaves of basil, chopped
- Salt + pepper (to taste)
- Place eggplant on baking sheet and coat heavily with olive oil. Bake at 450 degrees for approx. 25 minutes.
- Once the eggplant has cooled, put into food processor or blender with other ingredients.
- Adjust seasonings to taste. Garnish with herbs and toasted pine nuts or sesame seeds, and serve with pita chips or bread.
Long Cooked Romano Beans with Pancetta
- 1pound Romano beans
- 3 ounces pancetta, cut into small cubes
- Olive oil
- sea salt
- Fresh ground black pepper
- 1teaspoon red pepper flakes (optional)
- Place a three quart enameled Dutch oven over medium-low heat. Add a glug or two of oil and the pancetta while the pan is still cold. Render the fat from the pancetta and cook it till crispy but not overly so.
- Add the Romano beans and stir them around to coat with the fat, season them with a good amount of salt, fresh ground pepper, and red pepper flakes if you choose. Cover the beans, reduce the heat to low and cook them for one hour occasionally removing the lid and giving them a stir.
- The idea is to let the beans cook in their own juices, become tender but not mush. If you think they need a little water then add a tablespoon or two to the pan.
- Serve the beans.
Blistered padron peppers: heat 1 tbsp olive oil in a large skillet over high heat until just smoking. add 1/2 lb of whole padron peppers; cook, tossing occasionally, until the skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt and toss to coat.
Sungold Tomato Caprese Salad: Combine 3 cups halved Sungold cherry tomatoes, 1 cup chopped Cherokee Purple tomato, 2 tbsp extra virgin olive oil, 3 oz. fresh mozzarella balls, ½ tsp kosher salt, ¼ tsp fresh ground black pepper. Mix gently and top with 1/3 cup torn fresh basil leaves.
Basil-Blackberry Crumble: Preheat oven to 400 degrees. Combine 2-3 apples, chopped, 2 pints blackberries, 2 Tbsp balsamic vinegar, 1 large handful of chopped basil leaves, ¼ cup of honey, or more depending on the tartness of the berries. Put all of this in an oven-proof dish, mix and set aside. Cut 1 stick of cold butter into 5 Tbsp flour and 3 heaping Tbsp brown sugar, then rub with your fingers to make a chunky, crumbly mixture. Sprinkle it over the top of the fruit, bake 30 minutes until golden and bubbly. (from Animal, Vegetable, Miracle by Barbara Kingsolver.)
Sesame ginger romano beans: preheat oven to 400 degrees. Meanwhile, in a small pan over medium high heat, heat 1 cup vegetable oil. Add 3 small shallots, thinly sliced, and fry, stirring occasionally with a wooden spoon, until golden brown, 12 to 15 minutes. Transfer to a paper towel lined plate to drain. Meanwhile, on a rimmed baking sheet, toss 1 lb fresh romano beans (stem ends trimmed), with 1 tbsp olive oil, 1 tbsp sesame oil, 1 tbsp freshly grated ginger, and 1 tsp salt to coat. Roast beans until tender but still green, 5 to 8 minutes. Transfer beans to a serving dish and toss with sesame seeds. Top with reserved shallots.
Lemony pasta with cherry tomatoes: in a large bowl, whisk together the zest and juice of one large lemon, 1/3 cup extra virgin olive oil, ¼ tsp sea salt and pepper to taste. Gently fold in ¼ cup finely chopped basil leaves, ¼ cup finely chopped flat leaf parsley, 1 cup finely grated Parmesan cheese, and 4 cups halved cherry tomatoes, and set aside. Cook 1 lb penne pasta according to package directions. Drain the pasta and immediately place the pasta in the bowl on top of the tomato mixture. Let sit for 1 minute to soften the tomatoes, then toss until well combined. Sprinkle with ¼ tsp red pepper flakes and a pinch of sea salt. Serve immediately with additional Parmesan cheese if desired.