Week 12…Harvest party Sept. 26th 3 p.m.-?

what is in this heavy box?

canning tomatoes are available!

canning tomatoes are available!

 

 

Potatoes

Sweet Corn

Beets

Pesto Basil

Yellow Squash

Cucumbers

Zuchinni

TOMATOES

Green Peppers

 

Alright, its here, the end of the Yellow squash, and the Cucumbers could be coming to an end as well. The lows out here are still in the upper 40’s and the dew is heavy in the morning. Those cucurbits don’t like the cool damp weather. We should hold on to at least  another week of Zuchinni. Otherwise, it’s time to shift gears again to fall. We should be heading into Broccoli,Cauliflower, Salad Mixes, Carrots, Storage Onions ( the more pungent type) plus many other late summer/early fall treats. Tomatoes should continue until frost. The peppers are really creeping along. Just barely starting to turn red. Which is a shame. I hope we see some red peppers. We have some of the nicest red roasting Italian peppers and some peppers that are on the slow food’s Arc of Taste, a heritage breed being saved because of their flavor. We’ll keep our fingers crossed for some warm weather to riped those up. Egg Plants are still making the rounds. They are still coming on slowly, but starting to kick into gear. Yeah just in time for fall. But nonethless We are looking forward to the great tasting Delicata winter squash, Pie Pumpkins and Leeks. 

We had a 13 hour day yesterday as we were rained out half the day on Tuesday. But we pulled it off with a little help from a friend Carol and some stick to-it. Here is a photo journal of the magical wednesday Morning.

 

Two Way Street Beets (asparagus to zuchinni cookbook)

1 bu beets

juice of one orange or lemon

1 Tablespoon of butter softened

Pepper

1 teaspoon peanut oil

1 teaspoon dark sesame oil

1 teaspoon hot chili oil

1-2 Tablespoons soy sauce

Cut beets off stems and gently scrub them. Wash greens. Cut stems into 3 in pieces and coarsely chop the greens; set asid in seperate piles. Steam beets until tender (20-30 min) Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sautee 2-3 min. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter. 

Borsch (Beet Soup)   (internet) 

2 tablespoons vegetable oil, plus more if needed
1 pound boneless beef bottom round, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large onion, chopped
2 medium carrots, cut into 1/2-inch thick rounds
2 medium celery ribs, cut into 1/2-inch thick slices
1 medium green bell pepper, seeded and cut into 1/2-inch cubes
2 cloves garlic, minced
2 cups water
4 medium beets, peeled and cut into 1/2-inch cubes
2 medium boiling potatoes, scrubbed, unpeeled, and cut into 1/2-inch cubes
2 2/3 cups double-strength beef broth, canned or homemade (double-strengh bouillon is ok)
1 can (15 oz size) peeled Italian tomatoes, undrained, coarsely chopped
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
2 teaspoons dried thyme
1 teaspoon caraway seeds
Sour cream, for garnish

In a large skillet, heat the oil over medium-high heat. Add the beef and cook, turning often, until browned on all sides. 

Transfer the beef to a plate and season with the salt and pepper. Add more oil to the skillet, if necessary, and heat. Add the onion, carrots, celery and bell pepper. Reduce the heat to medium, and cook, stirring often, until the onions are softened, about 5 minutes. Add the garlic and cook, stirring often, for 1 minute. Add the water and stir to scrape up the browned bits on the bottom of the skillet. 

Transfer to crockpot and add the beets and potatoes. Then add the beef, beef broth, tomatoes with their juice, the tomato paste, vinegar, brown sugar, thyme and caraway seeds. Break up the tomatoes with the side of a spoon, then cover and slow-cook until the meat is tender, 6 to 7 hours on low. 

Spoon the soup into individual bowls, and top each serving with a dollop of sour cream.

 

Enjoy ya’ll 

1 Comment »

  1. turniprock said

    this recipe was left by a member Tracy… Thanks Tracy thought everyone would enjoy the simple salsa.

    I realize everyone has a salsa or peco de gallo recipe, but would love to share mine. It is a 3-2-1 combination.

    3 fist size tomatoes (or 2-3 roma per 1 fist size tomatoe)

    2 green peppers (I also add in a small purple pepper or small hot pepper)

    1 bunch green onions (but did use a fist size onion from last weeks batch)

    2 garlic cloves (or 2 tsp garlic from a jar)

    Dice all ingredients similar size. Then use Lemon/Pepper seasoning (McCormicks Dry) and Garlic Salt to taste. For me it is coating the top, mixing, then coating top 1 more time. Let rest 30 minutes. You get all the fresh flavors, and really quick and easy to make. Very juicy…

    Add ins: Can add in red pepper flakes or cayenne pepper depending on how hot you like it. 2 garlic cloves (or 2 tsp garlic from a jar)

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