Week 11; Sept 1, 2011

Harvest Party will be on September 17th at the farm!  Potluck!  Email us to let us know if you will make it out.  Thanks!

If you ordered canning tomatoes they can be found at your drop site labeled with your name.  Let us know if you have any questions.

What’s in the box?

Full Share

watermelon

cantaloupe

cukes

onions

garlic

bell peppers

broccoli

sweet corn

heirloom tomatoes

slicer tomatoes

Single Share

watermelon

sweet corn

onions

garlic

heirloom tomatoes

bell pepper

cucumber

green beans

Notes on the box…..

These onions are storage onions.  No longer the sweet onions of summer.  Store them in a cool, dry place, but not in the fridge.

Also, keep the garlic out of the fridge.  If you start to have a garlic pile up you can prep a lot at once by peeling and mincing it and then covering it in olive oil and storing it in a jar in your fridge.  Then  when you are cooking, just take a small spoonful out and into the pot.  Kind of like the stuff from the store, but much tastier!

Tomatoes should not go in the fridge.  The texture gets mealy.  It is often the nature of heirloom tomatoes to ripen unevenly, get blemishes, split, look funny, and not store or ship well.  BUT the flavor and beauty of them outweighs these minor flaws.  If you find yourself with a less ripe one, save it for later by keeping it on your counter on it’s shoulders (as seen in the pictures above) and eat the more ripe ones first!  We try to give people a mix of ripe to less ripe so that you can enjoy tomatoes all week.

Broccoli is going to have cabbage loopers (the little green caterpillars).  They are very bad this time of the season.  Give your broccoli a soak in cold, salted water  and swish it around a little to shake these guys out.  This should get rid of the ones that wouldn’t let go in our soaking.  An alternative idea from one of our members is to put them in a jar and watch them make cocoons and turn into moths!

The sweet corn is smaller this week, but still tasty.  If you have sweetcorn piling up, simply cut it off the cob, pack it in freezer bags, and freeze for soups or to add to cornbread later.  Some people blanch their corn before freezing, but we like it better frozen raw (and it’s less work).

Some of the melons may be soft near the stem end.  These are ready to eat!  Store them in your fridge.  You can also remove the seeds, cut them up, and put them in the fridge so they will be ready to eat when you are hungry.  Great snack or with breakfast!

Try your watermelon the way we ate it in Louisiana – cold, sliced, and sprinkled with salt.  Enjoy the last days of Summer by eating it outside and having  a seed spitting contest .

Recipes…..

Cucumber and Tomato Salsa – serve with tortilla chips, pork chops, tacos, or fish

  • 2 medium cucumbers – peeled, seeded, and chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup chopped green bell pepper
  • 1 jalapeno pepper, seeded and minced (or you can use hot sauce to spice it up)
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon minced fresh parsley (optional)
  • 2 teaspoons minced fresh cilantro (sorry it’s not in the box!  we planted and weeded it, but it bolted in the heat.  it’s optional anyway)
  • 1/2 teaspoon dried dill weed (optional)
  • 1/2 teaspoon salt

Fresh Corn Soup

Eggs Poached in Tomato Sauce (from the book Mad Hungry by Lucinda Scala Quinn)

Core several tomatoes and buzz in the blender until coarsely chopped.  Heat a small skillet over medium-high heat and add 1 Tbsp olive oil.  Add 2 minced cloves of garlic and a pinch of crushed red pepper and cook, stirring constantly, for about 30 seconds.  Add tomatoes and bring to a boil; season with salt and pepper.  Reduce heat and simmer for about 20 min.  Gently crack 6 eggs into the tomato mixture, cover, and let cook for 5 min.  Remove skillet from heat, uncover, and let stand 2 to 3 min.  Put each egg on a piece of toast, Spoon the sauce over the eggs, sprinkle with cheese, season with salt and pepper, and serve.

Melon and Heirloom Tomato Salad

There are lots of variations of this.  I like to keep it simple.  Seed and cut some watermelon into cubes.  Cube heirloom tomatoes.  Sprinkle with a little salt, some feta cheese, drizzle with balsamic vinegar and eat right away.  Some people add fresh basil, cucumbers, cantaloupe, olive oil…. you can’t really go wrong.

watermelon margarita

On the farm….

The picture below is of our greenhouse tomatoes.  So lovely!  We had a great packing day because we finished before 8:30 for the first time in several weeks!  Yay!  The days get really long with packing all the CSA boxes after we have harvested for over half the day.  We were happy to have the help of Adam and Annie (and baby Emery!) who worked with us our first season here at Turnip Rock.  Craig and Lauren mistook Otto’s big bald head for a melon and packed him into a CSA box!

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