Share # 13, Tuesday September 4th

What You’re Getting:

1 bunch beets

2 lb mixed tomatoes

1 pint mixed cherry tomatoes

½ lb green beans

1 head garlic

1 lb onions

1 green pepper

¼ lb basil

1 cuke

….if you’re lucky, sweet corn!

Farm News:

We have been very short on greens and lettuce for the last few weeks thanks to the loss of two plantings of lettuce – one to heat and lack of rain, and the other to some very hungry deer last week who took one bite out of almost every head in a 1200 head planting, the jerks!  However, starting next week we should be back to providing you guys with at least kale or swiss chard, and hopefully some mixed salad greens.

Last week we weren’t able to harvest the beets I had hoped for, so I substituted in cherry tomatoes this week. This week we already harvested them yesterday, so I know you are definitely getting beets! Mike is going to check the corn this morning, so there will probably be corn, but I can’t guarantee it. Our corn is not pretty – thanks to mother nature and a wicked dry spell, it is small and at least half the ears have a worm in the tip but…. It is also delicious. Hope we are able to get some for you!

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Oven Roasted Cherry Tomatoes

    * 1 pint cherry tomatoes

    * 3 garlic cloves, peeled and thinly sliced

    * 1 tablespoons olive oil

    * 1 tablespoons balsamic vinegar

    * 1/4 teaspoon kosher salt

    * 1/8 teaspoon ground black pepper

    * 1/4 cup packed fresh basil leaves

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   1. Heat oven to 400 degrees F. Combine all the ingredients except the basil in a roasting pan. Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting. Carefully transfer the tomatoes to a bowl and set aside.

   2. Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce the liquid until slightly thickened, about 5 minutes. Toss the tomatoes with the basil. Drizzle some of the thickened balsamic sauce on each serving.

Tomato Chicken With Garlic

8 chicken thighs

1 lb tomatoes, quartered

4 cloves garlic, minced

4 teaspoons minced fresh ginger root

1 teaspoon chili powder

1 pinch ground turmeric

1 teaspoon salt

1/2 teaspoon coconut oil (optional)

Directions

   Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.