CSA Share #12, Tuesday August 27th, 2013

 

What You’re Getting:

Standard Share:

1 lb zucchini/summer squash

1 lb mixed sweet onions

1 head lettuce

1 pint cherry tomatoes

2 lb tomatoes

0.5 lb green beans

1.5 lb mixed potatoes (Red, white and purple)

1 field ripe cantaloupe melon

Family Share: 

1 lb zucchini/summer squash

1 lb cucumbers

1 lb mixed sweet onions

2 heads lettuce

1 quart cherry tomatoes

4 lb tomatoes

1 lb green beans

2 lb mixed potatoes (Red, white and purple)

1 field ripe cantaloupe melon

Farm News:

The peak of the season for the veggies! Yum!

We are harvesting non-stop these days, and are trying hard to make time with other things too, like weeding, caring for our fall crops, and freezing and canning veggies for our own winter use.

Speaking of which… it’s time to order your #2 tomatoes! If you are interested in tomatoes for canning, sauce or etc, we offer our “seconds” for a bulk discount. I’m offering this to CSA members only at first, and will open it up to the public next weekend. 

Our bulk #2 tomato prices are:

10 lbs for  $20.00

20 lbs for $30.00

50 lbs for $50.00 

(Our normal prices for #1 market tomatoes are $3.50-$4.00/lb)

#2 tomatoes are slightly blemished, very ripe, too ugly for market sale, etc. They are a mix of all of our available varieties – the varieties you will get in your order will be what is available that day. Orders can be ready for almost any specific day, beginning with this upcoming Wednesday, August 28^th.

Let us know if you are interested! Thanks!

Christa, Mike and Lizzy

Recipes

Green Bean and Cherry Tomato Salad

Adapted from Chez Panisse Vegetables

½ lb green beans

1 pint cherry tomatoes

1 large shallot (Or onion)

2 tablespoons red wine vinegar

Salt and pepper

1/3 cup extra-virgin olive oil

Basil or other herb (optional)

Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread

1/4 cup extra virgin olive oil, divided

2 medium-size zucchini, thinly sliced

1 large tomato, diced

1 medium onion, thinly sliced

 Salt and pepper to taste

8 basil leaves, thinly sliced

4 slices country or sourdough bread

1 cup ricotta

Parmesan cheese, for grating

Pour 2 tablespoons of the olive oil into a saucepan over high heat. Add the zucchini and sauté until the edges start to brown, about 3 minutes. Add the tomatoes and onions, season with salt and pepper, and cook until the zucchini is cooked through but not too soft, about 5 minutes. Remove from heat, add the basil, and set aside to cool.