What You’re Getting:
1 cantaloupe melon
3 lb mixed tomatoes
1 head cabbage
1 jalapeno pepper
1 slicing cucumber
1/8 lb purple basil
1 lb sweet onions
1 flower bouquet
Farm News:
The last few weeks have been
the peak of the season as far as farmers markets are concerned, and the produce
has been coming in to suit the market! We are very excited to be into the
melons now – a vine ripe fresh picked melon is 100 times better than any melon
anyone ever had from the store! So delicious! We have been eating them nonstop
all week. They are ripe and ready to eat!
We are in a little bit of a
lettuce hole right now, one of our plantings didn’t make it in the heat last
month, so we have to wait another week before we can harvest any more. In the
mean time, enjoy the fruits of August!
Corn is taking longer than
usual this year – we were hoping to have some for this week, but it looks like
we make have to wait for next week.
Enjoy!
Christa, Mike, and Lizzy
Recipes:
Pizza with Fresh Tomatoes
and Basil
1 tablespoon yellow cornmeal
2 (8-ounce) pieces of homemade or purchased
pizza dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into
1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt
Position
1 oven rack in the center and the second rack on the bottom of the oven and
preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets.
Roll out each piece of pizza dough into a 10 to 11-inch-diameter round.
Transfer 1 dough to each prepared baking sheet.
Drizzle
2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the
pizza dough, dividing equally and leaving a 1-inch border around each pizza.
Arrange the tomato slices in a single layer over the cheese. Sprinkle with the
Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and
sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown
on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1
teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut
the pizza into wedges and serve immediately.
From
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-with-fresh-tomatoes-and-basil-recipe/index.html
Delicious Fresh
Tomato-Cilantro Salsa
I wanted to give you this
great recipe when we could give you both tomatoes AND cilantro, but sadly, our
cilantro supply has been pretty crappy this year. I decided to give it to you
anyway, so you can try it if you want!
1 lb tomato
2 Tb finely chopped white
onion
1 Tb of finely chopped
cilantro
1 finely chopped chile (or
just add to taste)
1/4 of a lime.
Salt
Chop
the tomato and add it--juice skin and all--to a mixing bowl. Add the chopped
onion, chile and cilantro. Squeeze your lime quarter into the mixture. Add a
pinch of salt and taste, you probably need to add another pinch, but that
depends on the size of your pinch! This salsa is all about balance, so taste it
and think about whether the sour and the spicy and the savory are all in
balance. You can add more lime juice, salt or chile to harmonize the flavors.
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