Share # 12, Tuesday August 28th

What You’re Getting:

1 cantaloupe melon

3 lb mixed tomatoes

¼ lb arugula

1 head garlic

1 bunch beets

1 bunch carrots

1 lb mixed red and white onions

Farm News:

These cooler nights have me dreaming of fall, but summer produce will be here for weeks yet! Looks like we will have corn for next week (Or maybe today, if it’s ready when Mike checks it this morning!)

This summer has flown by. Yesterday I drove Kirsten, one of our apprentices, to the airport so she could go back to school. She will be missed! We have about three more weeks of very busy farm season, and then, after the Common Ground Fair at the end of September, things calm down for us a lot. We’re looking forward to it!

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Fresh Tomato and Basil Sauce Recipe:

    3 pounds tomatoes, seeded and diced

    1/4 cup chopped fresh basil

    1 large onion, minced

    3 cloves garlic, minced

    1/2 cup olive oil

    salt and pepper to taste

In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

Roasted Beet and Arugula Salad with Goat Cheese

    1 bunch beets

    3 tbsp olive oil

    4 oz baby arugula leaves, washed (about 2 large handfuls)

    1/2 cup chopped toasted pecans

    1/4 cup rice vinegar

    2 tbsp sherry vinegar

    2 oz goat cheese

    salt and fresh ground black pepper to taste

Preparation:

Preheat oven to 375 degrees F.

Wash the beets and coat with 1 tbsp of the oil. Wrap in several layers of foil and bake for 1 hour or until tender. Let cool to room temp or refrigerate. This may be done in advance.

Cut in 1-inch cubes. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese. Toss well to combine, and divide on to 4 plates. Crumble over the cheese, and serve.