This week you’ll find in your share:
• Swiss Chard
• Boc Choi Mix
• Green Tomatoes*
Next week you might find in your share:
• Cherry Tomatoes
From Your Farmers…
All Members: Second installment payments for sponsor members are due TODAY, Friday, July 19.
Big thanks to everyone who joined us last Saturday for the tour and volunteer day. We really had a great time, great farm food prepared by Whitney, and got some vital field work done. We got our okra in great shape through weeding and mulching, and harvested oads of potatoes out of the ground. The next open house will be Saturday, August 10. The atmosphere is very casual and informal. No experience is needed, and if you can’t arrive at 9 that’s fine, just come when you can.
Tomatoes are so close!! Some are here, just not enough to go around, but that should change for next week. Monday night’s rain split a good number of our cherry tomatoes we’d planned for this week’s share. If the rains hold off next week, they’ll be coming your way.
Baby boc choi and yukina savoy (type of tatsoi) are in your share this week. How? We grew these tender greens under shade cloth to give you some nice salad greens to enjoy despite the summer heat. Just tear them into a large bowl, add some shredded beets and carrots, a vinaigrette, and you’ve got a nice midday meal.
Food For Thought… Few guarantees
Two weeks ago I noticed some of the leaves of our squash plants mottling, turning purple and yellow. Turned out to be a mosaic virus, that starts in a seed and is spread by pests that go from plant to plant, taking a bite of each.
The squash that was just really starting to produce had to be pulled from the field. As a buffer, we had to full beds of zucchini ready to go, and it too was starting to produce, and the plants looked beautiful under the cover last week. This Wednesday I lifted that row cover to find more plants infected by the mosaic, and quickly learned that we won’t likely see a yield from this planting. Our next round of squash and zucchini just went into the ground, and won’t produce for about 5 weeks.
Join us Saturday, July 20 for Family Fun at the Farm, from 9 AM to 2 PM. We will have activity stations featuring vegetable face painting, making bird feeders, learning about bees, how they make honey and contribute to the farm, and harvesting cherry tomatoes, attendees will receive a potted herb to take home. And more!
CSA farm dinner next Tuesday the 23rd will be led by Melissa Mobley of OFS. Join us for some delicious farm food and a hands on cooking class.
Recipes of the Week: *My tomatoes are green..you might be thinking. Yes they are…for now.
We’ve been long awaiting our red ripe tomatoes, and some are here…just not enough to give to everyone. But while trellising our tomatoes we found lots of green ones just touching the ground that would end up being food for the squirrels, or likely rotting on the ground. So, we picked some to get you an extra share goody, and help the plants put their energy into the other fruits hanging on the vine. Below are two recipes Randy put together for us last year.
Everyone loves fried green tomatoes. Here’s a favorite Southern preparation:
Slice the green toms into 1/4 inch slices. Season with salt and pepper. Coat in plain coarse cornmeal (or breadcrumbs). Shallow fry in bacon fat (or vegetable oil) for a few minutes on each side until golden brown.
The book Joy of Pickling has a quick pickle recipe I’ve adapted:
1 and 1/4 pounds green tomatoes, sliced 3/16 inch thick (about 1 quart tomato slices)
3/4 pound white or yellow onions
3/4 teaspoon mustard seeds
1 tablespoon pickling salt
1/4 cup sugar
1 cup cider vinegar
1. In a large bowl or crock, combine the tomatoes, onions, and mustard seeds. Add the salt, and mix gently. Let the mixture stand for 8 to 12 hours.
2. Combine the sugar and vinegar, and stir until the sugar has dissolved. Salt will have drawn the moisture from the vegetables so drain the vegetables well and pack them into a 1 quart jar. Pour the sugar-vinegar solution over them. Cap the jar tightly. Let the pickles stand for 24 hours or more before serving it.
3. Keep in the refrigerator.
And here is a recipe from moderncomfortfood.com
2 pounds firm, green tomatoes, cored and quartered
1 medium-sized yellow onion, peeled and coarsely chopped
1 fresh green Anaheim (or other large, mildly-flavored) chili pepper, stem and seeds removed, quartered
3-4 green jalapeño chilies (for a medium-hot salsa) or serrano chilies (for a hotter salsa), stems removed, quartered
3 garlic cloves, peeled and coarsely chopped
1 teaspoon sea salt
1/4 teaspoon ground cumin
1 tablespoon olive oil
3 tablespoons water
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey or sugar
1/3 cup loosely packed cilantro leaves (coriander greens, dhania, etc.), coarsely chopped
Combine the green tomatoes, onion, chili peppers, garlic, salt, cumin, olive oil, and water in a stock pot. Bring to a boil and cook covered on a medium-low heat burner for approximately ten minutes, stirring occasionally. Add more water only if needed to maintain the most minimal broth.
Stir in and simmer for an additional five minutes the lemon zest, lemon juice, honey (or sugar), and cilantro. Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice, honey, and/or salt, to taste.
Spoon the mixture (in batches if necessary) into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree. Makes approximately one quart of salsa, which should be stored in the refrigerator or freezer. This recipe may be doubled or tripled.