Project of the week: pruning tomatoes!
Here we go again! We hope you all had a good 4th of July! We are officially one third of the way done with our 2013 csa, time sure flies! We are be going to be transitioning away from spring crops and getting more into summer now, so you should continue to see new things.
In the box:
Two Romanies, one butter head, and one oak leaf lettuce (with the heat so strong, the lettuce is going to burn up, so were giving you a lot while it lasts. Enjoy it while you can,after next week there won’t be any until fall!)
Scarlet or white salad turnips
Colored carrots (the orange and yellow are better raw, the darker are crunchier and are better for cooking or roasting)
Eggplant (the plants are just starting, you will get more next week!)
Yellow beans (1/2 pound, more next week, delicious steamed and then sautéed in butter with salt and pepper or wrapped in crispy bacon!)
Things are keeping us busy at the farm, we are still planting new things for late summer and fall, and trying to keep up maintenance on summer crops. Tomatoes are looking really good and we expect cherry tomatoes really soon!
Roasted carrots with fennel
1 bunch carrots
1 fennel bulbs (stalks discarded and bulb cut into 12 inch thick wedges)
3 tbsps olive oil
3 tbsps water
1 tsp fennel seeds
Salt and pepper to taste
Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.
1 small bunch Scarlet Queen Red turnips, washed and sliced into 1/4-inch thick rounds
1/2 medium cucumber, largely diced (1/2-inch cubes)
3 scallions, light green and white parts only, sliced thinly into rounds
1/4 cup shelled pistachios (or other nut)
1/4 cup crumbled feta cheese
salt and pepper, to taste
juice of 1 lemon
3 tablespoons extra virgin olive oil
In a medium salad bowl, combine the turnips, cucumber, scallion, and pistachios. Sprinkle feta cheese on top, as well as a big pinch each of salt and black pepper. Drizzle lemon juice and olive oil over salad, and toss gently to combine.
Serve immediately (if you need to make the salad ahead of time, combine everything but the feta, salt, pepper, lemon juice and olive oil — add these ingredients just before serving).
Great over lettuce!
Yields about 4 cups salad.
What have you been doing with your produce? Share with us!