2.5 Lbs Heirloom Slicing Tomatoes (Half of our share tomatoes this week came from another farm in Hastings- 21 and over! They grow beautiful tomatoes and have so much variety that we thought we would feature their farm this week. They sell at the farmer’s market in town every Saturday as well two stalls to the west of ours. They have very similar principles as ours as far as ‘organic’ goes, and do not spray their tomatoes.)
1 Pint Mixed Cherry Tomatoes
2 Lbs Sweet Bell and Frying Peppers
Two Lbs Potatoes
1 Pint Edamame (We shucked it off the plants for you this week)
1/2 Lb Yellow Beans (There is a little wear on the beans this week, cucumber beetles love beans and are a real problem this time of year, we’re doing our best!)
1 Bunch Kale
1 Lb Yellow or Purple Carrots
1 Lb Eggplant
No squash or cucumbers this week. We have two newer plantings that are just beginning to set fruit, so you will see more of them soon! This will be the last of the yellow beans and edamame, but we have green and purple that will be ready sometime in mid September. The peppers are really ripening up now so you will notice lots of color! The new item this week is potatoes–a traditional red variety. We have four more varieties to harvest that you will see over the rest of the CSA season. We are keeping busy planting for fall, weeding and maintaining our newer summer successions, and playing with our loveable chickens.
We harvested the last of our curing onion crop, you will begin to see those more as we head into fall. We are loving this summer produce but are looking forward to the lettuce again!
Some recipes for the week:
1 large Potato (or 3 small-medium), cut into 1-inch pieces
4 slices bacon, cut into 1-inch pieces
1 bunch scallions, white parts thinly sliced, green parts cut into 1-inch pieces
1 small bell pepper, cut into 1/2-inch pieces
4-8 ounces Shelled edamame
Coarse salt and ground pepper
In a large nonstick skillet, combine potato, bacon, and 1 cup water; bring to a boil over medium-high. Cover and cook until potato is tender when pierced with a knife and water is almost evaporated, 7 to 10 minutes. Uncover and cook, stirring occasionally, until potato begins to turn golden and bacon begins to render fat, about 3 minutes.
Add scallion whites and bell pepper and cook, stirring occasionally, until scallion is translucent, about 3 minutes. Add edamame and scallion greens and cook until warmed through, 1 minute. Season with salt and pepper.
Roasted Eggplant with Fresh Tomatoes and Mint
3 tablespoons extra-virgin olive oil
2 medium eggplants (1 1/2 pounds total), cut into 1-inch rounds
Coarse salt and ground pepper
2 ounces ricotta salata or feta cheese, crumbled (1/2 cup) (i’ve never been able to find ricotta salata around here, but feta is readily available and delicious!)
2 tablespoons capers, drained
1/3 cup red onion, diced small
3 medium tomatoes, diced
3 tablespoons minced fresh mint leaves
2 teaspoons red-wine vinegar, plus more if desired
Preheat oven to 425 degrees. Brush a rimmed baking sheet with 2 tablespoons oil. Arrange eggplant rounds in a single layer and season with salt and pepper. Roast until undersides are browned and release easily from sheet, 25 minutes. Flip each round and season with salt and pepper. Roast until undersides are browned and eggplant is tender, 10 to 12 minutes.
Meanwhile, in a small bowl, mix together 1 tablespoon oil, ricotta salata or feta, capers, onion, tomatoes, mint, and vinegar. Season to taste with salt, pepper, and more vinegar, if desired. Transfer eggplant to a serving platter. Top each round with a spoonful of tomato mixture and serve.
We hope you all are enjoying the season. I feel like I should remind you again how thankful we are that you all committed to us and joined our program. Every week we have so many great experiences talking to you folks and at market and we are just so happy and love farming. It is because of you that this farm exists. So, from Will and I, THANK YOU!