We’ve made it to the end of our 2021 CSA season! We’ve strived to grow the best produce we are capable of, and we can honestly say that we put our all into this 2021 season. We’ve improved year over year, as many of our returning members have witnessed, and we hope you’ve created many delicious meals with the help of our produce throughout this season. We included the last of our tomatoes in the share this week. Our blog has 2 really tasty recipes which use green tomatoes. Any additional green tomatoes can be left in a paper bag to ripen (breathing their own gases will help them ripen). The larger ones have the most potential, though it may take a few weeks. The celery greens can also be dehydrated in either the oven on low or in a dehydrator, then stored in a jar for winter use, and the same goes for the carrot greens, which will be a nice green addition to soups and stews in the depths of winter. Thank you for sticking with us through spring, summer, and fall. We wish you all a wonderful holiday season! Thank you for supporting our farm!
Green Tomato Chili
Heat oil 1/4 cup olive oil in a large stock pot with a tight-fitting lid over medium-high heat. Add 1 large onion diced and cook, stirring occasionally, until translucent. Add 3 cloves garlic minced, hot peppers and 1 sweet pepper diced and continue cooking until browned, about 10 minutes.
Add 1 lb ground beef, 1 tsp chili powder, 1 tsp cumin, 1 tsp dried oregano, 2 tsp paprika, and 2 tsp coriander and stir. Cook until beef is browned, about 5 minutes more.
Add 1 pound dry pinto beans, soaked overnight, drained and rinsed, 2/3rds green tomatoes, diced, and 6 cups chicken broth and bring to a boil. Reduce heat to low and simmer, covered until beans are tender, about 2 hours. Add salt and cook another hour. Taste and add more salt as needed; stir in cilantro right before serving.
Garnishe with grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.
Crock Pot Salsa Chicken
Dice 1 bell peppers. Dice 1 pint of mixed colored tomatoes. Dice 1/2 red or white onion. Add 1/2 of a lemon, 1 minced clove of garlic, 1/2 tsp cumin, 1/2 tsp salt, and pepper. Wix all ingredients in a bowl. Place 2 chicken breasts in a crock pot cover and cook on high for 4 hours.
To make Mexican green rice- Add 1 Tbsp olive oil over medium heat in a large skillet. Add 1 diced onion, red or white, 1 minced clove garlic, and 1 jalapeno, seeded and minced. Saute 5 minutes. Dice 3 medium green tomatoes, about 2 cups. Stir in tomatoes and saute another 5 minutes. Transfer to a food processor and pulse until finely chopped; do not puree.
heat 2 tsp olive oil in the pan, then add 1.5 cups white rice and stir for 2 minutes. Stir in the tomato mixture, 1/2 tsp cumin, 1/2 tsp dried oregano, and 1/2 tsp salt. Stir until the rice is coated. Add 2 cups water, then bring to a boil, reduce to a simmer, and cover. Cook until all water has been absorded about 15 to 20 minutes. Serve with a squeeze of lime or lemon juice.
Tear 1 large loaf of good, crusty bread, preferably sourdough or ciabatta (about 1¼ pounds) into 1 1/2- to 2-inch pieces. Place chunks on a rimmed baking sheet, toast the chunks in a 300-degree oven, tossing occasionally, until lightly crisped, but not browned, on the outside.
Heat oven to 375 degrees. In a large skillet over medium-high heat, combine ¼ cup olive oil and 4 tablespoons butter. Once butter has melted, add the 6 garlic cloves, thinly sliced and 1 large onion, and half the carrots chopped. Season with salt and pepper and cook, stirring occasionally, until onion are softened, 8 to 10 minutes.
Add 1 cup celery stalks, thinly sliced, leaves reserved for garnish if available, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add ½ cup dry white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add ½ teaspoon red-pepper flakes, if using, and remove from heat.
Whisk together 2 ½ cups chicken broth and 3 large eggs in a medium bowl. Place bread in a large bowl, and add the onion and celery mixture, ½ cup finely chopped parsley, ¼ cup finely chopped chives and 2 tablespoons finely chopped marjoram, oregano or thyme. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.
Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.
Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)
When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.
Black Eyed Pea Soup with Ham and Greens
Heat 2 Tbsp oil in a large saucepan over medium heat. Add 1 large onion, diced, 2 medium carrots, diced, 2 cloves garlic, minced, and 1 lb cooked ham, diced. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add .4 lb of broccoli greens and sprouts, with leaves roughly chopped, and stems finely chopped both widthwise and crosswise. Add 1 quart chicken broth, then enough water to cover all vegetables. Add 1 bay leaf, 1/2 tsp red pepper flakes, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 25 minutes.
Rinse and drain black eyed peas, either 1 16 oz can or 1 cup dry, cooked for 60 minutes or until tender. Add rinsed black eye peas to the soup and cook another 5 minutes. Stir in 2 tsp apple cider vinegar. Adjust salt and pepper to taste, then serve hot.
Arugula and Bibb Salad
To make Dressing combine: 2 Tbsp white wine vinegar, 1/4 cup apricot all fruit spread (or any jam or jelly), 1/3 cup extra-virgin olive oil, Salt and pepper.
Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over 1 pear sliced. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Pour dressing over salad, season with salt and black pepper, to taste, and serve.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.