We have a great share for you this week which is full of the fresh flavors of summer. We’ve been enjoying this cooler weather and it’s given us encouragement that if we push through some big harvests over the next month that there will be some relief on the other side. Labor is the lifeblood of every farm, and that’s especcialy true for a vegetable operation like ours. we’re adding 4 new farm crew members now that 6 of our summer workers have headed off to college. Depending on how much we accomplish in the next few weeks we might add a few more from now until our fall planting is finished in early November (just garlic and onions that late). We hope you enjoy the produce this week, which is literally the fruits of our crews labor over the past few months. Thank you for your support!
Cherry Tomato and Ground Cherry Pico de Gallo
Combine 1-2 tomatoes (about 1/2 lb), finely chopped, 1/4lb of ground cherries, removed from their husk and roughly chopped, half of a large onions, 1/4 cup finely chopped cilantro if preferred, 1 jalapeno pepper, finely chopped (for less heat remove ribs and seeds), 1 tsp salt, and 1 tbsp fresh lime juice. Stir to combine, refrigerate, and allow flavors to meld for several hours before serving. Serve with chips, over eggs, or as a fresh salad.
Red Sauce with Pasta
Cut 2-3 lb of roma tomatoes in halves, removing the fibrous portion where the stem attaches. Put tomatoes through a blender or a food mill.
Heat 3 Tbsp olive oil over medium heat. Add one onion minced, and 2 cloves of garlic minced. Cook for 5 minutes or until onions are translucent. Add the tomato puree 1 tsp sugar, 1 tsp salt, 1/4 tsp pepper. Cook for 45 minutes to 1 and a half hours, until the sauce has thickened. Add fresh basil, and oregano if you have it
As sauce has nearly thickened, cook 1/2 - 1lb pasta. Serve and enjoy.
Delicata Pizza with Caramelized Onion
To make quick pizza dough combine 2 1/2 cup bread flour, 1/2 tsp salt, 1 tsp sugar, 1 cup water, 2 Tbsp olive oil, 2 1/4 tsp active dry yeast. Mix dough and allow to rise for 30 minutes.
Cut delicata squash in half, scoop out the seed cavity, and cut into 2/4th in half creasants along the width of the squash. Chop 1 onion into strips. Add 1 Tbsp cooking oil to a skillet, then add onion and saute until caramelized and fragrant, then set aside.
After the dough has risen, punch dough down, then form into a round or square pizza dough, and spread over an oiled cooking sheet or pizza stone. Top pizza crust with a thin layer of pizza sauce, then add a thin layer of mozzarella cheese. Add a thin sprinkling of Parmesan cheese along the perimeter of the crust. Arrange the delicata squash and caramelized onions evenly across the pizza.
Bake in a 450F oven for 20 minutes, or until the crust becomes golden brown.
Carrot and Parsley Rice Pilaf
Heat the 2 Tbsp olive oil in a wide, heavy skillet or saucepan over medium heat and add all the carrots peeled and diced,1 small onion diced, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add 1 cup rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add 2 cups chicken stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed . Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the 1/2 cup parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.
Mixed Greens Salad
combin 1/4 cup mayonnaise, 2 tbsp sour cream, 3 tbsp white vinegar, 1 tbsp Maple syrup, 1 tbsp finely chopped dill, 1 tsp mustard, salt and pepper to taste.
Rinse, then roughly chop 1/4 lb of lettuce mix.
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.
|Cherry Tomato and Ground Cherry Pico de Gallo
|Red Sauce with Pasta
|Delicata Pizza with Caramelized Onion
|Mixed Greens Salad
|Carrot and Parsley Rice Pilaf
|2 1/2 cup
|2 1/4 tsp
|1 1/2 cups