August 30th, 2022
What’s in this Week’s VEGGIE BOX Cherry Tomatoes, Melon, Poblano Peppers, Potatoes, Parsley, Mixed Big tomatoes (Heirloom, big beef and Roma), & Red Onion
Bread this week: Puligese OR Sourdough Baguette your choice of one
Fall Break for Good Humus
NO CSA DELIVERY SEPTEMBER 20TH OR 24TH
Fall Quarter Started: NEW QUARTER CHECK LIST
Is your name on the list for your order?
If your name is not on the list PLEASE DO NOT PICK UP A BOX- we did not pack one for you.
If you think your name should be on the list and is not, send an email
Check your name off of each separate list when you pick up your produce, so the drop host knows who forgot their box and can give you a call.
If you see CONT next to your name on the roster, it means we have not received payment from you
If next to your name it says E-MAILED or CALLED, it means we gave you a call and have not heard from you, we would like to know your intentions-we did make you a box for this week only
Do we have your order correct? If not give us a call
Is your phone number correct? If not give us a call
Are you getting the newsletter via e-mail if not send us your address (firstname.lastname@example.org)
This week on the farm
TOMATOES! You may have been wondering why we have waiting until almost September to put big tomatoes in your CSA box, well you can ask our eggplant to tell you why, because the answer is a mystery! Just like the eggplant, we have beautiful tomato plants 5 feet tall, but have not had any ripe ones till now. Unlike the eggplant, the tomato plants are full of green fruit – BIG green fruit, and we have been just waiting to see those first starburst of red showing up on the bottom of each one. On Friday I harvested our first big tomato pick, brought in about 250 lbs of slicers, romas, and heirlooms- including a couple whoppers weighing over 2 lbs each! And so today we get to finally pack you a nice variety of tomatoes to bring into Labor Day weekend. Phew, snuck in just before the end of summer.
We will hopefully have them for you for the next month or so, depending on what the weather does. The weather, and specifically the really hot temperatures we have seen (and are about to see - 112???) are really hard on plant production. Once the heat gets really up there, you might notice in your garden that vegetable flowers will die back, stunting the production for a few days, and setting back fruit production in the process. My dad always tell me that plants will “shut down” during these times, which I don’t totally understand at this point, but I know I can relate to the idea.
As we enter into this heat wave, the farm is looking pretty good. We have a solid last planting of summer veggies, the last beds of zucchini, cucumbers, and green beans, along with some watermelons and our winter squash which you will begin to see in your box in October (most likely…). For the last month, my dad and I have been working really hard to prepare for our winter planting. We mowed down the previous crops/weeds/cover, and then spread a nice layer of compost to supplement, then we disc that in to the soil. Add a good deep water set, wait a few days, and just as the weeds start to show, we disc again. After that beds are shaped, then rototilled, and finally drip tape is laid down. So now we have 40+ beds that are now ready to plant tomorrow with broccoli, kale, chard, carrots, beets, cilantro, radishes, turnips, and more!
As we prep these beds and begin to plan this winter crop, it I can’t help but be surprised that we are already seeing September. Somehow our summers that seem so never ending begin to come to a close. Driving home in the fresh evening air, the smell of hot tomatoes has now been replaced with fresh cut alfalfa and the commute to woodland is cool rather than hot and heavy. My life in Hungry Hollow has supplied me with a memory bank full of the smells of the season, that I am not even entirely aware of until they come wafting through the window and I am hit with a strong sense of belonging and home. Anyway, enjoy the last of August ~ Ali
Melon, Cucumber and Cherry Tomato Salad
1small melon, peeled, seeded and cut into ¾-inch pieces
8 ounces cherry tomatoes of different colors, halved
2 medium cucumbers peeled and cut into ¾-inch pieces
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice, plus more to taste
Small handful of basil leaves
Small handful of mint leaves
Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle. Add the basil leaves, tearing larger leaves into pieces, and the mint leaves. Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.
Stuffed Big beef Tomatoes
1lb 93% lean beef
5 big beef tomatoes
6 oz tomato sauce, no salt
1 ½ cup cooked quinoa
1 garlic clove, minced
1/2 cup red onion, diced
1 small green bell pepper, chopped
1/3 cup finely chopped fresh basil leaves
1 1/4 cup reduced fat parmesan, grated
1 tablespoon extra virgin olive oil
Sea salt & pepper to taste
pinch of cayenne pepper
Set oven to 400F. Cook quinoa according to instructions given and set aside. Slice off the top part of each tomato (and feel free to reserve the tops as garnish). Scoop out the pulp and set it aside in a bowl. Set a nonstick skillet on medium high heat and add olive and garlic. Once the garlic cooks for about 2 minutes and slightly browns, toss in the onion and bell pepper. Cook for about 2 to 3 minutes. Add the ground beef to the skillet and chop and cook using a wooden spatula to get the meat as fine as possible. As the meat cooks, add the seasonings. When the meat is nearly 85% finished cooking, about 6 to 8 minutes, toss in the cooked quinoa, tomato pulp, tomato sauce and fresh basil. Reduce the heat of the skillet and mix everything to together for about 2 to 3 minutes, then remove from the heat. Set the hollowed-out tomatoes into a baking dish, then stuff each tomato with the mixture and top each one off with shredded parmesan cheese. Bake in the oven for 20 minutes. Season to taste with sea salt & pepper.
Grilled Tomatoes with Burrata and Parsley Salad
3 large just-ripe tomatoes
2 thin slices rustic bread
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped fresh flat-leaf parsley
1 Tbs. fresh lemon juice
8 oz. burrata, torn into large pieces
2 Tbs. drained, chopped capers
Brush the tomatoes and bread all over with 2 Tbs. of the oil. Season with salt and pepper. Grill the tomatoes, cut side down, flipping once, until just charred, 6 to 8 minutes. Grill the bread, flipping once, until golden brown, 3 to 4 minutes. Break the bread into small pieces over a medium bowl. Add the parsley, lemon juice, and remaining 1 Tbs. oil. Toss to combine. Top each tomato half with pieces of burrata. Divide the parsley among the tomatoes, and top with the capers. Serve immediately.
Chicken-Stuffed Poblano Peppers
Olive oil spray
4 medium poblano peppers (1 lb. total weight w/ refuse, 12 oz. cleaned)
1 tablespoon olive oil
2 medium tomatoes, diced (10 oz.)
½ medium onion, diced (4 oz.)
1 tablespoon minced fresh garlic
1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon fine salt)
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cups cooked chicken breast, shredded (10 oz.)
1 cup part-skim mozzarella, shredded (4 oz.)
½ cup chopped fresh cilantro
½ cup sharp cheddar, shredded (2 oz.)
Preheat your oven to 400 degrees F. Line a large rimmed oven and broiler-safe baking sheet with foil and spray it with oil. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit all the way down the side of each pepper. Set aside. Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, salt, oregano, and cumin. Cook, stirring often, until liquids have evaporated, 5-7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well. Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Pack the filling into each pepper to prevent it from spilling onto the baking sheet. Place the peppers on the prepared baking sheet, slit side up. Lightly spray them with olive oil. Bake until the poblanos are soft and charred in places, about 30 minutes (the smell will be amazing!). Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese, sprinkling the cheese on the open part where you've cut the slit. Broil the peppers 6 inches below the heating element (not directly below) just until the cheese is melted, 1-2 minutes. Let them rest for 5 minutes before serving.
Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)
1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons canola oil
1 tablespoon cumin seeds
1 small red onion, into 1/2-inch cubes
1 teaspoon ground turmeric
2 teaspoons coarse kosher or sea salt
1 teaspoon cayenne (ground red pepper)
1 medium-size tomato, cored and cut into 1-inch cubes
2 tablespoons finely chopped fresh cilantro leaves and tender stems
Drain the potatoes and pat them dry.
Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes. Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes. Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.