September 7th, 2021

 

 

What’s in this Week’s VEGGIE BOX: Grapes, Cherry Tomatoes, Eggplant, Parsley, Cucumber, Garlic, Squash, & Jimmy Nardellos

 

Bread this week: Sourdough Baguette OR Puligese, your choice of one

 

 

NO DELIVERY NEXT WEEK, TUESDAY SEPTEMBER 14TH OR SATURDAY SEPTEMBER 18TH

 

 

 

This week on the Farm

 

A Run for the Roses

….And it's run for the roses
As fast as you can
You fate is delivered
Your moment's at hand
It's the chance of a lifetime
In a lifetime of chance
And it's high time you joined
In the dance……
And it's something unknown
That drives you
And carries you home…
Songwriters: Dan Fogelberg

 

            Right now I feel like the race horse that can see the finish line in the distance, but it is on the other side of the race track and still a long way to go. Close, yet so far from the ribbons end. Heart is pumping hard, muscles are tiring but there is still that one last push at the turn to then go full out to the finish.      

            This summer there has been an incredible abundance of harvest, beautiful tomatoes, squash and eggplant, now coming into fall with the reds, yellows and gold peppers which is one of my favorites. Maybe the peppers are my favorite because it is a bit cooler and I can cook more comfortably at the stove as those peppers caramelize into a sweet savory delight. The onions were the best ever, sourced from a place where my grandmother purchased her onion starts in Santa Rosa, a nice circle, and the best onions harvest we have seen in years! The string beans come and go, and possible come and go once more before the frost, leaving the long red noodle beans to fill the gaps. And the cucumbers, oh the cucumbers, are the main stay of almost every meal as the foundation ingredient in the cucumber, tomato and onion salad garnished with an avocado and mozzarella cheese-I never get tired of that salad. Last night Claire and I tried the watermelon vodka drink, just for fun, and it made me feel like “this is the life” feeling.  With summer so busy, I never get to all those incredible recipes that I want to try, or that Claire puts in the newsletters. But I’ve had eggplant sandwiches and polenta with basil and mixed veggies, which are some of my summer favorites, oh and of course, BBQ veggies with an ambrosia dessert. Yesterday

 

I made the Tzatziki yogurt sauce with pita bread stuffed with the summer fare of onions, peppers, squash and eggplant. Different rap, new sauce, same summer veggies.

So here we are at the large curve in the race track, rounding the corner towards fall and we are starting what is the third planting of summer. A beautiful field that is just starting to produce squash, cucumbers, string beans, along with and pumpkins and winter squash. The plants are vibrant, full of new life that the older plantings have given up to many weeks of pumping out their gifts of life to us. They are tired, as we are tired, but with the new planting it is rejuvenating to see, fresh to the eye and knowing that we will have a harvest of produce into the fall. As we are starting the last summer harvest, Jeff has been working diligently, pacing himself, but with the constant nag of a need to get the winter planting in the ground. The process starts with mowing the summer weeds down, composting with the huge compost spreader that dusts compost like the character in “Peanuts” that always has a dust cloud around him. Then disking again, making beds, irrigating up weeks, rototilling to make a nice seed bed, laying down drip tape too and then and only then seeding the beds. It is a two week process in each of the new areas to be planted. Jeff has completed his second planting, the second being the largest to take up through the winter months. So we have green onions coming up along with kale, broccoli, cabbages, kohlrabi, radishes, and lettuce….and weeds, always weeds.

            The race horse doesn’t get to pull out for a tire replacement like a race car, but this next week we are all going to take a break from the dance of the farm. We are taking the week off to recharge, refresh, and renew with the coming equinox, to get us ready to start a new season, a new year with the fall crops. Last year and this year we have had a hike planned to go to a special place that Jeff has been hiking to since high school. I have been there several times, but not in the last 20 years, and he has taken the kids several times the last ten years. These last two years we have planned an entire family hike to go the top of Ridge Lake and sign the hidden register that Jeff and his brothers placed there so many years ago, filled with the names of those that made it to the top.  Well last year and now this year because of fires we cannot head into the mountains as they have closed down all wilderness areas. It is sad that we can’t go, but we have redirected our down time, each of us doing what will help us sooth our souls, ease the summer’s end and bring us back to life to drive us to the finish line.

Have a good week, and we will see you back week after next. ~ Annie

 

Roasted Grape Tomatoes and Garlic in Olive Oil

Source: Food & Wine, Melissa Rubel Jacobson

 

2 pints grape tomatoes

6 garlic cloves, smashed

1/4 teaspoon crushed red pepper

2/3 cup plus 1 tablespoon olive oil, preferably olio novello or olio nuovo 

Kosher salt and freshly ground black pepper

1 sprig fresh rosemary

1 sprig fresh oregano

Eight 3/4-inch slices of ciabatta

Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper and 1 tablespoon of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through. Pour the remaining 2/3 cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices, stir gently and let stand for 30 minutes. Reduce the oven temperature to 350°. Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt and serve.

 

Roasted Eggplant & Summer Squash Salad with Tangy Miso Dressing

Source: Dishing up the Dirt

 

Miso Dressing:

2 Tablespoons white miso

1 1/2 Tablespoons tahini

2 Tablespoons rice vinegar

1 Tablespoon honey

1 Tablespoon sesame oil

3 1/2 Tablespoons water + additional to thin if necessary

1 clove of garlic, minced

1 scallion, minced (white and light green parts only)

1 teaspoon fresh ginger, grated

Salad:

2 cups cooked quinoa

2 medium-small eggplant, 1 inch chunks (no need to peel) about 2 cups worth

1 medium-small Crookneck or zucchini (1 inch chunks)

1 pint cherry tomatoes

3-4 Tablespoons olive oil

1/4 cup sesame seeds, lightly toasted

1/4 cup minced parsley

Whisk all the ingredients for the dressing together until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add a little more water if the sauce is too thick. Preheat the oven to 425F. In a large bowl, toss the eggplant, summer squash and tomatoes with the oil. Season with a little salt and pepper. Place on a parchment lined baking sheet and roast in the oven until the vegetables are browned and the cherries are blistered and bursting. About 25 minutes (times will vary depending on your oven). Toss the veggies halfway through cooking. Divide the cooked quinoa between plates and top with the roasted veggies. Sprinkle each plate with toasted sesame seeds and minced parsley. Drizzle with dressing and serve.

 

 

Parsley Gin Julep

Source: Food & Wine, Alan Walter

 

8 parsley leaves

3/4 ounce fresh lime juice 

3/4 ounce Simple Syrup

Ice cubes, plus crushed ice

1 1/2 ounces gin

1 ounce chilled club soda

1 lime wheel

In a cocktail shaker, muddle the parsley with the lime juice and Simple Syrup. Add ice cubes and the gin and shake well. Strain into a crushed ice–filled collins glass. Stir in the club soda and garnish with the lime wheel.

 

Mexican Roasted Tomato Pepper Soup

Source: Mrs. Plant

 

4 large Jimmy Nardello sliced lengthwise, seeds removed

2 jalapenos sliced lengthwise, seeds/pod removed

1 1/2 lbs fresh ripe tomatoes, sliced in half

4 small cloves of garlic

1/2 t Kosher salt

a few shakes black pepper

1/4 t cumin

1 cup vegetable broth

2 shakes liquid smoke

salt/pepper to taste

Preheat oven to ROAST setting 375 degrees. On a baking tray lined with a silicone mat, place all of the peppers with skin side up and tomato halves with cut side up. Place the garlic cloves into 4 of the tomato halves, into the juicy/seedy part. Sprinkle with kosher salt and a light shake of black pepper. Roast for 15-20 minutes, until the pepper skins are bubbling a bit and the tomatoes/garlic are softened. Allow them all to cool to room temperature–about 10 minutes. Place the peppers, garlic, and tomatoes (and any juice that is on the baking mat) into a high-speed blender with cumin, vegetable broth, and liquid smoke. Blend until smooth and creamy. Add salt and black pepper to taste. Serve warm with chopped avocado.

 

Cucumber Salad with Herb Garlic Vinaigrette

Source: recipetineats

 

3 cucumbers, standard

1/2 red onion, finely diced

Herb & Garlic Dressing

1 1/2 tbsp red wine vinegar

3 tbsp extra virgin olive oil

1 garlic clove, minced

1/2 tsp Dijon mustard

3/4 tsp mixed dried herbs

1/2 tsp white sugar 

1/2 tsp salt and black pepper

Shake Dressing in a jar. Cucumber: Trim ends then slice about 3 mm/ 1/8" thick. Place in bowl with red onion.

Pour over Dressing, toss gently and serve immediately.

 

Cucumber Grape Salad with Poppyseed Dressing

Source: prevention rd

 

3 Tbsp white vinegar

1 Tbsp olive oil

6 oz honey or vanilla-flavored Greek yogurt

2 tsp poppyseeds

2 Tbsp freshly squeezed lemon juice

1/4 tsp salt

2 cups red grapes, halved

1 cucumber, cut length-wise and then into thin half-moons

In a large bowl, whisk together the vinegar, oil, yogurt, poppyseeds, lemon juice, and salt until well-combined.

Add the halved grapes and sliced cucumbers; gently toss to coat. Allow to sit for several minutes before serving. Store in the fridge and serve within 3 days for best results.