Although this salad can be made at the last minute, it does well being dressed hours earlier, making it good for picnics and potlucks.
- 1/2 cup raw peanuts
- 1 tsp peanut oil
- 1 large carrot
- 4 cups thinly sliced Napa cabbage
- 2 cups salad greens
- 3 thin scallions, including some of the greens, finely sliced diagonally
- 1/4 cup chopped cilantro
- 2 Tbs chopped mint leaves
- 2 Tbs torn basil leaves
- 1/2 hot pepper, finely diced
- 1/4 cup rice vinegar
- 1 tsp sugar
- 1/4 tsp sea salt
- 1/4 cup roasted peanut oil
- Heat the peanuts in the oil over medium low heat, sharking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside.
- Finely chop carrot.
- Combine all the veggies and herbs. Whisk the dressing ingredients together and toss with the veggies. Add peanuts just before serving.
Hope everyone enjoyed the 2 days of summertime that got thrown into this week. We certainly did, allowing a little extra growth on the greens, a little more incentive to pull weeds, and just some lovely weather to spend time with friends in the garden. I know we keep saying it’s the last week for tomatoes, but some of the ones pulled out of Farnsworth ripened off the vine so there’s a little bonus there. We’ve also got some real small shares of Brussel Sprouts that you can throw into a stir fry or other dish.
We are also starting to sign folks up for our 2013 CSA season. You can check out all the details here. Changes from 2012 include the option of a mid week pick up day, an early start date (mid June), and more additional share choices (flowers, Thanksgiving box, storage share). Let us know if you have any questions. We’re also offering folks $20 off their 2013 shares for every person they refer, so spread the word!
This week’s share includes:
City Commons Salad Mix (Farnsworth, Fields of Plenty, Buffalo St, Singing Tree, Vinewood Knoll)
Kale (Vinewood Knoll, Buffalo St, Singing Tree)
Napa Cabbage (Vinewood Knoll)
Radishes (Vinewood Knoll)
Brussel Sprouts (Farnsworth)
It was a rainy harvest and packing night, but these cooler nights just serve as a reminder that the last few sunny, warm days are fleeting. Both Farnsworth and Buffalo St. put up quickhoops (metal hoops covered with row cover and plastic) today, to protect their crops from the cooler nights and extend their production further into the winter. And with these cooler days expect to see more greens and root crops in your shares over the next few weeks.
This week’s share includes:
This quick and easy slaw is great thrown on top of tacos, quesadillas, or just mixed with some guacamole.
- 2 ears of corn
- One large green tomato or 2 medium
- 2 tablespoons red onion diced paper-thin
- Handful fresh cilantro
- 1 teaspoon lemon or lime juice
- 3 tablespoons rice vinegar
- drizzle agave nectar or honey
- 1/2 teaspoon salt (or to taste)
- A little cracked black pepper
- A little minced garlic (to taste)
- A little diced jalepeño pepper (to taste)
- Cut a small piece off a green jalepeño pepper and mince into very small pieces. Jalepeño strength will vary so taste a tiny bit and decide how much to use. Mince a little garlic into very small pieces. Set aside.
- Blanch (steam) corn for just a minute so it becomes less starchy, but not entirely cooked. Set aside to cool. Meanwhile, dice up the green tomato into 1/4 inch pieces. Dice cilantro. Cut a few paper-thin slivers of red onion and then dice up into even smaller pieces. Cut corn kernels off cob once corn is room temp.
- Combine corn, green tomatoes, cilantro, onion, rice vinegar, lemon or lime juice, garlic (to taste), salt and pepper, jalepeño (to taste) in a large bowl and toss well. Drizzle a little agave nectar and toss more. Add more salt or jalepeño if necessary. Let sit for an hour for flavors to combine.
Summer is officially gone, and while there are plenty of green tomatoes on the vines in our fields they won’t ripen before the frost kills them. So we’ve harvested most of our green tomatoes, but these unripe tomatoes contain almost as many nutrients as ripe tomatoes, and have just as versatile. And in true Southern fashion why not fry a few of those green tomatoes in your share this week?
- 4 large green tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- vegetable oil for frying
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
- 1 1/2 pounds tomatoes (ideally a paste variety)
- 2 to 3 Tbsp olive oil
- salt and pepper to taste
- 1 tsp chopped oregano, thyme or marjoram
- 1 garlic clove, minced
Pre-heat oven to 300 F. Lightly oil a large shallow baking dish. Slice the tomatoes in half lengthwise. Set them cut side up in the dish, then brush the tops with the oil, using about a tablespoon in all. Sprinkle with salt and pepper and add the herb and garlic.
Bake uncovered for 2 hours. Check after an hour and drizzle a little more oil over the surfaces if they look dry. If you don’t plan to use the tomatoes right away you can freeze and use in soups and stews come winter.
Big events this week: the Buffalo Street chickens laid their first two eggs, butternut squashes harvested by the armful and all the potatoes harvested from Farnsworth. Those potatoes and squash will sit in storage for a couple weeks, but in the meantime we’re still enjoying the perpetual tomato machine since we know it will be another 7 months at least before they reappear. A light frost hit some of the farms this past week; taking out squash plants at Buffalo St, pepper plants at Fields of Plenty and some tomatoes at Farnsworth. The frost has made us temporarily very busy, hurriedly harvesting all the fruit that is still good off of those plants and storing what we can for even darker, colder days. We’re finishing up the boxes in the dark more often than not these days.
(Fields of Plenty, Singing Tree , Farnsworth, Vinewood Knoll)
Parsley (Singing Tree, Farnsworth, Buffalo St)
Happy October everyone! It seems like fall is finally upon us. We all fully expect our first frost in the next week (October 9th is the anticipated first frost for our area), and are preparing to strip our tomato, eggplant, and pepper plants before the temperature dips below freezing to save those crops. The good news is that we got through this week without a frost so there are plenty of delicious vine-ripened tomatoes in your share this week!
(Fields of Plenty, Singing Tree ,Buffalo St, Vinewood Knoll)
- 4 bell peppers, any color
- 5 Tbsp extra-virgin olive oil
- 1 medium yellow onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 1 lb of lean ground beef
- 1 1/2 cup of cooked rice
- 1 cup chopped fresh tomatoes
- 1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
- Fresh ground pepper
- 1/2 cup ketchup
- 1/2 tsp of Worcestershire Sauce
- Dash of Tabasco sauce
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)
Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.