06 Aug

Week 8 Summer Share

It’s hard to believe that we are already at the half way mark for the CSA season.  My body is telling me that it is indeed true, but I am certainly not ready for fall just yet.  As much as I have found this past few week’s heat index challenging, I still want to feel some more gentle summer heat and be able to experience the sights, smells and sounds of the vibrant gardens.  Barb and I are still seeding.  In fact, new plantings of orange cauliflower, broccoli, radish, cabbage, kale, swiss chard and beans have been planted within the last few days, in the hope that we will have a long fall and be able to supply you with these veggies before a hard freeze.  Since the early season’s broccoli crop was a disappointment (AGAIN!), maybe the fall crop will be better.

I have the feeling that some of you are not really taking advantage of the newsletter, which is a little disappointing to me.  It was my hope that you would be able to experience through my writing, a sense of what a production garden is all about.  I try to include easy and new recipes for you to try, as I know most of you work and have time constraints as to food prep, especially during the busy summer season.  It takes a certain amount of time to put together this newsletter, so if you would let me know if it is something you are interested in receiving and are finding it helpful, please let me know.  I certainly want it to be interesting, educational and a good read for you.

This week’s harvest will provide for you tomatoes, cucumbers, summer squash, scallions, beets, Swiss chard and the French bean medley, along with basil.

I am planning on doing more fermenting this year.  Last year was my first experience at making saurkraut, and it turned out great.  I am now going to take advantage of the abundance of beets that the garden is producing.  I hope you are not getting too tired of them, but they are such a wonderful veggie and so good for the liver.  Here is a link to a recipe that I am going to try.  Maybe you would like to experiment, too.  http://harmoniousbelly.com/2010/08/lacto-fermented-beets/. 

I know I have talked to most of you about the ease of roasting vegetables.  I have included a recipe for a different method of oven roasting, and this would be a great week to try it.

I will have eggs again.  I only sold 3 dozen last week, so I am hoping that you will take advantage of this offer in order to make it beneficial to Marlene so that she continues to bring them.

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Greek Style Roasted Vegetables

2 lbs zucchini, cut in 1/2-inch slices (or use half & half zucchini and eggplant. Make sure you salt to sweat the eggplant before using as they put off allot of water.)

1 lb potato, cut in 1/2-inch slices

2 green sweet peppers, membrane and seeds removed and cut into chunks

5 garlic cloves, crushed

2 cups tomatoes cut into chunks or slices (peel if you wish)

1/2 teaspoon white sugar

2 onions, thinly sliced

salt and pepper

2 tablespoons fresh parsley

2 teaspoons fresh dill or 2 teaspoons fennel

1/4 cup virgin olive oil

Fresh chopped parsley, dill, Greek oregano or fennel (for garnish)

Feta or parmesan cheese or use both!

Directions:

Mix together the garlic, tomatoes and sugar.
Oil an oven dish large enough to hold all the ingredients.
Place some onion on the bottom of the dish.
Mix together the remaining vegetables
Add a layer on top of the onions.
Top with some of the tomato mixture.
Season with salt & pepper.
Sprinkle some of the herbs on top and drizzle with the oil.
Continue layering until all ingredients have been used ending with a layer of the herbs and drizzle with oil (this may be 3-4 layers depending on the depth and size of your dish).
Cover and cook in a 350°F oven for 1-1 1/2 hours.
Uncover and top with cheese for the last 15 minutes.
Garnish with the remaining fresh herbs and serve.

Serves 6

Caprese Salad Recipe

Basil is an excellent source of vitamins A and K, and a good source of vitamin C and manganese.
• 2 balls fresh mozzarella cheese (about 8 ounces)
• 4 medium-size ripe tomatoes
• 12 red and yellow cherry tomatoes, halved
• Salt
• Freshly ground pepper
• Olive oil
• Balsamic vinegar, optional
• Fresh basil leaves
• Sprigs of basil, for garnish
1. Remove cheese from brine and cut into 8 slices. Slice each tomato into 3 slices.
2. Arrange tomato slices, cheese slices and cherry tomatoes on 4 salad plates.
3. Sprinkle with salt and pepper. Drizzle with olive oil and vinegar, if desired. Top with fresh basil leaves. Garnish with a sprig of basil.