2016 CSA – Week #7

Notes from the Farm

mixed cherry tomatoes Nearly every year here it is the final week of July that brings in the first reliable tomato harvest, and this year continues that trend, with tomatoes ripening rapidly in our high tunnels and the cherry tomatoes ready for U-Pick.   Our three cherry tomatoes pictured here are sweetie (red), black cherry (purple), and sungold (orange/gold). All are delicious, and the trio will add great color to whatever dish you prepare or just the simple bowl or basket you eat them out of. This is the first wave of ripe fruit, so please limit your picking to 1 pint of cherry tomatoes this week. Next week we should be able to pick 2 pints.  With the big tomatoes, we’ll have a mix of red, pink, orange and green ready for you.  The green tomatoes can be left on the counter to ripen, or be used as is in a wide range of dishes, or even be made in to pickles (green tomato pickles is one of my favorites).  A couple of green tomato recipe ideas are included below.

japanese eggplantOur first eggplants are also coming ready now, and we’ll be able to provide either an  Italian or Asian eggplant in the distribution this week, with more of both ready in the weeks ahead. The Asian eggplant pictured is elongated, almost banana-shaped, and is one of the more attractive fruits we harvest on the farm, with its unique pink and white skin.  The flesh is just like that of traditional eggplants, but the shape allows for long, narrow slices to be cut.

Did you know that eggplants have thorns? The stem and calyx of each eggplant can have many small prickly thorns, and they can give you quite a start, even if you know to watch out for them. By the time the eggplant get to you however, hopefully there are no thorns remaining, as we cut them away in the wash station. But just to be safe, it is always best to hold your eggplant by the smooth, shiny purple or pink skin, rather than the green stem and calyx on top.

Farmer Steve and our Farmers: Alyssa, Tyler, Ed, Genna, Dan, Jocelyn, Jon and Ella

In This Week’s Distribution

Our Harvest:  Tomatoes and Green Tomatoes, Italian or Japanese Eggplant, Radishes, Carrots, Scallions, Zucchini and Yellow Squash, Cucumbers, Beets, Chard, Lettuce

U-Pick: Cherry Tomatoes – 1 pint only

Fruit Option: Blueberries

Recipes and Cooking Tips

Green Tomato and Onion Frittata
Adapted from The Martha Stewart Living Cookbook

Olive oil for the pan
3 small onions, thinly sliced
3 medium green tomatoes, chopped
1 1/2 teaspoon salt
1/4 teaspoon fresh pepper
4 large eggs
1/4 cup grated Parmesan cheese
1/2 cup fresh basil leaves, torn
2 large egg whites

Heat your oil in a large, ovenproof sauté pan over a medium flame.  Add the onions and cook until they’re soft and golden, about 7 minutes.  Add the tomatoes and season with 1/2 teaspoon salt and half of the pepper.  Cook until the tomatoes are tender, about 3 minutes more. Set aside for a moment to cool.

At this point, preheat your broiler.  Beat the 4 large eggs lightly with a fork in a large bowl, then add the leek and tomato mixture to the eggs.  Add the rest of the salt and pepper, the cheese and the basil.  Stir gently to combine the ingredients.

In another bowl, whip the egg white until stiff but not dry and then fold the white, a 1/4 at a time, into the vegetable mixture.

Return the sauté pan to medium heat and add in a bit more oil to coat the bottom of the pan.  When the oil is warm, pour in the egg mixture, reduce the heat to low, cover, and let cook for about 6 minutes.  The frittata should start to thicken, but still be a bit runny in the center.

Uncover the frittata and transfer the pan to the broiler.  Depending on the heat of your broiler, broil for anywhere from 2-4 minutes, until the frittata is set but not overly browned.  Remove from the broiler, cut into slices and serve either hot or at room temperature.

Green Tomato Salsa Verde
By WonkyWonderful.com
  1. 1 Small Lime – Juiced (1-2 Tb)
  2. 1 Finely Chopped Garlic Clove
  3. Salt & Pepper (to taste)
  4. Pinch Garlic Powder
  5. Pinch Cumin
  6. Pinch Chili Powder
  7. 1 Tb Chopped Fresh Cilantro (omit if you Hate cilantro)
  8. 1/4 Cup Finely Chopped Onion (about ½ small onion)
  9. 2 Tb Finely Chopped Jalapeno (about ½ small pepper)
  10. 1½ Cups Chopped Green Tomatoes (about 2 tomatoes)
For Restaurant Style
  1. It is not necessary to chop the ingredients.
  2. Remove the stems and cores of the green tomatoes.
  3. Place all ingredients into a food processor and puree to desired consistency.
For Chunky Style
  1. Remove the stems and cores of the green tomatoes.
  2. Chop all the ingredients and combine.
  3. Refrigerate for at least 1 hour before serving.

Zucchini Pie

Martha Stewart Living, June 2001Serves 6
                        2 teaspoons olive oil
                        1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
                        4 scallions, thinly sliced
                        4 cloves garlic, minced
                        1 teaspoon dried marjoram
                        1 teaspoon coarse salt
                        1/2 teaspoon freshly ground pepper
                        1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces
                        1/2 cup freshly chopped dill
                        1/4 cup freshly chopped flat-leaf parsley
                        5 large eggs plus 5 large egg whites, lightly beaten
                        1 tomato, thinly sliced
                        2 ounces low-fat feta cheese, crumbled
Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.
Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.
Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.

Tahini Beets
2 beets (about 12 ounces), roasted and peeled
2 garlic cloves
1/4 teaspoon Kosher salt
2 tablespoons tahini
2 tablespoons Meyer lemon juice or 1 tablespoon regular lemon juice
2-4 tablespoons water
Slice the beets into thick matchsticks.
Using a mortar and pestle, smash the garlic and salt into a smooth paste. Add to a bowl along with the tahini, lemon juice, and a couple of tablespoons of water. Whisk until smooth. Depending on how thick the sauce is, you may want to thin it with one or two more tablespoons of water. It should be the consistency of a creamy salad dressing.
Add the beets and toss to combine. Garnish with a lemon wedge and parsley, if desired, and serve with pita bread.