2016 CSA – Week #7
Notes from the Farm
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.
Our 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.
Farmer Steve and our Farmers: Alyssa, Tyler, Ed, Genna, Dan, Jocelyn, Jon and Ella
In This Week’s Distribution
U-Pick: Cherry Tomatoes – 1 pint only
Fruit Option: Blueberries
Recipes and Cooking Tips
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.
- 1 Small Lime – Juiced (1-2 Tb)
- 1 Finely Chopped Garlic Clove
- Salt & Pepper (to taste)
- Pinch Garlic Powder
- Pinch Cumin
- Pinch Chili Powder
- 1 Tb Chopped Fresh Cilantro (omit if you Hate cilantro)
- 1/4 Cup Finely Chopped Onion (about ½ small onion)
- 2 Tb Finely Chopped Jalapeno (about ½ small pepper)
- 1½ Cups Chopped Green Tomatoes (about 2 tomatoes)
- It is not necessary to chop the ingredients.
- Remove the stems and cores of the green tomatoes.
- Place all ingredients into a food processor and puree to desired consistency.
- Remove the stems and cores of the green tomatoes.
- Chop all the ingredients and combine.
- Refrigerate for at least 1 hour before serving.
Zucchini Pie
Tahini Beets