Notes from the Farm

We double down on tomatoes this week as ever more varieties ripen in the field for harvest, providing a wide range of color and shape.  Consider making some gaspacho to help use them up and cool you down in the hot days ahead.  We received considerable enthusiastic response to the purslane from last week, so we’ll harvest it for you again this week.  Zucchini and summer squash continue to pump out the fruit while the eggplants and peppers are getting going.

Cucumbers this week come from our friends at Waldingfield Farm in Washington, CT.    As fellow farmers, we are always talking, sharing ideas and strategies on how to address the challenges and opportunities we face, and as farms, we have helped each others CSAs in times of need.  In early July, in the midst of a prolonged heat wave, we had extra lettuce to harvest, and provided some heads to Waldingfield for their CSA.  This week they return the favor, providing our CSA with cucumbers.   “Build Community” is central to our mission here at Massaro, and we have been fortunate to become a part of and help build a community of great organic growers throughout the state.  This community has played a big role in our growth and success at Massaro, and we thank Waldingfield for sharing some of their harvest with us this week, and for the role they have played for years as leaders in the organic farm community!

Dinner on the Farm – Get your tickets today!

The annual Dinner on the Farm is set for Sunday, September 4, and tickets are on sale now.  This year’s event will be extra special as we celebrate 100 Years of Farming here, as the Massaro family began the farm back in 1916.  In addition to the fantastic menu masterfully prepared by Chef Denise Appel of Zinc Restaurant in New Haven, local beer, wine and specialty cocktails with Massaro grown ingredients, we will have historical artifacts of the Massaro family, videos, student-created art, raffle, silent auction and a tour of the farm.  Dinner on the Farm is a wonderful, delicious event, and an important fundraiser to help realize the Massaro Community Farm Mission: Keep Farming, Feed People, Build Community.   Purchase tickets online, send in a check to our farm address, or buy tickets at the farm when you come for your produce; $175 per person.   We hope to see you there!

 

Best,

Farmer Steve and our Farmers: Alyssa, Tyler, Ed, Genna, Jocelyn, Jon, Ella, Marion, Briana and Diana

In This Week’s Distribution

Our Harvest:  Tomatoes, Eggplant, Peppers, Zucchini and Yellow Squash, Carrots, Green Chard, Purslane, Lettuce; Waldingfield Farm Cucumbers

U-Pick: Cherry Tomatoes

Fruit Option: ‘Milton’ Apples

Recipes and Cooking Tips

4 T. olive oil

1 medium onion, chopped

4 cloves of garlic, diced

1 red pepper, cleaned and chopped

1 green pepper, cleaned and chopped

1 large zucchini or yellow squash, cut into 1 inch pieces

1 medium eggplant, peeled and cut into 1 inch pieces

3 large tomatoes, diced (option: grill or roast the tomatoes)

3 T. chopped thyme

2 T. chopped oregano

salt and pepper to taste

1/2 c. grated fresh Parmesan cheese
optional: 1 fennel bulb, cleaned and diced

In a large sauté pan or skillet, heat 2 T. of olive oil over medium heat.

Add the onions and sauté for 2-3 minutes, until the onions soften and “sweats”.

Add the garlic, peppers, zucchini and fennel, continue to cook for 4-5 minutes or until the veggies become soft.

Transfer to a bowl and set aside. Wipe out your sauté pan with paper towels or “deglaze” with some water.

In the same sauté pan add the remaining olive oil and heat the pan on medium-high. When the pan is hot and not smoking add the eggplant and herbs and toss to coat the eggplant in the olive oil and herbs.

Sauté for 4-5 minutes or until some browning occurs, stirring every now and then.

Add the reserved veggies and tomatoes to the eggplant and bring to a boil. Immediately reduce the heat to low and simmer the ratatouille for 30 minutes or until all the veggies are softened.

Season with salt and pepper to taste. Serve as a side dish or serve on top of your favorite pasta.

1 cup drained cooked or canned chick peas

1 teaspoon capers

2 to 3 cloves garlic, finely chopped

1 scallion, thinly sliced

2 tablespoons extra virgin olive oil, or as needed

2 tablespoons lemon juice, or as needed

Salt

1 1/2 cups arugula leaves, torn into pieces

1 1/2 to 2 cups purslane with tender stems, cut into 1-inch lengths, or 3/4 cup purslane leaves

1. In a bowl, combine chick peas, capers, garlic and scallion. Add olive oil, lemon juice, and salt to taste.

2. Add arugula and purslane, and mix well. Season with additional olive oil, lemon juice, or salt if desired.