Week #18, “Midseason” review

Bringing a load of winter squash from the field on a lovely fall afternoon.

Most years, we offer a midseason review to answer questions and share how the farm is faring.  Dang, we sped right past the August 11 midpoint this year, distracted by a few things.

Our thoughts:  
It’s been a very good growing season so far.  It started too dry for our taste, forcing Steve to work around-the-clock on irrigation.  Still, a dry spring and early summer establishes healthy crops with less disease.  Now we are getting steady rain and our fall and winter crops are growing nicely.

Melons were the absolute low point of the year, succumbing to a disease called anthracnose.  We lost three quarters of our crop, never harvesting a single melon from our third field.  We’ve seen this disease before, but always as a minor, late season problem.  This will get winter attention and research.  We are sad that we had fewer melons for you this year, but it was out of our hands.

High points of the season so far include abundant and luscious sweet corn, cucumbers, peppers and better-than-usual tomatoes.  Many crops have done well, but these ones stand out.  We’ll have tomatoes for you for a few more weeks (in smaller quantities) but their season will end soon.  Peppers will continue longer, assuming we protect the plants from frost.  All the fall crops are doing well so there will be lots of tasty options each week.

Now, let’s respond to member questions and comments.

Q: I am sorry to hear that you are short-handed this year.
A:  Actually, we have a full crew now!  It took a while, with stops and starts as we hired in spring and again in midsummer.  We were definitely short-handed earlier in the year.  That was hard.  Fortunately, we have ended up with a terrific crew.  Each person we hired is charming in their own way.  It’s been a peaceful and fun summer with them.  I’ll write again soon with more details about who is working for us this season.  

Hiring has been a strange process this year.  Between people yelling at me about COVID during phone interviews to new employees ghosting us on their first day, it has been odd.  Honestly, who accepts a job then quits the day they are scheduled to begin work??  Obviously, hiring has been a widespread problem for many employers.  In this environment, we feel lucky and grateful to have put together such a great crew.

Q: Will there be eggplant in the boxes?
A: Sadly, our eggplant crop was a complete failure, decimated by bugs early and repeatedly. We will plant again next year.

Q: What about broccoli?
A: Broccoli will be in the CSA boxes soon.  The plants look great.  Heads have formed and harvests should begin in the next two weeks.  Cauliflower heads are forming too and will be ready in October.

Q:  We missed the berry and tomato u-picks.  Will there be more chances to visit the farm?  
A:  Watch for emails from us!

Q:  How is everyone’s health?
A:  We are all doing fine, recovered/recovering from surgery and aware that Steve, Sophie and I are beneficiaries of modern medicine this summer.  We are back to normal and grateful for that.  Thank you for your patience during my recovery, and for your sweet emails and notes.  I know there were delays in answering emails.  If there’s anything I missed, please send an email again.

Thank you for reading!
Beth

Veggie List & Veggie Notes
Week #18, Sept 22/23, 2022
– Weekly shares
– EOW/ purple
– Sampler/ sun

Bok choy
Romano beans, 0.8 – 0.9 lb
Acorn winter squash, 2
Slicing tomatoes, ~4 lb
Cherry tomatoes, 1 pint
Mixed bell & frying peppers
Red onion
Jalapeño chile (HOT), 1
Basil, 1 bunch
Korean Red garlic, 1 bulb

Next week’s box will probably contain Romano beans, winter squash, fall greens, peppers, tomatoes and more.

Bok choy (rosette with thick white stems and green leaves) – This Asian green is good for stir-frying or sautéing or in soup. You can think of the stems and leaves as two separate vegetables. The stems require longer cooking. The leaves will cook almost as quickly as spinach. Bok choy stores well, so feel free to pull off leaves as you need them, or use the whole head at once.  
Storage: Refrigerate in a plastic bag or other container.

Romano beans – Romano beans are more robust and meaty than green beans.  They are excellent raw but really shine when gently cooked for a long time.  Here’s a pep talk from Tipi member Steve Rankin:

“You have finally sold me.  I have never been a fan of Romano beans.  This week I have been sautéing them with various peppers, garlic and oregano.  They are especially tasty with poblanos.  Lots of black pepper and some soy sauce, which makes the pan sticky.  I deglaze the pan with wine and braise them in the wine. I’m sold!”

Acorn winter squash – You will receive squash of one or two of these acorn varieties: ‘Carnival’ or ‘Heart of Gold’ or ‘Starry Night’.  All are cured, ready to eat, and tasty.  Eat within two weeks, as they will decline after that.  Acorn squash are not meant for storage of any length.  Plus, we will be sending more next week!  Skins of these types are not edible.  It’s best to cook the squash, then remove the skins, eg by scooping while eating.  It’s difficult to peel these types while raw because of their ridges.
Storage: Store at room temperature for two weeks but keep an eye on your squash and cook promptly if they start to deteriorate.

Clockwise from top left; Carnival, Starry Night, Heart of Gold

RECIPES by DEB

Photo by debslunch

Make-ahead pizza dough and topping suggestions

With a little planning ahead, you can have homemade pizza on a homemade crust on a weeknight! This recipe makes enough dough for three 10-12 inch thin pizzas. I often top and cook two to eat right away and partially bake the third to freeze, top, and cook another day. And if you don’t have time to make the dough, Tipi veggies are so delicious they will improve even store-bought crust.

Takes 15 minutes to mix the dough, plus overnight to rise in the refrigerator
Makes crust for three 10-12 inch thin pizzas.

1 1/4 cups lukewarm water (about 80°)
1 teaspoon active dry yeast
1 tablespoon olive oil
1 teaspoon fine sea salt
3 to 3 1/2 cups flour – bread flour if you have it, or unbleached white, or use up to one cup whole wheat

1. Pour the water into a large mixing bowl, preferably the bowl of a stand mixer, if you have one. Sprinkle in the yeast and leave for about 10 minutes. The yeast should bubble; if not you might want to start over with fresher yeast.
2. Add the salt, olive oil, and 3 cups flour. Mix with the paddle attachment until you have a soft dough that’s pulling away from the sides of the bowl. If it doesn’t, add the additional flour, up to 1/2 a cup – you want a soft but not too sticky dough. When all the flour is incorporated, let the mixer knead the dough for you, on medium speed for about 4 minutes. I continue with the paddle for kneading, but if you have a dough hook for your mixer, by all means switch. Alternatively, mix in the flour with a large wooden spoon, then turn out onto a floured surface and knead by hand for about 8 minutes, until smooth and elastic.
3. Line a large baking sheet with parchment paper, and sprinkle it with flour. Turn the dough out onto a well floured surface – if you are kneading by hand it will already be there – and divide it into three equal portions. Form each portion into a ball, and flour it – I like to drop the ball right into my flour canister – and arrange the balls on the baking sheet. Cover with a lid or a damp towel or a large plastic bag, and refrigerate for 8 hours or up to two days.
4. When you ready to make pizza, oil your pizza pans with olive oil, or line with parchment. Heat the oven to 450°. Remove the dough from the fridge, and roll one piece out on floured surface until it’s about the size of your pan. You can get fancy and spin it in the air if you like! Transfer the dough to the pan, pour about a teaspoon of olive oil on it and continue stretching to the sides of your pan. Don’t worry if you can’t get it all the way to the edge at this point – let it relax and rise while you prepare the toppings and do a final stretch right before topping. Repeat with the other dough pieces.
5. Top the crust and bake for 15-20 minutes until brown and bubbling. See below for topping suggestions.

 
Topping suggestions:

1. The pizza shown uses ingredients from this week’s box, sliced tomatoes and frying peppers and purple onion, with a mix of grated provolone and mozzarella cheese – about 1 1/2 cups grated cheese. Put a layer of cheese on the bottom crust, add the vegetables, brush with olive oil, and then top with a little more cheese. You could also add sliced or minced fresh garlic.
2. Also suggested by this week’s box is roasted squash, caramelized onion, and goat cheese, although the squash this week might be a bit difficult to peel and cut into cubes to roast – this works better with butternut or delicata. Here’s a recipe for roasted delicata squash, prosciutto, and goat cheese pizza.
3. Red sauce (see recipe below), sausage, and peppers. You’ll need about 1/4 pound Italian sausage per pizza, either bulk or one link, casing removed, and about one large pepper. I suggest pre-cooking the sausage, and adding the sliced pepper – and throw in some fennel seeds and extra garlic!

 
Red sauce for pizza
2 pounds peeled and seeded tomatoes, plum preferred
1 large red bell pepper, roasted
2 (or more!) cloves of garlic
1 teaspoon dried oregano, or Penzey’s Frozen Pizza Seasoning, or two tablespoons chopped fresh basil – stirred in after cooking
large pinch of kosher salt
a shake of red pepper flakes
1-2 tablespoons tomato paste

Combine the tomatoes, roasted pepper, and garlic in a food processor, and puree until smooth. Pour into a wide deep skillet over medium heat, and add the dried herbs, salt, and red pepper flakes. Cook for 40-45 minutes, until thickens and the garlic doesn’t smell – or taste – raw any longer. Stir in the tomato paste, and fresh basil if using. Can be frozen.
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Photo by Linda Xiao for The New York Times

Coconut-Poached Fish With Bok Choy

By Colu Henry in The New York Times.
From Colu Henry: “This one pot, Thai-influenced dish couldn’t be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did.  The poaching liquid does double duty by gently cooking the fish and wilting the bok choy.”  
Substitute torn basil leaves for the cilantro.
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Simple Chicken and Green Bean Stir Fry

From Two Kooks In The Kitchen
This recipe includes a stir fry trick I had not tried before – tossing the chicken with a small amount of mayonnaise before frying, to keep it from sticking. It works great! You can also make this recipe with the Bok Choy or Koji greens in this week’s box, and include the optional pepper.
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Sausage Stuffed Acorn Squash

From Well-Plated by Erin
Feel free to omit the mushrooms in the recipe, and sub in basil for the fresh thyme – or use dried.
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Photo by Gena Hamshaw

Warm Winter Squash Bowl

From The Full Helping
Bok Choy or Koji greens can replace the kale in this recipe, and if it’s too hard to peel the squash, you can roast it in the shell and scoop the cooked squash into your bowl.
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Photo by Rebecca Katz

Tricolor Pepper Salsa with Cherry Tomatoes

From REBECCAKATZ.COM
This recipe makes a small batch of fresh salsa with basil, peppers, and cherry tomatoes. It only calls for six cherry tomatoes – you might want to throw in a few more! If you don’t have parsley, use more basil.
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Parmesan Roasted Acorn Squash

From Allrecipes.com
Rather than roasting the squash with the more customary sweet glaze, this recipe goes to the savory side, roasting the squash with Parmesan cheese and olive oil.

Week #17, Sept 15/16, 2022

Pepper ID

I am posting photos of the types of peppers we grow, so you can recognize the ones you receive this week. You will receive three, four or five peppers depending on size.  The only hot pepper is the cayenne chile, which is packed in your paper bag of potatoes, so you can recognize it.  All other peppers this week are sweet.

Bell peppers (sweet) are blocky and thick-walled, great for salads, stuffing, grilling, and roasting, where their thick walls are an advantage.  This week’s bell peppers are red or yellow, but we grow red, yellow, orange, purple and green bell peppers.

Frying peppers (sweet) are thinner walled, with a pointed tip.  This type is great for frying.  They have lower moisture, which allows them to fry and brown in hot oil.  Frying peppers can also be stuffed or used for salads.  They are less useful for roasting, because of their thinner walls, and lower yield after roasting.  We grow red, yellow and green frying peppers. 

Oranos (sweet) are crisp, sweet snack peppers.  Hand them to the kids on the drive home.

Cayenne chile (HOT).  Yes, these are HOT.  Keep labelled and separate from your other peppers.  They are smaller than the others but can overlap in size with the smallest frying peppers. 

Veggie List & Veggie Notes
Week #17, September 15/16, 2022
– Weekly shares
– EOW/ green

Yellow potatoes, 3 lb
Colored peppers, mixed colors & types, 3 to 5, ~1.5 lb total
Slicing & plum tomatoes, ~3.5 lb
Koji greens, 1 bunch
Leeks, ~1 lb
Yellow onion
Parsley, 1 bunch
Basil, 1 stalk
Cayenne chile (HOT), 1
Korean Red garlic, 1 head

Next week’s box will probably contain tomatoes, peppers, winter squash, fall greens, garlic and more.

Yellow potatoes – These organic potatoes are from our farmer friends Josh and Noah Engel at Driftless Organics.

Koji greens (head of dark green leaves) – Refrigerate.
 Koji greens are a lot like tatsoi if you know that one; dark green with a nice balance of bitter flavor but not too strong.  I prefer Koji to tatsoi because it has larger, lusher leaves and not so many leaf stalks.  Recipes that use mustard greens or bok choy will work with Koji.  In a contest for my favorite fall green, Koji runs neck and neck with bok choy.

Koji greens

RECIPES by PHOEBE

Simple Fresh Tomato Pasta

Unlike a typical red sauce pasta, this recipe relies on grated fresh tomatoes instead of canned ones. You’ll only cook them for a few minutes, so you can really taste their sweet, fresh flavor in the final dish. Note that you’ll need to undercook the pasta for this recipe. It finishes cooking with the tomatoes, soaking up their juices as they thicken into a light sauce.

Serves 4 to 6
Prep time: 10 minutes
Cook time: 20 minutes

2 pounds slicing tomatoes, halved horizontally
1 pound bucatini pasta
¼ cup extra-virgin olive oil
3 garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
½ teaspoon sea salt
Freshly ground black pepper
½ cup grated pecorino cheese, plus more for serving
Big handful fresh basil leaves

1. Set a box grater upright in a large bowl. Press the cut side of one tomato half into the large holes of the grater and grate the tomato flesh into the bowl. Discard the skin and repeat with the remaining tomatoes.
2. Bring a large pot of salted water to a boil. Cook the pasta 2 minutes shy of al dente, then drain. It will finish cooking in the sauce.
3. Heat the olive oil in a large, deep skillet over medium heat. Add the garlic and red pepper flakes, reduce the heat to medium-low, and cook, stirring, until the garlic softens and begins to turn golden, 2 to 3 minutes. Raise the heat to medium and add the grated tomatoes, the salt, and several grinds of pepper. Stir and cook for 2 minutes to heat the tomatoes through.
4. Add the cooked pasta and toss. Gradually add the cheese, tossing between each addition, then cook, tossing often, until the tomato juices thicken and coat the pasta, 4 to 7 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper and serve with more cheese, as desired.

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Quick Peperonata

This recipe is a quick, small-batch version of the Italian side dish peperonata, or peppers cooked in olive oil with onions and tomatoes. I dice the peppers and onions here so that you can enjoy this recipe as a dip with crackers or crostini, but it also makes a great filling for an omelet, topping for polenta, or spread for a sandwich.

Serves 4
Prep time: 10 minutes
Cook time: 25 minutes

2 tablespoons extra-virgin olive oil, plus more for drizzling
½ yellow onion, diced
12 ounces colorful sweet peppers (about 2 medium bells), stemmed, seeded, and diced
½ teaspoon sea salt
8 ounces tomatoes (about 1 large slicer), chopped
2 garlic cloves, grated
1 teaspoon red wine vinegar
Freshly ground black pepper
Fresh basil leaves, for garnish

Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the peppers and salt and cook, stirring occasionally, until the peppers soften, about 8 minutes.

Add the tomatoes and cook, stirring often, until they break down and the mixture becomes saucy, about 5 minutes. Reduce the heat to medium-low and stir in the garlic and vinegar. Cook, stirring often, until the peppers are tender, another 5 minutes. Remove from the heat and season to taste with salt, pepper, and more vinegar, as desired.

Serve warm or at room temperature, topped with a drizzle of olive oil and garnished with fresh basil leaves.

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Photo by The Modern Proper

Baked Cod with Parsley Olive Tapenade

From The Modern Proper
This recipe would be a great use for the parsley in this week’s box. Mixed with lemon, garlic, and chopped green olives, it creates a fresh, briny, and zesty topping for simple baked fish.
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Photo by i am a food blog

Sweet and Sour Pork

From i am a food blog
Peppers and onions add freshness and crunch to this flavorful sweet and sour pork recipe. Serve it with rice for an easy weeknight meal!
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Photo by Jeanine Donofrio and Phoebe Moore

Breakfast Potatoes

From Love & Lemons
Spiced with smoked paprika and tossed with sautéed peppers and onions, these crispy potatoes are a great side dish at any meal, not just breakfast!
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Photo by Andrea Bemis

Bok Choy Coconut Curry

From Dishing Up The Dirt
Sub koji greens for the bok choy in this quick chickpea curry recipe.
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Photo by Cookie + Kate

Spicy Kale and Coconut Fried Rice

From Cookie + Kate
Koji greens would be a fantastic sub for the kale in this veggie-forward fried rice. Kathryne calls for a cup of additional chopped vegetables as well, and peppers would be great! Replace the green onions with an equal amount of chopped yellow onion. It’ll just take a minute or two longer to soften; adjust the cooking time accordingly.
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Photo by Jeanine Donofrio and Phoebe Moore

Crispy Smashed Potatoes

From Love & Lemons
Who doesn’t love smashed potatoes? They’re crispy on the outside, creamy in the middle, and filled with delicious garlicky flavor. Serve them hot off the baking sheet, topped with a sprinkle of parsley, red pepper flakes, and Parmesan cheese.

Week #16, Final sweet corn

We’ve had a good run of sweet corn and hope you enjoyed it.  This is our seventh and final delivery.  Don’t worry – soon there will be new fall veggies to replace it.

Veggie List & Veggie Notes
Week #16, September 8/9, 2022
– Weekly shares
– EOW/ purple
– Sampler/ moon

Sweet corn, 8 ears
Kale, 1 bunch
Carrots, 2 lb
Slicing & plum tomatoes, ~4 lb
Red & yellow peppers, mixed bell & frying, ~4
Zucchini &/or Zephyr squash, 1 – 2 squash
Yellow onion
Jalapeño chile (HOT), 1
Basil, 1 bunch

Next week’s box will probably contain peppers, tomatoes, onions, greens, basil and more.

RECIPES by DEB

Photo by debslunch

Cowboy Caviar a.k.a. Black Bean & Corn Salad

Cowboy Caviar is a great recipe for this time of summer, when tomatoes, corn, and peppers abound, and it’s easily adaptable to whatever vegetables you have on hand. You can serve it as an appetizer with a big pile of corn chips, or as a salad – especially nice with sliced avocado added. You can make this with either cooked-from-dry, or canned beans.

Takes about 30 minutes to assemble, plus chilling time, and allow extra time if you are cooking beans from dried
Makes about 8 cups = many appetizer servings or 8-10 as a salad

Dressing:
1/3 cup olive oil
1/3 cup lime juice
3-4 garlic cloves, minced or put thru a press
1 teaspoon white sugar
a few sprinkles of chili powder or Penzey’s Pico Fruta
Kosher salt and black pepper

Salad
2 cups fresh corn kernels (from 3 to 4 cobs)
1 1/2 cups cored, seeded if desired, and chopped tomatoes (either slicing or plum is fine here)
3/4 cups red or white onion, finely chopped
1 1/4 cups or one 15-ounce can black beans, rinsed and drained
1 1/4 cups or one 15-ounce can black-eyed peas, rinsed and drained
1 cup of seeded and finely chopped red or yellow frying pepper
1 jalapeño, seeded and finely diced
Optional: 1/2 cup chopped cilantro leaves and tender stems, plus more for garnish
Optional: 1 scallion, white and green parts, thinly sliced, for garnish (optional)
Tortilla chips or avocado – or both! – for serving

1. Make the dressing: Whisk all the ingredients together in a spouted measuring cup – 2 cups is a good size for this. Set aside while you prepare the rest.
2. Husk the corn, and boil it in ample salted water for about 10 minutes, until tender. Let cool and cut the kernels from the cobs. Save the cobs for stock if desired.
3. Combine the tomatoes, onion, beans and black-eyed peas, peppers, and jalapeño in a large bowl. Note: Seeding the tomatoes is optional, but will make the dish less juicy, which can be helpful if you’re using slicing tomatoes. To seed the tomatoes, core them and flatten them in the sink under the palm of your hand, squeezing out the seeds. For slicers you might want to cut them in half, first.
4. Pour in the dressing, and mix well. Toss in the cilantro if using, and taste for seasoning. Chill for at least 30 minutes or up to overnight, top with sliced scallions if using, and serve.

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Photo by debslunch

Mediterranean pressed sandwiches

These sandwiches are what we ate for a picnic on Labor Day: The one on the right is a version of Pan Bagnat, kind of a Nicoise salad featuring tuna and tomatoes, on bread, and the sandwich on the left is a vegetarian version with goat cheese, tomatoes, and roasted peppers. Both sandwiches are brushed with olive oil, and spread with oil-poached garlic. If you are a New York Times subscriber you can watch a video by Melissa Clark (it might play for non-subscribers …) that shows her using her 7-year-old daughter to press the sandwich; if you do not have a 7-yo available, you can use a few heavy cans or jars of food. Like the Cowboy Caviar, feel free to adapt to the vegetables you have on hand.

Takes about 30 minutes to assemble, plus one or two hours to press, and optional chilling time
Serves 4-6

For one sandwich/4-6 servings:
1 ciabatta bread* or 4 crusty Kaiser rolls
1-2 whole bulbs of garlic, depending on size
1/4 to 1/2 cup olive oil
1 dried hot chile
1 red bell pepper, sliced into strips
thin slices of red or other onion
2 medium tomatoes, thinly sliced
a handful of basil leaves, torn into pieces

For the tomato-goat cheese variant:
3-4 four ounces goat cheese, softened
1/4 cup roasted red peppers, homemade or from a jar

For Pan Bagnat:
one 6 oz. can oil packed tuna
2 tablespoons capers, drained
1/2 zucchini or summer squash, thinly sliced – about 1/2 cup slices

*If you want to try making the ciabatta, this King Arthur recipe works well. Otherwise Madison Sourdough makes a nice ciabatta and you’ll also find it in any grocery store with a good-sized bakery department.

1. Make the oil-poached garlic: separate the garlic cloves, peel them, and place them in a small saucepan with the dried chile. Pour in olive oil to cover the cloves and cook over medium heat for 10-15 minutes, until the cloves are very soft, checking by poking with a fork. Watch closely so it doesn’t brown or burn. Cool, and fish the cloves of garlic out of the oil and mash them with a fork. Reserve the mashed garlic and oil separately.
2. Assemble the sandwich(es): Split the bread or rolls. For either variation, start by spreading a good portion of the mashed garlic on the bottoms of the bread. Brush more poaching oil over the garlic, and also brush the tops with oil. For the tomato version, spread goat cheese on the bottom of the sandwich, then layer on the sliced peppers, onion, and roasted peppers. Top with sliced tomatoes and torn basil. For the pan bagnat version, mix the un-drained tuna with the capers, and distribute evenly on the bottom of the sandwich. Shingle the sliced squash over the tuna, layer on the sliced peppers, onion, and top with sliced tomatoes and torn basil.
3. Press the sandwiches: put the tops on, and wrap in plastic wrap or waxed paper. Place the sandwiches between two cutting boards (or under one cutting board on the counter, if you don’t have two) and top with a few heavy cans – like 28-ounce canned tomatoes – and press for 1-2 hours. After pressing you can serve immediately or chill for several hours or overnight.

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Photo by Crowded Kitchen

Roasted Carrot Dip (Easy Recipe)

From Crowded Kitchen
Here’s a fun way to use one pound of our carrots from this week, turning them into a vegan dip that can be enjoyed with bread of crackers.
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Photo by Bobbi Lin

Linguine with Breadcrumbs and Kale

From Food52
Turn this week’s kale into an elegant-looking pasta that is nonetheless simple to prepare. This dish was an entry in a 5-ingredients or less contest that Food52 ran in 2017.
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Photo by Natural Nurturer

Oven Baked Turkey Zucchini Meatballs

From The Natural Nurturer
When I tested these meatballs I transferred them into a pot of simmering tomato sauce after baking, where they fell apart a bit in the sauce. They were still tasty over buttered noodles the first night, and I turned the leftovers, broken meatballs and all, into an even tastier bow-tie pasta bake, dolloped with ricotta cheese and topped with bread crumbs.
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Photo by Kate

Garden-Fresh Corn Salad

From Cookie & Kate
This fresh corn salad calls for radishes and cucumbers – sliced summer squash is a good substitute.
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Photo by Petrina Tinslay

Happiness Soup

From Nigella Lawson
Made with summer squash and turmeric, Nigella calls this a “a yellow soup to banish the blues” – and it will be yellow made with Zephyr squash. If made with zucchini, the color won’t be quite as sunny, but should still make you happy while eating it.
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Photo by Heidi Swanson

Heather’s Quinoa Recipe

From 101 Cookbooks
The recipe from Heidi Swanson’s long-running vegetarian recipe blog 101 Cookbooks calls for either roasted cherry tomatoes or sun-dried tomatoes, but you coould roast our plum or slicing tomatoes to sub in. The recipe also includes basil pesto, that you can get from a jar, but it includes a recipe for pesto that you can make using the basil in this week’s box.

Week #15, September 1/2, 2022

I am back to work part-time now and still catching up.  Thank you for all the well wishes!  Here more photos our son Ari took before returning to college. He has worked on the farm crew for years and knows all the ins and outs of the farm.  I like that he photographs different things than I do.
Beth

Plum tomatoes being washed in our brusher washer.  Plums are firm enough to wash this way.  Slicing tomatoes are too delicate, so we send those to you unwashed or lightly wiped.

Our crew spends many hours harvesting zucchini or yellow ‘Zephyr’ squash.  We sweep the field three days per week, diving into the spiny plants to find squash big enough to cut free.  Your squash this week comes from our second planting which is quite a bit smaller than the first field.  By this time of year, we know there will be many other vegetables to harvest, and will only want a few squash per CSA box, so we plant a smaller field.

So … have I ever showed you our cull pile?  Apparently Ari wants you to see it!  This is where we dump problematic produce, mostly flawed vegetables we find at washing.  Don’t worry – none of it is worth saving or donating to Second Harvest Food Bank.  The pile rots undisturbed at the edge of our fields.  Every few years, we’ll load it in a spreader and spread it on grasslands at the edge of the farm.  I’ll be blunt – it smells pretty bad.

Veggie List & Veggie Notes
Week #15, September 1/2, 2022
– Weekly shares
– EOW/ green

Sweet corn, 9 ears
Carrots, 2 lb
Slicing & plum tomatoes, 4 lb total
Cherry tomatoes, 1 pint
Red bell peppers, 2 (mixed #1, #2)
Colored frying peppers, 2 (mixed #1, #2)
Zucchini or yellow summer squash, 2 to 3 squash
Yellow onion
Jalapeno chile (HOT), 1
Basil, 1 husky branch

Next week’s box will probably contain sweet corn, carrots, tomatoes, peppers, zucchini, onions and more.

Sweet corn ‘Vision’ – This batch is especially tasty, perhaps because of steady recent rains.  Bug report:  There are a few bugs at the tips at low frequency.

Basil – Look at the beautiful basil!  We have begun harvesting our second planting.  We were able to protect these plants from Japanese beetles so this batch of basil is in good shape.  

RECIPES by PHOEBE

Black Bean Tacos with Smoky Sweet Corn Sauce

These veggie tacos use sweet corn 2 ways (technically 3, if you serve them in corn tortillas)! I mix some whole kernels into the black bean and bell pepper filling and blend the rest into a creamy, sweet, and tangy sauce. Top them with quick-pickled jalapeños for a bright pop of flavor and a kick of heat. I like to char the corn and peppers in a hot skillet because I don’t have an outdoor grill, but if you do, feel free to use it. Grilling the veggies works just as well here.

Makes 12 tacos
Prep time: 20 minutes
Cook time: 20 minutes

For the quick-pickled jalapeños
1 jalapeño pepper, thinly sliced
2 tablespoons fresh lime juice
Pinch sea salt
Pinch sugar

For the tacos
1 red bell pepper
4 ears sweet corn, husked
⅓ cup raw cashews*
3 tablespoons fresh lime juice
2 tablespoons avocado oil
1 tablespoon rice vinegar
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1½ cups cooked black beans, drained and rinsed
1 teaspoon chili powder
1 garlic clove, grated
½ teaspoon ground cumin
12 tortillas, warmed
Fresh cilantro, for garnish (optional)
Sea salt and freshly ground black pepper

1. Make the quick-pickled jalapeños: In a small lidded container or jar, place the jalapeño slices, lime juice, salt, and sugar. Shake to combine and chill until ready to use.
2. Heat a large, dry cast-iron skillet over medium-high heat. When the pan is hot, add the whole red bell pepper and as many ears of corn as you can fit. Cook, rotating the vegetables every few minutes, until the pepper is blackened and blistering on all sides and the corn is tender, bright yellow, and lightly charred all around. Repeat as necessary with the remaining ears of corn.
3. Place the charred pepper in a large bowl and cover with a lid or dish towel. Set aside for 10 minutes to steam and soften, then use your hands to peel away the loose, charred skin. Slice the pepper in half and remove the stem, seeds, and membranes. Dice the pepper.
4. Slice the kernels off the corncobs and transfer 1 cup to a high-speed blender with the cashews, 1 tablespoon of the lime juice, 1 tablespoon of the avocado oil, the rice vinegar, paprika, cayenne, garlic powder, onion powder, and a heaping ¼ teaspoon sea salt. Blend until smooth and creamy and season to taste.
5. Place the remaining corn kernels in a large bowl. Add the diced red pepper, black beans, chili powder, grated garlic, cumin, the remaining 2 tablespoons lime juice, and the remaining 1 tablespoon avocado oil. Stir well to combine, then season with ½ teaspoon sea salt and several grinds of pepper and stir again. Season to taste.
6. Assemble tacos in the tortillas with a dollop of the smoky sweet corn sauce, the corn and black bean mixture, the quick-pickled jalalepeños, and fresh cilantro, if using.

*If you do not have a high-speed blender, soak the cashews for at least 4 hours, or overnight, before making the sauce.

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Sweet Corn Grits with Roasted Tomatoes and Fried Eggs

Enjoy this recipe for any meal of the day: breakfast, lunch, dinner, or even brunch. It’s another corn-2-ways dish, made with fresh sweet corn as well as stone-ground grits. I puree most of the fresh corn kernels, stirring them into the grits to make them sweeter and creamier. The remaining kernels I leave whole for texture. The exact cooking time will vary here depending on the grits you’re using. Be sure to use stone-ground grits, not quick-cooking or instant ones, and cook until they’re thick, creamy, and have just a slight bite. Top with a fried egg and roasted tomatoes for a delicious balance of sweet and savory flavors.

Serves 6
Prep time: 15 minutes
Cook time: 45 minutes

2 pounds tomatoes (about 4 large)
4 cups water
½ teaspoon sea salt, plus more for sprinkling
5 ears sweet corn, husked
1 cup dry stone-ground grits (not instant)
½ cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, grated
6 large eggs
Freshly ground black pepper

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Cut the tomatoes into ½-inch wedges, then cut the wedges in half crosswise. Place the tomato chunks on the baking sheet, skin side down. Drizzle with olive oil, sprinkle with salt, and roast until shriveled and lightly browned around the edges, about 40 minutes.
3. Place 3½ cups of the water and the salt in a medium pot and bring to a boil. Slice the kernels off the corncobs. Set aside the kernels from 1 ear of corn and add the remaining corn to the boiling water. Cook for 3 minutes, or until tender and bright yellow, then use a slotted spoon to scoop the kernels out of the water and into a blender, leaving behind as much water as you can. (It’s ok if you leave behind a few corn kernels too.)
4. Slowly pour the grits into the boiling water, stirring constantly. Reduce the heat to low, cover, and simmer, stirring often, until the grits are thick and creamy, about 20 minutes.
5. Meanwhile, blend the boiled corn kernels into a smooth puree. When the grits are thick and creamy, stir the puree into the pot along with the remaining ½ cup water and the raw corn kernels. Cover and cook, stirring often, until the mixture thickens and the grits are tender, about 15 minutes.
6. Turn off the heat and stir in the Parmesan, olive oil, and garlic. Cover and let stand for 10 minutes while you fry the eggs.
7. Heat a large nonstick skillet over medium-low heat and brush it with olive oil. Crack in the eggs, cover, and cook until the yolks are just set, 2 to 4 minutes. Work in batches if necessary.
8. Portion the grits onto plates and top with the fried eggs and roasted tomatoes. Season with salt and black pepper to taste.

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Photo by The Modern Proper

Sheet Pan Italian Sausage Heros with Honey Mustard

From The Modern Proper
Fit for a Labor Day celebration or an easy weeknight meal, these hearty sandwiches are packed with roasted Italian sausages, sweet peppers and onions, and a creamy, 4-ingredient honey mustard sauce.
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Photo by Eva Kolenko

Tomato Salad

From Love & Lemons
This tomato salad is as simple as they come, designed to highlight peak-season summer tomatoes. If you don’t have parsley, feel free to skip it. Just toss the salad with lemon zest and grated garlic instead of the gremolata.
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Photo by Erin Alderson

Cumin Braised Carrots and Chickpeas

From Naturally Ella
This recipe is one of my favorite pantry meals. It’s so simple, calling for under 10 ingredients, but it’s still full of delicious sweet and earthy flavor. As written, the recipe serves 2, but you can easily scale it up to feed a larger group.
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Photo by Cookie+Kate

Mediterranean Couscous Salad with Raw Squash and Feta

From Cookie+Kate
This summery couscous salad would be great for picnics this weekend or lunches next week. If you don’t have a shallot on hand for the dressing, feel free to skip it, or replace it with half the amount of finely chopped yellow onion. You’ll find the rest of the fresh ingredients–zucchini, cherry tomatoes, and basil–in your box.
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Photo by Jeanine Donofrio and Phoebe Moore

Tomato Basil Soup

From Love & Lemons
This roasted tomato soup freezes perfectly, so if you want to preserve some of your summer tomatoes to enjoy later this fall, I highly recommend making and freezing a batch. Of course, it’s great hot off the stove too.
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Photo by The First Mess

Vegan Barley Risotto with Roasted Carrots

From The First Mess
This unconventional risotto calls for pearled barley instead of arborio rice, giving it a more complex texture and flavor. If you can’t find pearled barley, Laura says that pearled farro would work nicely too. Sub onion for the shallot, and top the creamy, savory risotto with roasted carrots from your box.

Week #14, Photos from Ari

Beth’s surgery went very well.  She is recovering without trouble and glad that it is over.  She’ll be back to work full time next week.  In the meantime, our son Ari took farm photos to share this week.  He is home from college this summer, working on the farm crew, and knows our farm well.
Steve

Maggie grades and weighs slicing tomatoes.

Plum tomatoes, straight from the field

A blue sky day.

Muddy tractor

A row of carrot seedlings, before being weeded by hand.

And after weeding!  Our crew spends many, many hours weeding carrot fields.

Yellow garden spiders are abundant in the pepper and tomato fields this year, spinning their webs and protecting us from flies and pests.

The peppers have something to tell you.

Veggie List & Veggie Notes
Week #14, August 25/26, 2022
– Weekly shares
– EOW/ purple
– Sampler/ sun

Sweet corn, 9 or 10 ears
Slicing & plum tomatoes, ~4 lb
Cherry tomatoes, 1 pint
Red beets, 2 lb
Leeks, ~1.25 lb
Red peppers (bell &/or frying), 2 or 3
Zucchini or yellow summer squash, ~2 lb
Yellow onion
Jalapeno, 1
Basil, 1 husky sprig

Next week’s box will probably contain sweet corn, tomatoes, peppers, carrots and other summer veggies.

Sweet corn – We are back to our favorite ‘Vision’ variety.  There is almost no bug damage this week.  Yeah!

Beets – Storage:  Cover and refrigerate.  Beet roots will store for months.  Wash well to remove leaf fragments.  For all the cooking methods below, wash and scrub the beets but do not peel.  The skins slip off easily once the beets are cooked and cooled.
Cooking beet roots on the stovetop:  Slice or quarter, cover with water in a pot, and simmer until tender.  This will take from 25 to 45 minutes depending on how large the beet pieces are.  Drain.
Roasting beets in oven:  Wash beets, but do not peel.  On a sheet of aluminum foil, put beets (halved or quartered if large), salt, pepper and a few sprinklings of water.  Seal the foil packet, and roast at 400 oF until tender, about 45 minutes to 1 hour.  Slip off skins once cool.
Microwave:  Slice beets in half and place in a large microwave-proof bowl.  Add ¾ inch water and cover with a plate.  Microwave on high until tender, about 9-20 minutes, depending on your microwave’s power.  Drain and slip off skins.
Uses:  Use cooked beets in cold salads, or dress simply with vinaigrette, onions, salt and pepper.  Beets are also good tossed with sour cream, minced onion, fresh herbs and walnuts.

Leeks (look like big scallions) – These alliums have a milder flavor than onions.  Nonetheless, they can be used in recipes that call for onions.  To wash, split the leek lengthwise, from the green tops about halfway to the base, leaving the base intact.  Rinse well under running water, separating the layers to flush.  If necessary, split the leek further if soil has penetrated more than halfway down the leek.  Shake dry.  Leeks are generally eaten cooked.  They can be sauteed, steamed or roasted.  Intact leeks will store 2 to 3 weeks if covered loosely and refrigerated.  The outer leaves will yellow.  Just peel off and discard those yellow leaves.  The inner layers will be fine.

RECIPES by DEB

Photo by debslunch

Tomato-Feta Galette with Parmesan Crust

Every summer has to have its edition of tomato pie. (see the newsletter for prior pies, e.g. tomato handpies from 2021, or Smitten Kitchen’s burst tomato galette, that has corn & summer squash in the filling) What makes this pie so appealing is that it avoids sogginess by keeping things simple: the filling is sliced tomatoes, feta, herbs, and shallots – that’s it!
Takes about 45 minutes to assemble and bake, plus 30 minutes to overnight to chill the crust.
Serves 6

Crust:
1 1/2 cups flour
good pinch salt, unless you’re using salted butter
2 teaspoons sugar
1/2 cup butter, either salted or un- (1 stick, 8 tablespoons)
1 tablespoon vegetable shortening or lard
1/2 cup grated Parmesan cheese
2-4 tablespoons cold water

Filling:
4-5 ounces feta cheese (a heaping cup), crumbled
1 medium shallot, finely chopped – about 3 tablespoons
1-2 tablespoon soft fresh herbs, such as basil, parsley, or thyme; or 1 teaspoon dried thyme
1 pound of tomatoes, your choice of variety, sliced about 1/4-inch thick. If you include cherry tomatoes in your mix, cut them in half
freshly ground black pepper and kosher or coarse salt for sprinkling

1. Make the crust: measure the flour, salt (if using), and sugar into the bowl of your stand mixer (my favorite method), your food processor, or a mixing bowl. Slice the butter and shortening over the top and combine with the flour mixture, using the paddle attachment of the mixer, by pulsing the processor, or using a pastry blender, 2 knives or your fingers, until you have a crumbly mixture with no butter lumps bigger than currants. Add the Parmesan. With the mixer or processor running, or while stirring with a fork, drizzle in the water by tablespoons, until the mixture just starts to come together in clumps. Stop before you have one big ball. Turn the crust out onto a floured surface and knead lightly to bring it together. Gather it into a ball, flatten into a disk, wrap (in plastic, wax paper, one of your reusable snack/sandwich bags), and chill for about 30 minutes, and up to 2 days.
2. When you’re ready to bake, place a rack in the lower middle of your oven and heat to 400°. Line a baking sheet or pizza pan with parchment paper.
3. On a lightly floured work surface, roll out the crust to a rough 12-inch or larger round. It’s okay if the dough isn’t perfectly round. Flop the crust in half and transfer to your parchment-lined pan – some people like to roll the dough around the rolling pin, and unroll it onto the pan. Once you have the crust in the pan, spread the feta in an even layer leaving a 2-3 inch border – think a 9-inch circle in the middle of your pan. Scatter the chopped shallot over the cheese, and add half of the chopped herbs, some salt and pepper, and lay the tomatoes on top. If you’re using cherry tomatoes, try to put the halves cut side up.
4. Gently fold the edges of the crust over the tomatoes, covering about 2 inches of the filling and pleating the crust as you go. Top with the rest of the herbs, and a little more salt.
5. Bake until the crust is golden-brown and the tomatoes are soft, about 30-45 minutes – watch that the bottom does not get too dark, and move the baking tray to a higher position in the oven if you think that’s starting to happen. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for 10 minutes more. Serve warm or at room temperature.

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Photo by debslunch

Beef & Sausage Sloppy Joes with Peppers

This quick dinner-as-a-sandwich can be prepared with any variety of peppers, sweet or hot. I tested it with one large red frying pepper and one medium poblano, but you can adjust based on your tastes, and desire for hotness.
Takes about 30 minutes
Serves 6-8

1 tablespoon olive oil
1 cup diced onions or leeks
1 to 1 1/2 cups chopped peppers, any variety
1 cup peeled, seeded, and diced tomatoes, preferably plum
1 tablespoon fresh garlic, minced or put through a press
1 pound ground beef
1/2 pound bulk Italian sausage, sweet or hot (I used sweet)
1 tablespoon brown sugar
2 teaspoons chili powder
2 tablespoons tomato paste
8 ounces light or dark beer, or chicken broth
2 tablespoons – or more, to taste – ketchup
2 tablespoons – or more, to taste – Worcestershire sauce
Salt and freshly ground black pepper
Hamburger buns, potato chips, and pickles for serving

1. Heat the oil in a skillet or wide pot over medum heat and add the onions, peppers, tomatoes, and garlic, and cook until softened, about 5 minutes.
2. Add the meats and continue to cook, breaking the meat up with a spoon, until browned, 6-8 minutes. Season with salt and pepper, and add the brown sugar, chili powder, and tomato paste. Cook for about a minute, and add the beer (or broth), ketchup, and Worcestershire sauce. Bring to a boil then reduce the heat and simmer until thickened and to cook off the alcohol in the beer, at least 8-10 minutes.
3. Taste and adjust seasoning to see if it needs more ketchup or salt & pepper. Serve on buns with pickled zucchini and slices of Tipi watermelon for a perfect summer meal.

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Photo by Jonathan Lovekin

Beetroot and Chickpea Dip

From Nigella Lawson
Nigella is hesitant to call this hummus, not wanting offend hummus purists, although it does include chickpeas and tahini, but says you can eat in the same way you’d enjoy hummus, spread thickly on bread or toast, or scooped up with pita or veggies as shown. And even a hummus purist would agree that the beets turn the chickpeas a lovely shade of pink.
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Photo by Julie

Sweet Corn and Bacon Fritters

From the Healthy Epicurean
This recipe calls for three cups of cooked corn, so cut the kernels off 3-4 ears of corn. You can husk the corn and cut off the kernels while it’s raw – be sure to run the knife down the cob to get all the juice; OR cook the corn on the cob first, then cool and slice off the kernels for a less-splatter-y procedure. The added bacon sets these fritters apart!
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Tagliatelle with Corn and Cherry Tomatoes

By Anne Burrell for Food Network
Here’s a quick pasta with cherry tomatoes, corn, and fresh basil, all featured in this week’s box.
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Photo by Jenn Segal

Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette

From Once Upon a Chef
This recipe suggests buying pre-roasted beets, which you don’t have to do, given the fresh ones in the box! And Nigella’s recipe for Beetroot and Chickpea Dip provides roasting instructions.
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Bruschetta with Leeks, Goat Cheese, and Bacon

By Ree Drummond for Pioneer Woman
I was a little hesitant to put another recipe in that also called for bacon and goat cheese, but these bruschetta look so good, and are a fine way to use this week’s leeks.
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Photo by Taste of Home

Zucchini Scramble

From Taste of Home
Here’s an easy way to use the zucchini or summer squash in this weeks box – serve with sliced tomato as shown to make a pretty plate.