CSA Week #14

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  • Corn
  • Lettuce
  • Carrots
  • Cilantro
  • Onions
  • Chard
  • Broccoli
  • Jalapeño peppers
  • Eggplant
  • Peppers
  • Tomatoes

Some sites only:

  • Cucumbers

Hello!

Your boxes are brimming with the bounty of the season this week! I think they even had a hard time fitting all the goodness in those boxes this morning! It was a flurry of activity in the box packing room as they divided the bountiful harvest into your CSA shares. There were over two thousand pounds of tomatoes to give out this week!

ImageThere are all the ingredients you need for fresh salsa in your box this week so if you are overwhelmed with tomatoes you can make a big batch and enjoy! Salsa freezes well too, so you can enjoy flavors of summer all winter long.

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Check out the HUGE tomato harvest!

We wanted to let you know that Linda will be leaving to go on vacation next week! She will be flying to North Carolina to visit her daughter and get some much deserved rest and relaxation! If you have any issues arise while she is away, we will try to get back to you in a timely manner but would really appreciate your patience and understanding, as there will not always be someone in the office to get back to you right away. Thank you!

For this week’s blog post I would like to talk about a crew appreciation dinner that Winter Green Farm owners Chris and Shannon Overbaugh put on as a thank you to our outstanding crew this year.

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Chris and Shannon with their son Alden

It was a beautiful evening at the farm, and an outstanding meal that they created for everyone to share. They fired up their cob oven and roasted leg ‘o ram, from a ram that they had raised themselves.

ImageChris and Shannon love to prepare the food they grow and do an amazing job. They sometimes post a “Meal of the Week” on our Facebook page, and you can always see the love they put into their food!

ImageAfter long days of hard work on the farm, the crew was happy to kick back and relax and enjoy a meal made from the farm. It was a great way to show appreciation and is another reason why Winter Green Farm is a wonderful place to work and support.

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Jack is dishing out Shannon’s famous fruit pies for dessert, she made peach, apple, blueberry and peach blackberry…so delicious!

I asked Shannon to include some of her recipes from this event, as they are all her own original creations, and she was delighted to share them with you!

Recipes From Shannon…

Carrot and Beet Salad

  • 8 medium sized carrots, grated
  • 4 medium sized beets, grated
  • 1 tsp. minced garlic
  • 2 ½ tsp. fresh minced ginger root
  • 1/3 cup apple cider vinegar
  •  ¼ cup olive oil
  • Dash of salt to taste

I love this salad because it is very easy to make, and make me feel really good when I eat it! Toss all the ingredients together in a large bowl. Salt to taste. You can adjust the ginger to your liking. Serves 8.

ImageShannon’s Summer Tart with Caramelized Onions and Heirloom Tomatoes

Tart dough for one 9-inch tart pan:

  •  1 cup unbleached white flour
  •  ½ cup unsalted butter, not too cold, but not soft.
  •  1 Tbs. water

Cut the butter into small pieces, maybe ½ inch. Work into the flour with your fingers or a food processor with the blade attachment. Work until the butter is mostly cornmeal-size pieces. Add the water and work until the mixture holds together. Gather it into a ball. Cover and let rest for ½ an hour. Then, preheat the oven to 375° Put the ball of dough in the middle of the tart pan, and gently press the dough into the pan. Make sure that there are equal parts of dough throughout the pan. Bake for 25 minutes on middle rack of the oven. Meanwhile…

Slice two medium yellow onions into rounds. Add ½ cup extra virgin olive oil to a sauté pan. Sauté onions on medium/low heat, stirring frequently. Add a little water to the pan as needed so the onions do not burn. Once the onions are nice and soft add 2 Tbs. sugar and 1 ½ tsp. salt. Keep cooking until onions are very soft, and are golden brown in color. Remove and let cool. Mince 1 Tbs. fresh basil Slice two medium heirloom tomatoes into rounds. I like to use two different varieties. Grate ¼ cup Parmigiano-Reggiano. Put the caramelized onions in the bottom of the tart shell and add the tomatoes. Sprinkle with a dash of salt. Sprinkle the basil over the tomatoes, and then add the cheese. Put the tart back into the oven for 10 minutes. You may serve hot or cold. *Sometimes I like to add roasted garlic!

ImageGreen Bean Salad

  • 1 1/2 lbs. green beans
  • 1 1/2 cups cherry tomatoes, sliced in half
  • 1/2 cup red onion, sliced very thin
  • 1 clove minced garlic
  • 1 Tbs. minced fresh basil
  • 1 Tbs. minced fresh Italian parsley
  • 1/2 to 3/4 cup feta cheese, crumbled
  • 1/2 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste

Snap the green beans and put in boiling water for 2 minutes. Drain and put the beans in an ice water bath. Drain and put the beans in a large bowl. Add the minced herbs and garlic. Add the sliced onion. Toss with the olive oil, vinegar, salt and pepper. Add the sliced cherry tomatoes and feta cheese at the very end. I like to let this salad marinate for 2-3 hours, it really brings the flavors together. Enjoy! Serves 4-6.

ImageI hope you all have a wonderful week! It looks like the heat is coming back again to remind us that it’s not quite fall yet!

Enjoy the vegetables in your box, and happy salsa making!

-Sara

4 thoughts on “CSA Week #14

  1. I love the Meal of the Week that Shannon made.  I’d like  to tell my class about it.  What is on the plate besides the carrot and beet salad?

    Beth

    ________________________________

    • Hi Beth!
      I’m glad you liked the post. The other dishes in the photo were a tzatziki sauce, a vegetable reduction compote, toasted bread with goat cheese and roasted peppers, a spoon bread, made with polenta from our neighbors at L’Etoile Farm, and the roasted ram leg. The green bean salad and the heirloom tomato tart are the other dishes, and the recipes are in the blog!

  2. I got to spend Sunday afternoon in my kitchen. I thought I’d share the 3 recipes that I made with this week’s box. All three called for onion and garlic so I chopped one large onion and an entire bulb of garlic (minus 1 clove that I squished) and portioned them out accordingly.

    I used this stir-fried eggplant recipe from Tyler Florence:
    http://www.foodnetwork.com/recipes/tyler-florence/szechwan-eggplant-stir-fry-recipe/index.html

    It was delicious. I would peel the eggplant and make sure to slice them about ¼-1/2 inch thick so they cook quickly. We didn’t get green onions so I used the onion from our box. I served it with stir-fried pork (marinated in lime juice, soy sauce and brown sugar) and brown rice.

    Swiss Chard and Quinoa Salad with Sesame Lime Ginger Dressing
    (this one I made up and will be eating it for lunch this week, make the dressing first so the flavors can develop)
    Ingredients: quinoa, broth, shelled edamame, swiss chard, onions,
    •cook one cup quinoa as per directions using left over chicken broth from recipe above, set aside
    •boil 1 cup shelled soy beans drain and mix in with quinoa
    •de vein and chop swiss chard
    •in wok stir fry ¼ cup chopped onion in oil for a couple minutes then add swiss chard and cook until desired doneness
    •toss with quinoa and dressing

    Sesame Lime Ginger Dressing
    2 tbsp lime juice
    2 tbsp sesame oil
    2 tbsp soy sauce
    1 tbsp fresh grated ginger (keep it in your freezer for easier chopping and grating)
    1 clove garlic pressed
    2 tsp brown sugar

    Tomorrow night I will make my favorite summer pasta with the remaining onion and garlic:

    Fresh Tomato and Corn Pasta
    Ingredients: 3-4 fresh tomatoes, chopped onion and garlic, 1 cup corn (fresh or frozen), olive oil, chopped basil, salt and pepper, Parmesan or Romano cheese, Bowtie pasta
    • bring large pot of water to boil for pasta, before dropping pasta blanch the tomatoes for 1 minute so they are easier to peel, don’t bother with the ice bath just put them aside to cool a bit before peeling and chopping, salt water before adding pasta
    • meanwhile sauté the onions in a generous amount of olive oil for a couple of minutes then add the garlic and corn.
    • add the tomatoes, salt and pepper and heat through
    •before draining the pasta save some of the water to add to the sauce if needed
    •serve with fresh chopped basil and cheese

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