farm notes
FARM
August 27 - August 29
CSA
FARM NOTES With many going back to school this
winter. The benefits of such cover crops
week and labor day weekend still ahead
are outstanding, benefits include adding
we are hoping that this week’s share will
biomass, suppressing weeds, and holding
come in handy for gathering with family.
the soil in place when rain comes.
Many of our crop beds have been ‘seeded
2015 strawberry plants came and are
to rest’ for the winter. We
getting planted this week. We
continue to plant forage
are still hard at work for the
radish as a cover crop, it’s a
cultivation and harvest of the
great one because it’s long
second half of our 2014
tubular root taps down deep
season. At this point in the
and aerates the soil giving
year we have to also have a
natural tilth in the spring. It
foot into 2015 and we yearn
also winter kills which is key
for the short dark days
to spring planting. Many
sipping hot cocoa by the fire
conventional farmers use an
in between. From here on
herbicide to kill the cover crop
out we will be seeing more fall
before they plant because it is an arduous
time cool weather loving crops permeating
task to do otherwise. We however, kill our
our shares. If you are kind of done with
cover crop by mowing, using discs, or
tomatoes, remember you can always put
choosing a crop that ends it’s lifetime over
up in small batches for the winter!
[1]
OPPORTUNITY is missed by most people because it is dressed in overalls and looks a lot like WORK THOMAS EDISON
The Harvest Sungold/ black cherry tomatoes Mt. Magic large cherry tomato Round, yellow, and roma tomato mix Bell Peppers Sweet snack peppers Banana and Poblano Peppers Carrots Lettuce Potatoes Garlic Kabocha Squash
Oven Dried Cherry Tomatoes
THAI RED CURRY WITH KABOCHA SQUASH Using prepared red curry paste is an easy and fast way to add traditional Thai flavors to this vegetarian one-pot meal. Start by sautéing onion, bell pepper, garlic, and ginger with red curry paste, then add coconut milk to create the base for the stew. Chunks of kabocha squash simmer in the base for about 20 to 25 minutes, enough time for the curry to thicken, creating a creamy and slightly sweet dish. Spoon it over brown rice and pack up any leftovers for a hearty lunch.
1 tablespoon vegetable oil 1 medium yellow onion, medium dice 1 1/2 teaspoons kosher salt, plus more for seasoning 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips 4 medium garlic cloves, finely chopped 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece) 3 tablespoons Thai red curry paste 1 (13- to 14-ounce) can unsweetened regular coconut milk 1/2 cup water 1 tablespoon soy sauce 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes 2 teaspoons freshly squeezed lime juice 1/4 cup coarsely chopped fresh cilantro Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed. Sprinkle with the cilantro and serve immediately over steamed rice.
This is a great recipe to use an abundance of cherry tomatoes. The great part about it is once you try them in the oven, you can put them in a bag and pop them your freezer to keep for months! That way you can have fantastic tomato flavor for months after the seasons over. Ingredients 3 cups cherry or grape tomatoes, halved 1 1/2 tablespoons olive oil 1 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper Directions Pre-heat oven to 250°. Place halved tomatoes into a large bowl and coat with the olive oil. Sprinkle on salt and pepper and stir well to combine. Pour tomato mixture onto a parchment lined baking sheet. Bake for one and half to two hours until the tomatoes are shriveled and starting to darken on the edges. Check the tomatoes every 30 minutes, stir and spread evenly across the pan. At this point you can place into freezer bags, label and freeze or pack into a container and refrigerator until needed (up to 5 days). Yields about 1 1/2 cups of dried tomatoes.
Southern Tomato Pie Have you made tomato pie this year? We can’t get enough! I love making it because it can be so so simple. Here’s what I do. Slice enough tomatoes (you can use an assortment) to fill a pie. Make or grab a pre-cooked pie crust. In a bowl whisk together about a 3/4 cup of Mayonnaise and a cup of finely grated cheese such as gruyere, and another 1/2 cup parmesan. herbs if you’d like - basil, thyme, salt to taste, pepper, and egg. (i also have left the egg out and it turns out a little runny but perfectly acceptable) Layer the mixture with your tomatoes as you would lasagna. Toss in some onion, or crumbled bacon bits. Bake at 415 for about 40 minutes.
[2]
August 27 - August 29
CSA
FARM NOTES With many going back to school this
winter. The benefits of such cover crops
week and labor day weekend still ahead
are outstanding, benefits include adding
we are hoping that this week’s share will
biomass, suppressing weeds, and holding
come in handy for gathering with family.
the soil in place when rain comes.
Many of our crop beds have been ‘seeded
2015 strawberry plants came and are
to rest’ for the winter. We
getting planted this week. We
continue to plant forage
are still hard at work for the
radish as a cover crop, it’s a
cultivation and harvest of the
great one because it’s long
second half of our 2014
tubular root taps down deep
season. At this point in the
and aerates the soil giving
year we have to also have a
natural tilth in the spring. It
foot into 2015 and we yearn
also winter kills which is key
for the short dark days
to spring planting. Many
sipping hot cocoa by the fire
conventional farmers use an
in between. From here on
herbicide to kill the cover crop
out we will be seeing more fall
before they plant because it is an arduous
time cool weather loving crops permeating
task to do otherwise. We however, kill our
our shares. If you are kind of done with
cover crop by mowing, using discs, or
tomatoes, remember you can always put
choosing a crop that ends it’s lifetime over
up in small batches for the winter!
[1]
OPPORTUNITY is missed by most people because it is dressed in overalls and looks a lot like WORK THOMAS EDISON
The Harvest Sungold/ black cherry tomatoes Mt. Magic large cherry tomato Round, yellow, and roma tomato mix Bell Peppers Sweet snack peppers Banana and Poblano Peppers Carrots Lettuce Potatoes Garlic Kabocha Squash
Oven Dried Cherry Tomatoes
THAI RED CURRY WITH KABOCHA SQUASH Using prepared red curry paste is an easy and fast way to add traditional Thai flavors to this vegetarian one-pot meal. Start by sautéing onion, bell pepper, garlic, and ginger with red curry paste, then add coconut milk to create the base for the stew. Chunks of kabocha squash simmer in the base for about 20 to 25 minutes, enough time for the curry to thicken, creating a creamy and slightly sweet dish. Spoon it over brown rice and pack up any leftovers for a hearty lunch.
1 tablespoon vegetable oil 1 medium yellow onion, medium dice 1 1/2 teaspoons kosher salt, plus more for seasoning 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips 4 medium garlic cloves, finely chopped 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece) 3 tablespoons Thai red curry paste 1 (13- to 14-ounce) can unsweetened regular coconut milk 1/2 cup water 1 tablespoon soy sauce 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes 2 teaspoons freshly squeezed lime juice 1/4 cup coarsely chopped fresh cilantro Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed. Sprinkle with the cilantro and serve immediately over steamed rice.
This is a great recipe to use an abundance of cherry tomatoes. The great part about it is once you try them in the oven, you can put them in a bag and pop them your freezer to keep for months! That way you can have fantastic tomato flavor for months after the seasons over. Ingredients 3 cups cherry or grape tomatoes, halved 1 1/2 tablespoons olive oil 1 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper Directions Pre-heat oven to 250°. Place halved tomatoes into a large bowl and coat with the olive oil. Sprinkle on salt and pepper and stir well to combine. Pour tomato mixture onto a parchment lined baking sheet. Bake for one and half to two hours until the tomatoes are shriveled and starting to darken on the edges. Check the tomatoes every 30 minutes, stir and spread evenly across the pan. At this point you can place into freezer bags, label and freeze or pack into a container and refrigerator until needed (up to 5 days). Yields about 1 1/2 cups of dried tomatoes.
Southern Tomato Pie Have you made tomato pie this year? We can’t get enough! I love making it because it can be so so simple. Here’s what I do. Slice enough tomatoes (you can use an assortment) to fill a pie. Make or grab a pre-cooked pie crust. In a bowl whisk together about a 3/4 cup of Mayonnaise and a cup of finely grated cheese such as gruyere, and another 1/2 cup parmesan. herbs if you’d like - basil, thyme, salt to taste, pepper, and egg. (i also have left the egg out and it turns out a little runny but perfectly acceptable) Layer the mixture with your tomatoes as you would lasagna. Toss in some onion, or crumbled bacon bits. Bake at 415 for about 40 minutes.
[2]
