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Weekly Farm Newsletter

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August 8th

Cantaloupe
Store in the fridge

Heirloom Tomatoes
Store on a countertop

Cucumbers
Store in the fridge

Italian Parsley
Store in a sealed bag in the fridge

Eggplant
Store in the fridge

Red-Ripened Tomatoes
Do not refrigerate

Sweet White Onions
Store in a bag in the fridge

Green Peppers
Store in the veg drawer of the fridge

Zucchini
Store in the veg drawer of the fridge

San Marzano Plum Tomatoes
Do not refrigerate

Seedless Watermelon (Full Share)
Store in the fridge

Basil (Full Share)
Do not refrigerate

The endless harvest of tomatoes has begun. We grow many different varieties on the farm that each require different harvesting approaches and it certainly feels like the "dog days" of summer now that they are all ripening simultaneously. Each tomato has its own flavor and texture so we will let you decide on our Open Farm Day which will take the crown in the tomato taste contest. Newly in are our "solid gold" grape tomatoes. These are a favorite among kids and a sweet addition to any salad or snack. Sauce makers: our special variety of San Marzano plum tomatoes are starting to come in your CSA shares each week. These oval-shaped tomatoes are the ideal variety to cook with. Their skins will easily slide off once they are hot and their flesh and taste makes for some incredible pasta sauce. San Marzano tomatoes are also identified as Italian plums or Roma tomatoes. Get creative and get cooking! This is definitely the month to try out making your own homemade tomato sauce - maybe even conquer canning. Our heirloom tomato crop is larger than ever as the popularity of these old fashioned tomatoes has blossomed in recent years due to their refreshing flavor, texture, and crazy colors. To be a certified heirloom, these tomatoes have to be grown from seed that has produced the same variety of tomato for at least fifty years! The tomato seeds must also be grown outside and pollinated, and they cannot be hybrid tomatoes, as is the case with store bought varieties of red tomatoes where seeds are cross pollinated to toughen their resistance to parasites and lengthen their shelf life.
Melons are continuing to ripen with our cantaloupes tasting and producing better than ever! We hope you are enjoying their long season this year as much we are.

Khaya's Korner: The Pack Line

Sometimes people ask me "Where's your favorite place to work on the farm?" Most of the time my answer is "The pack house". The vegetables get washed and graded before they go in your box. The boxes travel down a conveyor belt and everyone puts one item in. Sometimes I put onions or potatoes in medium or full share boxes. Occasionally I put the lids on the boxes. Once, I stacked some of the boxes onto a pallet and wrapped it in plastic. We work very hard to give you these wonderful fruits and vegetables. ~ Khaya

Please make sure to return all share boxes to your pickup site so we can recycle them back into our deliveries and help reduce unnecessary waste.
It's that time of year with tender items like tomatoes and melons that can get easily damaged or crushed in transit. You are more than welcome to take the entire CSA box in efforts to keep your weekly share of produce packed and safe till it gets home.

The Next Open Farm Days are August 20th and September 17th

Ratatouille from Dan Kaplan of Brookfield Farm
2 tbsp olive oil
2 medium bell peppers, cubed
1 medium onion, chopped
1 to 2 garlic cloves, finely chopped
3 medium tomatoes, chopped
1 medium eggplant, peeled and cubed
1 medium zucchini or squash, cubed
Chopped fresh parsley, oregano and basil
Heat the oil in a large, heavy skillet over medium heat. Sauté the peppers, onion, and garlic until soft; stir in the tomatoes, eggplant, zucchini, and herbs.
Cover and simmer for about 30 minutes.

Chilled Gazpacho Soup serves 4
4 Cups Tomatoes, chopped, 2 C vegetable or beef broth, 1 C diced cucumber
1 C diced Green/Red /or Orange Pepper, 1 / 2 C diced sweet onion
2 T sugar or 1 T agave nectar
1 T lemon juice, 1 t salt, several dashes Worcestershire sauce, 10-12 drops Tabasco sauce
(or 1 / 2 T very finely minced jalapeno pepper, no seeds)
6 ice cubes, chopped or small.
Mix together. Allow soup to stand 30 minutes. Float diced cucumber on top.

Roasted Tomato Sauce
–this recipe can be used with plum tomatoes, red round tomatoes, or heirloom tomatoes or any combination thereof.
Heat oven to 400°
Line two baking sheets with aluminum foil
Prepare 8-10 C Tomatoes –Halve the tomatoes, (no need to remove skins) place in a large bowl, drizzle with olive oil and toss coating all tomatoes with oil. Place in a single layer on prepared baking sheets. Sprinkle with salt, pepper.
Roast for about one hour or until the tomatoes edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour. Cool on the tray. process tomatoes in a blender, food processor or vitamix -this will make a smooth sauce-pour sauce into a large skillet. Add 1 / 2 C minced onion, 1 T minced garlic, 2 t sugar, 1 t black pepper, I t dried oregano and 1 t dried basil. Stir into tomato sauce and simmer for 10 minutes. Season to taste with additional salt, pepper, and sugar if desired.

"Zuked up" Tomato Sauce (Zucchini enriched)
2 C Tomato sauce
2 C diced/or shredded green zucchini *diced makes chunky sauce-shredded for those who like smooth
1 C diced/or shredded gold zucchini *diced makes chunky sauce-shredded for those who like smooth
1 / 4 C minced fresh oregano
1 Tbsp minced Italian parsley
1 Tbsp minced basil
1 / 4 C minced onion
1 tsp minced garlic
1 / 4 tsp black pepper
*addition of 1 lb browned ground beef or sausage if you want
Mix all these ingredients in a skillet and simmer on low for 15 minutes.
Serve over 1 lb organic angel hair pasta
Top with 1 / 2 C shredded Italian cheese blend

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