We had such an amazing time at our farm to table dinner on Saturday. The food was great, the weather turned from stormy to spectacular, and we met so many really nice people! It’s a lot of work getting the farm set up and cleaned up while keeping the farm running. It is also so amazing to watch all of our crops turn into this feast, and so enjoyable to see people coming together to enjoy it.
On top of all of the busyness of the dinner, we got all of our onions in and curing, all of our potatoes harvested, and have begun to bring the winter squash in to cure. We are starting to dry herbs for the winter shares and are even planting our winter time kale (for winter shares and winter market).
Clockwise from top: Leeks, tomatillos, sweet corn, edamame, red cabbage, garlic, cherry tomatoes, slicer tomato, poblano peppers, spaghetti squash, oregano, cauliflower. Enjoy!
Winter shares are now available- 8 extra weeks for $200. If you are interested in knowing what might be in the box, check our facebook page for last year’s photos.
In your box this week…
Poblano Peppers (on the spicy side)
Tomatillos (full shares)
Ripe Slicing Tomatoes
Melons (small shares)
Coffee- (optional) Ethiopia
Weekly Serving Suggestions:
Tomatillos- Like a gift-wrapped little green tomato, but sweet and ripe! Best when roasted or grilled. Then they can be added to soups, sauces, salsa and stews. Roast them and freeze in a quart bag for wintertime stews if desired. Otherwise store in a bag in the fridge until ready. These little things are full of a pectin-like jelly that helps to thicken salsas and stews. Can store at room temp for several days, but if longer storage is needed, store in the fridge (not in a bag). Tomatillos also contain a natural meat tenderizer making them a great addition to meaty stews. Salsa verde braised pork is also a winner!
Leeks– Leeks have such a lovely, sweet, creamy flavor and texture. While they do need some oil to sautee, they almost turn into their own butter! Split leeks down the middle and give them a rinse to remove any dirt caught in the leaves. Chop them across the grain using all the white and light-green parts. Leaves are good, up until they start to get too tough (usually an inch or two from the stalk). Store in a bag or crisper drawer.
Cabbage- These fresh cabbages are a little bit sweeter and more tender than a typical storage cabbage, but will also keep for quite a while in the crisper drawer if needed. Perfect for chopping into thin strips for slaws. Red cabbages cook up nicely, but the color can tend to bleed. Reds make excellent and beautiful kraut.
Garlic- Cured, this garlic should keep well on the countertop. Perfect for salsas and almost everything else. I typically find that if a recipe calls for 2-3 cloves of garlic and I add 5-6, I’m never disappointed. Add just before removing from heat for extra-strong garlic flavor. Sautee for a few minutes ahead of the rest of your ingredients to mellow it and generate that sweet, umami flavor without the bite.
Edamame- These fuzzy little pods are actually just a variety of soy bean grown for fresh eating. Often served as an appetizer in Japanese restaurants, the simplest preparation is probably the best. Simply remove the fuzzy bean pods from the stalks and set aside. Bring a quart of well-salted water to a full rolling boil (approx. 1.5- 2 Tbsp salt). Add the bean pods and stir occasionally (over high heat) for about 3 min. Color should be bright and pods should still be floating. Remove from water and serve immediately with a separate bowl for discarded pods. Then everyone can shuck their own beans. The flavor is mild, but pleasant. And it’s great fun to sit around shucking little beans as you go!
Poblano Peppers- Poblanos are probably my favorite spicy pepper. They are mildly spicy, but full of pepper flavor and easy to use without making a whole dish taste like lava. Stores well in the fridge, or roast them for freezing. Roasted poblanos are a really delicious way to add a lot of depth and a little heat to a dish. Whether it’s a salsa verde, or a chile relleno!
Cauliflower- Cauliflower will keep for up to a week in the fridge, but it can start to develop an “off” odor if it stores for very long. While these are exceptionally fresh, we always recommend using them sooner rather than later. Cauliflower is so versatile! I especially like it in tomato sauces, or roasted. But, it’s also really good raw and dipped. A simple steaming in salted water is more than enough, then add cheese or lemon juice to taste.
Slicing tomatoes– Also best stored out of the fridge. Use on sandwiches, salads or wraps. These big slicers are good for enjoying a nice thick slice alongside a meal. Serve plain, with salt, brown sugar, or pesto on top. Store on the countertop out of direct light. Many heirloom varieties ripen from bottom to top. Slice them vertically to fully appreciate the flavor profile of these exquisite fruits. A slice on a sandwich, cold or grilled, sure goes a long way too.
Cherry Tomatoes– So easy, just pop the top and eat them. Also great sliced in half to top salads or set off a slaw dish. Keeps best out of the fridge.
Sweet Corn– Fresh and delicious. This bi-color corn is our favorite variety—the sweetest of the three we grow. The sugars in it will quickly fade to starches. Be sure to use it as quickly as possible for fresh eating or corn on the cob. After a few days it will be best roasted or removed from the cob (where it can be added to soups, salsas or succotash!) Fresh it’s almost like candy, we ate some in the field today—for research purposes, obviously. Can store in or out of the fridge.
Oregano– Oregano is a delicious herb that easily walks the line between Italian cuisine and Mexican cuisine. To use simply remove the small leaves from the tough stem and chop. Oregano can withstand some heat, but is also delicate enough to go on without cooking (if chopped finely). Keeps well in a loose bag in the fridge. Excellent choice for sauces, soups, and stews!
Coffee Organic Ethiopian Coffee
Ethiopia is the birthplace of coffee and is home to some of the most diverse varieties on the planet. Due to this, the cup profile can vary drastically but certain regions produce coffees that are distinctive. Yirgacheffe is traditionally known for its jasmine perfume floral and citrusy taste finish. (Taken from Condor’s website.)
Cauliflower Blue Cheese Soup
2-3 Tbsp butter
1 cup chopped leeks
4-5 cups chopped cauliflower
3 cups chicken or veggie stock
½ cup half and half
2-3 Tbsp chopped fresh Herb (oregano, sage, tarragon, or a mix) divided
5-6 oz crumbled blue cheese, divided
Salt and Pepper to taste
Slowly cook leeks in butter until tender. Add cauliflower and stock, simmer until very tender, 12-15 mins.
Puree. Add half and half plus ½ of the herbs.
Simmer 3-4 mins. Stir in half the cheese, salt and pepper. Serve with remaining herbs and cheese as a garnish.