Don’t forget that there will be a Farmer’s Market this week. Anybody may come and buy the pickles, jams, and cheese, so tell your friends. The farmers will not be bringing extra vegetables to sell, to make our shares as big as possible. This week the farmers believe our shares will include broccoli, cherry tomatoes, dill, garlic, lettuce, peppers, the first potatoes, and the last of the regular tomatoes. Plan a dilly potato salad, with or without dairy, and maybe garlicky broccoli salad or side dish for your Shabbos table.
Non-dairy german-style potato salad uses just a few ingredients; fresh dill is the key.
The farmers provide a recipe in the Harvest Notes, and some suggestions for using or storing all the tomatoes. And don’t forget that next week is a Farmstand where you can buy pickles, jams, and other treats!
The farmers think we will receive broccoli, cherry tomatoes, cilantro, garlic, lettuce, peppers, squash, and tomatoes, and we might get beets, eggplant, and melons. Check last week’s post for suggestions on cooking beets, and remember that many times we link new recipe ideas to the names of items we’ve received often, so you can try them in a different way. Let us know if you have additional suggestions. And don’t forget that you can prepare items to store for the winter – zucchini can be pre-shredded and frozen in cupfuls or recipe-fuls for baking bread later (thaw in a colander so it drains, then add to your usual recipe), tomatoes can be simmered into sauce.
There were no Harvest Notes this week due to the fire at the Isabella Freedman Retreat Center, where Adamah Farm is located.
GUESSTIMATE: It appears that eggplant and squash are winding down, but we received some HUGE beets this week. If you need some new suggestions for serving them, you can roast or braise the roots. We didn’t receive the greens this week, but you can substitute the kale we did receive for beet greens in this recipe. At pickup some of us were talking about adding orange juice to the beets – a simple way is to peel and cut the cooked beets into chunks, then put them into a pot with some some orange juice and a bit of sugar and slowly heat to let the juice and sugar bubble into a glaze that coats the pieces. The amount of orange juice and sugar depends upon your preferences, so taste and adjust as needed. Last year Mark Bittman created one of his charts suggesting several different ways to cook beets – try a few and see if any become a favourite.
Can you believe it is September already? The farmers think that this week we will receive beets, cherry tomatoes, eggplant, garlic, peppers, squash, tomatoes, and either parsley or cilantro. As this week’s e-news suggested, it’s a great week to make baba ghanoush, which has the advantage of being served cold or at room temperature.
Baba ghanoush is easy to make ahead and handily is served room temperature or cold.
Every week the Harvest Notes suggest ways to use the items in our share together, in addition to the ones in the guesstimate, some of which are below. Let us know which ones you try.
The farmers think we will receive cherry tomatoes, cucumbers, eggplant, garlic, parsley, squash, tomatoes, and possibly leeks and melon. With the heat predictions for this week, it’s a good time to think of tabbouleh (at a temple picnic this weekend, someone made it with quinoa for a gluten-free version), baba ghanoush, roasted eggplant and tomato salad, and other cool ideas. Maybe a tomato-watermelon salad for a change of pace?
Watermelon-Tomato Salad can be a refreshing change of pace. This recipe is from the FarmFresh website.
The Harvest Notes suggest making sauce of the bounty of tomatoes. One of our Core Group members tells how her mother does it: Core the tomatoes and cut into pieces about the same size. You can skin them and remove seeds, but her family likes texture and her mother never did. Simmer on a low heat (high heat can cause the sugars in the tomatoes to scorch) for an hour or so until it cooks down. Puree or just crush a bit, and pour into small freezer bags in two-cup measures. These lie flat in the freezer so you can pack more into a small space, and the measurement is a handy amount for most recipes or a quick pasta supper during the winter.
The farmers predict that we will have Beets, Cherry Tomatoes, Cucumbers, Eggplant, Garlic, Parsley, Squashes, and Tomatoes, with possibilities of Kale, Leeks, and Melons. Check out last week’s Harvest Notes for suggestions of ways to use or keep the Squashes and other items we are receiving so plentifully this year. One member recommends a simple french zucchini pie recipe as something that can be served warm or cold.
This pie looks fancy but is simple to make with items from our CSA shades, and tastes good hot or cold.
Did you take pictures at the Farmer’s Market or a Farm Vacation? Please email them to us so that we can share them here or post the pictures on our Facebook page! There’s a great picture of some of the Adamahniks in the field at the top of this week’s Harvest Notes.
Remember that there is a Farmer’s Market this week! Tell your friends that they can come and buy fresh kosher organic jams, lacto-fermented pickles, cheese, and more. Bring a little money when you pick up your share this week – the farmers believe we will receive basil, beets, cucumbers, eggplant, garlic, green peppers, kale, squash, and tomatoes, most of which can be combined into a lush ratatouille for a side or main dish, which has the advantage of being made ahead – and get a few treats.
Allrecipes offers this recipe for ratatouille similar to that in the 2007 movie of the same name.
The farmers included a “State of the Farm” report at the top of this week’s Harvest Notes, in case you are wondering whether these fabulous shares will continue into the fall.
The weather has been good for crops. The farmers think we will receive a combination of basil, carrots, cucumbers, eggplant (two different varieties, but they can be cooked the same), garlic, kale, leeks, squashes, and tomato. Remember to bring a big bag, or two bags – we’re getting a lot of squash! If you’re tired of the usual recipes, try grilling the eggplant with greens such as kale, do an easy multi-coloured bake that can be held for Shabbos lunch, or wait for the upcoming farmer’s market to cook summer squash with feta and basil, Cooking Light has a list of eighty-three recipes to peruse for other ideas.