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.
We did indeed receive our first tomatoes! They may not be the deep red of grocery store tomatoes, but that’s because Adamah plants heirloom types – read an article about them and check out the linked page of photos so you can determine which type you picked up today. In addition to information about the veggies and herbs in our shares, the Harvest Notes contain a picture of some Adamahniks showing how the cucumbers can be more precious than fine jewels.
The farmers think we’ll receive basil, carrots, cucumber, garlic, green beans, kale, leeks, and summer squash, plus possibly eggplants and our first tomatoes. Bon Appetit just posted a recipe that uses both leeks and summer squash, and they offer other recipes for marinated vegetables (including summer squash) or pickled summer squash that can help use the bounty we are receiving and add a bit of zing to your meals. This pretty photo is a simple saute:
The farmers have given us dates for the next two Farm Markets – August 14th and September 18th. These are open to the public so tell your friends that they can come buy pickles, cheese, jams, and other items. The farmers may not send many extra veggies, the CSA remains the best way to receive those each week. We’ve created a Facebook event for each market, so if you’re on FB just Join the event and you’ll receive reminders, and you can invite your friends to attend. We’ll also remind people via email and our weekly posts.
Adamah Farm was featured in The New York Times on Wednesday. Read about the programs graduates are running, the life of the current group of farmers, and it mentions our CSA! If you are interested in visiting the farm, there are still some openings in the summer’s final Farm Vacation in August.
The Harvest Notes for this week show a couple of fierce-looking farmers getting ready to harvest our veggies.
The farmers predict that we will receive basil, broccoli, carrots, cilantro, cucumbers, garlic, kale, zucchini (check out last week’s Harvest Notes for suggestions on freezing these and other summer squash), and possibly beets, green beans, and leeks.