CSA Newsletter – Week 14
Put plainly, this has been a bountiful year for tomatoes. We planted the same amount of row feet in tomatoes as we did last year but this year we have so many more! The variables that contribute to the success of a crop are numerous, including location, fertility, plant variety, and even weather.
Grafting has been an ongoing project in which we improve our process each year. The grafted root stock can improve disease resistance and vigor over the course of the season resulting in healthier, higher producing plants. Additionally, the scion (vegetative, fruiting part of the plant) variety selection plays a large role in disease resistance and ultimately yield. This year, we grafted varieties that are bred for improved disease resistance in greenhouse conditions and we are certainly seeing some great results!
Even with 9 markets a week, restaurant orders, and the CSA, and our own tomato roasting efforts, we still have tomatoes galore!
A few folks have asked about ordering additional produce for canning and preservation. I am extending the invitation to all CSA members that we are taking bulk orders for tomatoes and some additional produce. Email Chris at firstname.lastname@example.org to place an order.
Table of Box Contents
☐ Lettuce ($2.00)
☐ 1½ lbs Potatoes ($2.25)
☐ 1 Red Watermelon ($6.00)
☐ 2 Colored Bell Peppers ($4.00) – Delicious sautéed with onions and garlic and served with eggs. Also, try adding them to cornbread, see recipe.
☐ 1 Bunch Carrots ($3.50)
☐ Green Kale ($3.00) – Sauté with onions and garlic, use in soup, or make a kale and cabbage salad, see recipe.
☐ 2 Dried Sweet Onions ($2.25)
☐ Red Cabbage ($6.00) – Try making coleslaw with fresh mint and golden raisins or make kale and cabbage salad, see recipe.
☐ Italian Parsley ($2.00) – This bold, hearty herb is delicious in salads and dressings and it also makes a nice pesto, see recipe.
☐ 2 lbs Big Beef Tomatoes ($6.00)
Box Market Value: $37.00
I made cornbread for the first time in a long time last week and I forgot how delicious it is! I adapted the recipe by adding grated cheese, fresh corn cut off the cob (raw), scallions, and chipotle powder. I don’t often cook with buttermilk but it is worth getting for this recipe. Incorporate chopped peppers, onions, herbs, dried spices or other flavors. The possibilities are endless!
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
- Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
- Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
I prefer to bake cornbread in a cast iron skillet. Leave it in the oven as it preheats and pour the batter in when the skillet is hot out of the oven.
Read More: FoodNetwork
Kale and Red Cabbage Slaw with Turmeric Tahini Dressing
- 1 Red cabbage
- 1 bunch Fresh kale
- 1/2 cup Toasted hazelnuts
- 1 tablespoon Poppy seeds
- 2 tablespoons Tahini
- 1 tablespoon Organic raw honey
- 1/2 cup Fresh lemon juice
- 1 tablespoon Extra virgin olive oil
- 1/2 teaspoon Sea salt
- 1 teaspoon Turmeric powder
- Chop the red cabbage in the food processor and use a knife to roughly chop the kale (do not remove the stems, as they’re also loaded with nutrients). Place both in a big bowl. Serve garnished with toasted hazelnuts.
- Place the dressing ingredients in a blender and process to obtain a smooth paste.
- Pour it over the veggies, add the poppy seeds and stir to combine.
Read More: Food52
Parsley Thyme Pesto
- 1 1/2 cups Italian flat-leaf parsley
- 1/2 cup thyme leaves
- 1/2 cup Parmesan cheese, grated
- 1 lemon, zested
- 1/2 cup toasted walnuts
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
Combine parsley, thyme leaves, lemon zest, Parmesan, walnuts, and garlic in a food processor. When finely chopped, add olive oil in a steady stream until pesto is smooth. Season to taste with salt.
Read More: Food52