Summer CSA Week 16

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Farm News: A Change of Atmosphere
August 22, 2017
A change of atmosphere. 
It’s amazing how shortsighted we can be.  Last week, as the temperatures repeatedly soared above 90, and never dropped below 70, it seemed like it had always been hot and humid on these twenty acres, and would never change.  It seemed we were going to be miserably hot for the rest of our lives, and the weeds would overtake us, leaving a mass of ragweed and Johnson grass where we had once toiled to grow carrots and squash.  It takes a lot of imagination, and even faith, to remember that in three more months, we will have frozen ground, icy winds, and wood fires to huddle around.  As we finish our 11th summer on the farm, we still struggle to reconcile what is with what is to come.  In our more aware moments, we enjoy the tension between the past, present and future.  We relish the heat, remembering and anticipating days that are cold enough to frost our eyebrows (and kill all the weeds).  Days like today, with a sudden cool change, bring a wash of memories of beautiful carrots, turnips, pumpkins, and greens, along with a quickening of step, as we start to feel the approach of shorter days and cold nights.  Time to make hay while the sun shines, lay aside for slim days, and enjoy the delight of working outside in amazing weather.   I hope you enjoy the weather as much as we do.
Sincerely,
Farmer Curtis and The Crew
 
What's in your share?
Full Share:
Hot peppers or Elephant Garlic
Onions
Garlic
Tomatoes
Bell Peppers
Carrots
Eggplant
Cherry tomatoes
Cucumbers
Cantaloupe (Amish Produce Auction)

Bread Share:
Honey Whole wheat Bread by Emma and Anna Millsap

Fruit Share:
Peaches – Bader Farms
Half Share:
Hot Peppers or Elephant garlic
Onions
Garlic
Tomatoes
Bell Peppers
Cucumbers
Okra or Squash
Cantaloupe (Amish Produce Auction)

Sampler Share:
Hot Peppers or Elephant Garlic
Onions
Garlic
Tomatoes
Cucumber
Cantaloupe (Amish Produce Auction)
 
Summer Tomato & Cantaloupe Salad
serves 4-5

VEGGIES
• 1/2 cup (52 g) thinly sliced cucumber
• 1/2 cup (75 g) cherry tomatoes, thinly sliced
• 1/4 (20 g) red onion, thinly sliced
• 1 Tbsp (15 ml) olive or avocado oil
• 2 tsp apple cider vinegar
• Healthy pinch each sea salt + black pepper
DRESSING
• 3 Tbsp (45 ml) lime juice
• 1 Tbsp (15 ml) maple syrup
• Pinch sea salt
• 1 Tbsp (15 ml) olive or avocado oil
CANTALOUPE
• 3 heaping cups (~520 g) cantaloupe, cubed or scooped with a melon baller (~1 cantaloupe)
• 2 Tbsp (3 g) fresh mint
Instructions
1 Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, salt, and pepper. Toss to combine. Then taste and adjust flavor as needed, adding more vinegar for acidity or salt and pepper for flavor balance. Set in the refrigerator to chill.
2 Next, prepare dressing by adding lime juice, maple syrup, and sea salt to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed, adding more lime juice for brightness/acidity, maple syrup for sweetness, or salt for flavor balance. Set aside.
3 Add cantaloupe to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.
4 Gently toss to combine and garnish with fresh mint. Serve.
5 Best when fresh, though leftovers keep in the refrigerator up to 3 days. Leave mint on the side to keep as fresh as possible.
Jalapeño Hot Sauce
"Hot Sauce from scratch. You may use other hot peppers in place of the jalapeños." – Cut the recipe in half for smaller batches.
Ingredients
• 1 teaspoon vegetable oil
• 20 fresh jalapeno peppers, sliced
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 3/4 teaspoon salt
• 2 cups water
• 1 cup distilled white vinegar
Directions
1 In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2 Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3 Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
Grilled Eggplant Sandwiches
Makes 4 sandwiches
• Aioli:
• 1/4 cup light mayonnaise
• 1 tablespoon extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• Sandwiches:
• 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
• 1 tablespoon kosher salt
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh rosemary
• Cooking spray
• 4 (1/2-inch-thick) slices red onion
• 8 (1/2-inch-thick) slices Italian bread
• 8 (1/4-inch-thick) slices tomato
• 2 cups lightly packed arugula leaves
Step 1
To prepare aioli, combine the first 4 ingredients in a small bowl, stirring well. Cover and chill.
Step 2
To prepare sandwiches, arrange eggplant in a single layer on several layers of heavy-duty paper towels. Sprinkle both sides of eggplant with salt; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Rinse eggplant with cold water. Drain and pat dry.
Step 3
Prepare grill.
Step 4
Combine thyme, parsley, and rosemary in a small bowl, stirring well. Lightly coat eggplant slices with cooking spray; sprinkle with herb mixture.
Step 5
Arrange eggplant and onion on grill rack coated with cooking spray; grill 2 minutes on each side or until vegetables are tender and lightly browned. Remove from heat, and keep warm. Arrange bread slices in a single layer on grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted.
Step 6
Spread about 2 teaspoons aioli over 1 side of 4 bread slices; divide eggplant and onion evenly among bread slices. Place 2 tomato slices on each sandwich; top each serving with 1/2 cup arugula. Spread about 2 teaspoons of remaining aioli over 1 side of remaining 4 bread slices; place on top of sandwiches.
Step 7
Wine note: With vegetables we often think white wine, but grilled eggplant's smoky flavor and pleasantly bitter skin marries well with medium-bodied, rustic reds. Try a Tuscan blend like Tenuta di Arceno PrimaVoce 2003 ($20). The wine's cherry fruit has hints of leather and earth to amplify the herbal flavors of rosemary and thyme, while its vivid acidity balances the creamy aioli. –Jeffery Lindenmuth
Thanks for choosing us to be your farmers!
~Millsap Farm Crew

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