Tomatillos
Heirloom Tomatoes
Cubanelle or Anaheim Peppers
Italian & Dancer Eggplant
Candy Sweet Onions
Jalapeno & Serrano
Arugula
As we head into August, an extremely busy time on the farm, we are hoping for more settled weather with less heavy unpredictable rains. This is an unlikely reality, especially with the volatile, erratic climate as of late. As soon as the fields dry enough and prep can be finished, we will begin transplanting and seeding for Fall and Winter. We hope for some bouts of cooler weather in the 70’s or low 80’s to aide in good seed germination and to avoid over stressing the plants during transplant shock. All this rain has been very helpful in germinating a few rounds of weed seeds, which we can knock back while they are small and will mitigate a little weed competition once our planting begins. We are excited to begin planting for the fall, getting some greens and quick crops going for early September.
This week’s share includes some tomatillos, sweet onions, a few chilies, and some mild peppers. If you want to make a green salsa remove the husks and put whole on a baking sheet with a jalapeno or serrano, garlic clove and a small onion peeled and halved. Broil till the tomatillos are juicy and have some color, put all ingredients in a blender or food processor, add salt and lime juice and blend till smooth. At this point taste for seasoning. You can also add some avocado for a more creamy sauce. Great on tacos, with chips, or whatever. Enjoy the summer arugula, it is going to be spicy. Check out the recipes and enjoy the share….Autumn & Brian
Shrimp, Corn, & Tomatillo Salad
Farro Salad with Roasted Eggplant, Cherry Tomatoes, Caramelized Onions, & Arugula
Eggplant Sandwiches With Cubanelle Peppers And Baby Arugula
Chicken Cacciatore with Cubanelle Peppers
Caponata from The Kitchen Garden
Lots and lots of olive oil
1 cup chopped onion
1 head garlic, chopped
1/2 tsp chili flakes or fresh hot peppers, to taste
1 pound peppers, cut into large chunks
1 pound eggplant, cut into large chunks
1 or 2 ripe plum tomatoes, chopped
salt & pepper
1 Tbsp sugar
1 Tbsp red wine vinegar
1 Tbsp capers
3 Tbsp chopped Kalamata olives
Few sprigs chopped basil and parsley Preheat oven to 400 degrees. Heat about 4 Tbsp olive oil in a heavy pot or Dutch oven with a lid that can go in the oven. Sauté the onion and garlic until soft. Add the pepper flakes and peppers and sauté over medium heat 5-10 minutes. Add eggplant and sauté another several minutes. You may want to add more oil to make sure everything is generously anointed. Add the tomatoes. Cover the pot and put it in the oven to bake for 20-30 minutes. Everything should be very, very soft. Season with salt, pepper and the other seasonings. Adjust sweetness, salt and acidity to taste. Serve it warm on fresh crusty bread or at room temperature the next day. Makes a great pasta sauce, too. (The original version contains chunks of celery, too. If you like celery, you can add it when you add the tomatoes.)