Weekly Share July 21st – 27th

Vermicelli Noodle Bowls

Pan-Fried Cucumber with Perilla (Tia To)

Spicy Shiso Smash

Marinated Perilla Leaves

Tomato and Eggplant Stir-Fry

Late-summer tomato & carrot salad

Cucumber, Avocado, & Arugula Salad

Dai Mint and Tomato Salad – Hot Sour Salty Sweet by Jeffery Alford and Naomi Duguid
The Dai, like the Chinese, prefer their tomatoes a little green, just before their fullest sweet ripeness. Perhaps it’s an aesthetic question: The mix of green and red is more interesting to the eye than the uniform red of ripe tomatoes. Or perhaps it’s beacuase tomatoes enter the regional cuisine as a slightly sour vegetable, rather than with the sweetness and ripeness as their prime characteristic. All of which is to say that you should, as we do, use the tomatoes that please you. This salad is simple to make and delicious. It’s like a half-pounded Mexican salsa, ideal for scooping up with Thai-Lao Crispy rice crackers or sticky rice or pork cracklings.
2 tsp minced garlic
1 tsp salt
a little minced chile, jalapeno (optional)
1 cup tender mint leaves or Thai basil, coarsely torn
2-3 scallion, trimmed, sliced lengthwise into ribbons and then cut crosswise into 1-inch lengths
5 medium tomatoes, thinly sliced
1 Tbls hot chile oil
Place the garlic and salt in a large mortar and pound together. Or place them in a large bowl and use the back of a flat spoon to mash them against the side of the bowl. Add the fresh chile, the mint, and the scallions and continue to pound or mash to soften and blend. Add the tomatoes and gently pound or mash until broken up a little. Add the chile oil and toss well. Serve the salad mounded in a shallow bowl, with the juices poured over.
Note: If the mint is coarse or rough, finely chop the leaves; or substitute Asian basil leaves.

Posted in weekly share | Tagged , , , , , , , , | Comments Off on Weekly Share July 21st – 27th

Weekly Share July 14th – 20th

Mild Peppers (Seyrek, Cubanelle, Bagni Carelston)
Sungold Tomatoes or Eggplant
Slicer  & Heirloom Tomatoes
Pickling Cucumbers
Onions
Parsley
Beets

Crazy storms continue on the daily. Whether looking at the news all over the world or watching the patterns happening right here in Virginia, it is clear that erratic and extreme weather is becoming more and more common and intense. On our end it adds a bit of stress. We are unsure when we can prepare fields for fall plantings, planning is completely out of the question. We pushed everything by a week already, so we don’t have to plant till at least August 5th; but there are lots of steps in getting an area ready and with incessant daily rain deluges that becomes nearly impossible. In addition to prepping beds, these storms really can be taxing on our outdoor crops. Sure they like the rain, we would be irrigating regardless; but the heavy rain leeches out the nutrients we feed in the form of fertilizer. Some crops (squash, cucumbers, watermelon) blow up in size but additional fruiting can be deformed and there is lots of rot both from fruit sitting in the wet soil but also from disease pressure which thrives in moist conditions with temperatures in the 80’s. Tomatoes, highly prone to air borne diseases (coming with the wind and rain) and also splitting from heavy rain, seem to produce less fruit, perhaps from more grey weather or just overall stress. Peppers can also be affected by these conditions, although a little heartier. We grow a majority of our tomatoes and our most finicky peppers all under cover just to avoid these issues. Eggplant and Okra seem immune to anything almost, the reason why we will all be growing these two crops forever, as they are most resilient. But the bright side is we are far from drought conditions, which can also make growing impossible.
This week’s share includes our first peppers of the season. All three types are completely mild and great either raw or cooked with bright green flavors. The pickling cucumbers do not have to be pickled but they have a harder skin and lots of crunch, so good under brining conditions. This will be the last parsley unless we can get another stand going for the fall, the hot wet conditions have brought a lot of rot and we cannot justify keeping it and weeding it. Lots of tomatoes, it is late July and that is what thrives the most. Check out the recipes below and enjoy the share….Autumn & Brian

Layered Eggplant, Zucchini and Tomato Casserole

Lebanese Baba Ghanoush

Quick & Easy Refrigerator Pickles

Turkish Shepherd’s Salad

Summer Beet Salad with Corn, Cucumber and Basil

Heirloom Tomato, Beet Salad

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.)

Posted in weekly share | Tagged , , , , , , | Comments Off on Weekly Share July 14th – 20th

Weekly Share July 7th – 13th

Sangre Potatoes
Summer Squash
Romano Beans or Slicing Tomatoes
Sungold Tomatoes or Eggplant
Cabbage or Swiss Chard
Garlic

Lots of crops are taking off right now, a combination of long days, heat, sun and good amounts of water. This year we will have a really good potato crop, almost opposite of last year. In this week’s share we have Sangre, a reddish pink skinned, waxy potato great in many applications, just boiled or made into potato salad, and excellent for homefries. Enjoy the end of the greens, you will get either cabbage or swiss chard which will be the last cooking, hearty greens till September. Chard is so versatile and can be used similarly to spinach and make sure to use the stem it is delicious with great texture. Check out the recipes below and enjoy the share…..Autumn & Brian

Potato Swiss Chard Frittata

Aloo Baingan (Eggplant And Potato Curry)

Greek Feta Eggplant Fries

Quick Cabbage with Tomatoes

Sungold Tomato & Zucchini Pasta

Zaalouk (Spicy Eggplant Salad) The New Book of Middle Eastern Food by Claudia Roden
1 ½ lb eggplant, peeled and cubed
5 cloves garlic, peeled
salt
3 large tomatoes (about 1 ½ lbs)
4 Tbls argan oil or mild extra-virgin olive oil
2 Tbls wine vinegar
½ tsp harissa or a mixture paprika &ground chili pepper
1 tsp ground cumin
½ cup chopped flat-leaf parsley
Boil the eggplants with the garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes or until they are very soft. Drain and chop the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.
Put the tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with the mashed eggplants and the rest of the ingredients and add salt.
Variation: Add the juice of 1 lemon (instead of the vinegar) and 1 tsp ground caraway or coriander.

Romano Beans with Red Onion, Oil & Vinegar –recipe from Kitchen Garden Farm
1 lb or so beans
2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 red onion, thinly sliced
salt & pepper
This is a very simple, delicious way to prepare any type of string bean, and it makes a great summer salad or cold vegetable side dish. When Tim was working at a farm in Tuscany, this dish was on the table every single day, and everyone would add the oil and vinegar to their own liking. Simply wash and trim the beans (cut into bite sized pieces if you wish) and boil in heavily salted water for 5-10 minutes. They should be fully cooked but not disintegrating. Drain the beans and immediately plunge into cold water to arrest the cooking. Drain and toss with the red onion, salt & pepper, oil and vinegar. Serve chilled or at room temperature.

Posted in weekly share | Tagged , , , , , , , | Comments Off on Weekly Share July 7th – 13th

Weekly Share June 30th – July 6th

Carrot
Daikon
Cucumber
Romano Beans or Slicer Tomatoes
Summer Crisp Lettuce
Scallion
Something Extra

Spicy Asian Cucumber Salad with Fresh Scallions & Cilantro

Daikon & Tomato Salad

South Indian Style carrot salad

Bún Gà Nướng | Grilled Lemongrass Chicken & Rice Noodle Recipe

Sweet-Vinegared Daikon and CarrotsJapanese Farm Food by Nancy Singleton Hachisu
1/3 cup organic  rice vinegar
1 Tbls organic granulated sugar
1  cup julienned daikon (1 ¾” thin matchsticks)
1/3 cup julienned carrots (1 ¾” thin matchsticks)
½ tsp sea salt
Zest from 1 yuzu or ½ Meyer lemon cut into fine slivers
Heat the vinegar and sugar together in a small saucepan over low heat to melt the sugar. Cool to room temperature before using.
Keep the daikon and carrots in two separate bowls. Sprinkle the daikon with 2/3 of the salt and the carrots with the remaining salt. Massage the salt in gently and let sit for 10 minutes before squeezing out the excess water and dropping into a clean medium-sized mixing bowl. Toss the daikon and carrots with the slivered yuzu or meyer lemon zest and cooled sweet vinegar. Chill for 1 day before serving.

Heirloom Red Lettuce Salad with Soy Sauce – adapted from Japanese Farm Food by Nancy Singleton Hachisu
3 heads heirloom red lettuce
1 Tbls soy sauce
1 Tbls rice vinegar
2 Tbls rapeseed oil
Clean lettuce, keep leaves in large 3” wide pieces and wash only if necessary. Make sure the lettuce is dried between two towels if wet, prior to dressing.
Whisk the soy sauce and vinegar together in a  small bowl before drizzle-whisking in the rapeseed oil to emulsify. Take care to rewhisk the vinaigrette if you do not dress the salad immediately after making. Spoon enough well-emulsified dressing on the salad to film the leaves and gently toss with light hands. Save any extra dressing in a jar in the refrigerator. It keeps for several weeks.

Posted in weekly share | Tagged , , , , , , | Comments Off on Weekly Share June 30th – July 6th

Weekly Share June 23rd – 29th

Kale
Beets
Candy Onions
Japanese & Marketmore Cucumbers
Zucchini or Zephyr Squash
Arugula
Basil

Happy Summer everyone! It has definitely come on with a force of windy, hot, humid weather. We are lucky to have been hit with multiple thunderstorms over the past few weeks, meaning we have good moisture in the ground and most Summer crops are well established. The continuous bouts of rain have also meant incredibly healthy weed infestations, so with the untrained eye, most of our Spring crop fields look like fields of wild weeds. We are making an effort this week and next to bulk out lots of carrots and beets  as well as to get the last of our onions out of the ground and curing in our barn, before they all rot from the hot wet conditions. Our hope is that we can continue to provide you some roots throughout the summer. Our greens are winding down and soon enough will be replaced by green beans, eggplant, and tomatoes, so enjoy the little bits you get this week. Summer is here, we hope you are ready. Spend lots of time this week in the water and eat lots of hydrating food like cucumbers to keep you cool. Check the recipes below and enjoy the share…. Autumn & Brian

Polenta Bowl With Garlicky Summer Squash & Kale

Couscous and Cucumber Salad

Turkish Beet Salad (pancar salatasi)

Beet, Cucumber, & Feta Salad with Basil

Cucumber-Basil Egg Salad

Summer Squash and Basil Pasta

Marcella Hazan’s Pesto

Posted in weekly share | Tagged , , , , , , | Comments Off on Weekly Share June 23rd – 29th

Weekly Share June 16th – 22nd

Fennel
New Potatoes
Tendersweet Cabbage
Bibb or Butterhead Lettuce
Swiss Chard
Garlic

Spicy Chicken and Cabbage Salad

Tahini-Smothered Charred Cabbage

Potato Swiss Chard Frittata

Sea Bass, Lemon Roasted New Potatoes, & Fennel

Herbed Potato Salad with Fennel, Radish, & Mustard Vinaigrette

Caramelized Fennel, Swiss Chard, & Chickpea Stew

New Cabbage with ScallionsThe Taste of Country Cooking by Edna Lewis
The first time we would cook and serve our newly grown garden cabbage was on a wheat-threshing day. We would cut up many heads and cook them in a large iron pot with liquid from the pork shoulder and a small amount of fat for seasoning. Cabbage cooked that way was a hearty fare, good sustenance for hardworking men. We children usually had the food that was left over from the midday meal that night for supper and thought it was just great. No other food in the world seemed to have quite the good flavor of what was left over from a wheat-threshing dinner.

1 2-pound head new cabbage
1/3 cup tender green scallion tops, cut into ¼” slices
2 cups boiling water, or preferably stock from boiled pork shoulder
3 Tbls freshly rendered fat from bacon or ham
salt and freshly ground pepper
To prepare the cabbage, trim away the outside leaves and cut the head into quarters. Cut away the core, leaving just enough to hold the leaves intact. Place the pieces of cabbage in a bowl of cold water for about 15 minutes or so to wash out any dust or bugs, particularly if it has come straight out of the garden. Remove, drain in a colander, then place in a 3-quart saucepan and add the scallion tops to give added flavor and color. Pour the boiling water or stock over and toss the cabbage with two spoons to make sure that each piece is scalded. Add the fat so that it coats the cabbage, then turn the burner low so that the cabbage boils briskly but not too rapidly for 25-30 minutes –any longer and the cabbage will become too soft and its taste will change. Drain. Toss the salt to taste and a good grating of freshly ground pepper to heighten the flavor. Serve hot.

Posted in weekly share | Tagged , , , , , | Comments Off on Weekly Share June 16th – 22nd

Weekly Share June 9th – 15th

Beets
Escarole
Candy Spring Onions
Broccoli or Cauliflower
Hakurei Turnips
Summer Squash
Dill or Basil

Oh it is starting to feel more summer like each day. The past few days have been sunny, warm, humid, and with late afternoon or overnight storms. Everything is growing with upmost speed as we get closer to the Summer solstice, meaning crops but also trees, hay fields, weeds, everything. It is time for lots of hoeing and weeding plus feeding our Summer crops so they stay healthy and disease free. We ate our first Sungold tomatoes yesterday, meaning they should be in your hands within a few weeks. The eggplant and peppers are growing strong. We are planting our 3rd succession of cucumbers and squash this week and are happy to say our okra, watermelon, and winter squash are in the ground. Due to limited labor at Tomten Farm, we always struggle to get all the Summer crops going as early as they could be. We have to stagger plantings throughout May and into the first week of June. But the weather finally cooperated and we have most Summer crops and the last lettuce and scallion of the Spring in the ground and our greenhouse cleared out to make room for garlic curing. Within 3 weeks we will begin the first of our Fall and Winter transplants, which is wild; but that is how it works. Over the next few weeks we work at weed management and summer crop health, storage onion and root crop harvests, and tomato trellising & suckering (a weekly endeavor).
This Spring we have had a few misshaps, always normal for us, but nonetheless will effect future yields and how much you will see them. The onion flies got to our storage onion crops in March and did a lot of damage, so our yield will be very low this year; but our candy onions (in your share this week) did great so over the next month you will see onions at least twice, enjoy them. They are delicious raw or cooked and use the greens, they are especially pungent and good in a stir-fry or braise, or with sauteed veggies. Deer and groundhog have gotten into our first outdoor beet crop, so the greens were munched badly, stunting growth and making them impossible to bunch. They will be in your share this week without greens, but tasting delicious. You will get either dill or the first basil of the season this week. Both pair great with so many of this weeks crops. The sprouting cauliflower is a newer crop for us and like broccoli you can eat the stem, in fact it is delicious. It is often roasted but can be used in a creamy pasta, stir-fry, or even blanched for a salad. Make lots of salads over the hot week and enjoy the share…..Autumn & Brian

Best Italian Zucchini Fritters

Beet & Turnip Salad

Chicken & Escarole Salad with Anchovy Croutons

Escarole & Golden Beet Salad with Toasted Hazelnuts

Charred Broccolini & Escarole Salad

Roasted Cauliflower Salad

Zucchini & Dill Soup

Cumin-Spiced Beet Salad with Yogurt and Preserved Lemon

Posted in weekly share | Tagged , , , , , , , | Comments Off on Weekly Share June 9th – 15th

Weekly Share June 2nd – 8th

Carrots
Bok Choy
Cucumber
Russian Kale
Chinese or Flat Cabbage
Mesclun Salad Mix
Fresh Garlic
Cilantro

Cabbage Fried Rice

Napa Cabbage and Cucumber Slaw

Coconut Curry Soup with Chicken, Carrots, & Kale

Cucumber & Carrot Noodle Thai Salad

Chinese-style kale

Carrot Slivers Stir-fried with Soy Sauce– Japanese Farm Food by Nancy Singleton Hachisu
3 Tbls rapeseed or light sesame oil
2 small dried peppers, torn in half
4 cups julienned carrots
2 Tbls soy sauce
Heat the oil over medium-high heat in a large frying pan. Add the peppers and warm until fragrant. Turn the heat up to high and throw in  the carrots. Toss several minutes over high heat until the carrots have softened but not wilted. Test for doneness by sampling a piece or two. Splash in the soy sauce and toss for a couple of seconds to draw the soy sauce flavor into the carrots. Ratio: vegetable: oil: soy sauce- 1cup: 2 tsp: 1 ½ tsp

Posted in weekly share | Tagged , , , , , , , , | Comments Off on Weekly Share June 2nd – 8th

Weekly Share May 26th – June 1st

Summer Squash or Zucchini
New Potatoes or Sugar Snap Peas
Spring Onions
Swiss Chard
Radishes
Broccoli
Frisee
Lettuce
Parsley

There is so much abundance on the farm right now. After lots of rain and some warm bouts, this temperate weather is finding greens, broccoli, lettuces, and more doubling in size by the week. We are excited to include Summer squash in this share. After 8 months without it we were very excited to have it back and have been making sauteed squash with herbs, lemon, and butter or adding to a creamy pasta sauce with peas or favas. It adds some substantial weight to the plethora of greens we have available. This week’s share includes a lot of our favorites and delicious aromatics to play with, check the recipes below and enjoy the share…..Brian & Autumn

Warm Potato and Frisee Salad

Halibut with Spring Onion and Summer Squash Sauté

Yogurt and Spice Roasted Broccoli

Red Potato Salad with Scallions & Radishes

Company Eggs (Swiss Chard)

Zucchini Salad With Raisins and Pine NutsThe New Book of Middle Eastern Food by Claudia Roden
The combination of raisins and pine nuts was brought by the Arabs all the way to Spain and Sicily.
1 lb Zucchini
4 Tbls Extra-Virgin Olive Oil
2 Tbls Pine Nuts
2 Tbls Black or Gold Raisins or Currants
1 clove Garlic, crushed and chopped
Salt and Pepper
2 tsp dried mint (optional)
Juice of ½ Lemon, or more
Saute the Zucchini quickly in the oil with the pine nuts, raisins, and garlic. Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender. Serve hot or cold with lemon juice squeezed over the salad.

Fried Zucchini Slice with YogurtThe New Book of Middle Eastern Food pg.86 by Claudia Roden
For this Arab and Turkish way of serving zucchini, the vegetables may be deep fried, grilled, or broiled.
1 lb Zucchini, cut into slices lengthwise
Olive or vegetable oil
Salt
1 ½ cups plain whole-milk or thick strained greek-style Yogurt
Deep-fry the zucchini in hot oil till lightly browned, turning the slices over once, then drain on paper towels and sprinkle lightly with salt. Alternatively, brush the slices with oil and grill or broil them. Serve hot or cold with yogurt spread over each slice.
Variations: The yogurt may be flavored with crushed garlic, mint, or dill.

Boiled Swiss Chard Salad The Classic Italian Cookbook by Marcella Hazan
1 bunch Swiss chard leaves
Salt
Olive Oil
1 or more Tbls lemon juice
Pull the leaves from the stalks (reserving the stems for another use, such as Swiss Chard stalks with Parmesan Cheese) and wash in a basin of cold water, changing the water frequently until it shows no trace of soil.
Put the chard in a pan with whatever water clings to the leaves. Add 1/2 tsp salt, cover, and cook over medium heat until tender, about 15 minutes from the time the liquid starts to bubble.
Drain in a pasta colander and gently press some of the water out of the chard with the back of a fork. Place in a salad bowl.
Serve cool (not refrigerated) or lukewarm, seasoning with salt, oil, and lemon only when ready to serve.

Posted in weekly share | Tagged , , , , , , , , , | Comments Off on Weekly Share May 26th – June 1st

Weekly Share May 19th – 25th

Mustard Greens
Daikon Radishes
New Potatoes or Sugar Snap Peas
Mesclun Salad Mix or Arugula
Butterhead Lettuce
Scallions
Cilantro

Hot & Sour Seared Tofu with Snap Peas

Roasted Scallion & Snap Pea Spring Rolls

Sarson Ka Saag

New Potatoes with Butter & Soy Sauce

Young Scallions with Miso Japanese Farm Food by Nancy Singleton Hachisu
Very thin young scallions
Organic brown rice miso
Clean the scallions. Cut off the root bottoms and any brown tapering of the tops. Peel off the tough or discolored outer layers. Spoon out a dollop of miso onto a medium sized plate. To eat, dip the scallion into the miso, scooping up about the same volume of miso to scallion.  This simple dish makes a fresh before dinner appetizer and is especially good with mixed drinks or a beer.

Daikon and Daikon Leaf Salad
1 medium-small daikon
1 TB Sea Salt
2 small or 1 medium Yuzu (or substitute Meyer Lemon)
2 TB Organic Miso
2 TB Organic Rice Vinegar
4 TB Organic Rapeseed Oil
2 TB Slivered Scallions
Slice the daikon into manageable lengths.  Cut those pieces in half vertically and slice lengthwise into fine slabs.  Lay those slabs flat on the cutting board and slice into fine julienned strands about 1.5 inches long.  Put the julienned daikon into a medium-sized bowl as you go.  Chop a large handful of the most tender leaves medium -fine and add to the julienned daikon.  Sprinkle with the salt and massage in gently.  Let sit for 10 minutes.  Pare off the yellow zest of a yuzu or meyer lemon with a sharp knife, avoiding the white pith.  Stack roughly and slice into fine slivers.  Muddle the miso with the vinegar and whisk in the oil until emulsified.  Squeeze the daikon and daikon leaves in handfuls and drop into a clean bowl.  Toss with the yuzu peel and onion greens.  Give the dressing a quick whisk and fold into the daikon right before serving.  Ratio: miso:rice vinegar:oil – 1:1:2

Sugar Snap Peas with Mustard Seeds and Tarragon from Six Seasons by Joshua McFadden
I keep all the seasons in check here because what I really want to taste are the delicately sweet snap peas.
1 ½ tsp yellow mustard seeds
¼ tsp cumin seeds
extra-virgin olive oil
½ pound sugar snap peas, strings pulled off
kosher salt & black pepper
1 Tbls unsalted butter
½ tsp finely grated lemon zest
¼ lemon
1/8 cup lightly packed tarragon leaves
¼ cup lightly packed flat-leaf parsley leaves
Put the mustard and cumin seeds in a small skillet over medium heat and toast until the spices become fragrant, shaking the pan so nothing burns, about 4 minutes. Be careful because the mustard seeds pop. Pour them onto a plate to cool.
Heat a small glug of olive oil in a large skillet over medium-high heat. Add the snap peas, season lightly with slat and pepper, and sauté for a minute or two.
Add 1/8th cup water to the pan and quickly cover it. Steam the snap peas for a minute or so, then uncover. The peas should be approaching crisp-tender. Once the water has evaporated, add the butter and the toasted seeds and cook for another minute.
Remove the pan from the heat, add the lemon juice, the tarragon, and parsley. Taste and adjust the seasoning with more salt, pepper, or lemon juice. Serve warm.

Posted in weekly share | Tagged , , , , , , , | Comments Off on Weekly Share May 19th – 25th