Sunday, September 27, 2015

CSA offerings: week 18

Hi everyone! With all the winter squash in the barn, on Thursday I pulled up some of the landscape fabric that they'd been growing on, and was really happy about what I saw: namely, no weeds! The fabric certainly did its job. Though it took some time to put down at the beginning of the season (and in one instance almost caused a conflagration) it was well worth it in weeding time saved later. But now it's time to pull it up and stow it away for the winter.
after the squash harvest
below the landscape fabric
This week I also made a major farm investment and bought a Berta rotary plow for the walk-behind tractor.
Jake gives Berta the thumbs up!
This morning, I took it on its maiden voyage and was excited to see large mats of clover turning over to dry in the sun. Although clover is a nitrogen fixer and can be a good cover crop, it has taken over some beds on my farm, choking out the intended crops.
dying clover
Berta at work
The rotary plow should also help me build raised beds. I tried to make some beds for garlic today, in the same place where I'd just pulled up the squash and landscape fabric. The learning curve is a bit steep right now, though; the beds I made were nicely raised, but definitely too narrow for 3 rows of garlic!
narrow garlic beds: a work in progress
OK, on to your CSA share! Offerings this week include romaine lettuce and a return of the Easter Egg radishes! Green tomatoes continue, so I'm including several recipes below to give you some ideas. Many also incorporate other current offerings, including parsley, potatoes, cilantro, sweet peppers, and jalapenos.


This recipe is featured in my cooking bible, Vegetarian Cooking for Everyone by Deborah Madison. I don't want to reprint it without her permission, but luckily someone else on the internet is willing to do it for me! Here's a link to Broken Lasagne with Fried Green Tomatoes and Parsley. (Just scroll down to the bottom of the page.)
Here are a few recipes that sound interesting, but I haven't tried yet:

Green Tomato Salad with Russian Dressing

And also:
Fried Green Tomatoes
The classic! Not sure where this recipe came from, but it's good.

Serves 4 to 6

1/4 c. flour
1 Tbs. cornmeal
1/2 tsp. salt
2 eggs, beaten
4 large green tomatoes, unpeeled
1/4 c. vegetable oil
4 Tbs. butter
freshly ground pepper to taste

Mix flour, cornmeal and salt. Wash and slice the tomatoes. Dip each tomato in the egg, then in the flour mixture to coat on both sides.

Heat the oil and butter in a pan. Brown the tomatoes on one side; sprinkle with sugar. Turn the tomatoes over and brown on the other side. Sprinkle the brown side with pepper. Remove to a paper towel-lined plate to drain. Do not overcook or the slices will fall apart. Serve immediately.

Thai Green Tomato Soup
from Mary B.

Serves 6 to 8

1 Tbs. olive oil
1 cup chopped onion
1/2 tsp. cumin seed
2 cloves garlic, minced
3 cups diced potatoes
3 cups diced green tomatoes
2 cups vegetable stock
1 15 oz. can coconut milk
1 1/2 Tbs. green curry paste
salt and pepper

In a large stock pot, heat olive oil over medium-high heat. Add onion and sauté for 2 to 3 minutes. Add cumin seed and garlic, and sauté for another minute or so. Add tomatoes and potatoes and sauté for 2 to 3 minutes. Add stock and bring soup to a boil. Lower heat, cover, and simmer for 20 to 30 minutes, until potatoes are tender. Add coconut milk and curry paste. Season to taste with salt and pepper. Using an immersion blender, blend to a creamy consistency. Serve and enjoy!

Green Tomato Relish
from 47th Avenue Farm

Makes 5 pints

5 lb. green tomatoes
1/2 c. salt
1 lb. cabbage
1 pint vinegar
2 med. onions
1 red bell pepper
1/2 green bell pepper
2 1/3 c. sugar
2 tsp. mustard seed
2 tsp. celery seed
spice bag: 1 stick cinnamon plus 1 tsp. cloves

Chop tomatoes and place in a glass bowl. Sprinkle with salt and let sit overnight.

In the morning, drain and discard liquid. Chop and add onions and peppers. Stir in sugar and spices. Cook very slowly and stir often until thick. (Be careful—sugar makes it burn easily. Use a heat diffuser if you have one.)

Ladle into jars and process if you like.

Green Tomato Chutney
from the grandmother of a former employee of 47th Avenue Farm

This recipe makes a lot. Adjust as necessary!

24 lb. diced green tomatoes
5 lb. diced apricots (dried work too)
1 gal. diced onions
1/2 gal. diced red peppers

4 lb. sugar
1 1/2 gal. cider vinegar
1/2 c. mustard seed
1/4 c. celery seed
1/4 c. garam masala
1/4 c. curry powder
1/2 c. pickling spice
2 Tbs. ground turmeric
1/4 c. sambal oelek
kosher salt to taste

Bring gastrique ingredients to a boil in a stainless steel stock pot. Add tomatoes and bring back to a boil. Add diced apricots, onions and peppers and return to a boil. Adjust seasonings with salt and pepper.

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