This Week’s Box
Chicory: Escarole (SR) OR Frisée (WC)
Kale: Red Russian (SR) OR Toscano (WC)
Mixed Beets (SR) OR Carrots (WC)
Summer Surprise
Green Tomatoes
Shishito Peppers
Herb: Parsley (SR) OR Basil (WC)
Family: Red Butter Lettuce & Lunch Box Peppers
Produce Notes & Recipes
So our big tomatoes are DONE. We took out more than half our tomatoes this week and have planted hundreds of feet more of beets but also the last cabbages, kohlrabi and chicories. We’re really getting ready to seed our second round of indoor carrots for January and February, we weeded our first autumn Spinach. Thanks for eating with us as the seasons change.
As we clear these beds we harvested all of the last green tomatoes. So we have a plethora of Green Tomatoes. This is a once a year item.
There are two things you can do with them. 1) You can cook them as green tomatoes. Think “Fried Green Tomatoes” (although I personally prefer baked). You can also just fry lightly without cornmeal as a side. 2) Or you can baby them on your counter and they will ripen slowly. and you can enjoy them then. They will certainly not have the mid-summer flavor but of course most grocery store tomatoes are harvested green because it makes storage and transportation easier.
Baked Green Tomatoes (allrecipes.com)
1 c cornmeal
1 Tbs dried dill weed
salt to taste
ground black pepper to taste
5 medium green tomatoes, thinly sliced
Preheat oven to 325 degrees. Lightly grease a medium baking sheet.
In a small bowl, mix the cornmeal, dill, salt and pepper. Dip tomato slices into the mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
Peppers are the summer fruit that comes in last and so lasts a little bit longer. As such, everyone has a pint of Shishito Peppers! Fry them up and blister them with some Maldon Salt OR, I found a new love for them. I blister 3-4 of them on one side, then flip them and crack two eggs on them and cook the eggs. A lovely twist to my morning eggs.
Today everyone has a Summer Surprise! What it means is we still have some summer fruit coming in… we just don’t know what and how many.
This week Summer Surprise = everyone has a Summer Squash. Most of you have an Eggplant but instead some of you have Sweet Peppers. Here are a coupe ideas:
Blistered Shishito & Summer Squash Tacos — Sauté or grill squash and shishitos until nicely charred. Add either roasted eggplant or sweet peppers. Lime, avocado, feta/cotija and a creamy sauce.
Miso-Glazed Squash, Shishitos & Eggplant/Peppers — Roast the vegetables, then toss with miso, soy, rice vinegar, sesame oil and a little honey. Eggplant soaks up the glaze; peppers caramelize. Serve over rice with sesame seeds/scallions.
Roasted Vegetable Pasta with Blistered Shishitos — Roast squash + shishitos + eggplant OR sweet pepper at high heat. Toss with pasta, garlic, olive oil, lemon, Parmesan and basil.
Mediterranean Sheet-Pan Vegetables with Chickpeas & Feta — Squash, shishitos and either eggplant or peppers roasted with chickpeas, garlic, oregano and olive oil. Finish with lemon, feta and parsley.
Extra Shares
Flower Share: 🌸 Lisianthus & Mums starting in
(Note: 10/28 will be our last)
Lettuce Share: Lettuce Leaf Mix 🥬
Bunched Greens Share: Rainbow Chard 🌱
Herb Share: Parsley
Summer Pint Share: Unfortunately done
Eggs: 🥚
(Note: end coming soon but awaiting word from Egg Farmer Chris).