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| A tub full of Vitamin C! |
Broccoli!
Lettuce!
Summer Squash/Zucchini
Carrots
Green beans
Tomatoes
Arugula
Red Peppers
Baby Asian Greens - pac choi and tat soi
NOTES FROM THE FIELD, THE SHARE, AND THE RECIPE BOX:
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| Broccoli protesting the hot dry weather! |
Once it got hot, the broccoli started looking like the head in the photo. No amount of watering could convince the broccoli to return to its former state. We had to conclude that it was a response to the heat - other growers reported similar misshapen heads. As soon as it cooled down a bit and we had a little rain, the familiar dark green uniform heads returned and we added them to your share this week!
Lettuce on the other hand didn't even try. We kept planting and scraping out a little for the salad mix, but germination was abysmal; the lettuce seemed to know it didn't want to face 100+ degree temps. Now things are looking pretty frilly in the garden. We transplanted 1500 seedlings last Saturday and look forward to a leafy fall. Enjoy the lettuce in your share after a long drought!
Now the red peppers couldn't be happier! We can hardly harvest them fast enough. Originating in Mexico and northern South America, the pepper family thrives in hot weather. We witnessed that this summer ( as long as we could irrigate) and are happy to load up your share with this flavorful and nutritious vegetable. According to Wikipedia: Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers.[6] Also, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange. Sounds good - guess we can thank the hot summer for something!
If you think about what red peppers will cost in the store this winter, you might be inspired to preserve some red peppers for later use. Freezing is the easiest way to preserve peppers and they are one of the few vegetables that do not require blanching before freezing. Simply slice or chop and spread out on cookie trays to freeze. Once frozen they can be bagged up and the amount needed can be easily broken off from the frozen clump. Try it!
Traditional summer vegetables, green beans and summer squash, have enjoyed themselves throughout the hot spells, and actually were able to avoid some fungus diseases that sometimes strike during cold rainy seasons.We are starting to pick our third planting of both of these vegetables so they are fresh and ready to nourish us for weeks to come!
Tomatoes also originated south of the border, and they are doing just fine. Many of you opted for some extra pounds this week, but even if you didn't, you have a nice amount in your share and are hopefully finding lots of ways to enjoy them. Here are some other options suggested by a California CSA farm. Try out #7 with the bunch of arugula in your share and definitely check out the link to Mark Bittman's article - lots more good tomato recipes as well!
EIGHT GREAT WAYS TO SERVE
SUMMER TOMATOES (Capay Organic Farm CSA Farm Fresh To You website)
1. Cut tomatoes into wedges. Toss with finely chopped shallots, then splash with lemon juice and extra-virgin olive oil.
2. Cut tomatoes in half lengthwise. Remove center of each, and fill with a large basil leaf and a chunk of fresh mozzarella cheese. Drizzle with purchased garlic-infused oil, and wrap in foil. Roast on an outdoor grill for five minutes.
3. Cut tomatoes in wedges. Shower with grated Parmesan cheese. Top with fresh oregano and a drizzle of olive oil.
4. Cut tomatoes into chunks, and place in blender. Add a pinch of sea salt, a few fresh basil leaves and several ice cubes. Blend until smooth and frothy for a refreshing drink.
5. Cube tomatoes and firm ricotta salt or feta cheese. Toss with cooked orzo (rice-shaped pasta), fresh mint and a favorite vinaigrette.
6. For bruschetta, top grilled Italian bread with a mixture of chopped tomatoes, minced garlic, extra- virgin olive oil and balsamic vinegar.
7. Toss arugula with chopped tomatoes, orange segments, basil and toasted pine nuts. Dress with olive oil, orange juice and a splash of wine vinegar.
8. Slather a thick slice of white bread with good mayonnaise. Cover with thick slices of juicy tomatoes. Sprinkle with coarse salt and Szechuan pepper or some cracked mixed peppercorns.
**Additional simple tomato recipes and an interesting related article can be found in Mark Bittmans New York Times article from August 5, 2011 called The Proper Ways to Treat an Heirloom. There are 12 ways to treat a tomato listed in this article, and each one would give your tongue a different sensation. Well worth trying! http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html
( A shoutout to Tantre Farm CSA for reposting this helpful tomato info from the Capay Farm CSA newsletter. Hopefully another CSA will see this post and keep the tomato love flowing!)
1. Cut tomatoes into wedges. Toss with finely chopped shallots, then splash with lemon juice and extra-virgin olive oil.
2. Cut tomatoes in half lengthwise. Remove center of each, and fill with a large basil leaf and a chunk of fresh mozzarella cheese. Drizzle with purchased garlic-infused oil, and wrap in foil. Roast on an outdoor grill for five minutes.
3. Cut tomatoes in wedges. Shower with grated Parmesan cheese. Top with fresh oregano and a drizzle of olive oil.
4. Cut tomatoes into chunks, and place in blender. Add a pinch of sea salt, a few fresh basil leaves and several ice cubes. Blend until smooth and frothy for a refreshing drink.
5. Cube tomatoes and firm ricotta salt or feta cheese. Toss with cooked orzo (rice-shaped pasta), fresh mint and a favorite vinaigrette.
6. For bruschetta, top grilled Italian bread with a mixture of chopped tomatoes, minced garlic, extra- virgin olive oil and balsamic vinegar.
7. Toss arugula with chopped tomatoes, orange segments, basil and toasted pine nuts. Dress with olive oil, orange juice and a splash of wine vinegar.
8. Slather a thick slice of white bread with good mayonnaise. Cover with thick slices of juicy tomatoes. Sprinkle with coarse salt and Szechuan pepper or some cracked mixed peppercorns.
**Additional simple tomato recipes and an interesting related article can be found in Mark Bittmans New York Times article from August 5, 2011 called The Proper Ways to Treat an Heirloom. There are 12 ways to treat a tomato listed in this article, and each one would give your tongue a different sensation. Well worth trying! http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html
( A shoutout to Tantre Farm CSA for reposting this helpful tomato info from the Capay Farm CSA newsletter. Hopefully another CSA will see this post and keep the tomato love flowing!)
The carrots we are now harvesting are called "Sugarsnax" and are named for their sweet flavor. The dark orange color indicates high levels of beta carotene.The irregular shapes indicate how rocky our "glacial rubble" fields can be!
From China come vegetables that grow prolifically in small spaces and deliver a high nutritional content. Pac Choi and Tat Soi are no exceptions - both veggies are very low in calories while high in vitamins, minerals and antioxidants. 1 cup of cooked pac choi contains 15% of your recommended daily
allowance of calcium - the equivalent of 1/4 pint of full fat milk! Tat Soi pairs well with ginger in this quick and refreshing salad recipe. Pac Choi and/or Tat Soi add character to this simple Lunchtime Fried Rice.
And finally, Arugula Fried Rice has been updated to new heights of deliciousness - check it out, and thanks Susan for creating this dish!
And finally, Arugula Fried Rice has been updated to new heights of deliciousness - check it out, and thanks Susan for creating this dish!
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