September 13,
2005
Farm Updates
We have lots and lots of tomatoes! Today you may take the allotted amount (3 lbs.) of newly harvested beauties, PLUS up to 5 lbs. of sauce tomatoes. See recipes for sauce & salad ideas.
Winter squash and pumpkins are starting to come in for curing in the greenhouse.
You can expect those in your shares in the next few weeks.
Today is a full share chicken day, and a full share cheese day.
Try some of Alex’s smoky salsa—available in the upright cooler in the farm stand!
Chelsea Clark — CSA Outreach
This Weeks Harvest:
beets, cucumbers, carrots, garlic, kale/collards, leeks, peppers, potatoes, radishes, tomatoes
U-Pick
cherry tomatoes, flowers, pineapple tomatillos
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The Recipes:
Freezer Tomato Sauce
20 large tomatoes
4 large onions, chopped (4 cups)
4 large carrots, pared and shredded
1/2 cup chopped (fresh) parsley
3 T sugar
2 T salt
3/4 tsp. pepper
Wash and core tomatoes; cut into chunks. Place in a large kettle with onions, carrots, parsley, sugar, salt and pepper.
Bring slowly to boiling, stirring often; lower heat and simmer 30 minutes, or until mixture thickens. Cool slightly; then measure, 3 cups at a time into blender container; cover and whirl at high peed until smooth, about 1 minute.
Pour into freezer containers in serving-size portions, leaving 1/2 inch headroom. Seal, label and date. Makes 16 cups.
Using tomato sauce:
When ready to use sauce, place the clock of frozen sauce in a medium size heavy saucepan; cover and bring to bubbling over the very low heat, stirring occasionally. Taste and season as you wish. For a mildly flavored sauce, add 1 tsp. basil, oregano, or thyme to each 2 cups of sauce, increasing the quantity as you with. Serve over pasta, with meat loaf or in casserole dishes.
Chicken with Tarragon
4 tbls butter
4 tbls chopped fresh tarragon
1 white onion, chopped
4 T flour
1/4 cup white wine
1/2 cup chicken stock
4 chicken breasts
Salt and freshly ground pepper to taste.
Small tarragon leaves to garnish
Remove skin from chicken breasts. Put 3 tablespoons flour on a plate, and dredge the chicken breasts in the flour. Sprinkle with salt and pepper. Melt butter in a frying pan, and sauté chicken until brown on both sides. Set aside on a warmed platter.
To remaining butter, add 1 tablespoon flour, onions, and tarragon and cook, while stirring to a thick paste. Add chicken stock, wine and chicken, and cook covered for 20 minutes or until the chicken is cooked through.
Serve topped with sauce and garnish with a sprig of tarragon.
Heirloom Tomato Basil Mozzarella Salad
Heirloom tomatoes, sliced
Fresh basil, leaves carefully chopped as not to bruise
Fresh mozzarella cheese, sliced
Extra virgin olive oil
Wine vinegar
Salt and pepper
Assemble the salad with slices of tomatoes, basil leaves, and mozzarella slices. Sprinkle olive oil over the salad. Add a dash of vinegar and a very light sprinkling of salt and pepper. You can leave out the salt and pepper all together if you want. This salad shown above uses three varieties of basil picked from my garden and tomatoes and cheese from Whole Foods. You can also substitute the mozzarella with thin slices of Parmesan or other favorite cheese for a completely different flavor.
Gazpacho
Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this classic Spanish soup deliciously combines the best of summer vegetables. Make sure you only use the freshest, highest quality ingredients for this soup.
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce
4 cups tomato juice
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.
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