2024 Summer | Week 10
It’s a Wrap
This is the last week of our 2024 summer session. Our fall ten-week season will start on September 7th. In the meantime, you can still get your tomato fix for the next two weeks by stopping by the farm. We’ll have crates full of your favorite Solanaceaes and Cucurbits (tomatoes and zucchini). For those who’d like to try their hand at making sauces and canning, we are taking orders for 25lb boxes of mixed tomatoes. Drop us an email to reserve your share!
Here’s what’s in your crate this week.
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Here’s what Johnny’s says about this mix:A specially designed blend based on two years of trial research to make your salad mix stand out from the crowd. Selected varieties yield darker reds and greens even under low-light conditions. Ruffled edges and unique leaf shapes provide loft, interesting texture, good shelf life, and fancy appearance. Includes green oakleaf, red oakleaf, green romaine, red romaine, lollo rossa, and red leaf lettuces.
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Microgreens 101—Before use, rinse gently in cool (not hot or cold) water to remove excess dirt. Pat or spin dry, and you’re good to go! Pat or spin dry your greens to remove excess moisture (moisture = mush!). Place loosely in a plastic bag or container and put in the fridge. They will keep for up to one week.
Eat These Immediately!
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PEPPERS 101 - Whether hot or sweet, peppers are full of beneficial vitamins and minerals and are great raw or cooked. They can be sliced on pizzas or as part of salads and even stuffed with meats and cheeses. Hotter peppers like jalapeños can be cooked or roasted to reduce their heat. They make a great addition to any meal such as: sandwiches, tacos, pizzas, or chopped and added to soups, stews, sauces and more. Our personal favorite, are Jalapeño Poppers.
EAT NOW - First rinse and dry your peppers. Cut off the top and slice. If preparing hot peppers, be careful to wash your hands after handling - don’t touch your eyes! For less spicy peppers, cut in half length-wise and remove seeds and ribs. Are best stored whole.
OR LATER - Store whole or sliced in fridge for up to 1 week. To store longer, flash freeze (whole or sliced) on a cookie sheet. Transfer to a freezer bag once frozen. They keep well in the freezer – no need to thaw for use in cooked dishes.
RECIPES
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Potatoes
POTATOES 101 - A staple comfort food, nothing quite beats a potato - no matter what form it's in. Good roasted, pan-fried, baked, mashed, smashed, and everything in between. The humble potato can do it all. We like cubing ours (with the skin!), drizzling in our 1808 Olive Oil and adding some simple spices. Then we roast it alone or with other veggies - easy and delicious.
EAT NOW - Scrub well and cut off any sprouts or green skin. Peel if desired – we prefer skin on for extra nutrients – and cube, dice, or slice depending on your recipe and preference. In soups, skins may separate and float off, but when a baked or roasted the skin gets nice and crispy. Plus, did you know the skins of a potato can have up to 12x more antioxidants than the flesh?! If baking a whole potato, be sure to prick the skin a few times to allow steam to escape.
OR LATER - Keep unwashed potatoes in a cool, dark (light turns potatoes) green, dry (moisture causes them to spoil) place like a loosely closed bag in your pantry. They will keep for about two weeks at room temp. And keep them away from onions or else they’ll start sprouting!
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SQUASH 101 - Because of their bland flavor, summer squash lend themselves to many cooking applications, taking on the flavor of whatever they’re cooked with. Try using them as a substitute for rice, pasta or potatoes. Or, slice tender, young squash into salads, stir-fries, or with pasta. The are also great on the grill!
EAT NOW - Gently scrub away dirt. Slice off the tops. Can be roughly chopped, sliced, or grated for a variety of recipes from steamed to stuffed to stir-fried!
OR LATER - Store squash unwashed in a perforated plastic bag in the vegetable bin for about a week and a half. Freeze pureed (seeded) zucchini in Ziplock bags, and grated zucchini for use in breads and muffins.
RECIPE
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TOMATOES 101 - Probably the most versatile fruit in the garden, tomatoes can be used in countless ways - salsa, gazpacho, sauces, slow roasted, puree and even a bloody Mary. Ours are grown for taste so eat them right out of the crate.
EAT NOW - Store unripe tomatoes upside down on a plate at room temperature until they fully ripen. Wash, pat dry, slice or dice, and enjoy the taste of a real tomato.
OR LATER - Refrigerate any fully ripe tomatoes - allow to come to room temp before serving. To freeze, first blanch and dunk in ice water to cool. Remove stems and core. Transfer to storage bags, seal and place in freezer.
To blanch, bring a pot of lightly salted water to a rolling boil. While you wait for boil, prepare an ice bath. Once boiling, drop veggies into water - water should return to boil within a minute otherwise you have too much veg for the water. Once boil has returned, cook for 1-5 min until veg has a vibrant color. Immediately put into ice bath to stop cooking.
RECIPES