Farm News (08/19/14)
- This week we are delivering vegetables and fruit.
- Next week we will deliver vegetables, fruit, dairy, meat & eggs.
- Green and Red Head Lettuce
- Sweet Corn (grown by Didier Farms in Lincolnshire)
- Green Onions
- Beefsteak Tomatoes
- Heirloom Tomatoes
- Green Bell Peppers
- Red and Orange Sweet Peppers
- Watermelon or Cantaloupe
- Bok Choy or Eggplant
This Week's Fruit Share
CSA Member Tomato U-Pick
What: Members can pick up to 30 pounds of heirloom, beefsteak or paste tomatoes for $1.50/lb.
Who: Members of the Summer Vegetable Share Where: At the Grayslake Farm (560 Harris Rd, Grayslake IL)
When: Members are welcome to sign up for one u-pick day. U-pick opportunities coincide with regular Tuesday and Thursday pickup times at the farm. Remaining u-pick days for August are the following:
Tuesday, 8/19, 3:30 - 7:00pm
Thursday, 8/21, 3:30 - 7:00pm
Thursday, 8/28, 3:30 - 7:00pm
There will likely be additional u-pick days in September as long as the weather cooperates and the plants are still healthy. You can sign up for your u-pick day by emailing Jen at firstname.lastname@example.org, and she will send you a confirmation email.
Bulk Quantities of Tomatoes are Available
In the coming weeks we'll have 20-lb cases of beefsteaks, heirlooms and paste tomatoes available for members. You can order cases by emailing Jen, and we'll deliver them right to your pickup site. Beefsteaks and paste tomatoes are $38 per case, and heirlooms are $48. (Some members have requested that we offer mixed cases of beefsteaks and paste tomatoes, and we're happy to do that too. These mixed cases are $38.)
Heirloom and beefsteak cases will be available the final week of August and the first two weeks of September. Paste tomatoes will be available the first two weeks of September. Order deadline is noon on Monday of the week you'd like to receive them. Please email tomato orders to email@example.com
Notes from the Farm Kitchen
This week we're happy to be putting together vegetable shares full of lots of beautiful and delicious salad greens! Generally speaking, salad greens don't grow very well in the heat of July and August. This summer, however, cooler-than-average temperatures allowed us to sneak in a few successful plantings of lettuce, arugula and bok choy. In the farm kitchen this week we are making lots of salads and enjoying greens on everything from BLTs to pizza to fresh pasta. We hope you will enjoy this change of pace as much as we have!
Jeff C. shows off two heads of a lettuce variety called 'Summer Crisp'.
This Week’s Featured Recipes
Arugula and Peach Salad
3 cups chopped arugula
6 cups chopped lettuce
4 peaches, pitted and sliced into thin wedges
1 green bell pepper, finely chopped
1 sweet red or orange pepper, finely chopped
⅔ cup slivered almonds
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh orange juice
½ teaspoon grated orange zest
¼ teaspoon salt
⅛ teaspoon cayenne pepper
Combine arugula, lettuce, peaches, peppers, and almonds in large bowl. Whisk together oil, vinegar, orange juice, orange zest, salt, and cayenne in separate bowl. Just before serving, toss salad with dressing.
adapted from a recipe in the July/August 2014 issue of Vegetarian Times
Stir-Fried Bok Choy with Sweet Peppers
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 sweet red pepper, sliced
1 sweet orange pepper, sliced
4 green onions, chopped, including green part
1 large bok choy, leaves torn into pieces and stems chopped
Heat a tablespoon each of canola oil and sesame oil in a large sauté pan on high heat. Add the chopped peppers and green onion, and cook, stirring occasionally, until lightly browned.
Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy.
Fresh Peach Salsa
3 ripe peaches
1/2 cup chopped green onion
1 serrano or jalapeno chile, seeds and veins removed, diced fine
Juice of 1 lime
2 tablespoons chopped cilantro
Dip the peaches in boiling water for 10 to 15 seconds. Slip off the skins, cut the flesh away from the pits and cut into medium dice. Add onion, chile, lime juice, salt and cilantro. Stir together and taste for salt, eat and acid. Adjust with more salt, chile and lime juice as needed.
from The Art of Simple Food by Alice Waters
Grilled Cheese Sandwich with Tomato, Arugula & Swiss
4 slices country white sourdough bread
1 bunch arugula
8 (1/4-inch-thick) slices aged Swiss or Gruyere cheese
6 (1/3-inch-thick) slices heirloom or beefsteak tomato
Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with arugula leaves and 4 cheese slices. Top with remaining 2 bread slices, buttered side up. Place large skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over and cook another 4 minutes. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.
Next week's harvest (our best guess)...carrots, lettuce, melons, grapes, potatoes, fresh sage, basil, apples, tomatoes, cabbage and more!
- Margaret Sheaffer