Farm News 8/31/16

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Important Announcements & Reminders

  • This is a pickup week for members registered for weekly vegetable & weekly fruit shares.
  • Next week we will deliver eggs and dairy to neighborhood pickup sites.
  • Last call for bulk tomato orders! You can find more information here.

This Week's Vegetable Share

  • Arugula
  • Lettuce
  • Napa Cabbage or Broccoli
  • Zucchini (off-farm pickup sites only)
  • Leeks
  • Colored Bell Peppers
  • Heirloom and Red Tomatoes 
  • Eggplant
  • Green Curly Kale
  • Green beans
This Week's Fruit Share
  • Raspberries
  • Peaches
  • Plums
We're Going on Vacation!
This week's newsletter is short and sweet because Matt and I are busy preparing to be away from the farm for a few days. As much as we love our work, the daily demands of farming start to take a physical toll at this time of year. No worries, though--it's nothing that a few days of rest and relaxation won't cure. We're looking forward to coming back at the end of the week, rested and ready for a great fall season! In the meantime, Jen and Jeff will be coordinating planting and harvesting activities on our farm as well as theirs. Please don't hesitate to email Jen if you need anything this week. Enjoy the holiday weekend!

Cheers,
Peg
 
Recipes from the Farm Kitchen
 

Peach and Arugula Salad with Balsamic Vinaigrette
1/4 cup olive oil
1 tablespoon + 1 teaspoon balsamic vinegar
1 tablespoon honey
pinch sea salt
pinch fresh ground black pepper
1 cup chopped walnuts
2 cups arugula, chopped
2 cups lettuce, chopped
1/3 cup crumbled feta cheese
2 ripe peaches, sliced

Place all ingredients for the balsamic vinaigrette in a large bowl (big enough to hold a large salad) and whisk vigorously until combined. Toast the walnuts in a dry skillet over medium heat until golden brown, about 5 minutes. Place arugula, lettuce, toasted walnuts and feta cheese in the bowl with the vinaigrette and toss to combine. Place the peaches on top. Sprinkle additional feta cheese on the salad for garnish.

Leek and Olive Tart
2 medium leeks, white and pale-green parts only
1 tablespoon butter
2 tablespoons olive oil
1/2 teaspoon dried thyme
1 box (14 ounces) frozen puff pastry, thawed
1 large egg beaten with 1 tablespoon water
1/4 cup freshly grated Parmesan cheese
Cut leeks crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips (about 5 cups). Rinse well, and drain; set aside.

 

Melt butter with oil in a medium saute pan over medium heat. Add leeks and 1/4 teaspoon salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.

Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.

Preheat oven to 375 degrees. Bake pastry until golden, 10 to 15 minutes. Remove from oven, and press center area with a metal spatula. Arrange leeks end to end in rows within border of pastry. Scatter olives over leeks. Bake until crust is golden brown, about 10 minutes. Serve warm or at room temperature.

Grilled Eggplant & Tomato Sandwiches
3 tablespoons extra-virgin olive oil, plus more for grill
2 garlic cloves, minced
Coarse salt and ground pepper
1 loaf crusty bread, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
1 medium eggplant, cut lengthwise into 1/4-inch slices
2 medium tomatoes, cut into 1/2-inch slices
1 small bunch arugula
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with arugula leaves, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

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  • Margaret Sheaffer