Week #21
- • Tomatoes (finally some heirlooms have grown past the blossom end rot!)
- • Cherry tomatoes
- • Sweet red and yellow peppers (Lipstick, Carmen, Italia and Yum yum to name a few)
- • Hot peppers
- • Beets
- • Lettuce
- • Kale or chard
- • Parsley
- • Tomatillos (green and purple or try pineapple tomatillos great as a snack eaten raw)
- • Beans
- • Cucumbers
- • Zucchini
- • Spaghetti squash
- • Onions
- • Garlic
- • Pluots (cross between plums an
- • Basil
The rain was a mixed blessing. The fall crops look great and the tomatoes are splitting their skins. The cherry tomatoes are particularly hard hit as they just don’t tolerate getting any moisture. The weather is a stark reminder that fall is just around the corner. It is time to put up the harvest and store the delicious taste of summer for the long dark period we call winter. It is perfect timing for the canning party. This Saturday starting at 0900 we will gather produce and settle in to make over 300 jars of preserved food. We are always striving for the best recipes, some tried and true we will redo this year. We will make a few new ones as well. I have been smoking (in my new amazing smoker purchased from member Dave Ali) jalapenos and serranos for “Chipotles en Adobo”. I have also smoked a few paprikas and they are great, so sweet. Just a few of these peppers added to the ox tail stew last night gave an amazing depth of flavor to the whole meal.
The canning party is an optional add on for our members and friends that is quite unique among CSAs. The event is a kick start to your pantry and often gets people motivated to start canning on their own. We will teach the novice and give you confidence to do canning on your own. I had asked for recipes this year but ended up gathering recipes myself so hope you like them. I ask that you plan to spend most of the day here with us, I recognize that it is back to school and fall sports so come as you can. Please do let me know if you will be leaving early or coming late.
Diego and I are all pickled out. We have pickling cukes for sale this week $7.50/5#. We will harvest the bed one last time for the canning party and plan to pull out the plants to make room for winter lettuce. Get your cukes while you can, these are their last days. We will also have extra tomatoes for $1.50 per pound. They will be available next week or the week after. Please shoot me an email and I can let you know when your order is ready.
Mark your calendars for the Helvetia Culture Fest on September 22. It starts at 1 and ends at 4. You can preorder your Helvetia Tavern Burger on line at http://www.helvetiaculturefest.org/order.php
Try some of these great recipes:
DrWeil.com
Tomato Red Pepper Salad Dressing
This rosy, zesty salad dressing is great on a bed of leafy greens, sliced cucumbers and fresh mozzarella cheese. It is virtually fat free and therefore very low in calories. It also keeps well in the refrigerator for at least a week.
1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil
1. Combine all ingredients in a blender container. Blend until well mixed.
Serves 8
Nutrients Per Serving
Calories: 22.9
Protein: 1.0 grams
Fat: 0.2 grams
Saturated Fat: 0.0 grams
Monounsat Fat: 0.0 grams
Polyunsat Fat: 0.1 grams
Carbohydrate: 5.3 grams
Fiber: 1.1 grams
Cholesterol: 0.0 mg
Vitamin A: 1,057.4 IU
Vitamin E: 1.0 mg/IU
Vitamin C: 33.3 mg
Calcium: 9.6 mg
Magnesium: 13.2 mg
Tomato Bisque
Use fresh tomatoes1 to make a luscious creamy tomato soup2. It is quite easy to make and much more tasty than canned cream of tomato soup. If you are lucky enough to grow your own tomatoes or have a good farmer’s market nearby, you can easily freeze tomatoes without the fuss of canning, and they will also taste fresher than canned. Simply wash, pat dry, place whole tomatoes in a freezer zip-top bag, suck out the air with a straw, seal, and freeze. When you thaw them, the skins will slip right off, and they are ready to go.
Ingredients:
• 3 Tablespoons butter
• 1 medium onion, coarsely chopped
• 2 Tablespoons all-purpose flour
• 2 cups water
• 4 pounds tomatoes, peeled, seeded, and cut into pieces
• 2 Tablespoons light brown sugar
• 6 whole cloves
• 1 teaspoon salt
• Freshly ground black pepper
• 1 cup medium or whipping cream
Preparation:
Melt the butter in a large saucepan. Add the onion and toss to coat. Stir over medium heat until the onion is tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Stir in the water and bring to a boil.
Measure out 3/4 cup of the tomato3 pieces and set aside. Add the remaining tomato pieces to the boiling mixture. Stir in the brown sugar and cloves. Reduce the heat and cook, uncovered, at the gentle bubble for 30 minutes.
Transfer to a food mill and force through. Return to the saucepan and stir in the reserved tomato pieces. Blend in the salt, pepper, and cream. Place soup4 over medium heat and warm gently, but do not boil.
Yield: 6 servings