- • Tomatoes – greenhouse early and a few heirlooms
- • Cherry tomatoes
- • Hot peppers
- • Cucumbers
- • Summer squash/zucchini
- • Onions
- • Garlic
- • Bartlett pears – let them ripen on your counter
- • Green beans
- • Plums
- • Parsley
- • Basil
- • Lettuce
- • Eggplant
- • Stuffing peppers (Anaheim or Poblano (these have a bit of fire)
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Summer vegetables seem to be at their peak. We are struggling to keep up with the onslaught of tomatoes and cucumbers. We have been canning nightly and I fear I will burn out my helpers (Jacob, Diego and Luna) before we reach our goal of 100 quarts of tomato sauce. The pears are falling and it is time to harvest them and take the windfall and turn it into pear butter. It is one of my favorites in the winter with yogurt and granola.
Speaking of canning, we are just 3 weeks from the farm canning party. I so hope that the surplus lasts until we all can gather to make the chutneys, pickles and marmelades we will all enjoy in the winter. If you have never canned before, do not fear. We will have a great crew assembled to guide you through “your” recipe and the whole canning process. We work in teams to complete a recipe (I have gathered the recipes and will have them all available). You will follow your recipe through the water bath and then we will divide up all the goods so that everyone (hopefully) gets to take home one of each recipe prepared. It is a day to remember. There are still a few slots left so sign-up this week!
What would our season be like if our own livestock did not wreak havoc on our farm. Last week it was the horses that escaped from the pasture into the field garden and raced up and down the aisles until we coaxed them into the goat yard. On Thursday night the goats broke through the fiberglass door to greenhouse #2 and lead their herd plus 4 cows into a pepper and melon fest. They were the most beautiful melons we have grown in years, just days from harvest, now devastated . I guess everyone wants to join in the delicious harvest. I am so mad but resigned, what can I do now?
We have beautiful pickling cukes for sale, $1.50/#. Diego and I are finally nearing the end of our ability to can them. We have done 67 quarts and need a break. Send me an email lynjuve@msn.com or just choose a bag that is pre-weighed in the cooler. Look at the recipe page “Dave’s best pickles”, this is our favorite recipe.
The steer have a date, end of September. There is still beef if you want to get in on ¼ to ½ . Please discuss with Juvencio to reserve your meat. He will walk you through the process. The beef costs $3.50/# hanging weight and entirely grassfed. We may have a few more hogs, we are debating getting 2-3 more to help with the surplus of apples and milk. The turkeys are looking good. But we can’t take orders yet. We hope to have 5-6 available at Thanksgiving. It never hurts to let Juve know you want one if available.
If you want to help harvest you are more than welcome, We are pulling long harvest days to get all the beans and tomatoes and cherry tomatoes. Sign-up or just show up it is fun and really helps you know what goes into raising the food you want your family to eat.
Tomato Bisque (this is an easy delicious soup, can be freezed too)
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
Eggplant and Tomato Gratin
By MARTHA ROSE SHULMAN
This is a delicious, low-fat version of eggplant Parmesan. Instead of breaded, fried eggplant, though, the eggplant in this dish is roasted and sliced, layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.
For the tomato sauce:
1. 1 tablespoon extra virgin olive oil
2. 1 small or 1/2 medium onion, chopped
3. 2 to 4 garlic cloves (to taste)
4. 2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice
5. Salt and freshly ground pepper
6. 1/8 teaspoon sugar
7. 2 sprigs fresh basil
8. For the gratin:
9. 2 pounds eggplant, roasted
10. Salt and freshly ground pepper
11. 2 tablespoons slivered fresh basil leaves
12. 2/3 cup freshly grated Parmesan
13. 1/4 cup bread crumbs
14. 1 tablespoon extra virgin olive oil
1. Roast the eggplant.
2. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat, and add the onion. Stir until tender, about five to eight minutes, then add the garlic. Stir until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar and basil sprigs. Turn the heat up to medium-high. When the tomatoes are bubbling, stir well and then turn the heat back to medium. Stir often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs.
3. If you did not peel the tomatoes, put the sauce through the fine blade of a food mill. If the tomatoes were peeled, pulse the sauce in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
4. Preheat the oven to 400 degrees. Set aside 1/4 cup of the Parmesan and mix with the bread crumbs. Oil the inside of a two-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick, and set an even layer of slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan and bread crumb mixture you set aside. Drizzle one tablespoon of olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Yield: Serves six
Advance preparation: The tomato sauce can be made up to three days ahead. The casserole can be assembled a day ahead, covered and refrigerated, then baked when you wish to serve it. Don’t add the last layer of bread crumbs and Parmesan, with the drizzle of olive oil, until right before you bake it.
EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE
2 large onions (about 1 pound)
1 garlic clove
about 1/2 cup olive oil
a 26- to 32-ounce container chopped tomatoes
1 tablespoon finely chopped fresh sage leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/2 pounds total)
4 large zucchini (about 1 3/4 pounds total)
4 large red bell peppers
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
3 large eggs
6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)
Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.
Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.
Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.
Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.
Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.
Our “easy” stuffed peppers
Poblanos or Anaheim peppers charred and peeled
Corn (fresh shaved off the cob or canned)
Onions (chopped)
Zucchini (cut into small chunks)
Garlic (diced)
Eggs separated
2 teaspoons flour
salt and pepper
canola oil
Shredded Jack, cheddar, Gruyer or a combination
Roast the peppers over open flame or in the oven. Place in a paper bag for 10 minutes to let them steam and loosen their skins then peel. To make stuffing put olive oil in pan, add onion and garlic, cook for a few minutes then add the zucchini and corn. Add slat and pepper to taste. Carefully make a slit in the pepper and remove the seeds (we leave the veins as it keeps the pepper in tact), stuff with filling and some cheese. To make the pepper coating, beat the egg whites until make nice peaks then add the flour. It depends on how many peppers you make the number of eggs you’ll need, for 4 peppers you need approx. 2 eggs. Then add the egg yolks. Heat some canola oil in a frying pan, when hot dip the stuffed pepper in the coating keeping the stuffed side facing up, put the pepper in the pan and repeat until the pan is full. Cook 2-4 minutes per side but don’t burn, turn gently and most of the stuffing will remain inside if you cook the closed side first. Enjoy! It is worth the effort.