- Radicchio
- Green tomatoes or tomatillos
- Lettuce
- Fennel
- Celery or celeriac
- Broccoli, cabbage or cauliflower
- Kale, collards of chard
- Onions
- Parsley or thyme
- Winter squash
The pizza event went off quite well. Juvencio, Luna and I commented on the low stress of the the event. We had prepared enough and having a set menu really helped us keep track of and mass produce our pizza. I made the dough the night before (never done that before!). Luna and I made the sauce on Saturday night as well as the carmelized onions and that put us in good order for pizza production after harvest on Sunday. We will make a few modifications in the future but we feel like our method worked and we could actually do more pizza each hour. We might be convinced to try it again later this fall.
The zucchini and cucumbers finally succumbed to the change in seasons. There are no more days wondering what to do with summer squash. You will however have two more weeks wondering what to do with green tomatoes. We encourage you to try to find the joy in these widely loved nightshades. We have begun making soup and roasting vegetables and embracing the comforting foods of late fall and winter. You will get to enjoy lettuce again and spice that salad up with radicchio and fennel.We have one more harvest of the regular season next Sunday and we shift to winter and a slower pace.
We are taking deposits for the 2022 season. The future is always hard to anticipate and Covid has made that abundantly clear. We need to plan and knowing we can count on your support is helpful. We would love a deposit of $100 to reserve your spot for 2022, that can be check, cash or Venmo. We have a few more spots for the Thanksgiving share. We harvest 11/21 and you can pick up by 2:00 that day to have fresh veggies for your harvest celebration. We have topped the brussels sprouts in anticipation of them being ready for that day, keep your fingers crossed as we battle pests from above and ground squirrels and gophers from below.
Green Tomato and Leek Frittata (adapted from Martha Stewart
Olive oil for the pan
3 large leeks, trimmed of the green part, washed, and thinly sliced 3 medium green tomatoes, chopped
1 1/2 teaspoon salt
1/4 teaspoon fresh pepper
4 large eggs
1/4 cup grated Parmesan cheese
1/2 cup fresh basil leaves, torn
2 large egg whites
Heat your oil in a large, ovenproof sauté pan over a medium flame. Add the leeks and cook until they’re soft and golden, about 7 minutes. Add the tomatoes and season with 1/2 teaspoon salt and half of the pepper. Cook until the tomatoes are tender, about 3 minutes more. Set aside for a moment to cool.
At this point, preheat your broiler. Beat the 4 large eggs lightly with a fork in a large bowl, then add the leek and tomato mixture to the eggs. Add the rest of the salt and pepper, the cheese and the basil. Stir gently to combine the ingredients.
In another bowl, whip the egg white until stiff but not dry and then fold the white, a 1/4 at a time, into the vegetable mixture.
Return the sauté pan to medium heat and add in a bit more oil to coat the bottom of the pan. When the oil is warm, pour in the egg mixture, reduce the heat to low, cover, and let cook for about 6 minutes. The frittata should start to thicken, but still be a bit runny in the center.
Uncover the frittata and transfer the pan to the broiler. Depending on the heat of your broiler, broil for anywhere from 2-4 minutes, until the frittata is
set but not overly browned. Remove from the broiler, cut into slices and serve either hot or at room temperature.
Green tomato salsa verde:
Green Tomato and Lentil Stew:
Green tomato and ginger jam:
Green Tomatoes with Goats curd:
https://www.loveandlemons.com/quick-pickled-radishes/
ROASTED GREEN TOMATO PASTA SAUCE
- 4 Pounds Fresh Green Tomatoes, Coarsely Chopped (See Notes Above)
- 1 Small Onion, Peeled & Chopped
- 3 Garlic Cloves, Peeled & Minced
- 1/4 Cup Extra Virgin Olive Oil
- Salt & Pepper To Taste
- Red Chili Flakes To Taste
- 10 Fresh Basil Leaves, Finely Chopped
- 3/4 Pound Pasta of Choice
TO SERVE:
- Fresh Baby Basil Leaves
- Grated Pecorino Romano Cheese
- 1/4 Cup Lightly Toasted Pine Nuts
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- In heavy Dutch oven or oven-proof casserole dish, place the tomatoes, onion, garlic, basil, and olive oil and stir.
- Season with salt, pepper and red pepper flakes.
- Place in oven and roast for 1 hour uncovered, stirring once.
- Check the sauce, stir well, and cook until it has thickened, about another 30 to 45 minutes.
- Cook the pasta in a large pot of lightly salted water until it is “al dente”.
- Drain the pasta, and add a large scoop of the sauce.
- Mix well over high heat for a minute or two.
- Serve in individual bowls with an additional scoop of sauce on top.
- Sprinkle the pine nuts and basil leaves, and offer the grated cheese at the table.