Farm News!
Our workers have been harvesting vegetables since 5:30 A.M. and we are so excited about the beautiful produce that we are able to pack up for you today!!!
Enjoy!
| Field Tomatoes are in! |
| Cherry Tomatoes for everyone! |
| Beautiful Eggplant and Hot Peppers! |
|
Recipes of the week!
Whole Wheat Pasta with Roasted Eggplant and Tomatoes
Ingredients
- 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
- 1 large onion, halved and cut into 1/2-inch wedges
- 2 pints (4 cups) cherry tomatoes
- Coarse salt and ground pepper
- 1/4 cup olive oil
- 3/4 pound whole-wheat penne, (or other short, tubular pasta)
- 1/4 cup sliced, pitted Kalamata or oil-cured black olives
- 1/2 cup finely grated Parmesan cheese, plus more for serving
Directions
- Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.
STIR FRY BEEF WITH GREEN PEPPER
Read more about it at www.cooks.com/rec/view/0,1827,153175-254197,00.html Content Copyright � 2012 Cooks.com - All rights reserved.
2 lb. sirloin, cut into 1/2 x 2 inch strips 2 tbsp. rice wine (or sherry) 2 tbsp. sugar 2 tbsp. soy sauce 1/2 tsp. salt 2 med. sized green peppers (or 1 green, 1 red pepper), sliced thin 2 tbsp. cornstarch dissolved in 4 tbsp. water 1/4 c. vegetable oil
Marinate beef in rice wine, sugar and soy sauce (1 hour to overnight). Heat oil, add beef and stir fry until no longer pink. Transfer to dish. Stir fry pepper in remaining oil for 2 minutes, return beef to skillet and cook 2 more minutes. Add cornstarch dissolved in water, mix to coat beef, stir 2 minutes. Transfer to serving dish.
Summer Squash Bake
Ingredients
- 1 large summer squash or zucchini, sliced 1/4-inch thick
- 1/4 cup butter, cut into small chunks
- 1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
- Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.
|
|
Crunchy Kohlrabi Salad
Ingredients
1 large Kohlrabi bulb or 2-3 small bulbs 1 large carrot, well washed 1-2 scallions 2 jalapenos 3-4 small sprays of cilantro, yielding 1-2 tbsp minced 1/2 tsp black mustard seeds 1/2 tsp cumin seeds 1 large lemon
Directions
Trim off the tough ends and any remaining leaves/branchlets of the kohlrabi. Using a paring knife or good quality vegetable peeler, peel the outer skin of the kohlrabi until the white flesh is revealed. Cut the bulb into julienned strips or other small, even-sized pieces. Place in a large bowl.
Slice the carrot into thin disks and add to the bowl. Trim the scallion and cut into quarters lengthwise then mince finely. Add to the bowl.
Mince the jalapenos, leaving as much or as little of the seeds/membrane as you desire (the more you leave, the spicier it will be). Add to the bowl.
Mince the cilantro and add to the bowl.
In a small, dry pan, heat the mustard seeds and cumin seeds over medium-low heat, until they become aromatic, browning slightly and the mustard seeds begin to pop. Remove from heat and add to the salad.
Juice 1 lemon, removing the seeds and then pour the juice over the salad.
Toss the salad well to blend, then cover and chill for at least 1 hour before serving. Make sure to re-toss the salad right before serving.
|
|
|
Produce
Large
Romaine Lettuce HHF
Slicing Cuckes HHF
Pickling/lemon cukes HHF
Farm Pick - Squash HHF
Eggplant HHF
Bell Peppers HHF
Assorted Hot Peppers HHF
Mizuna HHF
Swiss Chard HHF
Scallions HHF
Kohlrabi HHF
Cherry Tomatoes HHF
Large Tomatoes HHF
Corn WF IPM
Peaches JC IPM
Green Beans PF
Blueberries JC IPM
Medium
Romaine Lettuce HHF
Potatoes HHF
Slicing Cucumbers HHF
Pickling/lemon Cukes HHF
Farm Pick - Squash HHF
Eggplant HHF
Bell Pepper HHF
Assorted Hot Peppers HHF
Mizuna HHF
Escarole HHF
Peaches JC IPM
Small
Slicing Cucumbers HHF
Pickling/lemon Cukes HHF
Farm Pick - Squash HHF
Bell Pepper HHF
Assorted Hot Peppers HHF
Tat Soi HHF
Cut Lettuce HHF
Carrots HHF
Peaches JC IPM
Heavens Harvest Farm HHF
Joe Czajkowski JC
Plainville Farm PF
Due to availability not all shares will have the exact same contents.
|
|
Kohlrabi
| The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. |
|
|
|