Harvest Week #10: Bumper crops continue

September 9, 2010

At the farm and in your backyards I spend so much time looking at the ground—at the many gorgeous plants with all their varied shades of green, and the other incredible colors that nature produces in peppers, tomatoes, squashes and chard…

This week I took several opportunities to look at the sky, full of puffy, rippling clouds and that amazing, golden, late-summer sunshine.  This is a photo I will print and hang in the kitchen, probably around the end of November, when the sky goes chilly grey and the sun retreats for another seasonal vacation from our latitude. 

This was the final week for planting new crops at the farm: 3 types of radishes for the Fall harvest box.  This week will also wrap up with planting late crops and cover crops in your backyard gardens.  Looking ahead: we harvest for a few weeks (watching weather forecasts for frost), and then clean up gardens and apply a cover of mulch for the winter, ending the season by early November.

What’s in your share this week?? 

 

tomatoes (Roma, Striped Roman, Brandywine, Black Krim, Stupice, Oregon Spring, Chianti, Paragon)

cherry tomatoes (Large Red, Gold Nugget)

peppers (assorted sweet and hot)

cucumbers (Suyo Long, Marketmore, Rocky)

 summer squashes (assorted zucchini, crookneck and sunburst)

green and purple beans

purple potatoes

chard & kale

carrots

leeks

basil

flat leaf parsley

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We had another great week of warm weather crops—cook up your harvest using some of the following new recipes.

With the recent cool weather, it seems like a good time to start making stews, and turning on the oven to bake tasty breads and muffins.  The following recipes use several items in your shares, including tomatoes, beans, and zucchini.  We loved the Chocolate Zucchini Muffins.

Three Bean Farmers’ Market Stew

(From Cooking Light magazine, June 2009)

Makes 4 servings

Stew:

3 slices center-cut bacon, thinly sliced

3 garlic cloves, crushed

¼ tsp crushed red pepper

6 ounces (1-inch) cut green beans

6 ounces (1-inch) cut yellow wax beans

¼ tsp kosher salt

3 cups diced plum tomatoes (about 5 tomatoes)

1 ½ cups fat-free, less sodium chicken broth

2 tsp chopped fresh rosemary

¼ tsp freshly ground black pepper

½ cup (2 ounces) grated Parmigiano-Reggiano cheese, divided

Crostini:

1 tsp olive oil

8 (1/2-inch-thick) slices diagonally cut French bread baguette

1 garlic clove, halved

½ tsp chopped fresh rosemary

1) To prepare stew, cook the bacon in a Dutch oven over medium heat until crisp.  Remove bacon from pan, and set aside.

2) Add garlic to drippings in pan; cook 2 minutes or until lightly browned, stirring frequently.  Add red pepper; cook 20 seconds, stirring frequently.  Add beans and salt; cook 3 minutes, stirring frequently.   Stir in tomatoes; cook 1 minute, stirring occasionally.  Stir in broth, rosemary, and black pepper; bring to a boil.  Cover, reduce heat, and simmer30 minutes or until beans are tender.  Stir in ¼ cup cheese.

3) Preheat oven to 425 degrees F.

4) To prepare crostini, brush oil evenly over cut sides of bread; rub bread with cut sides of garlic.  Sprinkle one side of each piece of bread evenly with rosemary.  Arrange slices on a baking sheet.  Bake at 425 F for 10 minutes or until lightly browned.

5) Ladle 1 ¼ cups soup into each of 4 bowls.  Sprinkle each serving with 1 TBSP cheese; serve each with 2 crostini.

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Chocolate Zucchini Muffins

from the Slice of Feist blog

INGREDIENTS: (makes 7 jumbo muffins)
1 1/2 cup finely chopped zucchini
1 cup all purpose flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
3/4 cup semi sweet chocolate chips

1. Preheat oven to 350. Either oil or line the muffin tin.

2. In one bowl, mix (with an electric mixer) the brown sugar, white sugar and oil. Once these are fully incorporated, add in the zucchini, eggs and vanilla. Mix until well-incorporated.

3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and chocolate.

4. Combine the wet and dry and pour into the muffin cups, until they are 3/4 full. Bake on 350 for 30 minutes, or until an inserted toothpick comes out clean.

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Bulgur Salad with Edamame and Cherry Tomatoes

(from Cooking Light magazine, June 2009)

Yields 6 servings

1 cup uncooked bulgur

1 cup boiling water

1 cup frozen shelled edamame (green soybeans)

1 pound yellow and red cherry tomatoes, halved

1 cup finely-chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint

2 TBSP chopped fresh dill

1 cup chopped green onions

¼ cup fresh lemon juice

¼ cup extra-virgin olive oil

1 tsp kosher salt

½ tsp freshly ground black pepper

1) Combine bulgur and 1 cup boiling water in a large bowl.  Cover and let stand 1 hour or until bulgur is tender. 

2) Cook edamame in boiling water 3 minutes or until crisp-tender.  Drain.  Add edamame, tomatoes, and remaining ingredients to bulgur; toss well.  Let stand at room temperature 1 hour before serving.

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Grilled Tomato and Brie Sandwiches

(From Cooking Light magazine, June 2009)

8 (1-ounce) slices 100% whole-grain bread

1 tsp. olive oil                                                                                                        

1 garlic clove, halved

2 tsp country-style Dijon mustard

4 ounces Brie cheese, thinly sliced

1 1/3 cups packaged baby arugula and spinach greens

8 (1/4-inch-thick) slices beefsteak tomato

Cooking spray

1) Prepare grill to high heat.

2) Brush one side of each bread slice with oil; rub cut sides of garlic over oil.  Spread ½ tsp mustard on each of 4 bread slices, oil side down.  Top each bread slice with 1 ounce cheese, 1/3 cup greens, and 2 tomato slices.  Top each with remaining 4 bread slices, oil side up.

3) Place sandwiches on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly toasted and cheese melts.  Makes 4 sandwiches.

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Winter squash coming soon (this one is netted to keep deer from munching)

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