September 10 - 15 Chatfield CSA E- news

Dear Shareholders,

Wow - here at the CSA, we are excited! Things are starting to pick up with our produce and now we are enjoying the benefits of all the hot weather, with tomatoes, basil, and larger, juicier cucumbers! This week we will focus on all the wonderful things you can do with basil and tomatoes. We hope you are enjoying the bounty of the season as much as we are!

Mid-Season Shareholder Survey
Please continue sending in your surveys. When your survey is complete you can email it to [email protected] or bring a paper copy to distribution and turn it in to us directly. Thank you!


this week’s produce (september 10-14)
Please note this is a tentative list and subject to change.

- Salad Mix
- Arugula
- Chard/Kale
- Summer Squash or Cucumbers
- Peppers (bell and hot)
- Carrots
- Basil
- Herbs (Parsley, Cilantro and one perennial herb)
- Potatoes
- Onions
- Heirloom and Slicing Tomatoes
- Eggplant
- Celery

 

this week’s fruit - a word from the growers

This week, fruit share members receive peaches (could be the last week!) and Bartlett pears. The Cresthaven peach is a tasty all-purpose peach. Just when I thought I might be getting peached out, the texture, color and peachy flavor of the Cresthaven got me re-excited for the last hoorah for peaches.
 
Pears are one fruit that you can not let ripen on the tree. If you wait until they are soft and yellow on the tree, they will be brown and mushy in the middle because they ripen from the inside out. Therefore, we pick them green. We use a pressure probe to measure if the pear is ready for harvest. For soft, juicy succulent pears, wait until your pears have a yellow background color. You can speed up ripening in a brown bag or you can slow everything down in refrigeration. Once they are yellow, they should be stored in the refrigerator. I find Steve's pears to be the best I have had in my life! Every year I look forward to my gorgonzola, walnut and pear salads. Yum!  

weekly recipes
Susan Evans – CSA Cooking Instructor

Pasta with Fresh Tomato Sauce
1 clove garlic, minced fine. You can also use roasted garlic, in which case use 2 or 3 cloves.
2-1/2 to 3 pounds vine ripened tomatoes, cut into 1/4-inch dice
1-1/2 tightly packed tablespoons fresh basil leaves, sliced in ribbons
3 to 4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 pound fusilli, penne, linguine or spaghetti pasta, cooked
1/2 to 1 cup freshly grated parmesan or asiago cheese

Combine the garlic, tomatoes, basil, oil, and salt and pepper to taste. Let stand at room temperature while you cook the pasta. Once cooked and drained, add the pasta to the sauce, and top with grated cheese. You could also add sautéed kale or chard, zucchini, mushrooms, onions, peas, chicken or shrimp to this recipe to add protein and extra nutrition.
 
Gazpacho
6 ripe tomatoes, peeled and chopped. If out of season, use cherry or roma for best results.
1 red onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar, agave or honey
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce
4 cups tomato juice

Combine all ingredients in blender. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Toppings can include sour cream, chives, shredded cheese and croutons. You could also mound cooked shrimp or crab to make it a meal.

Caprese Salad
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling. You can also use balsamic vinegar.
Coarse salt and pepper

Layer the tomatoes, basil and mozzarella. Season with salt and pepper. Drizzle over lightly with balsamic vinegar and olive oil.


grower’s perspective: preserving tomatoes – the easy way
Taken from www.GrowYourOwn.org

Freezing home-grown or farm-fresh tomatoes for use in winter cooking is very easy to do! The flavor of spaghetti sauce, lasagna, and salsas you make then will be superior to those made from canned tomatoes or so called "fresh" store-bought tomatoes.

This method is so easy, ANYONE can do it! It's a great activity to do with your kids.

Ingredients and Equipment
Tomatoes - any quantity, ripe, but not over ripe, still firm.
Vacuum food sealer or plastic freezer bags, such as Ziploc freezer bags.
1 large pot of boiling water
Large slotted spoon
Ice (10 lbs.)

1. Removing the tomato skins:
Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough) remove the tomatoes from the boiling water with the slotted spoon and plunge them into a waiting bowl of ice water. This makes the skins slide right off of the tomatoes! If you leave the skins in, they become tough and chewy in the sauce - not very pleasant.
2. Removing the bruises and tough parts:
The skins should practically slide off the tomatoes. You can cut the tomatoes in quarters and remove the tough part around the stem and any bruised or soft parts.
3. Squeeze out the seeds and water:
Just like it sounds - wash your hands and then squeeze each tomato; use your finger or a spoon to scoop and shake out most of the seeds. You don't need to get fanatical about it; removing most of the seeds will do. While you work, store the tomatoes in a strainer to help remove excess water.
4. Bag the tomatoes:
You can use a Ziploc or vacuum sealer bag and place full bags in the freezer. Do not overfill the bags and make sure to remove all air pockets to maintian freshness. Open the bag up in the middle of winter and make sauce, salsa or whatever you are missing from the CSA!
 
 

food safety note

Please note that although we have washed our produce once after harvesting it in the field, members should wash the produce at home again before eating. Our farm produce should be treated the same way as grocery store produce: always wash before eating! The best way to wash produce is by running it under cool water. Cleaning products are not necessary.