Life on the Farm (Week 37)

Rog is out plowing the fallow portions of field 2 and 3, in preparation for some cover crops before winter. We have very sandy soil over on the edge of field 3, at the base of the hill (limestone drainage we figure), so next year that will probably be the beds for root vegetables (they like sand.)

We are working hard to turn all of the “used up” beds into cover crop before winter. It helps immensely with the weeds and gives a big boost in fertility. (Anything to help with weeds!)

The last of the fall brassicas will be going in today or tomorrow (outside the high tunnel)— broccoli— a bit late, but we’ll see what fall does for us. (Tomorrow is forecast 92 degrees, so cross your fingers they survive.)

The Market is open for more summertime orders.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

It says “fresh” and “summer” and “I don’t have to turn on the stove or oven!”

Gazpacho

2 cloves garlic, minced
1 small red onion, diced
1 cucumber, diced
1 medium red bell pepper, roughly chopped
2 lbs tomatoes, diced (approx 8 tomatoes)
1 zucchini, diced
2 stalks celery, diced
1/4 cup extra virgin olive oil
1/8 cup red wine, balsamic or sherry vinegar
1 Tbsp sugar
½-1 fresh jalapeno, seeded and finely chopped
1/3 cup almonds
One ½-inch slice white bread, torn into 1-inch pieces
½ tsp sea salt, to taste
¼ tsp black pepper, to taste

In the bowl of a food processor or in a blender, combine one-half of all vegetables, all of the almonds, bread, olive oil, vinegar, sugar, salt and pepper. Puree until smooth.

Remove to large bowl.

Add the remaining vegetables to the food processor/blender, and pulse until all ingredients are minced but still recognizable.

Combine with puree. Test for salt and pepper.

Chill soup for at least a couple of hours; soup needs to be very cold!

Garnish with cilantro and fresh French bread drizzled with olive oil and grilled.

A bit of a twist on the fresh summer soup, Gazpacho. Take a trip to the Greek isles.

Greek Gazpacho

2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed
6 large cloves garlic, chopped
2 tablespoons freshly chopped oregano leaves
2 tablespoons chopped flat-leaf parsley
5 tablespoons red wine vinegar
5 tablespoons good olive oil
1 red bell pepper, seeded chopped
1 orange bell pepper, seeded and chopped
2 red onions, chopped
1 seedless cucumber, unpeeled, and chopped
4 large ripe tomatoes, chopped
3/4 cup kalamata olives, pitted and chopped
1 ½ lb tomatoes, pureed
4 teaspoons sea salt
2 teaspoons freshly ground black pepper

Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.

Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl.

Add the tomato puree, salt, and pepper and stir well. Taste for seasoning, cover, and refrigerate for at least 3 hours. Serve cold.

From: The Food Network.com

Risotto can be a little time consuming to stand there and stir, but it is well worth the effort (and not THAT much time; read a book!)

Roasted Red Pepper Risotto

2 large red bell peppers
1 medium onion, finely diced
3 Tbsp chopped fresh dill
Juice of 2 small lemons
8-9 cups vegetable stock/broth
3 Tbsp olive oil
2 ½ cup Arborio rice
½ cup dry white wine

Place peppers on baking sheet/pie tin. Broil close to heating element; monitor closely and turn peppers as the skin chars. Remove from oven and place in paper bag. Let sit while you chop others. Remove from bag; peel off charred skin, remove stem and seeds (don’t rinse; you lose flavor!), cut in to small strips.

Heat vegetable stock in large pot.

Sauté onion in olive oil until clear/soft. Stir in rice until all grains evenly coated and center is turning white. Add dill, stir 1 minute; add wine and stir until absorbed. Add 1 cup stock at a time, stirring until absorbed, then add another. Continue until rice is al dente and suspended in a smooth, creamy sauce. Remove from heat; stir in lemon juice and peppers. Serve warm.

From: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

No-cook sauce for that fresh garlic/basil/tomato flavor. Simple!

Fresh Tomato-Basil-Olive Pasta

4 cloves garlic, crushed
10 basil leaves
¼ cup toasted pine nuts (or walnuts)
1 lb chopped tomatoes (approx 4 standard reds)
3 Tbsp olive oil
2 Tbsp pitted green olives
4 Tbsp nutritional yeast
½ tsp sea salt
¼ tsp black pepper
½ lb dry pasta

Puree all ingredients except pasta. Cook pasta in large pot boiling, salted water; when al dente, drain and immediately toss with sauce. Serve warm.

From: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

A basic tomato salad with emphasis on “fresh”!

Panzanella

Croutons:
1 loaf hearty French bread, torn into bite-sized chunks
1 cup olive oil
1 tsp sea salt

Salad:
3 lbs tomatoes, chopped
1 small mild onion, minced
1 cucumber, chopped
1 cup fresh basil leaves, chopped
Salt and pepper, to taste
¼ cup good quality balsamic vinegar
1 cup olive oil

Toss bread chunks with olive oil and sea salt. Spread on cookie sheet(s) and bake in 350F oven until golden, approx 10-15min. Let cool.

Place tomatoes and juices in large bowl; toss with remaining vegetables and croutons. Season with salt and pepper.

Drizzle with olive oil and vinegar and toss.

From: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Did You Know…

The “Farm Bill” might surprise you…

The 2013 “Farm Bill” passed by the Senate, awaiting the House

Read a concise summary of each category HERE.

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Lettuce
Tomatoes
Cucumber
Beans
Potatoes
Leeks
Sweet pepper (variety)
Jalapeno peppers
Summer squash and zucchini
Melon
Parsley
Basil
Cilantro
Winter squash, maybe…

Start your meal planning now!

The final four is upon us now…four more weeks of those dang boxes of produce! Enjoy!

We hope to feed you soon!

Roger and Lara

**If you’d like to stop receiving emails, just jump into your account on the website (farmwlig.locallygrown.net, My Account) and scroll to bottom; check appropriate box.