picklist:
Yellow Tomatoes - Cherry Tomatoes - Carmen Peppers (3 varieties) -
Corn - Kale - Celery - Yellow Onion - Beets - Carrots
KITCHEN SHARE: TOMATO PESTO
First a note from our KITCHEN:
THE KITCHEN IS LOOKING TO FILL YOUR FREEZER!
Please email emily with the following information (emsedibles13@gmail.com)
Get your order in by Tuesday, September 25th for best selection on vacuum packed & roasted---
____ Tomatoes $5.99/# ($2.60/#)
____ Eggplant $1.99/#
____ Winter squash $1.99/#
____ Peppers $3.99/#
____ Beets $2.99/#
____ Carrots $2.99/#
CUSTOMER NAME: _______________________________
PHONE NUMBER: ________________________________
TOTAL DUE AT PICK-UP: ________________________
Pick-up will be Tuesday, October 3rd.
Looking for recipes on how to use these great vegetables?
With any luck we will get them out soon!
Second, a note from the FIELD::
This week we kept up with the tomato harvest- nearly every afternoon spent picking field tomatoes. We also finished up with the Onion harvest and planted up some greenhouses for the colder months ahead. These greenhouses become a place of respite for me. When all the leaves have fallen from the trees and the earth is cold and bare it is absolute heaven to walk into one of these greenhouses and see rows of kale, asian greens, cilantro, arugula, etc… Also, come Fall CSA, you can find me and Allie here in the mornings, avoiding (what feels like) frost bit fingers and picking and bunching for the afternoon farmstand pick-up. Bottomline, I’m feeling pretty good about our Fall-Winter food lineup.
Also noteworthy in future fall CSA happenings will be so much winter squash! Even though this Summer felt like the worst in weather- our winter squash and pumpkin harvest is looking so abundant- Roy says, “like sands in an hourglass, so are the winter squash in the field.” Pure poetry.
In other news, while much of the ongoings in the world become a blur and I mostly spend the seeding-planting-harvest season with my head close to the ground and focused on only the tasks at hand, I need yall to know that I do pay attention to our greater community. And now, while nourishing our bodies with good grown food, we also need to nourish our minds and have those extremely difficult conversations. I am specifically talking about the kid-o in Claremont. Bottomline, there is a group in the Upper Valley- SURJ (showing up for racial justice) it’s a safe place where people come together and talk and walk and moreover, if you don’t know what to do or how to do it, and you feel lost, it’s a good place to start. Here is their email address: surjuvvtnh@gmail.com and i know they have a facebook page. I believe they meet at least once a month- you can find me there in December.
TIPS - TRICKS - RECIPES
All day yesterday while picking celery, bunching carrots, and cleaning onions- Allie kept on talking about the beauty behind mirepoix (sounds like jamiroquai- remember, the 90’s musician with the big hat?). Mirepoix is the the magical combination of carrot-onion-celery. This as she explained, is the base of all things delicious- think sauce, stew, soup, stock, etc… These vegetables are diced, cooked for a long time in a fat of your choice on gentle heat without browning- the intention being to sweeten rather than carmelise.
Similar, is Creole version known as the Holy Trinity using onion, celery, and sweet peppers! As we enter soup and sauce season- this seems holy trinity seems appropriate.
Some recipes taking on the morepoix:
WHAT TO DO WITH ALL THOSE PEPPERS??
REMEMBER THE ROMESCO SAUCE FROM A FEW WEEKS AGO? HERE IS ANOTHER VERSION-
romesco sauce ingredients: 1 roasted red bell pepper, stems + seeds removed
1/2 cup blanched almonds 2 tbsp tomato paste
big splash of sherry vinegar 1 1/2 tsp smoked paprika
pinch of chili flakes 1/2 cup extra virgin olive oil
salt + pepper 1 garlic clove, peeled
Make the romesco: combine all of the ingredients in a blender and blend on high for a minute or so, until a creamy consistency is achieved. Check the sauce for seasoning, adjust, and scrape into a sealable container. Pour a thin layer of olive oil on top to help preserve the sauce a bit more. Place in the fridge or set aside if you’re using it right away.