P i c k l i s t
CARMEN PEPPER - CHERRY TOMATOES - HEAP OF PLUM TOMATOES - FLAT PARSLEY - CILANTRO! - OREGANO - GARLIC - ONION - MELON - LUNCH BOX PEPPERS - JALAPENO PEPPERS
Edgewater update: Despite the addition of woolies and fleece during morning harvest, IT IS IN FACT STILL SUMMER HERE. However, it is time to think ahead to FALL FOOD & the transition to OUR BELOVED FALL CSA WEEKLY PICK UP PARTIES
So without further ado, here is what you need to know:
The Fall CSA is a way to keep our beloved community eating all the good crops and stay involved with the farm even after the farmstand shuts down mid-October. From October through November, there is still so much to harvest, so much to make, and so much to enjoy. Also, it’s an extremely chill scene. I just love it.
One pick up location: THE FARMSTAND, One pick up time: 4:30-6:pm
And now the good deets:
1) 6 weeks of real hearty Fall abundance. Think: root veggies, winter squash, greens, herbs, the last of the peppers and tomatoes, etc..). Newsletter + recipes also included. COST: $235
2) ADD ON BREAD and KITCHEN SHARE: info TBD
3) Pick up location is at the farmstand in Plainfield NH / PICK UP TIME: 4:30-6pm
4) PICK UP DAY: WEDNESDAYS! With one special pre thanksgiving pick up, on Tuesday November 25th
5) BEGINS WEDNESDAY OCTOBER 22nd/ ENDS TUESDAY NOVEMBER 25th (must sign up for the 6 consecutive weeks)
Sign up at the FARMSTAND (cash or check) or ONLINE: https://www.edgewaterfarm.com/csa-shop/fall-csa-1
FARMY FOODIE PRO-TIPS: The following recipes were crafted specifically for this week’s CSA by our friend and hyper local chef (he lives just up the road), Mitchell Davis. if you are curious about alllll the recipes he has to offer, see his substack:
Three Salsas by Mitchell
1) Pico de Gallo
Makes about 3 cups
This is a fresh, chunky salsa that’s a delicious condiment on tacos, grilled meat, scrambled eggs, or anything really. If you are in a hurry, salting the tomato isn’t necessary, but it helps improve both the texture and flavor. I’d encourage you to substitute some ripe summer fruit—such as peaches, nectarines, or ripe melon—for some of the tomato for refreshing variation. Fresh corn kernels would also be a welcome addition.
5 ripe Roma tomatoes, cored and diced
Kosher salt
1/2 medium white or red onion, finely chopped
1 jalapeño or serrano chile, seeded and minced (serrano will make a hotter salsa)
1 small clove garlic, minced (optional)
Juice of 1 lime (about 2 tablespoons)
Large handful of fresh cilantro, chopped
Freshly ground black pepper
If you have the time place the chopped tomatoes in a mesh sieve set over a small bowl and season with about 1 teaspoon of kosher salt. Let sit for 20 minutes or so, until liquid pools in the bowl. (Reserve the liquid for another use.) In a clean mixing bowl, combine the tomato, onion, serrano, lime juice, cilantro, and a grind or two of black pepper. Mix well.
2) Jarred-Style Salsa
This recipe produces a less chunky salsa than Pico de Gallo that’s more like the type you find in the grocery store. The tomatoes should be peeled. Because of the tomato paste, the salsa has a distinct cooked flavor, which can be enhanced by further cooking, and the acidity level is higher. This salsa can be made in larger quantities, cooked, and canned for long-term storage. (Transfer to sterilized pint jars and process in a water bath for 30 minutes.)
6 ripe Roma tomatoes
1 large sweet red pepper, such as Carmen or bell, seeded and roughly chopped
1 large white onion, roughly chopped
1 large clove garlic, chopped
1 jalapeño or serrano chile, seeded and roughly chopped
Juice of 2 limes (about 1/4 cup)
2 tablespoons white vinegar
1 tablespoon tomato paste
1/2 teaspoon ground cumin (optional)
Kosher salt
Large handful fresh cilantro, chopped
Begin by peeling the tomatoes. Bring a medium pot of water to a boil. Set a bowl of ice water nearby. With the tip of a paring knife, cut an “X” in the bottom of each tomato. Place the tomatoes in the boiling water for a minute or so, until you see the skin start to pull back from the “X.” With a slotted spoon, transfer them to the ice water. Remove the peel and discard. Core the tomatoes and roughly dice. In the bowl of a food processor fitted with a metal chopping blade, place the sweet pepper, onion, garlic, and chile. Pulse to finely chop, scraping down the sides once or twice to ensure an even texture. Add the peeled tomatoes, lime juice, vinegar, tomato paste, cumin, if using, and a teaspoon of kosher salt. Process until fairly smooth. Taste and adjust the seasoning with salt and lime juice. If too tart, add a pinch of sugar. At this point, the salsa can be eaten fresh. Stir in the cilantro and serve.
If you intend to can it, do not add the cilantro. Transfer the salsa to a saucepan and set over medium heat to bring to a simmer. Let cook gently for about 15 minutes to thicken. For long- term storage, transfer to sterilized mason jars and process in a water bath for 30 minutes. Stir in the fresh cilantro when you serve it.
3) Lacto-Fermented Salsa Makes about 3 cups
Like all vegetables, tomatoes can be fermented to develop more complex flavor and beneficial microbes. The ingredients are the same for any salsa. What differs is the technique. You will want to add salt equivalent to 2% by weight of all the ingredients and then let it sit, weighted, in a clean jar at room temperature for two or three days to ferment.
5 ripe Roma tomatoes, cored and diced
1/2 medium white or red onion, finely chopped
1 jalapeño or serrano chile, seeded and minced (serrano will make a hotter salsa)
1 small clove garlic, minced
Juice of 1 lime (about 2 tablespoons)
Large handful of fresh cilantro, chopped
Freshly ground black pepper
Kosher salt
Take note of the weight of your mixing bowl (or tare it on a digital scale). In that bowl, combine all of the ingredients and mix well. Add salt to equal 2% of the total weight of the ingredients (metric is easier to use for this)—so if your ingredients way 850 g, you’d add 17 g of kosher salt.
Mix well. Transfer the mixture to a clean quart jar and pack it down tightly. If you have a jar weight, use it to hold down the salsa mixture, which must be submerged in the liquid that forms to prevent molding. Otherwise, fill a small zipper-lock bag halfway with water, seal well, and set in the jar to hold the salsa down. Let sit at room temperature for 3 days to ferment, burping the jar to release gas at least once a day. As the salsa ferments, it will turn cloudy. On the third day, taste the salsa to determine whether it’s fermented enough to your taste. If so, remove the weight, cover, and refrigerate until you need it. If not, let it go another day or so.