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Here is a beautiful salad from Melissa Clark of the New York Times that’s perfect for a picnic. Haricots verts, by the way, are skinny green beans, but regular ones will work just as well. All of the ingredients can be found in our late summer CSA shares! Serves 6-8. (more…)
This Lemon Zucchini Cake, found on the Mom on Timeout food blog, is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your CSA shares! Serves 10. (more…)
Hi Everyone! We continue to be blessed with decent weather – mild temperatures and moderate rainfall. The rainy stretch has taken a toll on our tomato crop though, especially the heirlooms, but we have some later plantings that are still looking okay. There are many ripe tomatoes on the vines that will not be picked because they are too ripe to sell or distribute to the members. They are good for making tomato juice that can be used as a soup base. We also have a lot of plum tomatoes that are ripening en masse. Over the next 2 weeks we will offer members the chance to buy bulk tomatoes. We will also invite members to come out to the farm and pick their own. (more…)
Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of tightly wrapped, layered leaves. With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. (more…)
Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares. Feel free to substitute other ingredients, herbs, or cheeses, depending on what you have available. Works great as a brunch dish that serves 8-12. (more…)
This tasty zucchini garlic bites recipe found on the Grow a Good Life food blog combines shredded zucchini with garlic, Parmesan cheese, fresh herbs, and is served with a marinara dipping sauce for an Italian inspired twist. Recipe makes about 16 bites. (more…)
Hello Folks! It continues to rain frequently here on the farm, but we have not had any extreme weather during the past week. The moisture is beneficial to most of the crops, not so much the tomatoes and the melons, both of which are highly susceptible to fungal diseases – blights and mildews. The challenge is getting seed sown when the ground is constantly saturated. We have small windows of opportunity in between the storms when conditions permit us to prepare beds for planting. (more…)
The tomato, like the eggplant, is a member of the Solanaceae, or Nightshade family. Tomatoes are native to western South America, but were cultivated in Mexico by Mexican Indians, who were intrigued by its resemblance to the tomatillo – a staple in their cuisine. With the discovery of the New World, tomato seeds were brought back to Spain, beginning the introduction of the fruit into Europe. Tomatoes made their way to North America with the colonists who first settled in Virginia. (more…)
Food reporter Mark Bittman wrote a piece in The New York Times Sunday Magazine on what to do with the abundance of tomatoes that can be found this time of year. This is one of the many recipes he listed. (more…)
Here’s a traditional baba ganoush recipe that goes great with chips, pita bread, or veggies. When you get it right, baba ganoush is smooth and luxurious, smoky, and savory. (more…)