Ah, sun kissed tomatoes are the best! It seems like we have had many of the storms pass us by this past week. Of course, everything in the garden enjoyed the gentle showers and the landscape has taken on a rich green color. The warm loving plants seem to be standing tall. The tomatoes continue to show more brilliant color everyday. It is certainly harvest season in the vegetable garden.
We have had many of the folks who helped with the 2014 cherry harvest depart during the past week. So far it sounds like their travels have gone well. Many of crew travel from southern Florida, Texas and South Carolina. They enjoyed our cooler temperatures and find our fresh water oh-so refreshing after working in the packing shed or in the fields. It sounds like many of them are planning to return next year. Season help can be tricky and we really enjoy having a tight community on our farm.
My neighbor's awesome peaches are ripe and he has just put up his u-pick sign on the corner of Eimen and Peninsula drive. He mentioned to me yesterday that if any of the Peak Season CSA members are interested in peaches to give him give him a call: Michael McMaster - 231-620-4677
What to expect to find in your bin:
Sweet white onions
Beyond the bin offerings:
Here are a couple of recipes that include items from the Week 13 bin.
Eggplant Caprese Salad
1 cup boiling water
¼ cup dried tomatoes (not oil-packed)
1 1 pound eggplant
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1/3 cup coarsely snipped fresh basil
¼ cup olive oil
2 tablespoons balsamic vinegar
2 7- to 8-ounce balls fresh mozzarella cheese, thinly sliced
4 large heirloom tomatoes, such as Brandywine, cored and thinly sliced
Ground black pepper
Small fresh basil leaves
1. In a small bowl combine boiling water and dried tomatoes. Let stand for 20 minutes. Drain, discarding water; chop tomatoes.
2. Trim stem and blossom ends of eggplant; cut eggplant crosswise into 1/2-inch-thick slices. Place slices on a baking sheet; brush both sides of slices generously with the 3 tablespoons oil and sprinkle evenly with the 1 teaspoon salt and the 1/2 teaspoon pepper.
3. For a charcoal or gas grill, place eggplant slices on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until slightly charred and tender, turning once halfway through grilling. Transfer grilled slices to a clean plate and let cool to room temperature.
4. In a food processor or blender combine dried tomatoes, the snipped basil, the 1/4 cup oil, and the vinegar. Cover and process or blend until finely chopped.
5. On a large platter arrange eggplant slices, mozzarella cheese slices, and tomato slices, overlapping slices. Sprinkle lightly with coarse salt and pepper. Spoon dried tomato mixture on top. Garnish with basil leaves. Serve at room temperature.
Better Homes and Garden
Fresh Tomato Salsa
3 large tomatoes, seeded, chopped (3 cups)
4 medium green onions, sliced (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
3 cloves garlic, finely chopped
2 jalapeño chiles, seeded, finely chopped (1 tablespoon)
2 tablespoons chopped fresh cilantro
2 to 3 tablespoons lime juice
1/2 teaspoon salt
In large glass or plastic bowl, mix all ingredients.
Cover; refrigerate at least 1 hour before serving to blend flavors.