September 7 Newsletter

Hello Everyone,


It is remarkable how plants react to a few rainy days. Even with the days getting shorter it seems like many plants doubled in size in just a few hours. I hope everyone is getting a chance to enjoy the vibrant colors that are marching along after the inches and inches of rain.

You will notice that you will be receiving a couple of melons in your bins this week. It has been a challenging year for melons. Even though I grow short season melons in black plastic mulch, the cool temperatures slowed them down. My fingers are crossed that I harvested them at the right time. Usually I harvest melons close to Labor Day and intentionally gave them an extra week to ripen this year.

Many of you have met Kathleen who is helping with the deliveries this season. Her son, Domenic came to the farm to help harvest the eggplants that you found in your bin last week. It was great fun to have such a cheerful helper in the garden. If anyone is interested in visiting the farm next Saturday (2-5 pm) afternoon there are plenty of harvesting opportunities. Of course, garden sampling is part of harvesting. There is something very special about those warm Sungold tomatoes just plucked from the vine!


What to expect to find in your bin this week:

Nectarines
Watermelon
Melon -  Emerald Gem, Charentais or Sarah's Choice
Tomatoes
Sweet peppers
Red onion
Green cabbage
Cucumbers
Beans

Beyond the bin offerings:

Nectarines
Red raspberries
Eggplant
Redbor Kale
Basil

*Reminder*  Please return all black plastic bins.




Cabbage Slaw

Eating Well March/April 2008

Makes: 4 servings, about 1/2 cup each

2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

Linguine with Burst Tomatoes and Chiles

Bon Appétit  | August 2014

Makes 4 servings

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

• 2 1/4"-thick slices crusty bread, well-toasted, broken into pieces

• 12 ounces linguine

• Kosher salt

• 1 tablespoon chopped drained oil-packed Calabrian chiles

• 3 tablespoons olive oil, plus more

• 1 pound small tomatoes

• 1 ounce Pecorino, finely grated (about 1/2 cup)

• Freshly ground black pepper

Pulse toast in a food processor to fine crumbs; set aside.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1 1/2 cups pasta cooking liquid.

Meanwhile, heat chiles and 3 tablespoons oil in a large skillet over medium heat until sizzling, about 2 minutes. Add tomatoes, increase heat to medium-high, and cook, turning tomatoes occasionally, until blistered in spots, about 3 minutes. Continue to cook, lightly crushing tomatoes, until beginning to break down, about 3 minutes.

Add pasta, 1 cup pasta cooking liquid, and 1/4 cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes.