Sunday, September 11, 2016

Week 13 Newsletter 2016

Hello Everyone,                         

Oh, the times are a changing! It seems that regardless of where you are in your life, if you
have been out of school for 30 years or are just starting your first year of kindergarten, the beginning of the school year is an exciting time of year.  I had someone visit the garden earlier this week and they asked why a school bus was driving down our dirt road. Our farm is a village this time of year, and we have many farm workers who are preparing for apple harvest and many of these folks have families. So the big yellow bus makes its way down our road too. I hope you have eased into September and have found creative ways to use all of the produce that you brought home on Wednesday or Thursday.



What to expect to find in your bin this week:

Nectarines
Peaches
Sarah's Choice Melon
Tomatoes
Peppers
Red Cabbage
Carrots
Summer Squash
Basil

and in the buckets:

Nectarines
Tomatoes
Peppers
Red Cabbage
Basil

Here are a couple of recipes that include items that you will find in your bin or bucket.


Cabbage and Basil Salad

JACQUES PEPIN  YIELD 6 servings

INGREDIENTS

1 small cabbage (about 1 1/4 pounds)
4 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon mustard, preferably Dijon-style
2 tablespoons red-wine vinegar
¼ cup olive oil, preferably virgin
¼ cup shredded fresh basil leaves

PREPARATION

Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.
For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk. Add the cabbage and stir. Just before serving, sprinkle the basil on top. The salad will develop more taste if made a few hours ahead.


Salmon and Tomatoes in Foil

MARK BITTMAN  YIELD 4 servings  TIME 30 minutes

Here is a dead-simple recipe for salmon prepared en papillote (a fancy name for “in paper,” though like most everyone else these days, you will use aluminum foil). Layer salmon, tomato and basil on lightly oiled foil and wrap it all up — you can even do it a night before cooking. When the time for dinner comes, you can steam, grill, roast or pan-grill the packages — though our testing shows roasting is easiest. You can substitute almost anything comparable for each of the ingredients: salmon can be replaced by any fish steak or fillet, or by boneless, skinless chicken breast. The herb and vegetable can also be varied at will, as long as the vegetable will finish cooking at the same time as the protein: if you were cooking broccoli, for example, you would have to cut it into small pieces; if carrots, you'd have to parboil them.

INGREDIENTS

4 tablespoons extra virgin olive oil
1 ½ to 2 pounds salmon fillet, cut crosswise (4 pieces)
12 cherry tomatoes, sliced in half
 Salt and pepper
16 basil leaves

PREPARATION

For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.


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