Week 12 Newsletter 2017

Hello Everyone,

The harvest is coming in fast and furious, and we hope you are enjoying every bit of it. The bins and buckets were heavy last week and I do not expect them to be any lighter this week. We have made the bend when not everything will fit in the bins, so plan on making 2 trips to your car. I will be putting the watermelons in a "grab your watermelon" box this week. Please remember to take one when you pick up your bin.

What to expect to find in your bin this week:

Asian Pears
Watermelon
Cucumber
Tomatoes (all kinds)
Onions
Garlic
Purple Cabbage
Sweet Peppers
Kuri Squash or Sweet Dumpling Squash


....and in the buckets:

Watermelon
Tomatoes (all kinds)
Eggplant
Garlic
Sweet Peppers

Here are a couple of recipes that include produce that will be found in your Week 12 bins & buckets.

Grilled Garlic Bread                           

JULIA MOSKIN  YIELD 6 to 8 servings  TIME 15 minutes

INGREDIENTS

1 large (or 2 small loaves) baguette or ciabatta bread, preferably whole grain
 Olive oil
2 garlic cloves, not peeled
1 large ripe tomato, halved (optional)
 Coarse salt such as kosher or Maldon

PREPARATION

Cut bread in half lengthwise, and cut in half crosswise if very long. Brush cut surfaces of bread lightly with olive oil. Under a broiler or on a grill, toast bread, turning a few times, until cut surfaces are golden brown. (If using a broiler, you can place bread directly on the oven rack.)
Remove bread to a work surface, grab a garlic clove with your fingertips and rub it lightly over the cut surfaces of the bread. (The papery skin of the garlic will come off.) When the bread is well scented with garlic, brush again with olive oil and toast again. If using tomato, rub the cut surfaces against the bread so the bread absorbs the juice. Oil and toast bread one last time, until golden and charred. Sprinkle lightly with salt and serve immediately.


Tomato, Fresh Fig and Blue Cheese Salad

MELISSA CLARK  YIELD 4 servings  TIME 20 minutes

INGREDIENTS

1 tablespoon balsamic vinegar
¼ teaspoon fine sea salt
¼ cup extra-virgin olive oil
3 tablespoons pine nuts
1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
½ pound fresh figs, cut into quarters
1 ounce crumbled blue cheese, like Fourme d’Ambert, more to taste
1 teaspoon fresh thyme leaves
 Black pepper

PREPARATION

In a small bowl, whisk together vinegar and salt. Whisk in oil.
In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.