Week 10 Newsletter 2018

Hello Everyone,


Did you notice the surprise in your bins/buckets last week? After a very long wait, finally the continuous heat ripened the tomatoes. I hope you enjoyed your first CSA tomatoes for 2018. This week will kick-off what we hope will be another tomato tsunami. They have grown into a wall almost as tall as your friendly gardener! From heirloom to grape tomatoes, there are lots of varieties to look forward to!
This week the melons ripened as well and they are super sweet. It looks like there will be plenty of melons for everyone for  next couple of weeks.

It is a beautiful time of year in the garden with lots of colorful peppers, eggplants and flowers popping up everywhere! Most of our crew has finished for the season except for the year-round crew and a few extras to help with the upcoming apple harvest. With cherries behind us, we are beginning to hand thin the apples from the apple trees and making other preparations for the apple harvest. It looks like it is going to be a big crop this year and we would love to see some rain to help size up the fruit.


What to expect to find in your bin this week:

Watermelon
Cantalope
Lettuce
Peppers
Tomatoes
Eggplant
Zucchini
Cucumber
Basil

....and in the buckets:

Watermelon
Peppers
Tomatoes
Eggplant
Cucumber


Let's have some lucious summer salads this time around!

Tomato and Watermelon Salad

SAM SIFTON
YIELD
 6 to 8 servings
TIME
 15 minutes

INGREDIENTS

4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles

PREPARATION

Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Whisk together the oil and vinegar and season with salt and pepper to taste.
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

Grilled Eggplant Salad

MELISSA CLARK
YIELD
 about 1 1/2 cups
TIME
 25 minutes

INGREDIENTS

1 large eggplant
1 plum tomato, diced
1 ½ teaspoons red wine vinegar
½ teaspoon kosher salt, more to taste
½ teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers, for garnish, optional
Grilled pita bread, for serving

PREPARATION

Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

Cucumber Salad

PIERRE FRANEY
YIELD
 6 servings
TIME
 10 minutes

INGREDIENTS

4 cucumbers, about 2 pounds
½ cup sour cream
2 tablespoons heavy cream
3 tablespoons white vinegar
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped dill

PREPARATION

Trim off ends of each cucumber and cut in half lengthwise. Scrape away and discard seeds. Cut each cucumber half into thin crosswise slices. There should be about 6 cups.
Put sour cream, heavy cream, vinegar, salt, pepper and dill in mixing bowl and blend thoroughly. Add cucumber slices and toss.