Sunday, August 18, 2019

Week 10 Newsletter 2019

Hello Everyone,

Yes, the tomatoes are ripening! The warm temperatures have kept the ripening process going and each day a few more change from green to orange to red. You will find a few bright red slicers coming your way this week. It looks like we will have nice supply of tomatoes to enjoy for the next few weeks. Please remember to store your tomatoes on your kitchen counter. Tomatoes do not like the cold temperatures and the texture and flavor will suffer if they are stored in the refrigerator.

I hope you have been enjoying the full moon that has been beaming down us during the past week. The August full moon is often referred to as the sturgeon moon.

The sturgeon moon was given the name from the Algonquian tribe in Ontario. This was the time of year in the past when sturgeon fishing was the best in southern Canada. Other names for the August Full Moon include the green corn moon, barley moon, fruit moon and grain moon. These names were given by other groups since these grains are present in August.


What to expect to find in your bin this week:

Plums
Lettuce
Tomatoes
White Onions
Broccoli
String Beans
Pole Beans
Cucumbers or Zucchini


and buckets:

Plums
Lettuce
Tomatoes
White Onions
Rattail Radishes


Here are couple of my favorite recipes.

Salmon and Tomatoes in Foil

MARK BITTMAN
  
YIELD 4 servings  
TIME  30 minutes 

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.



Green Bean and Tomato Salad

PIERRE FRANEY
YIELD 4 servings

TIME 20 minutes
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

INGREDIENTS

1  pound string beans or small haricots verts
6  ripe tomatoes
1  tablespoon Dijon mustard
2  tablespoons red-wine vinegar
4  tablespoons finely chopped shallots or green onions
1  tablespoon finely chopped garlic
4  tablespoons olive oil 
Salt and freshly ground pepper
4  tablespoons coarsely chopped basil

PREPARATION

Trim ends of beans and leave them whole.Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.Cut away the core of each tomato, and cut it into wedges.In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.






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