Week 13 Newsletter 2019

Hello Everyone,

It is prime harvest time in the garden. The tomatoes burst with color and you will find a pint of cherry tomato jewels in your bin this week. It is amazing how much flavor can be packed into one little cherry tomato! Remember to just slightly cook them if you use them in recipes where they are heated.

This week the large cooler in our packing shed was completely cleaned from top to bottom in anticipation of the apple harvest. The apple orchards have been mowed. I have noticed the ladders and apple buckets moving to the center stage. It is fascinating to watch the apple crop size up and see  how the cool temperatures add color to the fruit. There is something very special about the ninth month of year.

What to expect to find in your bin this week:

Peaches
Melon
Tomatoes
Cherry tomatoes
Peppers
Red Onions
Cucumber
Cabbage
Garlic

And in the buckets:

Melon
Eggplant
Broccoli or Cauliflower
Red Onions
Tomatoes

Here a couple of new recipes that include some of the vegetables that will be in your bins or buckets this week:

Tomato Sandwiches

MELISSA CLARK
YIELD 2 servings
TIME 10 minutes

INGREDIENTS

4  slices crusty country bread
1  fat garlic clove, halved crosswise
1  ripe and soft tomato, halved
 Extra-virgin olive oil, for drizzling
 Flaky sea salt
 Mayonnaise, as needed
1  ripe but firm tomato, sliced
 Thinly sliced white onion
4  slices cooked bacon (optional)

PREPARATION

Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches.

Coleslaw With Yogurt Dressing

FLORENCE FABRICANT

YIELD 8 servings
TIME 25 minutes


INGREDIENTS

1  small head green cabbage, about one pound
1  bunch scallions, finely chopped
1  carrot, peeled and coarsely grated
1  cup plain low-fat or non-fat yogurt
½  cup mayonnaise
 Salt and freshly ground black pepper
 A pinch of sugar, or more, to taste
3  tablespoons finely chopped Italian parsley

PREPARATION

Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
Check seasonings and add the parsley just before serving.