Week 15 Newsletter 2019

Hello Everyone,

I hope this finds you enjoying a very rainy day. The warm temperature at the end of last week allowed the tomatoes, peppers and eggplant to continue ripening. This week we will be kicking off apple harvest. The trees are loaded with apples and the branches seem ready to be relieved of all the weight of the apples. During the lull between cherry harvest and apple harvest the tree pruning started and many pieces of equipment have been cleaned and tucked away.

*Save The Date*

You are invited to come to the farm and fill your last bin or bucket (Week 16) of the season. We will be meeting in the Peak Season CSA garden on Wednesday (10/2/19) between 4:30 - 6:30 pm.

 I will include your Beyond The Bin tally this week with your Week 15 Bin/Bucket. It works best for me if you can plan on paying when you pick up your Week 16 Bin/Bucket.  For those who will not be coming to the garden please mail the payment to me to this address:

17017 Peninsula Drive,
Traverse City, MI  49686

The deliveries will be limited for Week 16, there will be a pick up available on my front porch on Wednesday (10/2/19) and the Senior Center on Thursday (10/3/19). Please let me know this week if you will be coming to the farm next Wednesday or if I will need to pack a bin/bucket for you for Week 16.

This is the time to round up any extra Peak Season CSA bins or buckets that have collected at your homes and get them returned.

What to expect to find in your bin this week:

White Peaches
Purple Plums
Onions
Garlic
Peppers
Lettuce
Tomatoes
Beets
Eggplant

and in the buckets:

Cantaloupe
White Peaches
Onions
 Lettuce
Tomatoes

Here are couple of recipes for this week.

Quick Fresh Tomato Sauce

DAVID TANIS
YIELD About 2 1/2 cups
TIME 30 minutes


INGREDIENTS

5  pounds tomatoes
¾  teaspoon salt
2  tablespoons olive oil
1  tablespoon tomato paste
1  garlic clove, halved
1  basil sprig
1  bay leaf

PREPARATION

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Vegetarian Skillet Chili

MELISSA CLARk

YIELD 4 servings

TIME 30 minutes

INGREDIENTS

FOR THE PICKLED ONIONS:

1  lime

1  red onion or shallot, thinly sliced

 Salt, as needed

 Sugar, as needed

FOR THE CHILI:

 Olive or grapeseed oil

1  large onion, chopped

3  garlic cloves, or to taste, minced

1  teaspoon chile powder

1  teaspoon dried oregano

2  (15-ounce) cans beans, drained

1  (15-ounce) can diced tomatoes

 Salt, to taste

 Fresh cilantro, diced avocado and sour cream, for garnish (optional)

PREPARATION

Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.

Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.

Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.