Week 15 Newsletter 2015

Hello Everyone,

Brightly colored nasturtiums

We are on the home stretch of this year's CSA. It is hard to believe that there are only 4 weeks left of this season. The main garden is taking on a fall look and I did notice an orange pumpkin in the back corner. The small white cucumbers turned the switch and the vines are now brown and withered up this week. Luckily, the hoophouse has cucumber vines
that are protected and are continuing to flower and produce cucumbers.

The edamame (green soybeans) were harvested this week. They grow on a stalk and seemed to produce well this year.

If you are planning to can/freeze or roast tomatoes, make tomato sauce or salsa......be sure to let me know. The Beyond the Bin will include 1/2 bushels of tomatoes and some of the other needed ingredients.


What to expect to find in your bin this week:

Hoophouse Cucumbers

Mixed Greens

Melon

Beets

Eggplant

Onions

Cucumbers

Edamame

Tomatoes

Sweet Peppers

Fingerling Potatoes









I am a big fan simple of simple flavorful meals. One of my favorites is garden fresh tomatoes on a tuna sandwich. Here are a couple of recipes for you to try out this week.


Classic Tuna Salad Sandwich

THE NEW YORK TIMES  Time 5 minutes  Yield 4 to 6 servings

Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

INGREDIENTS

2 (6-ounce) cans solid, waterpacked tuna
½ cup mayonnaise, preferably homemade
½ cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
 Kosher salt and freshly ground black pepper to taste
 Sliced sandwich bread of choice

PREPARATION


In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.

Edamame in the Shell

 MARK BITTMAN  Time 5 minutes  Yield 4 servings

INGREDIENTS

 Salt
1 pound fresh or frozen edamame in their pods
 Black pepper to taste

PREPARATION

To boil: Bring a large pot of water to a boil and salt it generously. Add the edamame, return to a boil and cook until bright green, 3 to 5 minutes. Drain. To microwave: Put the edamame in a microwave-safe dish with ¼ cup water and a pinch of salt, cover partly and microwave on high until bright green, 1 to 5 minutes, depending on your microwave power.

Sprinkle with a teaspoon of salt and a little or a lot of black pepper. Toss and serve hot, warm or chilled with an empty bowl on the side for the pods.