Week 12 Newsletter 2019

Hello Everyone,

The harvest is coming in fast and furious, and I hope you are enjoying every bit of it. The bins and buckets were heavy last week and I do not expect them to be any lighter this week. We have made the bend when not everything will fit in the bins, so plan on making 2 trips to your car. I will be putting the squash in a "grab your squash" box this week. Please remember to take one when you pick up your bin. I will try to fit the squash in the buckets.

What to expect to find in your bin this week:

Nectarines
Melon
Cucumbers
Tomatoes
Eggplant
Leeks
String Beans or Peppers
Spaghetti Squash
Sage


....and in the buckets:

Nectarines
Tomatoes
Leeks
Spaghetti Squash
Basil


Here are a couple of recipes that include produce that will be found in your Week 12 bins & buckets.

Grilled Garlic Bread                          

JULIA MOSKIN  YIELD 6 to 8 servings  TIME 15 minutes

INGREDIENTS

1 large (or 2 small loaves) baguette or ciabatta bread, preferably whole grain
 Olive oil
2 garlic cloves, not peeled
1 large ripe tomato, halved (optional)
 Coarse salt such as kosher or Maldon

PREPARATION

Cut bread in half lengthwise, and cut in half crosswise if very long. Brush cut surfaces of bread lightly with olive oil. Under a broiler or on a grill, toast bread, turning a few times, until cut surfaces are golden brown. (If using a broiler, you can place bread directly on the oven rack.)
Remove bread to a work surface, grab a garlic clove with your fingertips and rub it lightly over the cut surfaces of the bread. (The papery skin of the garlic will come off.) When the bread is well scented with garlic, brush again with olive oil and toast again. If using tomato, rub the cut surfaces against the bread so the bread absorbs the juice. Oil and toast bread one last time, until golden and charred. Sprinkle lightly with salt and serve immediately.

Sautéed Salmon With Leeks and Tomatoes

PIERRE FRANEY

YIELD 4 servings
TIME 20 minutes


INGREDIENTS

4  skinless, boneless salmon fillets, about 1 1/2 pounds, at room temperature
 Salt to taste
 Freshly ground pepper to taste
1  leek, well trimmed
2 or 3  red ripe tomatoes, about 1 1/2 pounds
3  tablespoons olive oil
2  tablespoons lemon juice
2  tablespoons chopped fresh coriander or basil

PREPARATION

If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.