Week 14 Newsletter 2019

Hello Everyone,                      

We are on the home stretch of this year's CSA. It is hard to believe that there are only 3 weeks left of this season. The main garden is taking on a fall look and I did notice a few orange pumpkins in the garden this past week. The warmer  temperatures were welcomed this weekend which help the cantaloupe cross the finish line.



September - Poem by Lucy Maud Montgomery

 Lo! a ripe sheaf of many golden days

Gleaned by the year in autumn's harvest ways,

With here and there, blood-tinted as an ember,

Some crimson poppy of a late delight

Atoning in its splendor for the flight

Of summer blooms and joys­

This is September.


What to expect to find in your bin this week:

Melon
Asian Pears
Stanley Plums
Sweet Peppers
Hot Peppers
Tomatoes
White Onion
Carrots
Squash


... and in your bucket:

Stanley Plums                                                
Peppers
Tomatoes
Cabbage
Carrots

Here are a couple of recipes that include items from your bins/buckets this week.

Original Plum Torte

MARIAN BURROS
YIELD
 8 servings
TIME 
1 hour 15 minutes

INGREDIENTS

¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

PREPARATION

Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

I use a cast iron skillet for this desert and like to sprinkle a few sliced almonds or chopped hazelnuts on top before it is baked in the oven.

Roasted Pepper Tartine

DAVID TANIS
YIELD 4 servings
TIME 20 minutes

INGREDIENTS

2  roasted red or yellow bell peppers (good-quality jarred peppers are fine)
 Salt and pepper
1  teaspoon chopped fresh marjoram or 1/2 teaspoon dried oregano
2  garlic cloves, minced
2  tablespoons extra-virgin olive oil
4  large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)
4  tablespoons sun-dried tomato purée (optional)
12  black olives, pitted
4  ounces firm fresh goat cheese log or 4 ounces Camembert

PREPARATION

Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide. Put strips in a small mixing bowl and season well with salt and pepper. Add marjoram, garlic and olive oil and stir to coat.
Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush with sun-dried tomato purée, if using. Divide peppers among the 4 toasts and spread out to cover. Tuck the olives here and there.
Top each toast with 1/2-inch slices of goat cheese or Camembert (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.