CSA Newsletter Week 14A

FIELD NOTES

IMG_1758_optHowdy,

As we get deeper into the summer, and closer to the end of the CSA, the heat is really starting to set in. I do have to say it has been pretty mild so far, though. The steady heat is making the pigs out at the river pretty irritable, and the crops a little droopier, but we’ll press on for a few more weeks to keep pulling delicious food from the fields.
We’re starting to see melons slowly ripen, so you can expect to see those in your shares soon (provided we don’t get too much more rain…) The peppers are loving the heat, and eggplants are starting to come on as well. This week you’ll see more peppers, tomatoes, potatoes, arugula, and some beautiful summer squash. Hopefully we’ll have enough long beans for everyone and more cucumbers.
We’ve now started our fall tomatoes, so start thinking about the fall season. Thank you so much for supporting us!
Jason

RECIPE SHARE WITH FARMER KATIE

TomatoesCOOKING WITH FROZEN TOMATOES

When the bounty of fresh-picked tomatoes overflows in late summer, a quick solution is to put all the extras in the freezer. This home preservation method simply requires rinsing, cutting out the cores and setting the tomatoes on a pan to freeze individually. Stored in freezer-safe bags, the low-calorie, vitamin-rich vegetables are ready at a moment’s notice to include in a nutritious meal. While freezing preserves that just-picked fresh flavor, the skins get tough and the texture becomes so soft that the tomatoes are best in preparations where taste takes precedence over form.

Tomato Sauce

Step 1

Hold a frozen tomato under warm running water for 20 to 30 seconds to thaw the skin. Peel the tomato by pulling the loosened skin off and discarding it. Repeat the process for four to six large tomatoes or eight to 10 medium-sized tomatoes.

Step 2

Set the peeled tomatoes in a bowl to thaw until they are soft enough to crush. Smash the tomatoes with a fork or squeeze by hand to break the tomatoes down into small chunks.

Step 3

Cook 2 to 3 tbsp. olive oil, one medium chopped onion, and three to four minced garlic cloves — depending on your taste preferences — over medium heat in a large pot, stirring until the vegetables are a light golden brown. Add the crushed tomatoes to the pan along with 2 to 3 tbsp. fresh chopped herbs such as basil, thyme, marjoram and oregano. Season the mixture lightly with salt and fresh-ground black pepper, to taste.

Step 4

Stir continuously until the mixture boils. Reduce the heat to medium, and simmer for an hour, without a lid, for a chunky sauce to serve over pasta. For a smoother sauce, simmer an additional 30 to 45 minutes until the sauce thickens.

Step 5

Allow the mixture to cool, then puree it in a blender.

Soups and Stews

Step 1

Thaw the outer surface of frozen tomatoes by placing them briefly under warm running water. Remove the skins by peeling them away.

Step 2

Chop frozen tomatoes before they thaw completely to keep the juice from dripping on your work surfaces. Cut the frozen tomatoes into large chunks for meat and bean stews that have long cooking times. Make smaller pieces of tomato for faster-cooking vegetable soups.

Step 3

Add chopped frozen tomatoes to light, broth-based soups about 10 to 15 minutes before serving to maintain the fresh-tomato flavor. Stir tomato chunks into hearty soups and stews made in the slow cooker at the beginning of the cooking process so that the flavor blends with other ingredients and seasonings.

Tips and Warnings

Substitute peeled, frozen tomatoes for fresh tomatoes in gazpacho soup to enjoy the fresh flavor of tomatoes even when they are out of season.

Season tomato-based sauces very lightly with salt while cooking, because the flavors intensify when the moisture evaporates and the sauce thickens.

Things You’ll Need:

  • Cooking pot
  • 2 to 3 tbsp. olive oil
  • Onion, medium, chopped
  • 3 to 4 garlic cloves, minced
  • Basil leaves, fresh, chopped
  • Thyme leaves, fresh
  • Marjoram leaves, fresh, chopped
  • Oregano leaves, fresh, chopped
  • Salt
  • Ground pepper
  • Blender

CSA WEEK 14A: SUMMER ABUNDANCE CONTINUES

[1 Squash] [2 Long Beans] [3 Bell Peppers] [4 Hot Pepper] [5 Purple Basil] [ 6 Arugula] [7 Okra] [8 Potatoes]

[1 Squash] [2 Long Beans] [3 Bell Peppers] [4 Hot Pepper] [5 Purple Basil] [ 6 Arugula] [7 Okra] [8 Potatoes]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLICK HERE FOR VEGETABLE GUIDE

TELL YOUR FRIENDS: THERE’S ROOM IN OUR SUMMER CSA. Pro-rated memberships available for the remainder of the season. Load up on tomatoes, basil, peppers and other summer goodness.

YOU CAN ALSO RESERVE YOUR FALL YUMMIES, JOIN THE FALL CSA TODAY At just $25 a week, and 14 pick-up spots (and more forming) all over town, our CSA is affordable and convenient.
Contact: members@greengatefarms.net

4th of July Plans?

Hey members! Leaving town for the Fourth? If so, we’re happy to prepare your share for pick up prior to Friday or hold for after the holiday. Just let us know. We’ve got plenty of goodies for the grill so let us know if we can help with your party.

GREEN GATE FARM IS HIRING

Looking for your next career move and dream job environment? Consider working with Green Gate Farms.

We are hiring a part-time 15-20 hour a week Office Manager for our urban farm site.

For more information about this position click here.