The heat is coming back a bit today, but we have enjoyed a wonderful week of shiny days and brisk nights. We have slept well, worked hard and continued our farm’s march toward autumn. As the garden beds once full of potatoes, summer squash, lettuce and celery become free we make quick work of it and ready them for the next part of the season. Many of these beds will be put to a cover crop of field peas and millet. Cover cropping is a wonderful way to increase organic matter, prevent erosion during the wet winter months and build soil on our farm. Each year we attempt to allocate certain fields for late summer/ early fall cover cropping and this year, the treatment goes to fields 2 and 6. As a csa farm, we are continually planting and picking for many months in order to (hopefully) provide you with bounty and diversity. having an entire field free of crops and ready for cover takes some careful planning on farmer paul’s part. This year he most definitely gets the gold star: field 6 has been planted and field 2 will be ready when the last of our summer plantings die back at the end of next month. The rest of the open beds have been treated differently: cleared, composted and planted in a variety of cool weather crops. The fall roots and leaves we love so much have been sown: rutabagas, arugula, beets, tat soi, cilantro, turnips, the list goes on. In the odd moments when not in the field, I have started some summer food processing. I couldn’t look at those edamame we returned home with last saturday without imagining what a great snack those will be in the depth of winter, so I blanched and froze them all early in the week. Next stop tomatoes, high on the list of summer bounty to preserve, I got the ball rolling with a mid week session with my boiling water canner. All said, it has been a full and productive week here. Wishing you all a lovely transition as school starts back up again and we all dine delighted in summer’s bounty and look to the fall ahead.
week 13 in your basket:
sweet and hot peppers
patty pan squash
eggplant or tomatillos
Roasted Tomatillo Salsa
8 ounces (3 to 4 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1 small white onion, finely chopped
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a
hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive),
about 5 minutes. Flip them over and roast the other side. Cool, then transfer
everything to a blender, including all the delicious juice the tomatillos have
exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a
coarse puree. Scoop into a serving dish. Rinse the onion under cold water,
then shake to remove excess moisture. Stir into the salsa and season with salt.
Roasted Ratatouille
2 small onions cut into 1/4-inch-thick half-moons
2 red bell peppers peeled, cored, and cut into 1/4-inchwide strips
1 medium eggplant peeled if desired and sliced crosswise 1/2-inch thick, slices
then cut in halves or quarters, depending on size
2 medium zucchini trimmed and cut into 1/4-inch-thick rounds
15 whole cloves garlic, peeled
1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed
1 tsp. chopped fresh rosemary
Kosher salt
4 medium ripe tomatoes peeled, cored, and cut into 1/2-inch chunks
1/4 cup thinly sliced fresh basil (a chiffonade)
Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12×16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. Kosher salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin or they may burn (they shrink a lot as they cook). Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.

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