Before I get too deeply into the farm happenings, I wanted to share the news that we are ever so thrilled to announce a fall extension! Hoorah! With so many weeks of eating available between the main season and Thanksgiving we will roll right on through with bounteous baskets of late summer and early fall foods for your tables. We will take off one Saturday, November 15th, we are attending and presenting at the North American Biodynamic Conference being held in Louisville, KY! Aside from that, we will continue to deliver lovely baskets full of produce to the farmers market each week. Cost for the half share is $200, the not quite full share is $300, the full share is $400 and the family share is $500.
The week on the farm has been hot and blue Hot for obvious reasons, the heat that so often defines summers in the hollow has been abnormally absent this year. This week, it returned, with stormy moments and hot air, we felt like we normally do in august, kinda sweaty. Blue for less obvious reasons. We have been harvesting and dyeing with our crop of japanese indigo pretty much constantly since last week. We learned from experimentation that the available blue held in the leaf of the plant polygonum tinctorium peaks just before the plant starts to flower. With our first dye pot a huge success last week, we followed through on our intuition and have been dyeing yarn perfect farm blue over and over again. We completed the indigo harvest and dyed a final batch of 14 skeins of our farm’s wool yarn just yesterday. We have never been happier being blue. Other than that we have been picking and cultivating and settling back into a steady pace. We miss our california relatives terribly and have spent a lot of time day dreaming about our next meeting. In the meanwhile, we continue to enjoy the summer foods and hope you are doing the same!
Tomato-Mozzarella Salad with Sweet Peppers and Parsley
2 pounds tomatoes (preferably muli-colored), sliced
2 carmen peppers, stemmed, seeded and sliced crosswise
1 pound fresh mozzarella, sliced
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
¼ cup chopped fresh parsley
Salt and freshly ground pepper
Arrange tomatoes, peppers, and mozzarella slices on a platter. Mix olive oil and vinegar in a lidded jar. (Can be set aside at room temperature a couple of hours). When ready to serve, sprinkle with parsley, salt, and pepper. Shake olive oil and vinegar, pour over salad, and serve.
Roasted Red Pepper Cream Sauce
2 large red bell peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
1/4 cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste
Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
week sixteen in your basket:
hot and sweet peppers
patty pan squash
dragon lingerie beans