2014:17

Another busy and hot week has passed on the farm, the temperatures hung out around 90 all week, perhaps a normal August, but after the mild summer that has passed, we all felt a bit ill prepared for the heat. We had a basically rain free week that was much needed and we used the “dry” time to try and clear out our fall plantings that have become quite weedy with the hot, sunny, wet weather. We made a good start of it and nearly everything looks good out there now. Food processing time is here for me too as we come home from market with such bounty still remaining even after filling your baskets. I try not to let much go to waste. (admittedly, the pigs are also eating quite well this year). I began the week by making a huge batch of ratatouille and freezing it in meal size portions. I was able to use much of the summer squash, eggplant, and sweet peppers for that project. Next on the list was tomato sauce. there is nothing I love more than dipping into a preserved taste of summer in the depths of winter, and nothing quite does that as well as a deep, red, basil filled sauce. It did take a bit of self control to pack it all away in the freezer. These are full days indeed.

FALL EXTENSION we are in the final weeks of the main season. we remain thrilled about our fall extension! Hoorah! With so many weeks between the main season and Thanksgiving, we know everyone wants to keep on eating! 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 Wishing you all a great week ahead. I hope you enjoy your hill and hollow farm salsas as much as we do, there is no better eating on these hot days.
Friends, this week is a salsa week if ever there was one. Make it red, make it green, just adore this fresh cilantro, tomato, tomatillo, pepper combination and enjoy!

Pico De Gallo from Bon Appetit
1/2 medium white onion, diced
2 cups diced tomatoes
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeño
(optional)
Kosher salt
Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion;stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.

Roasted Tomatillo Salsa
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
salt and pepper to taste
Preheat the oven’s broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don’t remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little extra virgin olive oil to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
week seventeen in your basket:
tomatoes
sweet and hot peppers
eggplant
tomatillos
swiss chard
basil
cilantro
garlic

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