Canning tomatoes are still available for both the 22nd and the 29th deliveries, but since these paste tomatoes are a determinant variety, the harvest will not last much longer after those dates. (‘Determinant’ describes a plant that sets fruit all at once. ‘Indeterminate’ varieties set less fruit at one time, but the fruiting time lasts for a much longer period.) Paste tomatoes have less juice, which means they ‘cook down’ faster when making tomato sauce. The price is the same as the last several years: $25/ 25 lbs. Just send Miranda an email or call to reserve your box(es). And please return the boxes if you can. Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Mark, Rob, Theo, Penny, Emily, Alicia, Miranda, Bethany, Natalie, and Molly Jo)
Cucumbers – Try peeling the skin, but then keep peeling long thin slices. When you get to the seeds, you can decide if you want to use them. Marinated with some finely sliced onions, these are delish! The texture is almost creamy.
Swiss Chard – The chard is back this week. Using it in a stir-fry is still my favorite way to prepare it. What yours?
Eggplant – These little beauties are versatile. The skin is tender enough not to peel and they don’t require blanching. They’re a favorite around here for kabobs, stir-fry or grilled for babaganoush.
Beets – These keep so long in the crisper drawer. They are so sweet, we can’t get enough!
Green Beans – How many green beans does it take to fill 137 shares? 86+ lbs. Steamed, boiled, stir-fried, and pickled are some of the methods used to prepare them.
The fruit from Cherry’s Orchard includes Crest Haven Peaches and a low acid white peach called Arctic Gem. Their first picking of Gala apples is also included with a few Bartlett Pears. This orchard has been in operation for 50 years.
The bread from The Village Bakery and Café is French Galette.
The cheese share from Integration Acres is Goat Gouda, a raw milk cheese that’s been aged just a bit over two months. Though still technically young, it already has developed a pleasant sharpness.
ED.s note: I am not exactly sold on the idea of refrigerated store dough because of the ‘dough conditioners’ that are used. A homemade version for the crust would be tastier, but not as quick to prepare. ~
Roasted Green Beans with Mushrooms, Balsamic Vinegar, Parmesan Cheese
(Makes 4-6 servings, recipe created by Kalyn)
Directions: Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices ½ inch thick.
Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, and then sprinkle with finely grated Parmesan. Serve hot.
2. Put the vegetables in a wide, low serving bowl. Top with the feta and mint and serve immediately.
Pasta Stuffed Tomatoes
Directions:
1. Preheat the oven to 400 F.
2. Scoop out the insides of the tomatoes and reserve to use in a soup. Turn the tomatoes upside down on a paper towel to drain.
3. In a sauté pan, melt the butter and sauté the zucchini and garlic until the zucchini is tender crisp, 3-5 minutes. Combine the zucchini with the vermicelli and cream and toss. Season to taste with salt and pepper. 4. Spoon the filling into the tomatoes and sprinkle the tops with the cheese. Bake for 15 minutes, or until the tomatoes are soft but still hold their shape. Serve immediately.
Article source: http://greenedgegardens.blogspot.com/2012/08/week-8-newsletter-summer-2012_15.html
