September 28, 2010

Final Week of Summer Vegetables and Fruit

This Week's Vegetable Harvest:

  • Carrots
  • Broccoli
  • Mustard Greens
  • Shallots
  • Beefsteak Tomatoes
  • Napa Cabbage
  • Fresh Dill
  • Fresh Parsley
  • Tomato Puree

This Week's Fruit Share:

  • Honey Crisp Apples
  • Bartlett Pears
  • Stanley Plums

Reminders & Announcements

  • This is the FINAL WEEK of the Summer Vegetable Season. It is also the FINAL WEEK of the Fresh Fruit Season.
  • The Fall Vegetable Season starts next week and ends November 17th/18th.
  • Registration information for the 2011 season will be emailed to all 2010 members. Email isn't perfect, so if you want to register for 2011 and haven't heard from us by December, please drop us a line. Thanks!
  • Please return all empty boxes to your pickup site. We really appreciate this!
On behalf of all of us at Sandhill Organics, I want to thank our summer season members. We couldn't do this without the support of our CSA members and the hard work of our dedicated staff. If you'll be joining us for the fall season, you're in for a treat! If not, we look forward to growing for you again next year. (front row: Jessie, Derek and Catherine, back row: Nathan, Matt, Peg, Heidi and Jeff)

Notes from the Farm Kitchen

Depending on the variety, the leaves of mustard greens can be red, purple or green and either smooth, crinkly, ruffled or pointed. This week's bunch contains both green and red varieties of mustard. All mustard greens share a spicy, peppery flavor. Try sauting them lightly in olive oil and then adding some lemon juice, chopped tomatoes and walnuts. They're also quite tasty when cooked with a little chopped bacon. Be careful not to overcook them or they will turn mushy.

We recently received this year's batch of tomato puree back from the small food-processing company that makes it for us. As it says on the bag, our tomato puree makes a great soup by itself or with the addition of a little cream. Fresh herbs (such as this week's dill and parsley) are the perfect garnish. You can also use it as a base for heartier soups, chili and pasta sauce. I like to use it as a basting liquid when roasting meats, as a replacement for water or broth when I'm making risotto, or in the crockpot when I'm slow-cooking fall vegetables. Let your imagination be your guide! The puree is shelf-stable, but should be refrigerated after opening.

This Week's Recipes

Julia's Cream of Carrot Soup
Goat Cheese Pizzas w/ Indian-Spiced Tomatoes & Mustard Greens
Stir-Fried Beef and Mustard Greens
Pork Chops with Gingered Plum Sauce
Apple and Pear Stew with Oatmeal Dumplings

Next week's vegetable harvest (our best guess)... tomatoes, winter squash, broccoli, onions, japanese salad turnips, eggplant, peppers, swiss chard, fennel and more!