CSA News for the Week of August 6th

This Week's Vegetable Harvest:

• Leeks
• Tomatoes (lots!)
• Parsley
• Romano Beans or Green Beans
• Basil
• Garlic Bulbs
• Cucumbers
• Bell Peppers
• Large Yellow Onions from Steve Pincus' organic farm near Evansville, WI
• Sweet Corn from Scott Koster's farm near Lake Geneva, WI (not organic)

This Week's Fruit Harvest:

• Golden Seedless Grapes
• Nectarines
• Blueberries

Notes from the Farm Kitchen

Leeks are members of the lily family and are close relatives of onions, garlic, shallots and chives. Leeks are milder than most onions and tend to get sweeter as they cook. When using leeks, cut the tops off about 2 inches above the white section. Then cut them in half lengthwise and wash any dirt out from between the layers. Leeks may be sauteed, braised, grilled, baked or eaten raw. Store them in the refrigerator.

We began picking from a new planting of beans the other day. This planting of beans is half romanos and half green beans, so you will receive one or the other this week. Romano beans have a wide, flat pod. They are tender and flavorful and can be prepared like traditional green beans.

Tomatoes are starting to ripen in large enough quantities that we no longer need to ration them. Quite the opposite. As Matt and I were walking through the tomato fields this evening, he turned to me and asked  "So...how many pounds of tomatoes do you think our CSA members can handle this week?" I replied that there is no such thing as too many tomatoes in early August. Toward the middle of September when we've all eaten our fill, then we become concerned about tomato fatigue. But not this week! So my answer to Matt's question is "Lots!"

The plants are particularly healthy and vigorous this year. As you can see in the photo above, many of the plants are as tall as I am and still growing. 

And still producing flowers and fruit...

There are so many tomatoes that much of what we're picking is cosmetically perfect like the one above. In addition to the perfect ones, we're also picking some with small cracks and minor blemishes so you will receive a few of those as well. 

Most of the tomatoes we grow are larger slicing types, both hybrid and heirloom, but we also have several hundred cherry tomato plants.

We love cherry tomatoes, but with all of the other demands of mid-summer heaped on us, it can be hard to find the time to pick these time-consuming little tomatoes. This year we'll probably pick just enough for our family and then let you pick all you want at our upcoming CSA potlucks. Please email your RSVP to info@sandhillorganics.com if you'd like to attend on either August 19th or September 9th.

  

This Week's Recipes

  Cucumber-Nectarine Salsa

1 large nectarine, cut into bite-sized pieces 
1 medium cucumber (peeled, seeded and cut into bite-sized pieces )
1 green pepper, cut into bit-sized pieces
1/4 cup finely diced onion
3 tablespoons orange juice 
1 tablespoon white wine vinegar

In a medium bowl, combine all of the ingredients and toss gently to mix. Chill the salsa until you are ready to serve it.

Warm Green Bean Salad with Pine Nuts and Basil
www.epicurious.com

1 pound green beans, trimmed

2 tablespoons olive oil

1/4 cup pine nuts (about 1 1/2 ounces)

2 garlic cloves, minced
12 fresh basil leaves, chopped

1. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place beans in bowl of ice water to cool. Drain well. Pat dry with paper towels. (Can be made 1 day ahead. Wrap in paper towels and refrigerate.)
2. Heat oil in heavy large skillet over medium-low heat. Add pine nuts and sauté until light brown, about 6 minutes. Add garlic; stir 1 minute. Add green beans to skillet; sauté until heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.

Country House Tomatoes for Fusilli

from Lynne Rossetto Kasper of Public Radio's The Splendid Table

1 clove garlic, split

2-1/2 to 3 pounds richly flavored tomatoes, unpeeled, unseeded, cut into 1/4-inch dice

2 tightly packed tablespoons fresh basil leaves or other favorite herb, torn
3 to 4 tablespoons fruity extra-virgin olive oil
Salt and freshly ground black pepper
1 pound fusilli, penne, linguine or spaghetti
6 quarts boiling salted water
1/2 to 1 cup freshly grated aged Pecorino Romano cheese or domestic Fontinella (optional)

1. Vigorously rub a pasta serving bowl with the garlic. Add the tomatoes, basil, oil, and salt and pepper to taste. Let stand at room temperature while you cook the pasta, or up to several hours.
2. Cook the pasta in fiercely boiling water, stirring often, until tender yet firm to the bite. Drain in a colander and turn it into the pasta bowl, tossing all the ingredients together. Taste for seasoning and serve. If you like, pass cheese at the table.

Fun Photos of the Week: Summer Storm Clouds

When you work outside, your eyes never stray far from the sky. A couple of weeks ago Donna took some pictures as this front passed over the farm. Just more proof that art is everywhere in nature.

Next Week's Harvest (our best guess)... purple potatoes, yellow potatoes, heirloom tomatoes, eggplant, peppers, chard or kale, carrots, raspberries, peaches, arugula and more!