It’s definitely tomato season! This week we included red romas, which have a thick pulp making them perfect for salsas and sauces, and also orange cocktail tomatoes, which have a sweeter and fruitier flavor than red tomatoes. Gazpacho soup is a perfect applicaiton for raw tomatoes, and we included a delicious recipe below. Luckily all of this rain has been a blessing for us because all of our fields have great drainage, and these cold temperatures won’t hurt our tomatoes, eggplant, peppers, and cucumbers because they are all protected in high tunnels. We’ve begun transplanting our fall crops and our fields are still loaded so we will have many more vegetables for you on the way! Thank you for supporting our farm.
Curry Collard Greens
Combine 1 1/2 tsp ground turmeric, 2 of the small onions in the share, 4 cloves garlic roughly chopped, 2 chiles minced, a 3 inch piece of ginger peeled and thinly sliced, and 2 tsp lemon zest in a small food processor. Purée, adding up to 4 tbsp. water, to form a smooth paste; set aside.
Heat 3 tbsp vegetable oil in a 6-qt. pot over medium-low heat; add reserved paste; cook, stirring often, until very fragrant, 10–12 minutes. Add 2 tbsp sugar, 1 tsp salt, and 1 14oz can of coconut milk; bring to a simmer over medium heat. Add all the collards destemmed and cut into ribbons; cook, stirring occasionally, until just tender, 40 minutes. Season with salt and pepper and serve warm.
Beet and Celery Salad with Feta Cheese
Preheat oven to 400. Cook 1 cup barley according to the package, and set aside. Skin the beets and cut into 1/4 inch cubes. Toss with 2 tbsp olive oil and a pinch of salt. Spread out on a rimmed baking sheet roast in the oven for 45 minutes turning half way. To make dressing, In a small bowl, combine 1/4 cup red wine vinegar, 1 tsp djion mustard, salt and pepper, stirring until salt dissolves. Gradually whisk in 1/4 cup olive oil until blended. Mix everything together in a large bowl along with 1/4 of the celery greens and stems, diced, about 1 cup, and 2 cloves minced garlic. Mix in 2-3 oz of crumbled feta cheese, about 1/2 cup. Serve cold.
Peel and dice all roma tomatoes (2lb). Peel and finely dice cucumber, bell pepper, jalapeno pepper, and 2 cloves garlic. Combine all ingredients in a large bowl along with 1 tsp salt, 1/2 tsp ground cumin, 1/4 tsp dried oregano, 1/4 tsp cayenne pepper, pepper to taste, 1/4 cup olive oil, 1 lime juiced, 1 tbsp balsamic vinegar, and 1 tsp Worcestershire sauce. Mix ingredients well, then add 1/3 of soup to blender and puree until smooth. Recombine the puree with the diced soup and refrigerate for 2 hours. Serve with a pinch of thinly sliced fresh opal basil.
Radish and Cabbage Slaw
Chop cabbage, thinly slice and chop all of the radishes. Add cabbage and radishes to a bowl with 2 1/2 tsp salt mix well and set aside for 20 minutes. To mix dressing add 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1/4 tsp pepper, and whisk well. Slowly mix in 2 tbsp olive oil. Remove cabbage and radish mixture from bowl drain excess liquid and add to a new bowl. Mix in the dressing and serve.
Simple Orange Tomato Soup
Take the two pounds of orange tomato core and slice them in half. Dice 2 tbsp of celery and greens. in large pan melt 3 tbsp butter and add the celery. Cook until fragrent about 5 minutes. Add the tomato halves and smush with a wooden spoon. Simmer for 45 minute tiring frequently. Dice up 2/3 of the bunch of opal basil and add to the tomatoes. Pour into blender and blend to desired texture. Serve hot and garnish with basil.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Curry Collard Greens||Beet and Celery Salad with Feta Cheese||Gazpacho||Radish and Cabbage Slaw||Simple Orange Tomato Soup|
|ground turmeric||1 1/2 tsp|
|garlic||4 cloves||2 cloves||2 cloves|
|chili peppers, or equivalent chili powder||2 chili peppers|
|lemon zest||zest of 1 lemon|
|coconut milk||14 oz can|
|vegetable oil||3 tbsp|
|olive oil||2 tbsp, plus 1/4 cup||1/4 cup||2 tbsp|
|red wine vinegar||1/4 cup||3 tbsp|
|Dijon mustard||1 tsp||1 tbsp|
|feta cheese||2-3 oz, about 1/2 cup|
|ground cumin||1/2 tsp|
|dried oregano||1 tsp|
|cayenne pepper||1/2 tsp|
|lime||1 lime, juiced|
|balsamic vinegar||1 tbsp|
|Worcestshire sauce||1 tsp|