We’re excited we’re finally able to include tomatoes in the shares. The variety we included is kakao. If the tomatoes are underripe, you can leave them in the paper bag and they should ripen within a day or two. Their coloring is blood red when ripe, and they’re tender to the touch. We seeded our tomato crop back in January, and we’ve been tending to them ever since, so it’s always satisfying when we finally start harvesting tomatoes. We also included green peppers, which should now continue to become more abundant, and we’ll also be able to include colored peppers. The turnips have great flavor, especially when combined with potatoes, such as in the mash recipe below. The leaves are also great sauteed. July is one of our busiest months where are fields start really filling out, and if you can believe it, we’re also heavily focused on the fall season ahead, as now is when we start planting our fall and winter crops. Thank you for supporting our farm, and we hope you have a safe and happy 4th of July weekend!
roasted pepper pasta sauce
Chop all of the red onions, cut the peppers in half. Arrange on a baking sheet, and cook on the oven at 450 degrees for 20 to 30 minutes or until the start to char. Add the peppers onion, 1 quart of tomato sauce 3 cloves garlic minced, 1 Tbsp sugar or honey, salt and pepper. Blend until smooth. Simmer on the stove for 15 minutes. Serve with pasta.
drunken tomato Salad
Slice 4 to 5 medium tomatoes. Arrange on a plate. Add salt and pepper. Dress with 2 Tbsp olive oil, and 2 Tbsp balsamic vinegar.
kale salad
Roughly chop 1 bunch of kale and massage leaves to tenderize.
To make lemon vinaigrette combine 1/2 cup olive oil, the juice of 1 lemon (about 1/4 cup), 1 minced clove garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp pepper.
To assemble salad combine kale, slived almonds, and 2-4 oz crumbled feta cheese. Dress with lemon vinaigrette.
salad
In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper until well combined.
turnip and potato mash
Cut 3 large potatoes into 4ths. Remove the leaves from the turnips and wash. Boil until fork tender
Transfer turnips and potatoes to a large bowl and coarsely mash with a potato masher. Add 3/4 cup shredded fontina cheese, 1/2 cup milk, 2 Tbsp butter 1/2 tsp salt and pepper and continue mashing to desired consistency. Serve immediately.
Ingredients
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.
| roasted pepper pasta sauce | drunken tomato Salad | kale salad | salad | turnip and potato mash | |
| tomato sauce | 1 quart | ||||
|---|---|---|---|---|---|
| garlic | 3 cloves | 1 clove | |||
| honey | 1 Tbsp | 1 tsp | |||
| pasta | 1 lb | ||||
| olive oil | 2 Tbsp | 1/2 cup | 1/4 cup | ||
| balsamic vinegar | 2 Tbsp | ||||
| lemon | 1 | ||||
| dried oregano | 1 tsp | ||||
| slived almonds | 2 Tbsp | ||||
| feta cheese | 4 oz | ||||
| apple cider vinegar | 2 Tbsp | ||||
| Dijon mustard | 1 Tbsp | ||||
| garlic powder | 1/2 tsp | ||||
| potatoes | 3 large | ||||
| fontina cheese | 3/4 cups | ||||
| milk | 1/2 cup | ||||
| butter | 2 Tbsp |