• Heirloom Tomatoes
• Red Grape Cherry Tomatoes
• Watermelons
• Garlic
• Walla Walla Onions
• Corn
• Salad Mix
• Jalapeno Peppers

News from the Farm
By Rebecca Claypool

It is cold and wet at Featherstone today. I actually enjoyed the rainy day although there was plenty to do out in the field. Mondays are always busy filling orders for the stores and wholesalers. Every Tuesday and Friday we do deliveries to the cities, so we pick and pack all the produce on Monday and Thursday. During the height of the season we send our own van to the Wedge Co-op early Tuesday and Friday mornings, as well as load produce on Avalanche Organics’ truck that delivers to a variety of stores and wholesalers in the Twin Cities. As more and more crops go out of season we won’t need to do an exclusive delivery to our biggest buyer. So . . . we pick and pack for stores Monday, pick and bag for CSA Tuesday, pack boxes and deliver CSA boxes Wednesday, pick and pack again for stores Thursday, and pick for Farmer’s Market Friday.

Saturday we go to Farmer’s Market, and continue to pick the crops that are abundant. Usually there is flexibility on Tuesday, Wednesday and Fridays so other projects such as planting, cultivating, fencing, and cleaning can get done. Then we start all over on Monday. I thought this might give everyone a better idea of how we spend our days and where CSA fits into the mix.

Varieties

By Rebecca Claypool

Fresh Garlic: This variety is Red German, a hard neck type of garlic. It was picked a few weeks ago and has been curing in our barns. You can keep the garlic in the refrigerator or continue to cure it by storing it in a dry and dark place.

Red Grape Cherry Tomatoes: Here is another serving of great cherries for salads, kabobs, or simply for snacking.

Heirloom Tomatoes: This week we have a mix of Prudens Pink Brandywine tomatoes, Cherokee Purple, Valencia, Genovese, Amish Red Paste, and Tiger Stripe. These tomatoes work great for cooking, slicing, and mixed together in a fresh tomato salad.  

Watermelons: We have two types of watermelons this week. The dark green skinned melon is Sugar Baby, and the light green speckled melon is Mickey Lee. They are both icebox melons, they do have seeds, and they ripened up well. Both are red inside with some white swirling.

Sweet Onions: Here is another portion of sweet Walla Walla onions. They are not for storage so keep them in the refrigerator.

Corn: Here is some more bicolor corn. It still tastes good, but as you know there was some pollination problems this summer so the ears are not full or large.

Salad Mix: Here is some mid season salad mix for all you salad lovers!      

Jalapeno Peppers: We are throwing in some hot peppers for folks. Be careful because they are HOT, but so so good. Make some salsa, put them on pizza or make the regional specialty “Jalapeno poppers”.

Sassy Corn and Cucumber Relish with Hot Pepper
Adapted from Rolling Prairie Cookbook by Nancy O’Connor

Serve this relish with rice and beans, as an accompaniment to an Indian dinner, or as a dip with tortilla chips.

• 1 cup fresh corn kernels, steamed
• 1 cucumber, seeded and diced
• 2 green onions, finely chopped
• 2 tsp sugar or honey
• 1⁄2 tsp salt
• 3-4 tsp finely chopped cilantro
• 1 tbl red wine vinegar
• 1 tbl sesame oil
• 1 tsp dried red chili flakes
• 1 small hot pepper, seeded and minced

Mix all ingredients.  Refrigerate for several hours to allow flavors to blend.

Tomato Corn Salsa
Adapted from Rolling Prairie Cookbook by Nancy O’Connor

• 1 cup fresh corn kernels
• 2 cups diced tomatoes, drained with salt, for 30 minutes
• 2 tbl diced red onions
• 1⁄4 cup diced green bell peppers
• 1 tbl chopped fresh basil
• 1⁄2 -1 fresh green chile, seeded and minced
• 1 tbl fresh lime juice
• 1 tsp cider vinegar

Blanch the corn in boiling water to cover for 1 minute until just tender.  Drain.  In a large bowl, combine all of the ingredients and set aside for 15-20 minutes to allow the flavors to develop.  Add salt, if needed, and serve at room temperature.

Tomatoes and Onions Salad
Adapted from The Best of James Beard by James Beard

• 4 large tomatoes, peeled and thickly sliced
• 4 good size sweet onions, thinly sliced
• Salad greens
• Salt and freshly ground pepper

Arrange alternate slices of tomatoes and onions on a serving dish dressed with greens.  Sprinkle a little salt and pepper over them.  Serve with a bowl of vinaigrette.

Garlic and Herb Vinaigrette
Adapted from The Enchanted Broccoli Forest by Mollie Katzen

• 1 medium clove garlic, minced
• 5 tbl extra virgin olive oil
• 5 tbl red wine vinegar
• 1 tbl fresh lemon juice
• 1⁄4 tsp salt
• Freshly ground black pepper
• Pinch of celery seed
• 1⁄4 tsp dry mustard
• 1 tbl minced fresh herbs or 1 tsp dried

Combine everything in a small jar with a lid.  Cover tightly and shake until well blended.  This keeps indefinitely in the refrigerator.  Shake well before using.

Sweet Corn Fritters
Adapted from The Greens Cookbook by Deborah Madison and Edward Espe Brown

• 1 cup flour
• 1⁄2 tsp salt
• 2 large eggs, separated
• 2 tbl olive oil
• 1 cup milk
• 2 cups corn kernels (4-6 ears)
• Olive oil for frying
• Clarified butter for frying (optional)

1. Put the flour and salt in a bowl and make a well in the center.  Add the egg yolks, oil and milk; then whisk everything together just enough to make a smooth batter.  Set in the fridge, covered, to rest for 1 hour.
2. After the batter has rested stir in the corn.  Beat the egg whites until soft peaks hold their shape, then gently fold them into the batter.
3. Pour 1⁄2 inch of oil into a skillet.  Heat until a drop of water sizzles in the pan.  Fry spoonfuls of fritter batter until golden brown.  Remove and drain on paper towels.  Keep warm in the oven until all are ready, then serve on heated plates. 

Cherry Tomatoes Sautéed with Shallots and Herbs
Adapted from The Greens Cookbook by Deborah Madison and Edward Espe Brown

• 2 cups cherry tomatoes
• 2 tbl olive oil
• 3 shallots, finely diced
• 1-2 tbl mixed herbs, chopped, or 1 tbl tarragon or basil, chopped
• Salt & pepper

Slice the tomatoes in half.  Just before you are ready to serve, warm the olive oil with the shallots and cook gently for 1 minute; add the tomatoes and raise the heat.  Sauté quickly until the tomatoes are just warm. Add herbs, season with salt & pepper

Tomato, Cheddar and Sweet Onion Sandwich with Basil Mayonnaise
Adapted from The Greens Cookbook by Deborah Madison and Edward Espe Brown

• 3-4 oz sharp cheddar cheese
• 1 large ripe tomato
• 1⁄2 cucumber
• 4 slices bread
• Basil Mayonnaise (below)
• Thin slices of Walla Walla onion
• Salt & pepper

Slice the cheese, tomatoes and cucumber.  Prepare the basil mayonnaise and spread it generously on the bread.  Layer the cheese, onion, tomatoes and cucumber slices over the mayonnaise.  Season with salt and pepper, top with bread and slice in two.

Basil Mayonnaise
Adapted from The Greens Cookbook by Deborah Madison and Edward Espe Brown

• 1 egg at room temperature
•  1⁄2 tsp salt
• 1 tsp Dijon mustard
• 1 tbl lemon juice or white wine vinegar
• 1 cup olive oil
• Hot water
• 1 clove garlic, mashed to a paste
• 4-6 tbl chopped basil

Separate egg.  Combine yolk, salt, mustard and lemon juice or vinegar in a bowl.  Briskly whisk until thoroughly blended, then add the oil, slowly, whisking as you go, until completely incorporated.  Use hot water to thin if desired.  Stir in garlic paste and basil.  Taste and add salt or lemon juice or vinegar if needed. 

Late Summer Tomatoes with Fresh Parsley
Adapted from The Greens Cookbook by Deborah Madison and Edward Espe Brown

• 5 fresh tomatoes
• Extra virgin olive oil
• 3 tbl chopped fresh parsley
• Salt & pepper
• Balsamic or wine vinegar to taste

1. Slice a plateful of tomatoes.  Pour some olive oil over the tomatoes, a scattering of herbs, and salt & pepper.
2. Add a little vinegar to taste.  Do not salt until ready to serve. 

Baked Polenta Layered with Tomato, Fontina and Gorgonzola
Adapted from The Greens Cookbook by Deborah Madison and Edward Espe Brown

• 6 tomatoes, roughly chopped
• 1 tbl olive oil
• 1 bay leaf
• 2 basil leaves
• 2 branches parsley
• 1⁄4 Walla Walla onion, finely diced
• 1 clove garlic, finely chopped
• Sugar, if needed
• Salt & pepper
• 1 1⁄2 cups coarse cornmeal
• 8 oz Fontina cheese, thinly sliced
• 5 oz gorgonzola cheese
• Fresh herbs, chopped for garnish

Make a simple tomato sauce:  warm olive oil with bay leaf, basil, parsley, onion and garlic, and cook slowly for 4 minutes.  Add tomatoes, raise heat to medium high and cook 15 minutes until quite soft.  Pass sauce through a food mill then return to the pan and simmer until quite thick.  Add sugar if needed and season with salt & pepper.

Boil 4 1⁄2 cups water and add 1 1⁄2 tsp salt.  Whisk in the cornmeal in a stream so lumps don’t form.  When it has all been added switch to a wooden spoon and hen cool and firm slice into 1⁄2 inch pieces and cut again, diagonally, to form triangles. 

Preheat the oven to 400 degrees.  Butter a gratin dish and spread 1 cup tomato sauce over the bottom.  Arrange polenta and Fontana slices in overlapping layers.  Carefully spoon the remaining tomato sauce over the layers.  Crumble gorgonzola over the top, pepper generously and bake 25-35 minutes.  Garnish with fresh herbs and serve.