Posts Tagged ‘july’

CSA newsletter 7.28.10

This week’s share will include:

Swiss chard
slicing tomato
green peppers
green onions
purple beans
black berries

And those with a full share will also receive:

extra potatoes
extra peppers
sweet banana pepper
extra tomato

We chose to include the Italian Herb Grilled Vegetable Sandwich recipe because of its use of eggplant and bell peppers, both of which we are going to get tomorrow (even though our bell peppers will be green). If you have any summer squash left over, you’ll see it can also be added to create one heaping, delicious sandwich (or we presume it will be delicious – we’ve never tried this particular recipe). But the benefit of this recipe is that you can substitute/add/subtract any vegetables you want, making it a sandwich of purely CSA produce. It would be good with a slice of tomato added to the basic recipe, or some cooked swiss chard (seriously!), or even those green onions gently grilled/broiled. We don’t know what the pizza crust thing is about. Why not a good crusty bread or homemade foccacia instead?

The other recipe is for oven-roasted tomatoes that will knock your socks off. While the best way we can think of to consume a big, delicious slicing tomato is as quickly and joyfully as possible, sliced up raw on sandwiches or just devoured as is, the truth is that we should be getting LOTS of tomatoes over the coming weeks. It’s not a bad idea to put some of those tomatoes away in long-term storage. In the middle of winter when the only tomato you can find around here is of the pale, grainy, and tasteless variety, having been shipped unripe all the way from goodness-knows-where, you’ll appreciate this burst of rich, local flavor from your freezer. Of course, after you taste these beauties, you may want to use them right away instead of freezing them at all. To freeze oven-roasted tomatoes, lay them out in a single layer on a cookie sheet and place the sheet on a level surface in your freezer. When the tomatoes are frozen, you can pile them in a zipper bag or a freezer container. They’ll keep for months. See the attached file for ideas on incorporating roasted tomatoes into basic recipes like spaghetti sauce or pizza.

Finally, a word on storage. Remember that tomatoes taste best if you keep them out of your refrigerator. Store them on the counter top or in a wide bowl, resting on their shoulders (the kinda knobby part surrounding the stem), and eat them within a few days. If you don’t think you’ll be able to eat them so soon, it’s best to immediately freeze, dry, roast, or can them, putting them away for long-term storage. More about long-term tomato storage in the next newsletter!

Enjoy this week’s bounty!