Week 10

Full Share

 

Medium Share

 

Small Share

 

 

Hallelujah the rain keeps coming!  After having such a considerable dry spot it is nice to get a little continuous rain.  Harvest days are a little messier and everyones shoes and pants are a little wetter, but it sure beats moving irrigation lines multiple times a day.

This past week was Ben’s last week on the farm.  We are grateful for all his help and wish him the best of luck on his final semester of college!

Brandon’s parents also came out for a whirlwind 3-days of harvesting and packing boxes-we’re so lucky to have them and their help, especially since we are desperately seeking employees right now (hint!) and can use all the volunteers we can get! 150 boxes is a lot for two people to handle!

Tomatoes are starting to come on in full flush now.  You should be seeing increasing quantities of those gems over the next few weeks in your share.  Remember: your tomatoes will come in all sorts of different colors including green and white, they will usually be ripe or close to ripe when you receive them, so don’t wait too long to cut into them!

Sweet corn is on pause this week–the next succession will be making its way into boxes next week.  Melons are sooooooo close to being ready, it kills me that they weren’t ready enough for boxes this week.

 

Here’s what’s in the box this week:

Broccoli (roughly 1# per share)

Collard Greens (1 large bunch for full and medium shares, 1 small bunch for small shares)

Tomatoes (2# for full shares, 1 3/4# for medium shares, 1 1/4# for small shares)

Zucchini (2 each for full and medium shares, 1 each for small shares)

Basil (about 2 ounces per person)

Hot Peppers (2 each for full shares and medium shares, 1 each for small shares)

Bell Peppers (2 for full shares, 1 for medium shares)

Snap Beans (either capitano or soleil, 1 1/5# for full shares, 1# for medium shares)

Cucumbers (2 for full shares, 1 for small shares)

Eggplant (2 each, full shares only)

 

Peppers are starting to come in.  This week some members will be getting the little purple beauty bell pepper, and everyone will be getting the yellow, bananana-pepper shaped hungarian hot wax.  Below are pictures to help you i.d.  I love hungarian hotwaxes–they are the perfect hot pepper.  They can carry a kick but usually only have a medium heat and delicious flavor that adds a boost to any meal.  Unlike other smaller hot peppers its flavor always seem to blend in more than stand out.

 

Purple Beauty Bell Pepper

 

Hungarian Hot Wax Pepper

 

Recipes

Grits and Greens Casserole

INGREDIENTS

• 4 slices bacon, chopped (optional)
• 2 teaspoons extra-virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 2 cups reduced-sodium chicken broth or vegetable broth, divided
• 1/4 teaspoon salt
• 16 cups chopped collard greens or kale, stems removed (about 1 large bunch, 1 1/2-2 pounds)
• 2 cups water, plus more as needed
• 1 cup grits (not instant)
• 3/4 cup shredded extra-sharp Cheddar cheese, divided
• 1/4 cup prepared salsa
• 1 large egg, lightly beaten

PREPARATION

1. Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray.
2. Place bacon (if using) in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.
3. Return the pot to medium-low heat; add oil, onion and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add collards (or kale); stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low and simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry.
4. Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.
5. Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using).
6. Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 1 day. Bake at 400°F until bubbling, about 30 minutes.

 

Pasta with Greens and Tomatoes

INGREDIENTS

• 1 pound collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
• 2 ounces sliced pancetta, or bacon, finely diced (3/4 cup), optional
• 2 teaspoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/8 teaspoon crushed red pepper
• 2 cups diced tomatoes, (not drained)
• 1/4 cup water
• 8 ounces medium pasta shells, (3 cups)
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

PREPARATION

1. Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.
2. Put a large pot of lightly salted water on to boil for cooking pasta.
3. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
4. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.
5. About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.
6. Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.