Showing posts with label salad greens. Show all posts
Showing posts with label salad greens. Show all posts

Tuesday, September 10, 2013

Red Hill Farm, Week #15, by Angela

This is a Full Share and Bi-Weekly Tuesday Pickup week.

Josh will be in the share room this week to assist you. If you have a stash of plastic bags at home, we'd greatly appreciate your help refilling the plastic-bag bin in the share room--thanks.

2nd ANNUAL TOMATO GLEANING--THIS YEAR DURING PICK-UP HOURS  :)
The tomato rows in the field will be open for gleaning during pick-up times. These are the rows that are on your left as you enter the farm, so you will have to walk back up there after you've parked your car. Please do not park your car even temporarily on the driveway to pick or load your tomatoes--it's a violation of fire safety codes. Please also note that this gleaning does not include the tomatoes in the U-pick area. 

Much like our gleaning event last year, you may take as many as you'd like, to help us clean off the plants before pulling up the stakes. So bring your bags, buckets, boxes, and brawn to lug off as much as you'd like. Remember that green tomatoes will ripen on the counter. The rows will remain open for gleaning during pickup hours this week and possibly next week. (The neighboring eggplant and pepper rows will be marked off; please DO NOT go down those aisles as we are still harvesting from those plants for parts of the share).
Samuel Palmer, Ruth Returning from Gleaning, ca 1828,
Victoria & Albert Museum, London (source) According to Palmer scholars,
"the powerful figure of Ruth the Gleaner [symbolizes] the fecundity of
the land.
"
For your menu planning this week, you may anticipate:

  • Salad greens
  • Elba potatoes
  • Garlic
  • Sweet White Onions
  • Eggplant
  • Peppers
  • Heirloom Tomatoes
Cheers from Angela!

Sunday, July 21, 2013

Easy Zucchini (or Other Summer Squash) Tart, by Melinda

Zucchini Tart w/ Sausage & Dijon (source)
Zucchini Tart with Crumbled Sausage and Dijon--The Patty Pan summer squash we're getting, sliced, would make an equally nice tart.  Serves 4.

  • 1 tbsp olive oil
  • 1/2 lb sweet Italian sausage, casings removed [or use hot sausage if you like it]
  • about 1 lb summer squash (zucchini, Patty Pan, or other), sliced bite-size
  • 1 sheet puff pastry (half a 17.3 oz package), thawed
  • 3 tbsp Dijon mustard (I strongly recommend NOT using Trader Joe's brand, as it tastes like an extremely hot Chinese mustard)
  • green salad with halved cherry tomatoes, to go with the tart
Heat oven to 400. Heat oil in large skillet over medium-high heat. Add sausage & cook, breaking it up with a spoon, until cooked partway through, 3 to 4 min. Transfer to a plate w/ a slotted spoon; reserve the skillet as is. Add sliced squash, 2 tbsp water, 1/2 tsp salt, & 1/4 tsp black pepper to the drippings in the pan. Cook, stirring occasionally, until just beginning to soften, 4 to 5 min. Unfold the pastry on a baking sheet & prick all over with a fork, leaving a 1/2-inch border around the dough. Spread the mustard on the pastry, avoiding the border; top w/ squash & sausage. Bake till the pastry is golden brown, ~20 to 25 min. Cut the tart into 8 pieces and serve with salad.

(Recipe source: Real Simple Magazine, August 2013)