2015 CSA Week 21October 21, 2015
Another fogged in morning
2015 CSA week 21 October 21st
In The Box
Gypsy and Jimmy Nardello Peppers
Cherry Tomatoes OR Broccoli
Eggplant OR Melon
Another foggy morning on the farm makes it hard to get going for farmers and farm hands alike. The soup like air mirrored on the inside of season wearied minds. It seems like the seasonally transitional boxes just keep going which is fine with me, I’m not sure I’m quite ready for winter’s seasonal eating just yet. The days of roots squash and hearty greens will be the norm soon enough, one more side of roasted eggplant or peppers fried with eggs works for me.
Green tomatoes in your boxes today as we ready ourselves to break down the tomato trellises and get that block worked down and seeded in cover crop for the winter. See below for some ideas beyond the classic fried green tomatoes.
Turnips, WInter Radishes, Chicory Greens and Cabbage should all be making an appearance in your boxes soon as we move into the inevitable c
Fried Green Tomatoes
Vegetarian Cooking for Everyone by Deborah Madison
4 medium sized green tomatoes
3/4 cup fine cornmeal
3-4 Tablespoons vegetable oil
salt & pepper
Green Chile Mayonnaise
Slice the tomatoes crosswise 1/3 to 1/2 inch thick. Press each piece into a plate of cornmeal and coat on both sides. Heat oil in a wide skillet over high heat until hot enough to sizzle a drop of water. Add tomatoes, reduce heat to medium and fry on both sides until golden. Remove to plate, season with salt and pepper. Green Chile Mayonnaise Add several minced and seeded jalapeños or 1-2 unseeded poblano or serrano chiles to 1 cup homemade or purchased mayonnaise.
Green Tomato Corn Muffins
1 (16-oz.) container sour cream
1. Preheat oven to 450°. Sauté tomatoes and 2 Tbsp. sugar in 2 Tbsp. melted butter in a large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin to caramelize and turn light brown.
2. Stir together cornmeal mix, lemon zest, and remaining 6 Tbsp. sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and remaining 6 Tbsp. butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in tomatoes.
3. Generously coat small (1/4 cup) brioche molds or muffin pans with butter; spoon batter into molds, filling two-thirds full. Bake at 450° for 15 to 17 minutes or until wooden pick inserted in center comes out clean.
Green Tomato and Squash Soup
Makes 4 to 6 servings
1 cup diced bacon
2 tablespoons extra-virgin olive oil
1-1/2 cups thinly sliced leeks
1 tablespoon chopped garlic
1 bay leaf
2 pounds green tomatoes, chopped
1/2 pound acorn squash, diced small
1 cup vegetable broth
2 cups water
2 teaspoons fresh thyme, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Cook bacon in olive oil in a large pot over medium heat until crispy. Add leeks, garlic, and bay leaf, cooking until fragrant, about 5 to 6 minutes.
2. Add tomatoes, squash, broth, water, thyme, salt, and pepper and cook, stirring occasionally, for about 20 minutes or until squash tomatoes are very tender.
3. Let soup cool and transfer half of it to a food processor or blender and blend until smooth. Pour blended soup back into pot with the rest of the soup and heat again to serve.
4. Top each bowl with a dollop of creme fraiche.
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