Week #14, August 22/23, 2019


Our second tomato field is finally ready to harvest.  It was delayed by the cold spring weather, long ago. We’ve been waiting and watching for weeks, and are glad to move into a fresh field.  The quality is better (which we all appreciate) and picking is easier.  We are still harvesting from our early planting, and will continue until the new field is in full production.  

Please eat your slicing tomatoes quickly.  They are from the early planting, were picked ripe, and we know they will not store for long.  Eat your slicing tomatoes first this week, then your plum tomatoes.  Beth

Veggie List and Veggie Notes
Week #14
– Weekly shares
– EOW/ green

Sweet corn, 6 or 7 ears
Watermelon, orange or yellow
Tomatoes, plum & slicing, ~2.25 lb total
Bell or frying peppers, green or red or yellow, ~2
Cucumber, 1
Green & yellow wax beans, 1 to 1.2 lb
Walla Walla onion, 1
Basil, 1 sprig

Each site gets something from this list:
– a small globe eggplant.
– Silver Slicer cucumbers.
– Oranos (orange snack pepper).

Some sites get Jimmy Nardello or shishito peppers.

Next week’s box will probably contain melon, tomatoes, peppers, onions, lettuce and more.

Watermelon – Refrigerate these melons.  The orange ones are more perishable than typical red watermelons.

Tomatoes – Eat your slicing tomatoes first.  The plum tomatoes will hold up better.

FOR A FEW SITES THIS WEEK, Jimmy Nardello peppers (sweet, not hot) – We planted a small patch of these as an experiment, and we will share them among the sites are they are ready to harvest.  Here is the seed catalogue description.  “This fine Italian pepper was grown each year by Giuseppe and Angella Nardiello, at their garden in the village of Ruoti, in Southern Italy.  In 1887 they set sail with their one-year-old daughter Anna for a new life in the U.S.  When they reached these shores, they settled and gardened in Naugatuck, Connecticut, and grew this same pepper that was named for their fourth son Jimmy.  This long, thin-skinned frying pepper dries easily and has such a rich flavor that this variety has been placed in “The Ark of Taste” by the Slow Food organization.  Ripens a deep red, is very prolific, and does well in most areas.”  Can you see why we want to grow this one?

FOR A FEW SITES THIS WEEK, Shishito peppers (sweet, not hot) – We also have a small patch of shishito peppers to share as they ripen. From the Johnnys Seed catalogue:  “Heavily wrinkled fruits are thin walled, mild (no heat) when green and slightly sweet when red.  Popular in Japan where its thin walls make it particularly suitable for tempura.  Also very good in stir fries or sautés.  In Asia, fruits are always cooked green but they also may be used red.  Thinly sliced, the red fruits are excellent in salads and coleslaw.”


Everyone gets one of these.  From top left; Oranos snack peppers OR globe eggplant OR Silver Slicer cucumbers.


A few sites get one of these specialty peppers.  We’ll share them among the sites as they ripen.  Left; Jimmy Nardello peppers.  Right; shishito peppers.

RECIPES

Visit our 2019 Recipe Log or our 2018 Recipe Log or join our Facebook discussion group.


Four Bean Salad


Wax Bean and Tomato and Olive Salad

LOCAL THYME/ Comforting Classics
Light Vegetable Corn Soup
Four Bean Salad
Watermelon Basil Agua Fresca
Rigatoni alla Norma with Eggplant and Fresh Tomatoes

LOCAL THYME/ Outside the Box Recipes
Sweet Corn and Basil Lasagna
Wax Bean and Tomato and Olive Salad
Citrus and Spice Pickled Watermelon Rind
Keralan Braised Vegetables with Green Beans, Eggplant and Corn

LOCAL THYME/ Quick & Easy Meal
Simple Summery Pasta Salad with Corn, Tomato and Basil

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RECIPES FROM LAUREN

CORN, TOMATO, and AVOCADO CHICKPEA SALAD
Adapted every so slightly from Half Baked Harvest

Takes 15 minutes
Serves 4

Basil spring, roughly chopped
1 can (14 ounce) chickpeas, drained
4 ears grilled or steam corn, kernals removed
3 cups diced tomatoes, seeds removed
1 colored pepper, seeded and diced
1 cucumber, diced
1/2 Walla Walla onion, diced
1 cup cubed feta cheese
1 avocado, diced

Dressing:
1/3 cup extra virgin olive oil
1/2 Walla Walla onion, finely chopped
2 tablespoons fresh lemon juice + the zest of 1 lemon
2 teaspoons honey
2 tablespoons red wine vinegar
1 pinch crushed red pepper flakes
Kosher salt and black pepper

  1. To make the salad, combine the basil, chickpeas, corn, tomatoes, and cucumbers to a large bowl.
  2. Make the dressing by heating the olive oil in a medium skillet over high heat. Add the onion and cook until fragrant, 2-3 minutes. Remove from heat and let cool slightly. Add the lemon zest, lemon juice, honey , and red wine vinegar. Season with red pepper flakes, salt and pepper to taste.
  3. Pour the dressing over the salt, tossing to combine. Top the salad with avocado and feta.

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GREEN BEANS WITH CARAMELIZED ONION
Adapted from Bon Appetit

Takes 30 minutes
Serves 2-4

2 tablespoons olive oil
4 garlic cloves, minced
1 pound green beans, ends trimmed
1 onion, thinly sliced
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

  • Heat olive oil over medium heat in a large saute pan. Add garlic and saute for 1-2 minutes until fragrant.
  • Add beans, onion, red pepper flakes, salt and pepper. Saute over medium heat, stirring every couple minutes, for 10 minutes. Some seasoning will stick to the bottom of the pan. After 10 minutes, add a tablespoon or two of water and scrape up any bits from the bottom of the pan. Simmer until reduced to a nice sauce, about 5 minutes more. Add additional salt and pepper to taste. Serve warm.

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