Week #16, Tomato peak

We are at peak tomato harvests this week.  That’s why we can offer plum tomatoes for sale.  If we have enough next week, we’ll offer sales again.  Watch for emails from us.

Veggie List & Veggie Notes
Week #16, September 3/4, 2020
– Weekly shares
– EOW/ purple
– Sampler/ moon

Sweet corn, ~10 ears
Slicing tomatoes, ~3 lb
Romano beans, 1/2 lb
Collards or kale (red or green), 1 bunch
Watermelon (by site; red or yellow)
Bell peppers, 1 or 2, red or green
Anaheim chile, 1
Walla Walla onion
Garlic, 1 bulb

Next week’s box will probably contain tomatoes, peppers, leeks, beets and more.

Sweet corn – This is another batch of very pretty corn and the last corn of the season.  I am soooo relieved that this delivery falls on our EOW/green week.  I know our green members have been waiting for another batch of sweet corn.  Our sweet corn deliveries end in a 3:2 ratio, purple:green.  That’s the best we can do.

Anaheim chile (long, slender, green or red) – These flavorful chiles have medium heat.  They look deceptively like frying peppers.  Some sites get a yellow frying pepper this week, but no one gets red or green frying peppers this delivery.  If you have frying peppers left over from last week, keep segregated from the Anaheim so you can recognize them.

Everyone gets one Anaheim.  Could be any of these colors (but not yellow).


Visit our 2020 Recipe Log or our 2019 Recipe Log or join our Facebook discussion group.

LOCAL THYME/ Cooking 101
Chicken, Kale, and Anaheim Pepper Burrito
Tomato Watermelon Goat Cheese Salad
Vegetarian Tortilla Soup

LOCAL THYME/ Cooking 202
Watermelon Granita
Romesco Sauce
Kale, Lentil and Kielbasa Soup

LOCAL THYME/ Quick & Easy Meal
Fish Tacos with Tomato, Pepper and Hot Sauce Salsa



Serves 6-8.
Takes 45 minutes.

1 cup all-purpose flour
1 cup cornmeal
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher salt
4 tablespoons melted butter, divided
1 cup buttermilk
2 eggs
2 cups fresh (or frozen) cooked corn
1/2 large Walla Walla onion, diced
1 large anaheim pepper, thinly sliced into rounds

Preheat oven to 400 degrees.
In a large bowl combine flour, cornmeal, baking powder, baking soda and salt. Make a well in the flour mixture and add in 3 tablespoons melted butter, buttermilk, eggs, corn and onion. Stir until smooth.
Pour remaining butter into a large oven-proof skillet. Add batter and shake the pan so it’s even. Place anaheim pepper slices on top and gently press into the cornbread.
Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.


Serves 6-8.
Takes 2 hours for jam (much of it inactive).

3 cups diced, cored tomatoes
1 cup brown sugar
1/2 cup sugar
2 tablespoons honey
1 tablespoon balsamic vinegar
Pinch red pepper flakes
Pinch ground cinnamon
Pinch ground allspice

1. Combine all ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until reduced to a thick jam (about two hours). Stir often to keep the jam from sticking to the bottom of the pan.
2. Use on warm biscuits with butter or your loaded cornbread!


Takes 45 minutes.
Serves 4.

2 tablespoons olive oil
1/2 Walla Walla onion, diced
4 garlic cloves, minced
1-2 “suntan” bell peppers, seeded and diced
1-1/2 teaspoons dried coriander
1 teaspoon dried ginger
1/2 teaspoon ground turmeric
1/2 teaspoon cinnamon
1/2 teaspoon mustard powder
1/2 teaspoon fennel seeds
1/4 teaspoon ground cloves
10 twists black pepper
2 cups chicken stock
2 large slicers, cored and diced
1/2 pound Romano beans
1 teaspoon Kosher salt
5-6 leaves of kale, stems removes and roughly chopped
1 15-ounce can coconut milk
Cooked white or brown rice

– In a large stock pot or Dutch oven, heat the oil.  Add onion, garlic and peppers.  Saute for 5 minutes over medium heat until softened.
– Add spices and cook for 30 seconds to toast.
– Add chicken stock and tomatoes. Bring to a boil, reduce to a simmer and cook for 5 minutes until tomatoes are broken down.
– Blend in a blender, food processor or with an immersion blender until smooth.
– Return mixture to stove and add romano beans and salt.  Cook over medium heat until the beans are tender.
– Add kale and cook 2-3 minutes more until kale is fully wilted.
– Remove from heat and stir in coconut milk. Serve over rice.

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14706 W. Ahara Rd., Evansville, WI 53536
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