August 25th Whole Farm and Summer CSA
Full Share: New Potatoes, Tomatillos, Jalapeño, Patty Pan Squash, Green Cabbage, Yellow Onion, Basil, Cherry Tomatoes or Saladeattes, Cilantro, Dragon Beans
Half Share: Tomatillos, Jalapeño, Patty Pan Squash, Green Cabbage, Yellow Onion, Basil, Cherry Tomatoes or Saladeattes, Dragon Beans
Bouquet: Marigold, Feverfew, Aster, Zinnia, Millet, Cosmos, Lisianthus
Big summer flavors are packed into this week’s share! We’re bringing you a colorful mix of some of our favorite summer crops, from juicy cherry tomatoes and fragrant basil to jalapeños and sweet yellow onions. The potatoes and green beans are especially hearty, while cabbage and summer squash are perfect for everything from tacos to quick stir-fries.
Summer camp has come to an end as of last week, but farm school stars next Thursday. Older students join us for a full day on Thursdays and younger students attend half days at the farm on Fridays! The onions that have been drying in the greenhouse for the past few weeks have all been processed in recent days and are now ready for sale. Lots of other hot weather crops are beginning to appear, with the arrival of tomatillos and jalapeños making this the perfect week for some roasted tomatillo salsa.
We’ll start firing up the cider press next week and people can start brining apples for custom press. We also bring in apples from Moss Farm and will be pressing those into cider for sale! Our you-pick berries have winded down, and while we are hoping for a fall flush of raspberries it looks like the bushes will be taking a break for the time being. If you’re still looking to spend some time on the farm we have plenty of beautiful flowers for you-pick so come on down!
Tomatillo Salsa Verde
INGREDIENTS
9 medium tomatillos
1 small yellow or white onion, cut into large chunks
1 to 2 serrano or jalapeño peppers
4 garlic cloves, unpeeled
2 tablespoons avocado oil, plus more for drizzling
2 tablespoons fresh lime juice
½ cup chopped fresh cilantro
1¼ teaspoons sea salt, plus more for sprinkling
Tortilla chips, for serving
PREPARATION
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.
Remove the garlic from the foil and peel it. Remove the stems from the peppers.
In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips.
Store leftover salsa in the fridge for up to 5 days
Summer Squash and Black Bean Tacos with Cabbage–Bell Pepper Slaw
INGREDIENTS
1 yellow onion
2 yellow squash (about ¾ pound)
2 or 3 zucchini
1 red bell pepper
1 cup cooked black beans
2 limes
3 ounces queso fresco
Taco seasoning (granulated garlic - chili powder - cumin - coriander)
½ cup diced tomatoes
16 Mi Rancho 100% corn tortillas
¼ cup pitted Kalamata olives
6 or 7 sprigs fresh cilantro
6 ounces shredded Savoy cabbage
½ teaspoon red chile flakes (optional)
PREPARATION
Prep the vegetables and black beans
Heat the oven to 200°F.
Peel and coarsely chop the yellow onion.
Trim the ends from the squash and zucchini; cut them in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Remove the stem, ribs, and seeds from the bell pepper; finely chop the bell pepper. Divide into two equal portions, one for the squash mixture and one for the slaw.
Rinse the black beans.
Juice 1 lime (the juice will be divided between the squash mixture and the slaw).
Cut the other lime into wedges for garnish.
Crumble the queso fresco.
2. Cook the vegetables and black beans
In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the taco seasoning and cook until fragrant, about 30 seconds. Add the squash, zucchini, tomatoes, and half the bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables are just tender and lightly browned, 4 to 5 minutes.
Add the black beans and cook until warmed through, 2 to 3 minutes. Add ½ cup water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, 4 to 5 minutes.
Remove from the heat and stir in half the lime juice. Season to taste with salt and pepper.
While the vegetables and beans cook, heat the tortillas.
3. Warm the tortillas
Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.
While the tortillas heat, prepare the slaw.
4. Make the slaw
Finely chop the olives.
Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, combine the cabbage, olives, half the cilantro, the remaining bell pepper and lime juice, as many chile flakes as you like, and 2 tablespoons oil. Season to taste with salt and pepper and toss to combine.
Serve
Set out the tortillas, squash-bean mixture, slaw, lime wedges, remaining cilantro, tomatillo salsa, and queso fresco. Invite everyone to assemble their own tacos.