I can’t believe it’s Week Twenty already! That means six weeks to go after this. (The last distribution is the week of Thanksgiving.)
This week’s produce includes:
1 bunch chard
1 bunch mustard
1 bunch leeks
1.5 pounds Yellow Finn potatoes
winter squash or pumpkin
1 bunch parsley
And in the End…
Early this morning we got out first fall frost. In order to prepare for it, we worked from sun up to sundown on Saturday clearing out all the frost sensitive plants so that we can enjoy them for one last week. The tomatoes, sweet peppers and tomatillos in the shares this week are the last of the season! It’s time to savor the last gasp of summer, and transition fully into to fall.
The frost has arrived, the tomato plants are dead, but we still have all those hard green fruits that will never see their day in the sun. Green tomatoes are going to be free choice this week, but if you are into using whatever fruits are in season, you might be tickled to take some green tomatoes to experiment with at home. What to do with them? Here are my ideas for using up green tomatoes. (For specific recipes, I suggest searching “green tomato” on the Saveur website.)
- Green Tomato Pie: Make just like your favorite apple pie, with added sugar and thickener. A Southern food tradition.
- Savory Green Tomato Tart: A good crust, caramelized onions, sliced green tomatoes baked until crispy and brown. Sounds good to me!
- Fried Green Tomatoes: Now is the time! Fry up a big batch of these and freeze the leftovers, to be toasted and enjoyed later.
- Green Tomato Chutney or Jam
- Pickled Green Tomatoes: Make with a trusted vinegar pickling base, or use salt to lacto-ferment them.
- Green Tomato Relish
And, if you are interested in a large quantity of green tomatoes (5+ pounds), send us an email and we’ll pick a bunch for you.
In the New York Times
You might be proud to know that I contributed a quotation in the New York Times last week. Our CSA was mentioned, as was our love of the Rose de Berne tomato. It’s an article about the Hudson Valley Seed Library. Check it out: A Seed Library for Heirloom Plants Thrives in the Hudson Valley.
Pumpkins and Winter Squash
This week is really a week of community supported agriculture for us. When our farmer pals Becky and Joe harvested way more pumpkins and winter squash than they or their CSA could use, they gave us a call. We had mentioned that our harvest was meager at best, and they wanted to give us their surplus. We compromised with a vegetable trade (celeriac) and now we have more pumpkins and some varieties of winter squash that we didn’t even grow this year. What an awesome community we live in. So, if you decide to snatch up one of the large cheese pumpkins this week, I suggest preparing it in the following way:
Preheat oven to 375. Wash off pumpkin and prick it all over with a fork. Place entire, whole pumpkin on a sheet pan and place in oven. Bake for 45 minutes to an hour, until pumpkin is brown and has collapsed. Remove from oven and let cool. When cool, peel off skin, and remove seeds and stem. Scoop up flesh and puree. Use whatever pureed pumpkin you need, and freeze the remainder in 1 or 2 cup quantities, which are usually the amounts used in pies or soups.
Have a great week!