F is for Frost and Fried Green Tomatoes: Week 21

Fall at the farm is breathtakingly gorgeous.

Hello everyone! That’s right. It frosted here in Gardiner last night. We raced out to the fields yesterday afternoon and harvested lots of frost-intolerant crops before the cold night came in to end their fleeting plant lives (it only ended up being a light frost, so it turns out that many of them are actually still alive!). And now we have, among eggplant and peppers, some lovely green tomatoes for you to take home. I can think of no better way to pay homage to the bountiful season we’ve had, and to ring in the next chapter of the seasons, than by frying up these final tomatoes of the year. So without further ado, a recipe for Fried Green Tomatoes from Epicurious:  http://www.epicurious.com/recipes/food/views/Fried-Green-Tomatoes-242647

In your share, we are also including tomatoes that rest in the middle stage between green tomato and juicy ripe tomato. Try putting these on your countertop and let them ripen up before eating them, and you’ll have the true tomato flavor of summer for this one last week!


Black Futzu pumpkins curing in the greenhouse.
Black Futzu pumpkins curing in the greenhouse.


This week, just in time for Halloween, you will be receiving your first pumpkins of the season! Your classic orange pumpkin is on its way, but before we bring it out, we’re giving you a pumpkin this week that takes the cake in uniqueness. The Black Futzu pumpkin is an heirloom variety of Japanese origin, and I can’t wait for you to see it in person. An attempt at a description would not suffice; see the photo above instead and just know that it’s the funkiest pumpkin you may ever sink your teeth into and looks like a goblin himself grew it. The flavor is described by seed catalogues as “nutty” and “distinctly hazelnut”, but I would simply describe it as freaking delicious. Today I made a soup for lunch out of this yummy pumpkin, and it was so good I have to share the recipe:


2 Black Futzu pumpkins
2 shallots, chopped
2 onions, chopped
3 tablespoons miso paste (optional, but lends a great salted/fermented flavor)
olive oil (I actually cook with non-virgin coconut oil, so use that instead if you have it)
1 teaspoon curry powder
2 teaspoons parsley, chopped
salt and pepper


Preheat oven to 400 degrees. Remove the pumpkins’ stems. Cut pumpkins in half, scoop out seeds, and coat the cut sides with oil. Place on a baking sheet and cook in oven until very tender, approximately 30 minutes. While the pumpkins are roasting, cook shallots and onions in a large saucepan on medium-low heat, adding curry powder, parsley, salt, and pepper after a few minutes. When the shallots and onions are caramelized, add 3 cups of water and the miso paste, and bring to a simmer, stirring to incorporate the miso. Remove your tender pumpkins from the oven, let cool for a bit, and then peel their skin off. Blend the pumpkin flesh in a blender, then add it to the saucepan. Add more water to thin, if necessary. Let this cook for about 10 more minutes on low heat. Season with more salt and pepper and enjoy. (This recipe will probably serve about 4 people.)


Big fat fall carrots
Big fat fall carrots


This week your share will include, but is not limited to:
Kale (After a couple months of being eaten by pests and battling hot temperatures, the kale is back in action!)
Black Futzu pumpkins
Bok Choi
Tomatoes (half-ripe and green ones)


Yet another exciting crop we are introducing to you this week is a personal favorite of mine: rutabaga! Rutabaga is a member of the brassica family. This family includes cabbage and turnips, which I find to be a perfect description of its taste; it is basically a cabbagy turnip. Yum! Chop up and roast this root in the oven on 400 degrees with the carrots and beets you’ll be getting this week, and you will think you’ve died and gone to rutabaga heaven.


And as for leeks: have you run out of ideas for eating leeks? I’ve got you covered. Try this recipe from Bon Appetit. The leeks are halved and roasted, turning out like long leek spears. Put them on the side of any meal to add tastiness and intrigue: http://www.bonappetit.com/recipe/olive-oil-roasted-leeks


Winter squash sleeping in the root cellar, waiting to meet you.
Winter squash sleeping in the root cellar, waiting to meet you.


This is our second to last  week of distribution (not including the Thanksgiving pick-up), and I can’t even believe it! How time flies when you’re eating delicious vegetables. I hope you’re loving these new fall flavors and enjoying feeding your body all the roots, tubers, greens, and squash it needs to store up for the cold season ahead. I know I am!
Have a yummy week,

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