It is a busy week with the Heirloom Expo happening in Santa Rosa but it should be a educational and entertaining event. We will have an exhibit table all 3 days and a booth at the farmer's market on Wednesday. Come and check it out! There will be beautiful produce displays, interesting speakers and more: www.theheirloomexpo.com.
The CSA barn
We are slowly working on harvesting storage crops: the red onions and popcorn are in. Everything else is ready! Still we do have an abundance of summer crops. If you would like to can tomatoes please let us know. We have plenty right now. The dry farm tomatoes are slowing down and the heirlooms will follow soon. We will also have bulk basil for pesto.
This week's pick list:
- Pesto Basil
- Tomatoes
- Corn
- Green beans
- Sweet peppers
- Padron peppers
- Eggplant
- Zucchini and Summer Squash
- Cucumbers
- Broccoli
- Cauliflower
- Cabbage
- Leeks
- Onions
- Garlic
- Lettuce Mix
- Potatoes
- Kale
- Chard
- Beets
- Rutabaga
- Carrots
- Basil, Parsley, Dill, and Cilantro
- Strawberries
- Flowers
- Pick your own Cherry Tomatoes and Tomatillos
Stella the dairy cow and the sheep
haksuka with Grains (Adapted from food52.com)
- 3 tablespoons olive oil
- 1 onion, diced
- 1 large sweet pepper, diced or 3 frying peppers, sliced
- 3 garlic cloves, diced
- Salt and pepper
- 2 lbs tomatoes, diced
- 1 whole cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 4 eggs
- 2 big handful of greens, chopped
- Chopped fresh cilantro
- 2 cups cooked grains (farro, quinoa, brown rice, etc.)
- 4 ounces feta, crumbled
- Sauté onion, sweet pepper, and whole cayenne in olive oil with salt and pepper over medium heat, until soft and fragrant.
- Mix in garlic, cumin, and paprika. Saute for 30 seconds or so until fragrant.
- Add the tomatoes, bring to a boil, then simmer until the sauce is thickened.
- Lastly, add the chopped greens and fold in. Cook for 5 more minutes until the greens are ready.
- Remove the whole cayenne.
- With a spoon, make four little pockets in the saucy mess into which you can crack the eggs. Crack them in, then sprinkle a little salt and pepper on each egg, and drag the whites through the sauce. Don’t break the yolk.
- Put a lid over the pan and let cook until the whites are just set, about 4 minutes.
- Pile some of your cooked grains at the bottom of a bowl, then top with big scoops of saucy mess and an egg. Add a little crumbled feta and chopped cilantro.
picy Green Beans (Adapted from food52.com)
- 1 and 1/2 pounds fresh green beans
- 1 piece fresh ginger 1 and 1/2 inches long and 1 inch thick, peeled and coarsely chopped
- 10 cloves garlic, peeled
- 1 and 1/2cup water, divided
- 5 tablespoons olive oil
- 2 teaspoons cumin seeds
- 1 whole cayenne
- 2 teaspoons ground coriander
- 2 medium tomatoes, peeled (optional) and finely chopped
- Salt to taste
- 1 lemon, halved
- Freshly cracked black pepper
- Trim the beans and cut them crosswise into 1/2-inch lengths.
- Put the ginger and garlic into the container of an electric blender or food processor. Add 1/2 cup of water and blend until fairly smooth.
- Put the oil in a wide, heavy pot over medium heat. When hot, put in the cumin seeds. Five seconds later, add the whole cayenne. As soon as it darkens, pour in the ginger-garlic paste. Season with salt. Stir and cook for about a minute. Put in the coriander. Stir a few times. Add the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do.
- Put in the beans, salt to taste, and the remaining water. Bring to a simmer. Cover, turn heat to low, and cook for 8 to 10 minutes or until the beans are tender.
- Remove the cover and remove the whole cayenne pepper. Add the juice of half a lemon, and a generous amount of freshly ground black pepper.
- Taste and adjust with more lemon, salt, or pepper as necessary.