The last day of summer has officially come and gone and we are moving into fall. The leaves on my family's sycamore tree have started to fall, the grass has slowly started to creep into the fields, and the summer crops have begun to fade. This is my first time working a full season on the same farm and it has been beautiful to watch the land change with the seasons.
Not only has the landscape changed, but the work on the farm has changed too. We are no longer planting as much and CSA harvest days are becoming less intense. Instead, we are now turning out attention to our winter storage crops, harvesting truckloads of squash and pumpkins, boxes full of dry corn, and pallets of onions. I enjoy the harvest of the winter storage crops. Unlike harvest on CSA days, where we only pick a selected amount of each crop, harvesting the winter storage crops is like harvesting in bulk. We harvest at least 10 rows of a single crop at a time, requiring the help and hands of everyone on the farm, not just the veggie crew.
For me, fall has always been a period of change - starting classes, leaving for and coming home from the peace corps, starting new hobbies that are better suited for the cooler weather, etc. With all of the changes and chaos 2020 has thrown at us, I hope you join me in using this seasonal change to reflect, re-focus, and re-organize your energy and your goals.
From Monique
We had hoped to offer arugula and spinach this week but unfortunately the tunnel became invested with aphids, attacking the last planting of basil as well.
The strawberries are still recovering but we do hope to have some again. (Sadly this weekend’s heat wave will likely not help but we shall see.)
We will have potatoes and winter squash next week.
This week’s pick list:
Eggs
Rhonda Beets
Yaya Carrots
Ailsa Craig Sweet and Monastrell Red Onions
Farao Green Cabbage
Summer Squash: Dark Star, Yellowfin, and Cocozelle
Cucumber: Summer Dance, Silver Slicer, Sweet Marketmore, and Addis Pickle
Diamond Eggplant
Sweet Peppers
Heirloom Tomatoes: Gold Medal and Sarah Purple (last week with limited amounts)
San Marzano Paste Tomato
Evergreen Hardy Scallions
Calypso Celery
Lettuce
Ruby Red Chard
Champion Collards
Rainbow Lacinato and Old Growth Palm Kale
Cilantro, Dill, and Parsley
Hot Peppers: Bastan Poblano, Czech Black, Jalapeño, Aji Crystal, Serrano
Melons and Watermelons
Sonora or Rye Flour
Pick your own: jade and dragon langerie bush beans, padron and shishito peppers, ground cherries, cherry tomatoes, and tomatillos.
Along with the flowers, there are shiso, purple and thai basil in the annual field.
Saltonstall Olive Oil
Revolution Bread
Savory Tomato Pie
Recipe: This savory tomato pie is one of my favorite summer recipes. Though summer is now over, we still have the ingredients on the farm to enjoy a taste of the summer season.
INGREDIENTS
1 unbaked pie crust (I like to follow this recipe but any will do: https://www.homemadefoodjunkie.com/sourdough-pie-crust/)
4-5 tomatoes, sliced
1 teaspoon salt
Handful of fresh basil leaves, chopped (about 1/4 cup)
1 ear of corn (kernels stripped from the cob, cooked or uncooked)
1/2 cup chopped onion
1 clove garlic, minced
1 cup grated mozzarella cheese
1 cup grated sharp cheddar cheese
3/4 cup mayonnaise
Freshly ground black pepper, to taste
INSTRUCTIONS
Heat oven to 375 degrees F.
Line a baking sheet with a few layers of paper towels. Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the pie doesn't turn out soggy.
Roll out pie crust and use it to line a pie plate. Crimp the edges and poke holes in the bottom of the crust using the tines of a fork. Par-bake the crust for 10 minutes.
When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then cover with half of the basil, onion, garlic, and corn. Layer the remaining tomatoes on top and cover with the remaining basil, onion, garlic, and corn.
In a separate bowl, mix the cheeses with the mayonnaise and black pepper. Spread the cheese mixture over the top of the pie.
Decrease the oven temperature to 350 degrees F, then return the pie to the oven and bake for 30-40 minutes, uncovered, until the cheese begins to get lightly brown on top. Let rest for 10 minutes, then slice and serve warm.
