Good Day Everyone! How wonderful it is today to be enjoying the summer sun and not be sweltering hot! We have been irrigating frequently to make sure our crops stay hydrated. With the tomatoes it is important that we irrigate only after all of the ripe fruit have been picked. If you water while fruit are ripe on the vine the tomatoes will split and need to be eaten on the spot.
Asinete's pride and joy is his corn crop which he has cared for patiently and lovingly for the past three months. It is now over our heads, tasseling and foot long ears filling out. I am not as much as a corn lover as he is. Corn is a very greedy garden plant as it requires lots of water and fertilizer to grow. My favorite crop would have to be basil, eggplants and the heirloom tomatoes. I love seeing all those rich colors of the tomatoes sharing the same cardboard box. Those heirlooms will have to ripen one of these days! This week we have a few sungold cherry tomatoes to add to your CSA share and soon there will be bucket loads of them ready!
We have recruited two friends to provide music for our upcoming farm potluck. The potluck will be on a Sunday as Saturday we need to be at farmer's market. The potluck will be in the afternoon and we hope you can all attend and bring your favorite CSA dish to share! We will let you all know that date as soon as it is confirmed.
Harvest This Week Includes:
Glacier Tomatoes and Sampling of Sungold Tomatoes
Basil
Summer Squash
Royal Burgundy Beans
Red Sails Lettuce/ Flashy Trouts Back Lettuce
Garlic
Norkotah Russet Potatoes
Dill
Red Zeppelin and Yellow Sweet Onions
For Onions please store on your kitchen counter. They will keep better at room temp. A plastic bag will trap moisture and cause them to mold quickly. We have onions coming out of our ears so hopefully you are keeping up with using them!
Old Fashioned Onion Rings~ one of my best friends from college who ate extremely healthy said he had never tried fried food before he met me! This one's for you Zacarias! :)
INGREDIENTS (Nutrition)
* 1 large onion, cut into 1/4 inch slices
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 egg
* 1 cup milk, or as needed
* 3/4 cup dry bread crumbs
* seasoned salt to taste
* 1 quart oil for frying, or as needed
DIRECTIONS
1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
Grilled Whole Onions
Ingredients:
* 1 large whole sweet onion for each person
* large bowl of cold water
* butter
* hot pepper sauce
* Worcestershire sauce
* salt and pepper
Preparation:
Put the unpeeled onions into the bowl of water and place a plate on top so they will stay submerged. Soak for 30 minutes. This will help prevent burning on the grill. Drain well and place the onions on a hot grill. Cook for 20 to 30 minutes, depending on the size of the onions, or until tender enough to pierce with a fork. Turn and rotate onions several times while cooking. The onion will slip out of the outer charred skin easily. Serve with butter, hot sauce, Worcestershire sauce, and salt and pepper.
Royal Burgundy Bush Beans~ ~ I love seeing these purple beauties mixed in with the green beans! If you would like for them to retain their color then they need to be eaten raw for as soon as you cook them they turn green. They taste just like green beans and can be used exactly the same. Here are some recipe ideas to help you out:
Raw Purple Bean Salad (so you can enjoy that beautiful color and get the most nutrients too!)
Serves 2 or 4 people
1 pound of Green beans washed and cut
1/4 cup sesame oil
2 Tablespoons of Tamari or Bragg's Liquid Aminos
1/4 Teaspoon of Chili Flakes
1 Teaspoon of Liquid Sweetner (agave, maple syrup, etc.)
1 Teaspoon of Sesame Seeds
Essentially you are making a sesame soy vinegrette and tossing the washed and cut green beans in it. Let this mixture sit and marinate for a few hours in the fridge the extra time it takes to sit is worth it.
Enjoy!!
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