Week 10 2016 Summer CSA

Heirloom Tomatoes from Our High Tunnels

Produce for this Last Week of August the 27th through September 2nd 2016

Heirloom Tomatoes,  Heirloom Cherry Tomato Mix,  Kale,  Parsley,  Red Cabbage,  Zucchini,  Summer Squash, and Baby White Onions

 

 

Heirloom Tomato Salsa Over Pasta

Several heirloom tomatoes, diced with juice

1 bunch parsley, minced

1-2 baby white onions, minced

olive oil

sea salt to taste

cooked pasta

Place diced tomatoes and juice in large bowl with minced parsley and onions.  Add a generous amount of olive oil.  Season to taste with sea salt and toss to mix.  Let sit at room temperature, covered, for at least 1 hour.  Toss with cooked pasta and serve at room temperature.

Blaukraut

Ready to try your hand at another fermented recipe?  This sauerkraut is loaded with all of the probiotic benefits we talked about in week 8 with kimchi.  Plus, the fermentation process enhances the already incredible health benefits of the cabbage, including, its large amounts of vitamin C, vitamin A, glutamine for maintaining muscle mass and increasing digestive tract health, and indoles  and phytochemicals for fighting cancer.

1 head red cabbage

2 crisp tart apples, cored, quartered, and sliced thin

1 medium onion, thinly sliced

1-2 Tbsp caraway seeds

1-1 1/2 Tbsp sea salt

Remove the coarse outer leaves from the cabbage.  Rinse a few of them and set aside.  Rinse the rest of the cabbage.  Quarter and core the cabbage.  Thinly slice it and transfer to a large bowl.  Add the apples, onion and caraway to the cabbage.   Add the salt and massage into the cabbage.  It should at this point taste salty without being overwhelming.  Add more salt if necessary.  The cabbage should appear wet and liquid should pool in the bottom of the bowl if you’ve put a good effort in.  If this hasn’t happened, let it stand, covered, for 45 minutes, then massage again.  Transfer the cabbage, several handfuls at a time, to a crock or jar, pressing down with your fist to remove air pockets.  When the jar is packed, leave 2-3 inches of headspace and top with 1-2 of the reserved leaves. Cover with a sealed water filled jar or ziplock bag to weigh down.  Set aside to ferment out of direct sunlight, for 7-14 days.  Check daily to make sure the kraut is submerged, pressing down to bring the brine back to the surface.  After 7 days you can test it.  You will know its ready when it is pleasingly sour and pickle-y tasting.  Store in the fridge for up to 1 year.

from Fermented Vegetables

Phyllis had her piglets on Wednesday!

Next week….red beets,  carrots, and tomatoes!

 Resiliency has always been the key on our farm.  Including this season with its dry, hot conditions.  Storm clouds passing right by without a bit of rain…

The oak fought the wind and was broken, the willow bent when it must and survived

Robert Jordan