Eight Mile Creek FarmWeeks 13 & 14 2013 CSA Newsletter
Roma tomatoes and tomatillos from Eight Mile Creek Farm
Fresh Produce for Week 13:
Turkey and Geese on Eight Mile Creek Farm gathering around the water cooler!
There is still time to place your order for Thanksgiving turkeys and Christmas geese, or Christmas turkeys and Thanksgiving geese. Let us know. A $25 deposit would be appreciated to hold one for you.
Have a wonderful week!
- Red Cabbage
- Red Butterhead Lettuce
- Red and Heirloom Tomatoes
- Roma Tomatoes
- Thai Basil
- Baby Cauliflower or Carrots
- Summer Squash
Fresh Produce for Week 14:
- Red Butterhead Lettuce or Romaine Lettuce
- Baby Cauliflower or Broccoli Florets
- Red Tomatoes
- Roma or Cherry Tomatoes
- Savoy Cabbage
- Golden Beans
- Tomatillos
- Parsley
- Hot peppers
Recipes:
Hot and Sweet Tomatillo Salsa
- 8 tomatillos, husked, rinsed, and quartered
- 1-2 hot Peppers, cut coarsely
- 2 1/2 small onion
- 2 Tbsp fresh parsley, stems removed
- 1 1⁄2 Tbsp honey
- Juice of 1 lime
Run all ingredients through a food processor or blender. Stop processing when slightly chunky. Salsa will keep 3-4 days in the fridge.
Oven Roasted Tomatoes
Cut tomatoes in half longways. Lay them with sides touching on a roasting pan. Drizzple with olive oil and sprinkle with sea salt and minced fresh garlic. Roast at 400 degrees until tomatoes appear shriveled and slightly browned. Romas will be quicker than larger red tomatoes.
Serve over pasta: Cool and rough chop roasted tomatoes. Add a bit more olive oil and serve over pasta.
Freeze: Place oven roasted tomatoes in small containers. Cover with olive oil and freeze for later use, or for recipes asking for sun-dried tomatoes.
Oven-Roasted tomato Pesto: Add oven roasted tomatoes with Parmesan cheese, a few garlic cloves, roasted walnuts and olive oil to a food processor. Process until smooth. Add more olive oil to get the consistency you would like. Serve with pasta as a pesto, or use as a spread on sandwiches.
Roasted Baby Cauliflower or Brocccoli
Cut florets/baby cauliflower into halves or quarters depending on the size of each piece. Leave leaves attached. Place on a roasting pan and drizzle with olive oil, and sprinkle with sea salt. Roast at 400 degrees until fork tender and leaves are crispy and lightly browned. Yum!
Eight Mile Creek Cole Slaw
Chop cabbage finely and place in a large bowl. Add a few grated carrots (optional), 1/8 cup minced onion, juice of 1 lime, 1 minced hot pepper, 3-4 Tbsp minced fresh parsley, and enough heavy cream to get everything to “hold” together. Place in covered bowl in fridge for a couple hours before serving.
Next week……..Eggplant
