Eight Mile Creek FarmWeeks 13 and 14 2015 CSA
Produce for this Third Week 2015
Summer Mesclun Mix, Roma Tomatoes, Heirloom Tomatoes, Daikon Radishes, Siberian Kale, Cilantro
Produce for the Fourth Week of September 2015
Salad Greens, Arugula, Roma Tomatoes, Heirloom Tomatoes, Toscano Kale, Carrots, Thai Basil, Hot Pepper
Thai Basil Front and Center Amongst other Vegetables on Eight Mile Creek Farm
Sesame Noodles with Chopped Peanuts and Thai Basil
1 Tbsp peanut oil
2 Tbsp minced, peeled, fresh ginger
2 garlic cloves, minced
4 Tbsps Sesame oil
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
1 hot pepper, minced
1 lb Chinese egg noodles or angel hair pasta
1 onion, chopped
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced Thai basil leaves
Heat peanut oil in small skillet over medium heat. Add ginger and garlic. Saute’ 1 minute. Transfer to a large bowl. Add next 6 ingredients and whisk to blend. Place noodles in sieve over sink and separate. Shake to remove excess starch. Cook in large pot boiling salted water until al dente’. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add onion and toss. Let stand at room temperature, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil. Toss. Season with salt and pepper. Garnish with Thai basil flowers. Serve at room temperature.
Adapted from epicurious.com
Cows grazing on the summer grassy hillside on Eight Mile Creek Farm
Tomato Pie
2 cups pancake baking mix or your favorite pie crust recipe
2/3 cup milk (if using pancake mix)
Mix and spread evenly in greased casserole dish
Slice up enough tomatoes to fill crust. Sprinkle with basil, oregano, and Parmesan cheese. Season with sea salt. Bake for 45 minutes at 350.
adapted from Lancaster Farming
Next Week…….
more tomatoes, radishes, beets
