This Weeks Box 9/1/2012

Here is the list
avocados
green leaf lettuce
large white peaches
Anaheim peppers
cilantro
summer squash
cucumbers
multi color cherry tomatoes
purple and green french beans
large bunch of basil
a lot of heirloom and hybrid tomatoes
lemons 
sapotes
green onions with golf ball heads
What’s a farmer to do when the tomatoes are growing faster than the CSA can eat them?
Take a few extra cases of tomatoes to Bob Riedy at Wynola Valley Orchards and trade them for apple credit for the CSA.
How do you like them apples?
In the years I have been growing food, I have tried a lot of different things to make ends meet. One of the things I have learned though, is that you can have a whole bunch of relationships or you can have a few of the right ones.
For me, my late August, early September trips to Julian are kind of a pilgrimage and are usually my first real emotional shift from summer into fall. Driving out to see old friends in Wynola and Julian is always an opportunity for me to slow down a bit and experience life the way it was half a century ago. All is good in the town of Julian today.
Blackberries off Farmers road in Julian
Sorry guys. There was only enough time to pick enough berries for one pie.
Ok. First order of business is the basil. We had it on the list last week but it was not in the box. It is in there this week. A big bunch. 
Heres a recipes from last week that calls for basil
I did a test on a handful of sapotes. They are good to go. I know that some of you were not here at this time last year, so here is some basic sapote info
The Sapote ought to be ripened in a brown paper bag if you can. Or in newsprint or a shoebox. Don’t be surprised if they take over 12 days to ripen. They will begin to speed up as the season continues.
Things to do with Anaheim Chilles
#1 liven up an omelet or scrambled eggs
#2 lay a roasted chile over a burger or barbecue chicken sandwich
#3 roast and add to salsa
#4 wake up some meatloaf

Here is a recipe for stir fried  french beans with onions and green chiles

Vanilla ice cream with peach basil topping

  • 2 whole Peaches, Pitted And Chopped
  • 2 cups Sugar
  • 2 cups Water
  • 18 whole Basil Leaves, Washed
  • Vanilla Or Strawberry Ice Cream

Preparation Instructions

Place chopped peaches in a bowl. Set aside.
In a saucepan, combine sugar and water. Stir to combine. Turn on heat to medium-high and boil for 3 to 5 minutes, until syrup is thicker but not yet starting to turn color. Remove from heat and allow to cool for a couple of minutes.
Pour warm syrup in a blender. Throw in basil leaves. Pulse once quickly for larger chunks of basil; blend for a few seconds for more of a green syrup. (It may look a little funky, but man, does it taste good.)
Pour basil syrup over chopped peaches. Allow to sit a few minutes, then spoon mixture over vanilla or strawberry ice cream.
(Can refrigerate sauce and use later.)

 

Italian Tomato Pie

1 (9 inch) deep dish pie shell
7 to 8 ripe tomatoes, sliced
1 yellow onion
1 cup ricotta cheese
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano
1/2 teaspoon garlic powder

1.Preheat oven to 350 degrees.
2.Bake the pastry shell for 8 to 10 minutes or until browned.
3.Dice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
4.In a medium bowl, combine mozzarella, parmesan or ramano cheese, ricotta cheese, garlic powder and herbs Spread this mixture evenly over tomatoes.
5.Bake at 350 degrees F for 30-40 minutes or until golden brown.

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