Backyard Gardens CSA: Week 19 – October 11, 2017

DIRT FROM THE FIELD:

Penultimate greetings, dear readers. The seasonal breakdown continues on the farm. We pulled out the last tomato plants in the big greenhouse and dismantled the second and final caterpillar/hoophouse this morning. Once this workhorse contained three rows- the eggplants on the left, paste tomatoes (think varieties like Roma) in the middle, and the sweet peppers on the right. We took the last of the tomato plants out, disposing of them in the burn pile because of Fusarium, a disease which wilted many of the plants prematurely and can persist for several years in the soil. The hoophouses and potatoes will have to be located elsewhere next year, not merely for the benefits of rotation. Here, the dismantling sequence:

Hoophouse mostly cleared of plants at the start of the day.

Cali smiling in the sunshine and pulling of the duct tape holding the hog panels together. The plastic cover, previously held fast with crossed lines of string affixed to the panels, lies in wait of storage for next year on the ground.

Cali clears the ground where the hoophouse once stood.

While it’s sad to see the hoophouses go, you, the CSA members will receive the boon that is the other side of this coin. Your bins this week contain a hearty pound of sweet peppers and a hearty pound of green tomatoes. These are the featured item of this week, but I’ll also note there is a gorgeous bok choi in each bin that I hope you will savor.


THIS WEEK’S SHARE:

Full Share

1 Bunch Lettuce
1 Bunch Kale
1 Bok Choi
1 lb Sweet Peppers
1 lb Green Tomatoes
2 lbs Potatoes
1 Delicata Squash
1 Bulb Garlic

 

 

Half Share

1 Bunch Lettuce
1 Bunch Kale
1 Bok Choi
1 lb Sweet Peppers
1 lb Green Tomatoes
1 lb Potatoes
1 Delicata Squash
1 Bulb Garlic

 

 

 


FEATURED ITEM:

The featured item this week is green tomatoes. The traditional way to cook these early-harvested fruits is by frying, as memorialized in popular consciousness by the book and movie, Fried Green Tomatoes. However, if you’re looking for a little more flavor complexity, I found this great breakfast idea on thekitchn.com:

Print

Tonia's Eggs Benedict with Green Tomatoes


Servings 2

Ingredients

  • 1 english muffin split
  • 2 slices canadian bacon
  • 2 eggs
  • 1 tsp white vinegar
  • 2 slices green tomato 1/2 in thick
  • 2 tsps butter
  • 1 pinch sugar
  • salt and pepper to taste

Instructions

  1. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

  2. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Remove bacon from skillet, add 1 teaspoon butter & olive oil. Sprinkle tomato slices with salt, pepper & a pinch of sugar. Let brown 2-3 minutes on each side or until golden brown. Spread toasted muffins with softened butter, and top each one with a slice of bacon, a tomato slice & one poached egg. Serve with hollandaise sauce if desired (I don't like hollandaise sauce so I didn't prepare any). Serve immediately.

More CSA box ideas for this week from Cook with What You Have:

Rice Noodle Salad with Bok Choy and Scallions

Roasted Delicata Squash and Kale Salad

Maple Spice Sweet Potatoes with Crispy Kale

With warmth,

Caitlin