We hope you are all enjoying this reawakening of summer. It will be gone too soon. And it will hopefully be good for the tomatoes and other produce that likes a good spell of sun and heat.
A note: we still have some honey if anyone else is interested. For those of you who have asked already, it will be in your box tomorrow (without a label, sorry!). If you have already paid, great, and thanks!! For others, you can leave the money in the box, or you can send a cheque to the farm, or you can find one of us at the market (Main Street, Brewer Park, and Westboro). $12/kg jar.
Tomorrow’s boxes have a few fun additions outside the norm. We hope you enjoy them. Recipes to follow.
Small shares: Carrots, napa, tomatoes, Zucchini, Cucumbers, Cherry Tomatoes, Chard, Garlic and Basil.
Medium shares: all this and lettuce, onions and shishito peppers.
Large: add melons, extra chard, and broccoli.
Now, what to do with all of this?!
Well, here is an interesting website that gives you 8 things to do with the Napa Cabbage. Personally, I think the braised looks delish! http://www.sheknows.com/food-and-recipes/articles/809695/8-things-to-do-with-napa-cabbage
We gave a recipe for pesto a few weeks ago, but here you go again, because we’re passing the basics on for it again. Again, try shaking it up by substituting cashews or blanched almonds for the pine nuts. Tasty! Tip: if you have lots, put some in an ice cube tray to freeze, then transfer to a bag to store in the freezer and you have single servings.
http://www.jamieoliver.com/recipes/vegetables-recipes/pesto
What are shishito peppers and what do you do with them? They’re a japanese pepper. You might want to be cautious…every so often one will have a strong bite. But otherwise they aren’t spicy. They cook up pretty simply. Here’s a basic (and typical) recipe with a few variations:
http://www.epicurious.com/recipes/food/views/Sauteed-Shishito-Peppers-Summers-Best-New-Bite-51153400
Finally, if you have some basil left, a classic delicious and simple salad dish is to pick up some fresh mozzarella (bocconcini style, usually a ball). Slice the mozzerella, add a slice of tomato, then some basil. Drizzle with olive oil and sprinkle with salt and pepper. Nice to enjoy some of the most spectacular flavours of late summer.
As a note, as some of you know, we have had some hail damage this year. If you find spots on your tomatoes, we do apologize. They are a sensitive fruit, and it couldn’t be helped. But we believe you will enjoy them all the same.
We hope you are all well and are grateful for your support this year!