Phew we’ve been in a big time of transition at the farm. Today concrete was poured for a cooler expansion to accommodate different storage temperatures for different crops. We also are in the middle of a staff transition. We are saying goodbye these 2 weeks to several workers: Ruth, Emily, and Gavin. They are moving onto other positions and some are getting ready to finish their degrees this fall at UK. We are also welcoming a few new faces and will introduce them over here at the blog shortly!
One note regarding pick up: we have noticed that many folks who utilize the curb side pick up want their shares in their front passenger seats. This is fine but because this requires our staff to lean into your vehicle, it would be considerate and safer if you wore a face mask. We have not required face masks at curb side pick up up to this point, but our staff may elect to put shares in the rear of your vehicle if you don’t have a mask. This is a minor inconvenience, I know, but we thank you for helping us to keep our crew AND fellow members safe and healthy. We are in this together!
What’s In Your Share
- Sweet Corn
- Patty Pan Squash
- Mixed Bell and Sweet Peppers
Reminder! THIS SATURDAY is our second weekend you-pick at the farm from 9am-11am. Please enter from Man O War Blvd. Bring your face masks, hand tools to harvest, and containers to bring your items home. A staff member will be on site to assist or answer any questions. The kale is gone and this is last week for beans. We still have cherry tomatoes, hot and mild peppers, herbs, flowers, and some berries.
- Patty Pan Squash, 2 for $3
- Eggplant, 2 for $3
- Tomatoes, $3/lb
- Peppers, $1 each
- Corn, 2 for $1
- Onions, $1
- Beets, $6 for 2 lbs
- Watermelon, $4
- Organic sweet corn will frequently have earworms in the tip. You can lop the tips off and the rest of the ear is fine to eat. We do our best to cull any ears that are eaten beyond the tip but know it is imperfect sorting without husking the ears. Corn is best eaten within 1-2 days!
- This week we have 1st watermelons in the shares. More will come in another 1-2 weeks. These watermelons are a sugar baby type. They have seeds. We frequently get asked why we don’t grow seedless watermelons. There are a few reasons for this which includes poor performance and available land. In order to get seedless watermelons, growers have to plant a male pollinator that will not produce any melons. This is a more land intensive system so we have opted to stick with seeded varieties. The bonus of seeded varieties is that these seeds have protein and are edible! Many folks will have fun spitting them out, but other like to get the extra crunch. You can also roast the seeds.
Basil Ice Cream
Surprise! Basil ice cream for the win this week!
Here is the recipe! https://www.simplejoy.com/easy-basil-ice-cream-no-machine-needed/
- 1 cup cooled basil simple syrup
- Basil Simple Syrup
- 1 cup water
- 1 cup sugar
- 1 cup fresh basil leaves, chopped
- 1 tub whipped topping
- 14 oz sweetened condensed milk
- Combine the water and sugar and bring to a low boil while constantly stirring.
- Once the sugar is completely dissolved, remove the pan from the heat and add the basil leaves.
- Combine all ingredients and freezer overnight. Serve with fresh berries. Yumm!
A super easy fast dinner for all those tomatoes in your share this week. Link here: https://www.delish.com/cooking/recipe-ideas/recipes/a54559/taco-tomatoes-recipe/
- 1 tbsp. extra-virgin olive oil
- 3/4 lb. ground beef
- 1 medium onion, chopped
- 1 (1-oz.) packet taco seasoning
- 4 large, ripe beefsteak tomatoes
- 1/2 c. shredded Mexican cheese blend
- 1/2 c. shredded iceberg lettuce
- 1/4 c. sour cream
- In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.
- Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.
- Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.
Zon’t Zap the Zoodle. Very yummy and healthy meal 🙂 https://www.delish.com/cooking/recipe-ideas/recipes/a47336/caprese-zoodles-recipe/
- 4 large zucchini
- 2 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 2 c. cherry tomatoes, halved
- 1 c. mozzarella balls, quartered if large
- 1/4 c. fresh basil leaves
- 2 tbsp. balsamic vinegar
- Using a spiralizer, create zoodles out of zucchini.
- Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.
- Add tomatoes, mozzarella and basil to zoodles and toss until combined.
- Drizzle with balsamic and serve.
- 3 cups (360 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- 1/3 cup (66 grams) vegetable oil
- 1/3 cup (76 grams) milk
- 1 cup (113 grams) grated cheddar
- 3 cloves garlic, roughly chopped
- 1 pound (454 grams) fresh tomatoes
- large handful of fresh basil and oregano
- Preheat oven to 350 °F. Grease an 8.5 x 4.5-inch loaf pan.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the egg, oil, and milk, followed by the grated cheese. The batter will be very thick.
- Combine the chopped garlic, tomatoes, basil, and oregano in a food processor. Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.
- Fold the tomato and garlic mixture into the batter. Resulting batter will still be thick, but should be fully moist. If dry patches of flour remain, stir in an additional 2-3 tablespoons of milk. If batter is quite wet, stir in an additional 2-3 tablespoons of flour.
- Pour (scoop) the batter into the prepared loaf pan. Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling. Enjoy while still warm.
Kofta-stuffed bullhorn peppers
Great middle eastern meal!
Here’s the link! https://www.sbs.com.au/food/recipes/kofta-stuffed-bullhorn-peppers
- 4large Romano (bullhorn) peppers, halved lengthways, seeds removed
- 10 mlolive oil
- 1 tbspcoconut oil
- 2red onions, peeled and finely sliced
- 3cloves garlic, finely chopped
- 1eggplant, trimmed and diced into 1cm cubes (250g)
- 250 glamb mince
- 250 gbeef mince
- ½ tspground cinnamon
- 1 tspground cumin
- ½ tspsweet smoked paprika
- salt and black pepper
- 1 tbsptomato puree
- 100 mlbeef stock
- 70 gpine nuts
- ½ bunch of coriander, roughly chopped
- 225 g grated mozzarella, patted dry
- Preheat the oven to 210°C (fan 190°C/gas mark 6–7).
- Lay the peppers on a baking tray in a single layer, drizzle over the olive oil and roast in the hot oven for 20 minutes.
- Meanwhile, melt the coconut oil in a large frying pan over a medium to high heat, then add the red onion and garlic and fry for 3–4 minutes or until just soft.
- Crank up the heat to maximum and add the eggplant and both types of mince. Fry the ingredients over the high heat, stirring occasionally for a few minutes, breaking up the mince with a wooden spoon. Sprinkle in the cinnamon, cumin and paprika and stir to incorporate.
- Season with a generous amount of salt and pepper, then add the tomato puree along with the beef stock and let the mixture simmer away – you don’t want it to be too wet. After a couple of minutes, turn the heat off and stir through the pine nuts and chopped coriander.
- Remove the roasted peppers from the oven. They should have collapsed a little but still be holding their shape. Carefully drain off liquid that may have been produced while roasting, then fill the cavities with the mixture. Don’t worry if the mixture falls over the side.
- Slice or tear the mozzarella and arrange over the top of the mince, then slide the tray back into the oven and bake for a further 10 minutes. The mozzarella will have melted nicely by this point. Serve up with a generous helping of rocket.
How to make Pickled Peppers
How many pickled peppers could a piper pick?
- 1 tablespoon olive oil *
- 12 ounces chilies of choice about 4 cups
- 4 cloves garlic sliced in half
- 1 3/4 cup white vinegar
- 3/4 cup water
- 1 tablespoon sugar **
- ½ teaspoon salt
- In a large skillet, heat the oil over medium-high and add the chilies and garlic. Sauté, stirring frequently until softened, about 5 minutes. Allow the chilies to cool enough to handle.
- Add the chilies and garlic to a sanitized 1-quart sized jar (or 4 smaller mason jars).
- Note: If desired, slice some of the chilies in half length-wise in order to infuse the vinegar with chili spice and flavor.
- Heat the vinegar, water, sugar and salt in a small saucepan until sugar and salt is dissolved.
- Pour the water/vinegar mixture over the chilis and allow the contents of the jar to cool to room temperature. Seal the jar and refrigerate. Pickled peppers will stay fresh in an air-tight jar for up to 1 month.
That’s all for this week folks!
Now get out there and use some forks!