news from the farm…
hello friends! our apologies for the late email today! we had some technical difficulties and weren’t able to send this to you bright and early this morning as usual. we’ve got it sorted out now, though, and thankfully it won’t happen again.
i hope you’ve been enjoying the drier days and cooler nights (we sure have). we started harvesting our sweet potatoes last week, and look forward to having some ready for you in next week’s share. they are beautiful! in the coming weeks we will see the return of salad greens and cabbage, and hopefully more broccoli too. we’re over the hump of peak season, which means that the bulk of our work for the next many weeks will be harvesting, washing, and processing, and that we have finished the majority of the planting that we will do this season. we’re now more than halfway through the CSA season, with 10 weeks left (including this one)! it’s always a relief to reach this time in the season, and we welcome the arrival of these cooler nights, the first hints of fall and their promise of slower days to come.
the you-pick fields have been abundant, as you hopefully know from picking in them, but we do ask that you be mindful of other share members as you pick what you will use, so that there is plenty for everyone. thank you!
above: Ray and Mira coming in for another trailer-load of onions
below: onions curing!
In the share this week:
- in the share room:
- braising greens (kale, collards, chard)
- mix & match:
- rainbow carrots
- green tomatoes
- pick your own:
- green beans
recipes by mira
fried green tomatoes
have you eaten fried green tomatoes? i wait all year long to make them, and treat them like the special annual treat they are. fried green tomatoes are classic in the South, and it’s no secret why. they are crisp and tangy, with a flavor reminiscent of tomatoes but more subtle, at once smooth and sharp on the tongue. dipped in creamy spicy remoulade and eaten sandwiched between slices of your favorite bread or next to dirty rice and beans, these babes are well worth the wait.
*wash 2-3 green tomatoes and slice into 1/2″ rounds
*season the tomato slices with salt and pepper
*prepare three bowls for dredging your tomatoes in: -the first with flour; the second with milk or buttermilk; and the third with cornmeal (not course)
*heat a large skillet to medium hot and put a few generous glugs of high heat cooking oil
*one at a time, coat the tomato slices first in flour, then dip them in the milk, and last, dredge them in the cornmeal
*fry them in batches so you don’t crowd the skillet, cooking them on medium heat until both sides are deep golden brown
*keep the fried tomatoes warm in low toaster oven while cooking the rest, so that they’re all still piping hot when it’s time to serve
*serve them with a remoulade or spicy aioli for dipping. these are delicious with bacon, spicy slaw, as sandwiches, or on their own as a yummy appetizer. enjoy!
*a simple remoulade*
mix in a small bowl:
1/2 cup mayonnaise
1 Tbs dijon mustard
1 tsp cider vinegar or lemon juice
1/4 tsp sweet paprika
several dashes of worcestershire sauce
a few dashes of tabasco or sriracha
salt to taste
Join Community and Clinical Herbalist and Herbalism Teacher Jade Alicandro Mace for a walk through the Next Barn Over medicinal garden!
Many of you have noticed the perennial garden growing near the barn on the edge of the pick-your-own field. This is a community medicinal garden open to all farm members! On Monday, August 27th, Jade will be sharing her wisdom about the various plants living there. To learn more about Jade check out her website at www.milkandhoneyherbs.com
TODAY, Monday August 27th 5:30-6:15
free and open to all! (donations accepted for Jade)
please rsvp to email@example.com
We are also looking for a few people to take on a more steady relationship with this garden starting next season- helping to take care of it and keep it weeded in exchange for time with the plants and the ability to make medicine with them throughout the season. If your interested in this please also email Tory.